Diane M. Barrett

Specialist in Cooperative Extension

Degree

Ph. D. Cornell University, 1989

Research

Dr. Barrett’s research program focuses on the effects of raw materials and processing conditions on the quality of fruit and vegetable products, with an ultimate goal of optimizing the quality of processed fruit and vegetable products.  Dr. Barrett researches the relationship between endogenous enzymes and fruit and vegetable color, texture, taste, aroma and nutritional quality. She directs two different research centers – the Center for Excellence in Fruit & Vegetable Quality within the Robert Mondavi Institute for Wine & Food Sciences, and the Center for Advanced Processing & Packaging. 

Selected Publications

• Anthon, G.E., Y. Sekine, N. Watanabe and D.M. Barrett. 2002. Thermal inactivation of pectin methylesterase, polygalacturonase and peroxidase in tomato juice. Journal of Agriculture and  Food Chemistry 50:6153-6159.
• Asami, D.K., Y-J. Hong, D.M. Barrett and A.E. Mitchell. 2003. A comparison of the total phenolic and ascorbic acid contents of freeze-dried and air-dried marionberry, strawberry and corn grown using conventional, organic and sustainable agricultural practices. Journal of Agriculture and Food Chemistry. 51:1237-1241.
• Thongsook, T. and D.M. Barrett. 2005. Heat inactivation and reactivation of broccoli peroxidase. Journal of Agriculture and Food Chemistry 53:3215-3222.
• Barrett, D.M., L. Somogyi and H. Ramaswamy. 2005. Processing Fruits: Science and Technology. CRC Press, Boca Raton, FL.
• Anthon, G.E. and D.M. Barrett. 2006. Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes. Journal of Agriculture and Food Chemistry 54:204-211.

Awards and Honors

• 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. She carries out research and conducting 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.