Fruit Ripening & Ethylene Management
Spring 2021 Virtual Workshop
(Details will be available early in 2021)
Enrollment information for the 2021 workshop will be available soon.
Who Should Attend
This workshop is intended for shippers, fruit handlers (wholesale and retail) and produce managers who are involved in handling and ripening fruits and fruit-vegetables. The workshop focuses on how to increase profits by reducing losses at the receiving end, and delivering ready-to-eat, delicious fruits and fruit-vegetables to the consumer.
Participating in this workshop is one way to earn credits towards completing the Produce Professional Certificate.
Fruit Ripening Workshop Group Photo 2019
Mary Lu Arpaia, Ph.D.
The first deals with the role of preharvest management on postharvest fruit quality. A clearer understanding of orchard management’s role is needed to develop strategies that optimize the postharvest life of subtropical fruits. I therefore collaborate in multi-disciplinary projects that examine the role of irrigation, fertilization, plant growth regulators and pest management on postharvest fruit quality.
I also conduct research that examines the response of subtropical fruit to the postharvest environment including temperature during handling and ethylene exposure. As part of this research effort we have incorporated the use of sensory science procedures to study the impact of handling practices on eating quality.
Fruit aroma is generally a complex mixture of a wide range of volatile compounds; however, volatile esters often make the major contribution to the aromas of such fruits as apple, pear, banana, strawberry and cantaloupe. These volatile esters arise from the esterification of alcohols in a reaction catalyzed by alcohol acyl-transferase (AAT) enzymes. Although some AATs have been identified and studied in some fruits, there is still very little known about the entire pathways leading to fruit aroma production and the molecular mechanisms involved in the regulation of fruit volatile production. My research projects focus on investigating the biochemical routes leading to aroma and flavor formation in fruits and vegetables, and how aroma formation is regulated during fruit development and postharvest. The long term goal of this research is to improve the aroma quality of fruits in association with extended shelf life.