Grant Information

CHARACTERIZATION AND MANIPULATION OF THE COLOR OF FRESH CITRUS FRUIT ESPECIALLY REGARDING TO IMPROVE FRUIT APPEARANCE UNDER HLB DISEASE

Sponsoring Institution Agricultural Research Service/USDA
Status ACTIVE
Funding Source USDA COOPERATIVE AGREEMENT
Reporting Frequency Annual
Project Director BAI J
Accession Number 426987
Project Number 6034-41430-006-02S
Dates 2014-06-01 - 2016-12-31
Recipient Organization UNIVERSITY OF FLORIDA

FORT PIERCE,FL 33450
Keywords citrus
color
decay
sanitation
Research Effort Applied (40%)
Basic (40%)
Developmental (20%)
Classification Parameters
Knowledge AreaSubject of InvestigationField of SciencePercent
502 - New and Improved Food Products 999 - Citrus, general/other 1000 - Biochemistry and biophysics 58%
502 - New and Improved Food Products 1129 - Berries and cane fruits, general/other 1160 - Pathology 16%
503 - Quality Maintenance in Storing and Marketing Food Products 1469 - Solanaceous and related crops, general/other (for potato use 1310) 2000 - Chemistry 16%
503 - Quality Maintenance in Storing and Marketing Food Products 1099 - Tropical/subtropical fruit, general/other 1020 - Physiology 10%
Goals / Objectives
  1. Characterize color development of orange under HLB disease
  2. Investigate the efficacy of ClO2 on reducing spoilage and improving safety and shelf-life in fresh produce
  3. Determine natural and food grade dyes which are compatible l with fruit peel and citrus coatings.
Methods (unparsed)

1) Analyze color components and related metabolic activities in fruit which influence peel color and in flavedo; 2) observe changes of color and decay in the presence of added sanitizers such as chlorine dioxide in fruit under degreening process; and 3) determine chemical and biological features of natural dyes and develop formulations for citrus dyes to apply to fresh citrus fruit.