Diane M. Barrett
Cooperative Extension Specialist

Telephone:   (530) 752-4800
E-mail:   dmbarrett@ucdavis.edu
Website: http://www.fruitandvegetable.edu

Department of Food Science and Technology
University of California
One Shields Avenue
Davis, CA 95616-8598, USA  

      Specialty:   Education   Professional Experience   Research   Selected Publications
  • Effects of raw material characteristics and processing on quality of fruit and vegetable products.

EDUCATION:

1976 A.A., Chemistry, Sacramento City College, CA
1978 B.A., Food Science, University of California, Davis
1980 M.S. Food Chemistry, University of Wisconsin, Madison
1989 Ph.D., Food Biochemistry, Cornell University, Ithaca, NY

POSITIONS HELD:

Consultant, Food Chemistry, Food Technology Development Center, Bogor Agricultural University, Indonesia, 1981-82
Consultant, Curriculum Development, Department of Community Nutrition, Bogor Agricultural University, Indonesia, 1982-83
Specialist, Tuber Crops Postharvest Processing Specialist, Department of Agriculture, Republic of Indonesia,
1983-85
Graduate Research Assistant, Department of Food Science and Technology, Cornell University, Ithaca, NY,
1986-89
Assistant Professor, Fruit and Vegetable Handling and Processing, Department of Food Science and Technology, Oregon State University, Corvallis, OR 1989-92
Cooperative Extension Specialist, Department of Food Science and Technology, UC Davis, Davis, California,
1992 — present

RESEARCH OBJECTIVES - LAY TERMS
The objectives of my research are to work with the California fruit and vegetable processing industry to ensure that they provide consumers with high quality fruit and vegetable products. Preservation of the color, flavor, texture and nutritional value of processed fruit and vegetable products is a challenge. My laboratory studies the effects of processes such as freezing, canning, aseptic and minimal processing on the quality of horticultural products.

RESEARCH OBJECTIVES - FOR PEERS
My research focuses on the effects of fruit and vegetable handling and processing on enzyme-catalyzed reactions which result in qualitative loss in color, flavor and/or texture. Enzymes of interest include peroxidase, lipoxygenase, hydroperoxide lyase, polyphenol oxidase, polygalacturonase, pectin methyl esterase and cystine lyase. Handling and processing technologies of interest include cold and controlled atmosphere storage, modified atmosphere packaging, minimal processing or fresh-cut, canning, freezing and aseptic processing.
RECENT SIGNIFICANT FINDINGS/ACCOMPLISHMENTS
•Optimization of diced tomato texture. Effects of calcium addition on turgor pressure, cell wall and middle lamella integrity and composition. (Ph.D. student Irene Luna-Guzman).
 
•Modeling of quality parameters in tomato, carrot and potato homogenates. Kinetics of thermal inactivation of enzymes (polyphenol oxidase, pectin methyl esterase, polygalacturonase, peroxidase, lipoxygenase) and quality factors. (Research Associate Dr. Gordon Anthon).
 
•Maintenance of textural integrity of blanched, frozen and micowaved shredded vegetables. Effects of low temperature blanching and addition of calcium salts. (Research Associates Dr. Ni Li and Danny Lin, MS)
 
•Optimization of pre-drying treatments (blanching, sulfur/sulfite dips, salt) prior to production of sun-dried tomato products. (MS student Lupe Latapi)
 
•Prediction of peelability and product yield in California-grown tomato varieties. Identification of physical parameters which may be modeled to predict direction to either paste or whole peel/diced tomato processing.
 
•Determination of the antioxidant properties of clingstone peach carotenoids and polyphenolics. Effects of cultivar, maturity and various processing methods. (with Dr. Alyson Mitchell)

PUBLICATIONS:

 Kinetic parameters for the thermal inactivation of quality related enzymes in carrots and potatoes. G. Anthon and D.M. Barrett. Journal of Agricultural and Food Chemistry. Accepted 4/02.
Determination of reducing sugars with 3-methyl-2-benzothiazolinonehydrazone. Analytical Biochemistry. G.E. Anthon and D.M. Barrett. Accepted 1/02.
Effects of raw materials and process variables on the heat penetration times, firmness, and pectic enzyme activity of diced tomatoes. W.H. Ma and D.M. Barrett. Journal of Food Processing and Preservation. In Press.
Pectinesterase residual activity in dehydrated onion and garlic products. E.L. Garcia and D.M. Barrett. Journal of Food Processing and Preservation. In Press.
Preservative treatments for fresh-cut fruits and vegetables. E.L. Garcia and D.M. Barrett. 2002. p.267-303, IN: O. Lamikanra (ed.), Fresh-Cut Fruits and Vegetables, CRC Press.
Barrett, Diane M. Processing of Horticultural Crops. 2002. Processing of horticultural crops. p.465-480, IN: A.A. Kader (ed.), Postharvest Technology of Horticultural Crops, Publication 3311, University of California Division of Agriculture and Natural Resources Press.
Optimization of guava juice and powder production. C.A. Chopda and D.M. Barrett. 2001. Journal of Food Processing and Preservation 25:411-430.
Colorimetric method for the determination of lipoxygenase activity. G. Anthon and D.M. Barrett. 2000. Journal of Agricultural and Food Chemistry 49(1):32-37.
Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. I. Luna-Guzman and D.M. Barrett. 2000. Postharvest Biology and Technology 19:61-72.
 

Food Science Home

Food Science and Technology, University of California Davis
www.foodscience.ucdavis.edu
4 Feb 2004