Diane M. Barrett, Ph.D.
Cooperative Extension Specialist Emerita
Food Science and Technology
Food Science (1992-2016)
Dr. Barrett retired in July of 2016.
Ph. D. Cornell University, 1989
M.S. Food Chemistry, University of Wisconsin, Madison, 1980
B.S. Food Science, University of California, Davis, 1978
Dr. Barrett’s research program addressed 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 included polyphenol oxidase, lipoxygenase, pectin methylesterase, polygalacturonase, peroxidase and hydroperoxide lyase. Handling and processing technologies of interest included fresh-cut processing, canning, freezing, irradiation, high pressure and aseptic processing. She also directed the Center for Advanced Processing & Packaging.
- Peng, J., J. Tang, D.M. Barrett, S.S. Sablani, N. Anderson, and J.R. Powers. 2017. Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality. Critical Reviews in Food Science and Nutrition. 57(14):2970-2995. PDF
- Techakanon, C., G.M. Smith, J. Jernstedt, and D.M. Barrett. 2017. The effect of high pressure processing on clingstone and freestone peach cell integrity and enzymatic browning reactions. Innovative Food Science and Emerging Technologies 39:230-240. PDF
- Techakanon, C., T. Gradziel, and D.M. Barrett. 2016. Effect of peach cultivar on enzymatic browning following cell damage from high pressure processing. Journal of Agricultural and Food Chemistry. 64:7606-7614. PDF
- Ngamchuachit, P., E. J. Mitcham, and D. M. Barrett. 2016. Spatial variance of physicochemical properties within mangos and the effect of initial ripeness stage on the quality of fresh-cut mangos. Journal of the Science of Food and Agriculture. 96(10):3613-3620. PDF
- Shiu, J., D. Slaughter, L. Boyden, and D.M. Barrett. 2016. Correlation of descriptive analysis and instrumental puncture testing of watermelon cultivars. Journal of Food Science 81(6):S1506-14. PDF
- Vázquez-Gutiérrez J.L., A. Quiles, E. Vonasek J.A. Jernstedt, I. Hernando, N. Nitin, and D.M. Barrett. 2016. High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach. Food Science and Technology International (accepted online ahead of print April 18th, 2016.) PDF
- Kitinoja, L., and D.M. Barrett. 2015. Extension of Small-Scale Postharvest Horticulture Technologies – a Model Training and Services Center. Agriculture 5:441-455. PDF
- Ngamchuachit, P., H.K. Sivertsen, E.J. Mitcham, and D.M. Barrett. 2015. Influence of cultivar and ripeness stage at the time of fresh-cut processing on instrumental and sensory qualities of fresh-cut mangos. Postharvest Biology and Technology 106:11–20. PDF
- Bouzari, A., D. Holstege and D.M. Barrett. 2015. Vitamin Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage. Journal of Agricultural and Food Chemistry, 63(3):957–962. PDF
- Bouzari, A., D. Holstege and D.M. Barrett. 2015. Mineral, Fiber, and Total Phenolic Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage. Journal of Agricultural and Food Chemistry 63(3):957–962. PDF
- Shiu, J.W., D.C. Slaughter, L.E. Boyden and D.M. Barrett. 2015. Effect of the shear-to-compressive force ratio in puncture tests quantifying watermelon mechanical properties. Journal of Food Engineering 150:125-131. PDF
- Held, M.T., G.E. Anthon, and D.M. Barrett. 2015. The Effects of Bruising and Temperature on Enzyme Activity and Textural Qualities of Tomato Juice. Journal of the Science of Food and Agriculture 95(8):1598–1604. PDF
- Schultz, A.K., D. M. Barrett and S. R. Dungan. 2014. Effect of Acidification on Carrot (Daucus carota) Juice Cloud Stability. Journal of Agricultural and Food Chemistry 62(47):11528–11535. PDF
- Fisklements, M., and D.M. Barrett. 2014. New methods for measuring surface area, seed coat separation, and ‘chip and scratch’ damage in almonds. Journal of Food Engineering 142:1-8. PDF
- Fuentes, A., J.L. Vázquez-Gutiérrez, M.B. Pérez-Gago, E. Vonasek, N. Nitin, and D.M. Barrett. 2014. Application of nondestructive impedance spectroscopy to determination of the effect of temperature on potato microstructure and texture. Journal of Food Engineering 133:16-22. PDF
- 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. PDF
- 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.
Extension of Knowledge Activities
Dr. Barrett interacted closely with the fruit and vegetable processing industry of California. She was 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 carried out research and conducted extension courses for the fruit and vegetable processing industry. Extension courses included 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.
Here is a complete listing of refereed publications for Dr. Barrett's Lab.