S294 - Participant Bio

Luke Howard

Title : Associate Professor

Institution : U. of Arkansas

Commodities : blueberries, blackberries, grapes, peaches, nectarines, carrots, peppers, spinach, southern greens, southern peas, sweet potatoes, tomatoes

Research topics : Effects of raw material characteristics (variety, maturity, color, texture, flavor) and processing (canning, dehydration, fresh-cut) on quality (color, flavor, texture, nutrient content) of fruit and vegetable products. Particular emphasis on factors affecting phytonutrient losses (carotenoids, phenolics, folic acid, ascorbic acid) and antioxidant changes in fresh-cut and canned fruits and vegetables. Research is also focused on improving the textural properties of processed fruits and vegetables.

Instrumentation : uv/vis spectrophotometer, texture analyzer, colorimeter, electronic nose, HPLC equipped with photodiode array, refractive index and fluorescence detectors, GC-MS, GC.

e-mail: lukeh@comp.uark.edu

	[Link to Home Page] Current Officers: Past Chair: Yuagang Luo (LuoY@ba.ars.usda.gov) Chair: Peter Toivanen (ToivonenP@AGR.GC.CA) Vice Chair: Aubrey F. Mendonca (amendon@iastate.edu) Secretary: Xuetong Fan (xfan@errc.ars.usda.gov) Webmaster: Mary Reed (postharvest@ucdavis.edu)