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Reducing Spoilage

Agricultural Research Service

Contact

USDA ARS Office of National Programs, Nutrition, Food Safety, and Quality, National Program 306: Quality and Utilization of Agricultural Products

Objective

Conduct research that enables creation of new technologies for reducing spoilage of fresh foods between harvest and human consumption.

FY 2013 Research gunfinh supporting this objective is estimated at $1,395,000.

Activity 1

Develop, in collaboration industry partner, fruit- and vegetable-based powder coatings to inhibit spoilage of fresh-cut produce. FY 2013 Research expenditures to total $57,000

Ongoing

Activity 2

Utilize in-package plasma sterization system to lengthen shelf life of fresh poultry meat. FY 2013 Research expenditires to total approximately $203,000

Ongoing

Activity 3

Develop new design and operational procedures for retail display cases to maximize shelf-life of displayed fresh and fresh-cut produce.  FY 2013 Research expenditures to total approximately $258,000

Ongoing

Activity 4

Investigate genetic/breeding options for inhibiting sprouting of potatoes during storage. FY 2013 Research expenditures to total approximately $693,000

Ongoing

Activity 5

Investigate use of 1-methylcyclopropene (1-MCP), refrigeration, and alternative packaging to delay ripening of strawberries, blueberries and tomatoes during shipping and storage. FY 2013 Research expenditures to total approximately $61,000

Ongoing

Activity 6

Develop, in collaboration with industry partner, active packaging to extend fruit and fresh-cut produce shelf life. FY 2013 Research expenditures to total approximately $123,000

Ongoing