Diane M. Barrett
Fruit and Vegetable Products Specialist
Ph. D. Cornell University, 1989
M.S. Food Chemistry, University of Wisconsin, Madison, 1980
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.
- Sirijariyawat A., S. Charoenrein and D.M. Barrett. 2012. Texture Improvement of Fresh and Frozen Mangoes with Pectin Methylesterase and Calcium Infusion. Journal of the Science of Food and Agriculture, online ahead of print July 17, 2012.
- Stiling, J., S. Li, P. Stroeve, J. Thompson, B. Mjawa, K. Kornbluth, and D.M. Barrett. June 2012. Performance evaluation of an enhanced fruit solar dryer using concentrating panels. Energy for Sustainable Development 16(2):224-230.
- Anthon, G.E. and D.M. Barrett. May 2012. Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes. Food Chemistry 132(2):915-920.
- Asavasanti, A., P. Stroeve, D.M. Barrett, J.A. Jernstedt, and W.D. Ristenpart. March/April 2012. Enhanced electroporation in plant tissues via low frequency pulsed electric fields: Influence of cytoplasmic streaming. Biotechnology Progress 28(2):445-453.
- Barrett, D.M., and B. Lloyd. Jan. 2012. Advanced Preservation Methods and Nutrient Retention in Fruits and Vegetables. Journal of the Science of Food and Agriculture 92(1):7-22.
- Kumar, P., D.M. Barrett, M. Delwiche, and P. Stroeve. August 2011. Pulsed Electric Field Pretreatment of Switchgrass and Woodchips Species for Biofuels Production. Industrial & Engineering Chemistry Research 50(19):10996–11001.
Anthon, G.E., M. LeStrange and D.M. Barrett. May 2011. Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes. Journal of the Science of Food and Agriculture 91(7):1175-1181.
- Asavasanti, S., W. Ristenpart, P. Stroeve, and D.M. Barrett. Jan./Feb. 2011. Permeabilization of Plant Tissues by Monopolar Pulsed Electric Fields: Effect of Frequency. Journal of Food Science 76(1):E98-E111.
- Ersus, S., M. Oztop, M. McCarthy, and D.M. Barrett. Sept. 2010. Disintegration Efficiency of Pulsed Electric Field (PEF) Induced Effects on Onion (Allium cepa L.) Tissues as a Function of Pulse Protocol and Determination of Cell Integrity by 1H NMR Relaxometry. Journal of Food Science 75(7):E444-E452.
- Asavasanti, S., S. Ersus, W. Ristenpart, P. Stroeve, and D.M. Barrett. Sept. 2010. Critical Electric Field Strengths of Onion Tissues Treated by Pulsed Electric Fields. Journal of Food Science 75(7):E433-E443.
- Gonzales, M.E., G. Anthon, and D.M. Barrett. Sept. 2010. Onion cells after High Pressure and Thermal Processing: Comparison of Membrane Integrity Changes Using Different Analytical Methods and Impact on Tissue Texture. Journal of Food Science 75(7):E426-E432.
- Gonzalez, M.E., D.M. Barrett, M.J. McCarthy, F.J. Vergeldt, E. Gerkema, A.M. Matser, and H. Van As. Sept. 2010. 1H-NMR Study of the Impact of High-Pressure and Thermal Processing on Cell Membrane Integrity of Onions. Journal of Food Science 75(7):E417-425.
- Gonzalez, M.E., J.A. Jernstedt, D.C. Slaughter, and D.M. Barrett. Sept. 2010. Influence of Cell Integrity on Textural Properties of Raw, High Pressure, and Thermally Processed Onions. Journal of Food Science 75(7):E409-E416.
- Gonzalez, M.E., J.A. Jernstedt, D.C. Slaughter, and D.M. Barrett. Sept. 2010. Microscopic Quantification of Cell Integrity in Raw and Processed Onion Parenchyma Cells. Journal of Food Science 75(7):E402-E408.
- Gonzalez, M.E., and D.M. Barrett. Sept. 2010. Thermal, High Pressure, and Electric Field Processing Effects on Plant Cell Membrane Integrity and Relevance to Fruit and Vegetable Quality. Journal of Food Science 75(7):R121-R130.
- Ersus, S. and D.M. Barrett. August 2010. Determination of membrane integrity in onion tissues treated by pulsed electric fields: Use of microscopic images and ion leakage measurements. Innovative Food Science and Emerging Technologies 11(4):598-603.
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.