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S294 - Participant Bio
John C. Beaulieu
Title : Research Plant Physiologist
Institution : United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, LA 70448
Researchtopics: To characterize and elucidate the causes of flavor change or loss in fresh-cut fruits (mainly apple, cantaloupe, honeydew, peach and strawberry). To optimize the sensory and nutritional quality of fresh cut fruits by obtaining a basic understanding of the physiological and biochemical processes involved in flavor and textural changes and vitamin degradation. Research may examine these changes as functions of variety, harvest maturity, production region, shipping, cutting, packaging and storage conditions (CA, MAP and packaging). Currently measuring some or all of the following parameters per experiment: °Brix, pH, subjective assessment (w/aroma), respiration (C2H4, CO2), vitamin C, sugars, lipids, GC-MS (and sometimes E-nose) aroma analysis, texture (Texture Analyzer) and descriptive sensory analysis. Still attempting to, or getting around to, measuring lipids, free amino acids, titratable acidity and organic acids.
Commodities: Fresh-cut: apples, cantaloupes, peaches, and other melons
Instrumentation : My lab (or group) has the following available instrumentation: GC's, GC sniffer port, GC-MS with a Combi-Pal autosampler, MS-MS, digital refractrometer, CA mixing board, CA flow delivery boards, automated CA and MAP gas monitoring GC, uv/vis spectrophotometer, HPLC, Texture Analyzer, Norton Sensing & Aroma Scan (E-noses), hand held McCormick pressure probe, capillary electrophoresis, ultracentrifuges, Hunter color meter, fluoroscope and trained sensory panelists.
Phone: 504-286-4471
e-mail: John.Beaulieu@ars.usda.gov
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