Diane M. Barrett

Specialist in Cooperative Extension

Degree

Ph. D. Cornell University, 1989

Research

Dr. Barrett’s research program addresses the effects of raw material quality and processing on color, flavor, texture and nutritional quality of fruit and vegetable products, with particular emphasis on enzyme-catalyzed reactions which result in qualitative losses. Specific enzymes studied include polyphenol oxidase, lipoxygenase, pectin methylesterase, polygalacturonase, peroxidase and hydroperoxide lyase. Handling and processing technologies of interest include fresh-cut processing, canning, freezing, irradiation, high pressure and aseptic processing. She also directs the Center for Advanced Processing & Packaging. 

Selected Publications

• Rickman, J., C.M. Bruhn, D.M.Barrett.  2007. Nutritional comparison of fresh, frozen, and canned fruits and vegetables.  Part I.  Vitamins C and B and phenolic compounds.  Journal of the Science of Food and Agriculture 87: 930-944.
• Thongsook, T., Whitaker, J.R., Smith, G.M. and D.M. Barrett. 2007. Reactivation of broccoli peroxidases: Structural changes of partially denatured isoenzymes. Journal of Agricultural and Food Chemistry 55(3); 1009-1018.
• Mitchell, A.E. , Y.J. Hong, E. Koh, D.M. Barrett, D.E. Bryant, R.F. Denison and S.R. Kaffka. 2007. Ten year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoes. Journal of Agricultural and Food Chemistry 55, 6154-6159.
• Diaz, J.V., G.E. Anthon and D.M. Barrett. 2007. Nonenzymatic degradation of citrus pectin and pectate during prolonged heating: Effects of pH, temperature, and degree of methyl esterification. Journal of Agricultural and Food Chemistry 55, 5131-5136.
• Anthon, G.E., and Barrett, D.M. 2008. Combined enzymatic and colorimetric method for determining the uronic acid and methylester content of pectin: Application to tomato products . Food Chemistry, Vol. 10, issue 1, pp. 239-247.
  

Awards and Honors

• Institute of Food Technologists’ Fruit & Vegetable Division – Member of the Year 2009
  

• Institute of Food Technologists Fellowship, Florasynth, Inc.  1987 - 1988

• Institute of Food Technologists Fellowship, General Mills, Inc.  1988 - 1989

• Distinguished Service Award for Outstanding & Creative Teamwork, Division of Agriculture & Natural Resources, University of California  1998

• Excellence in Research Award, Academic Federation, UC Davis  2003

Extension of Knowledge Activities 

Dr. Barrett interacts closely with the fruit and vegetable processing industry of California. She is a technical liaison to the California League of Food Processors, Institute of Food Technologists, Food Products Association, American Frozen Food Institute, Canned Food Alliance and other industry associations, as well as commodity and advisory boards, appropriate state and federal government personnel, and both farm and home advisors.  She carries out research and conducts extension courses for the fruit and vegetable processing industry. Extension courses include the Advanced Process Technologies Course, Better Process Control School, Freezing Technology Workshop, Juice Processing Course, Tomato Processing School, Fresh-Cut Products Workshop and Aseptic Processing & Packaging Workshop.

For more information on Dr. Barrett, visit her home page, which includes a complete listing of refereed publications.