Department of Plant Sciences

My genetic improvement programs in fruits (peaches) and nuts (almond) are among the largest public breeding programs in the world with an emphasis on raw and processed quality (color, firmness, flavor, texture and phytonutrient (carotene, phenolics, a-tocopherol and fatty-acids). Recent released include a high-color, high carotenioid peach ['Hesse'] and an almond possessing high oleic acid and so improved flavor and freedom from rancidity.

[production or pre-harvest]
As part of my research, I have developed close working relationships with Extension/Farm Advisors and industry fieldsmen, providing me with a comprehensive knowledge of current and emerging cultural field practices.

[postharvest]
I am presently co-PI on a large government grant (with Carlos Cristsosto and Cameron Peace) to dissect the principle genetic components of postharvest textural and flavor quality in peach.

[Developing value-added products to encourage increased consumption]
As part of the peach and almond genetic improvement program, I have selected numerous novel genotypes demonstrating superior flavor, texture, firmness, color, and phytonutrient content.  These genetic lines are being utilized for the direct improvement of new cultivars, and simultaneously, for the genetic dissection of the principle genetic and biochemical components conferring these qualities.

[processing]
As part of my processing peach breeding program I maintain and use a complete fruit processing pilot facility (in Creuss Hall) which we use to evaluate current and emerging processing methods and raw product properties.

Curriculum Vitae

Research Slides