Both biotic (insects, fungi, etc.) and abiotic (wounding, water loss, chilling, etc.) stresses cause changes in fruit and vegetables that are detrimental to their quality.   Harvesting (e.g., excision and abrasions) and processing (e.g., fresh-cut) impose specific abiotic stresses that stimulate respiration, ethylene production, water loss, and phenolic metabolism that lead to reduced shelf-life and quality.  Naturally occurring compounds and the response of the commodity itself can be used to reduce detrimental changes and extend shelf-life while maintaining quality.  We are studying the responses of fruit and vegetables to stress and devising strategies to mitigate their effect.

Curriculum Vitae

Research Slides