Brief Summary of Minutes of Annual Meeting

Minutes of Annual Meeting: Tuesday May 14, 2013 8am  noon San Diego Convention Centre Room 5B, Upper Level Past chair: Jeffrey Brecht Chair: Charles Forney Vice Chair: Eva Almenar Secretary: Susan Bach List of attendees: Eva Almenar - Michigan State University - ealmenar@msu.edu; Susan Bach - AAFC Summerland - Susan.Bach@agr.gc.ca; Jeff Brecht - University of Florida - jkbrecht@ufl.edu; Lihua Fan - AAFC Kentville - Lihua.Fan@agr.gc.ca; Charles Forney - AAFC Kentville -Charles.Forney@agr.gc.ca; Reuben Moore - MSU-MAFES - reubenm@mafes.msstate.edu; Mikal Saltveit -UC Davis - mesaltveit@ucdavis.edu; Angela Shaw - ISU - angelaml@iastate.edu 1. Welcome and Introduction (Chair: Charles Forney) o The meeting was called to order at 819am with a welcome by Chair, Charles Forney and a roundtable of introductions. 2. Approval of 2013 Meeting Agenda o Additions to the agenda under 11. New Business: § pursue funding as a group § follow up on the Book Chapter 3. Approval of 2012 Meeting Minutes o 2012 Minutes were approved unanimously 4. Report from the Administrative Adviser, Rueben Moore o Dr. Moore complemented the group on the NIMS participant list of over 40 members in the S294 project group. 5. Remarks from Ram Rao (linkage between Land-Grant universities and NIFA) o Dr. Rao was absent 6. Multistate Award Application o The Multistate Award Application was not successful. However, with the specific criteria identified, an application will be submitted again this year. 7. Election of new secretary o Dr. Angela Shaw from Iowa State University was nominated and unanimously elected as secretary for 2013-2014. 8. Discuss topic for Science Symposium o The science symposium organized by S-294 members, which has been traditionally well attended, was broadly discussed. The interest by United Fresh is in food safety related topics and cutting edge research. This years speaker was Robert Buchanan from the Centre for Food Safety and Security Systems at the University of Maryland speaking on Food Safety Metrics for Tomatoes and Leafy Greens. Funded projects across the country will be considered for science symposium topics. Potential future speakers include: Luis Cisneros-Zevallos, Byron Brehm Stecker (Salmonella detection). Topics will be considered and discussed earlier than in previous years. 9. COFFEE BREAK 10. Station Reports o Six station reports were presented at the meeting and eight were forwarded by email. Details of these reports are available in the annual reports posted at http://postharvest.ucdavis.edu/research. o University of Florida  Dr. Jeff Brecht reported. Drs Brecht, Huber, Sargent, Danyluk, Goodrich, Simonne, Sims and Bartz investigated the role of ethylene, tissue senescence and chilling injury on the loss of quality during the handling of fresh-cut products. Nutritional quality, sensory evaluation and aroma volatile measurements were performed in collaboration with FSHN and ARS-FL. Survival, proliferation and control of microorganisms on raw material and fresh-cut products were investigated jointly in FSHN and PLP. Information about optimal ripeness stage for processing mangoes into fresh-cut slices and best management practices for fresh-cut mango processing has been disseminated to the industry through the National Mango Board. In a study using fresh-cut apples, a better understanding of the responsiveness of fresh-cut products to 1-MCP was obtained (i.e., enzymatic or free radical reactions contribute to increased tissue sorption). Physical injury of full ripe strawberries was found not to impose any additional food safety risks in terms of contamination with Salmonella spp. and E. coli O157:H7. Information is being developed for modeling the flavor shelf life of vine ripe tomatoes, strawberries and blueberries in relation to temperature, relative humidity, exogenous ethylene and in MAP in a joint Specialty Crops Research Initiative project with UCD (Brecht). A Specialty Crops Block Grant is underway to demonstrate strawberry harvest, handling and hydro cooling in a commercial environment (Sargent; with Dole/Sunnyridge). A Specialty Crops Research Initiative project with Colorado State University includes efforts to develop a method for the concentration of Salmonella spp. and E. coli O157:H7 from large volumes of water (Danyluk). o Agriculture and Agri-Food Canada, Summerland  Dr. Susan Bach reported. Drs Bach and Delaquis investigated the persistence of E. coli O157:H7 and non-O157 verotoxin-producing E. coli (VTEC) in various matrices (lettuce, soil) and growth conditions (field versus environmental chambers) along with the identification of risk points along the distribution chain. In an investigation of the fate of E. coli O157:H7 and non-O157 VTEC on field lettuce and in soil, in two geographically distinct sites it was found that non-O157 VTEC serotypes were capable of similar or longer survival than E. coli O157:H7. Innate differences in the fitness of individual strains in the production environment were demonstrated. Post-inoculation survival of E. coli O157:H7 was much greater on lettuce plants in a controlled environment chamber than on plants grown in an experimental field plot. Abiotic factors in the agricultural environment contribute significantly to the survival of pathogens on lettuce. Models were developed to predict the behavior of E. coli O157:H7 on field lettuce destined for processing, in packaged fresh-cut lettuce and in Canadian distribution systems, and to map the risk associated with contaminated lettuce in a distribution chain. Drs Bach, Delaquis and Toivonen investigated the application of hypoxic pre-cutting treatments on enhancing wounding-associated hydrogen peroxide production in Romaine lettuce and the survival of E. coli O157:H7. While hypoxic treatment was found to enhance hydrogen peroxide production, this effect was not consistent and there were a number of factors that influenced the hydrogen peroxide response and thus the effect on E. coli O157:H7 survival. o Agriculture and Agri-Food Canada, Kentville  Drs Lihua Fan and Charles Forney reported. Research investigated questions related to the quality, flavor (Drs Fan, Son, Forney, LeBlanc) and safety (Drs Bezanson, Hodges) of whole and fresh-cut fruits and vegetables. Studies focused on the maintenance of desirable flavors, inhibition of microbial spoilage and understanding sources of contamination with human pathogens. New strategies were investigated to improve and better maintain inherent fresh-cut product quality and nutrition. Heat- resistant fungi (Byssochlamys striata) from blueberries and blueberry products were characterized providing useful information on preventing losses due to spoilage caused by heat-resistant microorganisms. Bacteriocin production by lactic acid bacteria (LAB) under different growth conditions was investigated, proteins were extracted and protein profiles determined using LC/MS. Microorganisms indigenous to cantaloupe were determined and product quality was evaluated pre- and post LT3 processing. Visual quality changes of cantaloupes resulted from storage duration and temperature; heat treatment and inoculation with Listeria innocua on cantaloupes had no effect on fruit fitness. The impact of moist heat treatment on storage and retail quality of whole cantaloupe melons was evaluated. The retention of desirable, visual, physiological and spoilage-resistance properties were optimal at 4° C. Enhancement of apple aroma was evaluated through aroma volatile precursor treatments. Cutting temporarily increased some flavor compounds. Ethanol and ethyl acetate were enhanced by cutting, which may cause off-flavor. Hydrogen peroxide was evaluated in the preservation of nutrient quality, enhancement of shelf-life and safety of fresh-cut spinach. Brief submersion in dilute hydrogen peroxide preserved the quality and firmness of detached spinach during 15 d storage at 4 C. Leaf associated ascorbic acid was negatively affected, but carotenoid and phenolic levels were maintained. Production and processing history influenced the efficiency of hydrogen peroxide in reducing initial loads of introduced E. coli O157:H7 and controlling subsequent outgrowth of survivor cells on detached spinach leaves. The behavior and survival of non-O157 VTEC was evaluated on field-grown Romaine lettuce. Non-O157 VTEC (relative to O157) displayed equal or better survival on intact Romaine lettuce plants. Serotype O103 was the most persistent. o Michigan State University  Dr. Eva Almenar reported. Drs Almenar and Beaudry explored packaging alternatives for fresh-cut products that can meet consumer, market and industry needs. Development and validation of optimal packaging systems for the safety of fresh-cut produce is currently underway including an evaluation of different sanitizers and in-package gas compositions in the development of antimicrobial packaging. A new descriptive sensory analysis method has been developed in order to better assess the texture of rod/stick-shaped fresh-cut and whole produce. Panelists were trained to press celery sticks onto an ink pad, transfer to an anchored piece of paper and proceed to bend with constant pressure until the celery sticks snapped. The angle created was compared to a nine-point reference scale (1-very crisp, 9 very flexible). This novel method can assess the quality of packaged celery sticks better than current quantitative descriptive analysis texture sensory methods. The method is being correlated with an analytical texture method like three point bending. The effect of packaging material and initial in-packaging gas composition on the quality and safety of chlorine-sanitized celery sticks was evaluated. Two materials differing in permeability (a bio-based polyester and a petroleum-based polyolefin) and four in-package gas compositions were evaluated. Changes in headspace composition, weight loss, surface and cut end color, texture, ethanol content, appearance and Listeria monocytogenes growth were assessed on the celery stick during 21 days. Results revealed that the selection of an adequate initial in-package gas composition and packaging material can significantly affect the quality and safety of celery sticks throughout the marketable period. o University of California, Davis  Dr. Mikal Saltveit reported on his activities. Postharvest researchers in the Mann Laboratory continue to investigate the practical and basic aspects of postharvest quality and safety of fresh-cut fruits and vegetables. New strategies were developed to improve and better maintain inherent fresh-cut product quality and nutrition. Heat shock treatments of asparagus spears were evaluated to increase chilling tolerance. While the chilling tolerance was increased by specific heat-shock treatments, the optimal temperature and duration of exposure varied among segments to such an extent that no one treatment increased the chilling tolerance of the whole spear without either being ineffective or damaging some portion of the spear. The identification of metabolic changes that precede the development of chilling injury may assist in developing storage technologies or breeding strategies that will increase chilling tolerance. Inhibition of wound-induced phenolic compounds in fresh-cut lettuce, in an attempt to reduce browning, was found to inadvertently make the tissue more susceptible to microbial growth. Research showed that small cyclic changes in pressure/vacuum during the controlled or modified atmosphere storage of bulky fruits and vegetables could help maintain fresh-cut product quality by facilitating gas movement across the dermal barrier which would allow holding at much lower oxygen levels. o Iowa State University  Dr. Angela Shaw reported. Drs Shaw, Mendonca, Boylston, Wilson and Brehm-Stecker focused on survival challenge studies with strawberries, leafy greens and melons along with intervention strategies that can be applied to small and very small produce growers. Their food safety extension program focused on education of local produce growers. Critical factors were determined in controlled inoculation studies with human pathogens and surrogates that influence the outcome of microbial risk assessments. The effect of chemical and irradiation treatments to destroy Listeria monocytogenes and Salmonella enterica on the outer rind surface of cantaloupe was evaluated. Results indicated that the sequential application of 5%HP + 1%SLA (with or without 1%CA) and low-dose irradiation (0.5 Gy) had potential for eliminating pathogenic bacteria on whole cantaloupe melons. Additional research is required to evaluate the impact of these interventions on quality characteristics of melons. An evaluation of the survival of E. coli O157:H7 on strawberries at various points of growth showed that the organism was able to survive in soil, on the leaves and on fruits from implant to harvest. Greatest survivability on the strawberry fruit occurred when water contamination occurred within the final month of growing. Studies also showed that E. coli O157:H7 has the ability to be transferred from workers contaminated hands to strawberries during normal picking. A survivability study with non-O157 STEC on strawberries and Romaine lettuce was conducted. Five strains of non-O157 E. coli (O26, O103, O111, O121 and O145) were evaluated for their ability to survive during post-harvest storage. It was discovered that there were significant differences in survival among strains over the 6 day shelf life of the study. Guidance was provided to growers through extension programming on the safety of fresh fruits and vegetables. 11. New Business o Research grant: Pursue funding as a group  seeking funding opportunities as a group was suggested by J. Brecht who volunteered to watch out for requests for proposals to see when requests come out. It may be difficult to target both microbiology and physiology issues in one proposal. o Conference support grant: Improve attendance at S294 Meetings  Current funding limitations are a problem for scientists to attend S-294 meetings. R. Moore will contact directors of stations and encourage participation. J. Brecht suggested submitting NIFA grants for and to include funding to attend meetings (S-294 members and their students). Perhaps request matching financial support from UFPA (meeting room, food, letter of support,..) . Also, the S294 Meeting time will be comminicated earlier in the year so participants are aware of the date and may include it in their travel plans. o Follow up on Book Chapter  A discussion took place in regards to the book chapter initially proposed by P. Toivonen at the 2012 S294 Meeting. The FST Council had intentions to complete a book which is in the final stages of completion. The proposed book title was Science and Technology of Fresh-cut produce. An update on the status was to be obtained at the FST council Meeting and followed up with subsequent emails. 12. Adjourn Meeting adjourned at 11:51 am. Our thanks to UFPA for providing food and beverage service and a room for the meeting. Thank you UFPA!

Objective 1: Evaluate methods of sampling and measuring flavor and nutrition of fresh-cut products to facilitate comparison to traditional shelf life factors. Continuation of trained descriptive panels and chemical analysis (volatiles, sugars, acids) to evaluate tangerine, strawberry, and tomato germplasms from University of Florida. 10-years of tomato data are being analyzed to establish a model for tomato quality (Baldwin, Plotto, Narciso, Bai USDA/ARS FL). Continuation of flavor research in strawberries: inheritability of the aroma volatile methylanthranilate (MA). MA imparts fruity flavor to strawberries and is only produced in European lines (Baldwin, Plotto, Narciso, Bai USDA/ARS FL). Initiated study to evaluate flavor of Citrus x Poncirus hybrids that might impart partial resistance to citrus greening disease (Huanglongbing) due to Candidatus Liberibacter asiaticus (Baldwin, Plotto, Narciso, Bai USDA/ARS FL). Evaluation of GC-MS sampling technology for volatile flavor analysis of fresh and processed fruits and vegetables, especially SPME stability and quantification (Baldwin, Plotto, Narciso, Bai USDA/ARS FL). Preparation of food-grade emulsions and micro-emulsions under microwave conditions, especially for morpholine free coatings for use on whole and fresh-cut fruit (Baldwin, Plotto, Narciso, Bai USDA/ARS FL). Development of a Novel Sensory Method to Evaluate the Texture of Rod/Stick-Shaped Fresh-Cut and Whole Produce. A new descriptive sensory analysis method was developed in order to better assess the flexibility of rod/stick shaped fresh-cut and whole produce. This novel method can assess the quality of packaged celery sticks better than current quantitative descriptive analysis texture sensory methods. The method is being correlated with an analytical texture method like three point bending (Almenar MSU). Objective 2: Develop new strategies to improve and better maintain inherent fresh-cut product quality and nutrition. Effect of Tectrol and MAP packaging on eating quality (sensory evaluation) was evaluated in collaboration with Brecht (UF) for blueberry and strawberries as part of a funded SCIR grant (Baldwin, Plotto, Narciso, Bai USDA/ARS FL). ClO2 experiments were conducted in clamshell packages for blueberries, grapes in collaboration with industrial partner in a CRADA and collaboration with ARS California (Baldwin, Plotto, Narciso, Bai USDA/ARS FL). Humidity efficient clamshells with time release anti-microbial agents were evaluated to decrease microbial growth and maintain flavor and nutritional quality of intact and cut fruits and vegetables (Baldwin, Plotto, Narciso, Bai USDA/ARS FL). The use of peroxyacetic acid fog to sanitize whole fruit to prolong the shelf life of fresh-cuts by reducing the contamination on cut fruit surfaces was assessed (Baldwin, Plotto, Narciso, Bai USDA/ARS FL) A project to identify the optimal ripeness stage for processing mangoes into fresh-cut slices found that sensory quality during fresh-cut handling is best predicted by fruit firmness rather than color development or compositional measurements (Brecht, Huber, Sargent, Danyluk, Schneider, Simonne, Goodrich, Sims, Bartz UFL). Aroma volatile analysis suggests that there is no chilling threshold breakpoint below 20°C for vine-ripe tomatoes in terms of aroma inhibition (Brecht, Huber, Sargent, Danyluk, Schneider, Simonne, Goodrich, Sims, Bartz UFL). Brief heated water treatment (2.5 min at 54°C or 5 min at 52°C) prior to ethylene treatment and ripening of MG tomatoes at 20C gave better sensory quality, particularly when the fruit were exposed to chilling temperature before ripening, but tomatoes treated later in development (breaker/turning) did not respond as well (Brecht, Huber, Sargent, Danyluk, Schneider, Simonne, Goodrich, Sims, Bartz UFL). A project to identify the optimal ripeness stage for processing mangoes into fresh-cut slices found that sensory quality during fresh-cut handling is best predicted by fruit firmness rather than color development or compositional measurements (Brecht, Huber, Sargent, Danyluk, Schneider, Simonne, Goodrich, Sims, Bartz UFL). Aroma volatile analysis suggests that there is no chilling threshold breakpoint below 20°C for vine-ripe tomatoes in terms of aroma inhibition (Brecht, Huber, Sargent, Danyluk, Schneider, Simonne, Goodrich, Sims, Bartz UFL). Brief heated water treatment (2.5 min at 54°C or 5 min at 52°C) prior to ethylene treatment and ripening of MG tomatoes at 20C gave better sensory quality, particularly when the fruit were exposed to chilling temperature before ripening, but tomatoes treated later in development (breaker/turning) did not respond as well (Brecht, Huber, Sargent, Danyluk, Schneider, Simonne, Goodrich, Sims, Bartz UFL). Characterization of heat- resistant fungi from blueberries and blueberry products. Conducted challenge tests to determine heat treatment conditions (Fan AAFC Kentville). Investigation of bacteriocins production of lactic acid bacteria (LAB) under different growth condition and LAB protein profiles (Fan and Song AAFC Kentville). Determination of microorganisms indigenous to cantaloupe and evaluation of product quality (i.e. visual quality, acidity acids, pH, total soluble solids, flesh color and firmness) pre-and post LT3 processing (Fan AAFC Kentville). Development of packaging and postharvest handling of novel hydroponic leafy green products (Forney AAFC Kentville). Enhancement of apple aroma through aroma volatile precursor treatments (Forney and Song AAFC Kentville). Determination of factors that impact the flavor chemistry (volatiles, sugars, acids) of blueberry and apple juice (Forney AAFC Kentville). Screening of raspberry breeding lines for fruit quality and storage-life (Forney AAFC Kentville) Assessment of hydrogen peroxide as preserver of nutrient quality and enhancer of shelf life in fresh-cut spinach (Bezanson AAFC Kentville Evaluation of the impact of moist heat treatment on storage and retail quality properties of whole cantaloupe melons (Bezanson, Fan, Forney and LeBlanc AAFC Kentville). The effect of packaging material and initial in-package gas composition on the quality and safety of chlorine-sanitized celery sticks was evaluated. Two materials differing in permeability [a bio-based polyester (BB) and a petroleum-based polyolefin (PB)] and four in-package gas compositions [air (A-BB or A-PB), 95% O2 + 5% N2 (O2-BB), 99% N2 + 1% O2 (N2-BB), and 6 % O2 + 12 % CO2 (CO2-BB)] were evaluated. This study shows that the selection of an adequate initial in-package gas composition and packaging material can significantly affect the quality and safety of celery sticks throughout the marketable period (Almenar MSU). The effect of various heat-shock treatments (i.e., combinations of temperature and duration) to increase the chilling tolerance of harvested asparagus spears was evaluated. While the chilling tolerance of all spear segments was increased by specific heat-shock treatments, the optimal temperature and duration of exposure varied among the segments to such an extent that no one treatment increased the chilling tolerance of the whole spear without either being ineffective or damaging some portion of the spear (Saltveit UC Davis). Inhibition of wound-induced phenolic compounds in fresh-cut lettuce, in an attempt to reduce browning, was found to inadvertently make the tissue more susceptible to microbial growth (Saltveit UC Davis). Research showed that small cyclic changes in pressure/vacuum during the controlled or modified atmosphere storage of bulky fruits and vegetables could help maintain fresh-cut product quality by facilitating gas movement across the dermal barrier which would allow holding at much lower oxygen levels (Saltveit UC Davis). Variations in head firmness and other quality characteristics in broccoli cultivars in relation to water relations were studied (Cantwell UC Davis). Storage conditions for cucumber and chili peppers in relation to temperature and variety were studied (Cantwell UC Davis). Continue evaluations of water-jet cutting technology on Romaine lettuce and celery. (Cantwell UC Davis). Investigation of the effects of MAP on extending storage life and maintaining fruit quality of Bartlett pears at simulated transit conditions. MAP could increase the storage life of Bartlett pears with high eating quality by up to 2 months and ensure arrival quality after long-distance export by maintaining cold chain and MA chain (Wang OSU). The effect of Tectrol and MAP packaging on eating quality (sensory evaluation) was evaluated in collaboration with Brecht (UF) for blueberry and strawberries as part of a funded SCIR Grant (Brecht and Mitcham PIs) (Baldwin, Plotto, Narciso, Bai USDA ARS US Horticultural Laboratory USHRL). ClO2 experiments in clamshell packaging for blueberries, grapes in collaboration with industrial partner in a CRADA and collaboration with ARS California (Smilanick) (Baldwin, Plotto, Narciso, Bai USDA ARS US Horticultural Laboratory USHRL). Humidity efficient clamshells with time release anti-microbial agents to decrease microbial growth and maintain flavor and nutritional quality of intact and cut fruits and vegetables was evaluated (Baldwin, Plotto, Narciso, Bai USDA ARS US Horticultural Laboratory USHRL). Using peroxyacetic acid fog to sanitize whole fruit to prolong shelf life of fresh cut fruit by reducing the contamination on cut fruit surfaces was evaluated (Baldwin, Plotto, Narciso, Bai USDA ARS US Horticultural Laboratory USHRL). Objective 3: Improve understanding of physiological mechanisms that affect fresh-cut product quality. The response of Romaine lettuce to cutting at 5 or 15°C was determined. The CO2 evolution, O2 consumption and ethylene production were greater at 15°C immediately after cutting and remained higher than at 5°C. The respiratory quotient (RQ) was <1.0 during the first 8-12 h after cutting at both temperatures, then rose and remained steady at about 1 at 5°C, but reached 1.7 at 15°C. The relative changes in CO2 production and O2 consumption suggest that non-respiratory oxidative reactions play a significant role in the post-cutting wound response of fresh-cut lettuce (Brecht, Huber, Sargent, Danyluk, Schneider, Simonne, Goodrich, Sims, Bartz UFL). A brief heated water treatment (2.5 min at 54°C or 5 min at 52°C) was applied to MG (prior to ethylene treatment) and breaker/turning tomatoes; the fruit were then ripened at 20°C and/or stored at 5 or 12°C; production of antioxidants, including carotenoids and phenolics, was stimulated, and antioxidant capacity (ORAS and FRAP) increased, indicating up-regulation of the antioxidant system (with ARS-Ft. Pierce) (Brecht, Huber, Sargent, Danyluk, Schneider, Simonne, Goodrich, Sims, Bartz UFL). Chlorophyll fluorescence, phenolic metabolism, proteins and free amino acids were measured as potential indicators of the physiological age of broccoli and Romaine lettuce. Although amounts changed during the progression of senescence, differences among samples made this approach infeasible (Brecht, Huber, Sargent, Danyluk, Schneider, Simonne, Goodrich, Sims, Bartz UFL). Fresh-cut apple tissue shows high sorption capacity for gaseous 1-MCP and 1-MCP sorption to fresh-cut apple is significantly reduced in tissue following short periods of tissue aging or application of the hydroxyl radical quencher hypotaurine (Brecht, Huber, Sargent, Danyluk, Schneider, Simonne, Goodrich, Sims, Bartz UFL). Identification and characterization of volatile compounds responsible for fruit flavor using gas chromatography-mass-spectroscopy-olfactory detection (GC-MS-OD) of apples and highbush blueberries (Fan and Forney, AAFC Kentville) Determination of the effects of cutting on apple volatile metabolism (Forney and Son, AAFC Kentville) Impact of moist heat treatment on ripening physiology of whole cantaloupe melons (Forney, Bezanson, Fan, LeBlanc AAFC Kentville). Many fresh-cut fruits and vegetables are susceptible to chilling injury, a physiological response elicited by holding susceptible tissue at non-freezing temperatures below 10 °C. Chilling injury can reduce quality, and since the recommended storage temperature is often lower than 10 °C, may present problems for many fresh-cut fruits and vegetables, especially in mixed trays. We are using the techniques of metabolic profiling to identify pathways that are altered by chilling and may contribute to the development of chilling injury symptoms (Saltveit UC Davis). The impact of nitrogen nutrition on composition and textural properties was studied on spinach leaves produced in hydroponic and field production. This has relevance to performance of raw material in fresh-cut washing, drying and packaging operations (Cantwell UC Davis). The effect of nitrogen fertilization on yield and quality of bell peppers (Cantwell UC Davis) Use of 1-MCP to moderate ripening of tomatoes was studied in relation to whether color stage indicated sufficient physiological uniformity to ensure useful and consistent delay in ripening but with final good color development (Cantwell UC Davis). Conducting storage tests on radicchio as fresh and fresh-cut product; in progress (Cantwell UC Davis) Effects of different commercial fertilizers, harvest times and storage on the anti-oxidant properties of two varieties of organically grown blackberries (Cavender, Liu, Zhao OSU) Effect of organic production systems on the physiochemical properties of blackberry fruits during post-harvest storage (Liu, Cavender, Jung, Feng, Zhao OSU) Continuation of gene expression studies in orange juice from fruit infected by Huanglongbing to detect pathogen DNA in fresh and processed juice (Baldwin, Plotto, Narciso, Bai USDA ARS US Horticultural Laboratory USHRL). Understanding mechanism of chemically-induced stomata closing (Baldwin, Plotto, Narciso, Bai USDA ARS US Horticultural Laboratory USHRL). Studying chilling and wounding-induced redox reaction in horticultural crops (Baldwin, Plotto, Narciso, Bai USDA ARS US Horticultural Laboratory USHRL). Objective 4: Determine critical factors in controlled inoculation studies with human pathogens and surrogates that influence the outcome of quantitative microbial risk assessments. Studies continued to evaluate risk factors during the production, harvest, and postharvest handling of fresh items. Transfer of Salmonella to or from tomatoes in cartons was greatest with wet inoculum, regardless of carton type or storage temperature. A greater percentage of Salmonella transferred from tomatoes to cartons than from cartons to tomatoes, regardless of carton type or storage temperature. Salmonella cross-contamination risks may increase under some conditions when cartons are dirty or reused (Brecht, Huber, Sargent, Danyluk, Schneider, Simonne, Goodrich, Sims, Bartz UFL). Investigation of the fate of E. coli O157:H7 and non-O157 VTEC on field lettuce and in soil in two geographically distinct sites (Bach, Bezanson, Delaquis, AAFC Kenvtille, AAFC Summerland). Comparison of E. coli O157:H7 survival on lettuce plants grown in the field and controlled environment chambers (Bach, Delaquis AAFC Summerland). Studies on the behavior of E. coli O157:H7 in fresh-cut lettuce in the Canadian distribution system (Delaquis AAFC Summerland). Quantification of the impact of stress on the colonization and behavior of VTEC on spinach and Romaine lettuce (Bach, Delaquis, Bezanson, AAFC Summerland, AAFC Kentville). Determination of the effects of chemical and irradiation treatments to destroy Listeria monocytogenes and Salmonella enterica on the outer rind of cantaloupe (Shaw, Mendonca, Boylston, Wilson, Byron-Stecher ISU). Evaluation of the survival of E. coli O157:H7 on strawberries throughout the growing season (Shaw, Mendonca, Boylston, Wilson, Byron-Stecher ISU). Evaluation of the survival of non-O157 VTEC on strawberries and Romaine lettuce (Shaw, Mendonca, Boylston, Wilson, Byron-Stecher ISU). Objective 5: Evaluate and control unintentional and intentional microbial contamination of intact and fresh-cut produce. Utilizing an overhead spray brush roller sanitation system, we examined the efficacy of water, PAA, ClO2 and NaOCl on Salmonella inoculated tomatoes. After only 5 s, PAA reached a 2.8 log CFU/ml reduction, conversely, NaOCl, ClO2, and water each had a 1.9 log CFU/ml reduction. All sanitizers reached a 3-log unit reduction at 15 s, including water. PAA consistently achieved about a 1-log unit higher reduction than the other sanitizers for 5, 15, and 30 s treatments. Increasing treatment time to 30 s did not significantly increase reduction by ClO2 or NaOCl, but did for PAA. At 60 s, average log reductions by sanitizers were all significantly higher than water and were not significantly different from each other (Brecht, Huber, Sargent, Danyluk, Schneider, Simonne, Goodrich, Sims, Bartz UFL). Physical injury did not significantly or differently affect the fate of E. coli O157:H7 or Salmonella populations on three-quarter ripe versus full ripe strawberries at either 2C or 15.5C. Populations of E. coli O157:H7 and Salmonella decreased under all experimental conditions (Brecht, Huber, Sargent, Danyluk, Schneider, Simonne, Goodrich, Sims, Bartz UFL). Application of hypoxic pre-cutting treatments was evaluated for effects on enhancing wound-associated hydrogen peroxide production in Romaine lettuce and survival of E. coli O157:H7 (Bach, Delaquis, Toivonen AAFC Summerland). Evaluation of hydrogen peroxide as an agent for controlling E. coli O157:H7 on fresh-cut spinach (Bezanson AAFC Kentville). The effect of packaging material and initial in-package gas composition on the quality and safety of chlorine-sanitized celery sticks (Gonzalez-Buesa, Page, Kamisnski, Ryser, Beaudry, Almenar, MSU) Development of bio-based antimicrobial films based on polylactic acid/chitosan multilayers for controlled release of antimicrobial (Gartner, Ryser, Almenar, MSU). The influence of hand hygiene was evaluated for its effects on contamination of strawberries with E. coli O157:H7. It was concluded that E. coli O157:H7 has the ability to be transferred from contaminated hands to strawberries during normal picking and that workers have the potential to transfer the bacteria onto their clothing and skin during the harvesting process (Shaw, Mendonca, Boylston, Wilson, Byron-Stecher ISU). A post-juicing method for the reduction of Listeria monocytogenes in wheat grass and wheat grass juice products was evaluated. Preliminary results indicate that the wheat grass and the juice are an excellent media for the growth of spoilage organisms and foodborne pathogens, when present (Shaw, Mendonca, Boylston, Wilson, Byron-Stecher ISU). Studies were conducted to validate inoculation, bacterial recovery methods and to validate the effectiveness of peracetic (PAA) acid as an antimicrobial to reduce pathogens on leafy greens and tomatoes (Deitch, McKee, Woods Auburn University). Studied the effects of water hardness and pH on the efficacy of chlorine-based sanitizers for inactivating E. coli O157:H7 and Listeria monocytogenes (Hung, UG). Examination of the efficacy of various washing technologies available to consumers to reduce pathogens on fresh produce (Frank UG). Tested the transfer of human norovirus to stainless steel and small fruits during handling (Cannon UG). Evaluated levulinic acid and sodium dodecyl sulfate as sanitizers for use in processing Georgia-grown cantaloupes (Erickson and Doyle UG). Examined the effectiveness of UV light to reduce Salmonella contamination on tomatoes (Harrison UG). Identification of a new sanitizer composition that can achieve 5 log reductions in the survival count of E. coli on produce surface (Feng, Zhao, Kushad, UL) Test ultrasound and chlorine combined wash in a pilot scale continuously flow to significantly enhance the efficacy of sanitation (Feng, Zhao, Kushad, UL) Draft genome sequences for two strains of Erwinia tracheiphila, the causal agent of bacterial wilt of cucurbits, were obtained with both shotgun and pair-end libraries. A total of 620 million bases were obtained, which represents about 60 fold coverage of the genome at approximately 4.8 mbps. Initial assembly yielded about 42 scaffolds with about 400 contigs (Feng, Zhao, Kushad, UL) . We have determined the number of plasmid in the two strains of E. tracheiphila, generated an OpMap for both genomes based on restriction enzyme digestion, and aligned all the contigs and scaffolds to the map. We have also compared and aligned two genomes to define the difference, and closed 37 and 40 gaps, respectively. (Feng, Zhao, Kushad, UL) Bacterial populations within the insect vectors of E. tracheiphila were also determined. Six major bacterial species belongs to 6 different genera within Enterobacteriaceae, which includes most of current known microbes that are of concern to food safety on fresh produce, such as Serratia. (Feng, Zhao, Kushad, UL). The antimicrobial activity of the essential oils (EOs) from cinnamon bark, oregano, mustard and of their major components cinnamaldehyde, carvacrol, and allyl isothiocyanate (AIT) were evaluated as a gaseous treatment to reduce Salmonella enterica serovar Typhimurium in vitro and on tomatoes (Fan, Annous, USDA ARS PA). A novel in-package ozonation device (PlasmaLabel) was evaluated for its effectiveness in inactivating three microorganisms, such as Listeria innocua, attenuated Salmonella Typhimurium, and Escherichia coli O157:H7 on tomatoes, and its effect on fruit quality. The PlasmaLabel system produced ozone inside sealed film bags, reaching a concentration of 1,000 ppm within 1 min of activation. The results suggest that the three bacteria responded differently to ozonation, and the PlasmaLabel system may be an alternative to aqueous sanitizers for inactivating foodborne pathogens on tomatoes (Fan, Annous, USDA ARS PA). Ultraviolet-C (UV-C) light was investigated for its efficacy in inactivating 4-5 individual strains of Escherichia coli O157:H7 and Salmonella spp. on apricots, in addition to a four-strain composite of Shiga toxin-negative E. coli O157:H7 and a cocktail of three attenuated strains of Salmonella Typhimurium and S. Typhimurium LT2. Also, the survival of E. coli O157:H7 and Salmonella spp. after exposure to 74 and 442 mJ/cm2 of UV-C was evaluated during post-UV storage at 2 and 20°C. Our results suggest that surface-inoculated bacteria survived poorly following UV-C treatment of apricots (Fan, Annous, USDA ARS PA). Field validation of the newly installed hot water surface pasteurization of cantaloupe, based on the technology developed at ERRC, is underway. The treatment utilizes tap water at 160F for 45 seconds. The industry partner had the processing equipment built and installed at their cantaloupe processing facility for evaluation. The preliminary data indicate that the treatment is capable of reducing total plate count by at least 99.9% and total coliforms to non-detectable levels. Collaboration between ERRC and the industry partner is underway to evaluate the effect of this commercial process on microbial quality, shelf-life, and sensory quality of fresh and fresh-cut cantaloupes. Chlorine dioxide gas treatment of mung bean seeds and mung bean sprouts, inoculated with a cocktail of Salmonella Newport, Infantis, and Muechenfor, for 15 min using a unique processing system that was developed at ERRC has resulted in excess of 99.999% reduction in Salmonella populations. The newly developed process suggests the feasibility of using this treatment by the industry to enhance the safety of this commodity (Fan, Annous, USDA ARS PA). Pilot-scale hot water treatment for enhancing safety of whole cantaloupes with exposure time of up to 90 seconds was developed in support of the industry needs. Treatment of whole cantaloupes inoculated with Salmonella Poona in hot water at 92C for up to 90 seconds has resulted in excess of 99.999% reduction in S. Poona populations on cantaloupe surfaces. Shelf life of whole cantaloupes was evaluated for up to 7 days following treatment with no adverse effects on visual qualities. Similar results were obtained for Listeria monocytogenes. These results indicate the feasibility of incorporating this treatment into the existing industrial processing line. Field validation and transfer of this technology to industry is underway (Fan, Annous, USDA ARS PA). Optimization of pilot scale ClO2 gas treatment of green and ripened tomatoes was conducted in a 10 cubic foot chamber. Tomatoes were inoculated to an average of 4.5 log CFU/g with Salmonella Montevideo, and stored at 12.5C for 24 h prior to treatment. ClO2 treatments consisted of 6h fumigations at 0.4 or 0.8 mg/l. Tomatoes were stored at 12.5 or 18C following treatment for up to 14 days. Treatments using 0.8 mg/l ClO2 has resulted in reductions of 4.5 log CFU/g following up to 14 days of storage. The treatment helped increase the shelf life of produce by reducing the spoilage microorganism populations on the surface. Also, this treatment has no adverse effects on the visual qualities other than bleached stem scar. This data suggest the feasibility of this process for enhancing the safety and shelf life of this commodity (Fan, Annous, USDA ARS PA).

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