The goal of this center is to develop and promote science-based information and technology that increases consumption of fruits and vegetables and therefore human health by enhancing overall fruit and vegetable eating quality and enjoyment.
Objectives
Define desirable sensory parameters that describe consumer perception of fruit and vegetable quality.
Correlate sensory parameters with objective measurements of quality (color, texture, flavor and nutritional quality).
Identify optimal genetic, pre-harvest, postharvest and processing practices that maximize quality and nutritional value of fruits and vegetables.
