North Carolina Agricultural & Technical State University
United States of America
Dr. Penny Perkins-Veazie heads research on postharvest physiology and technology for fruits and vegetables for North Carolina State University. Her research involves storage methods to extend shelf life, collaborative studies to determine fruit and vegetable roles in human health, storage technologies to enhance functional food compounds, and the identification and quantification of health-related compounds in fruits and vegetables and from production systems. She also evaluates food safety, quality and consumer-appeal characteristics such as flavor, color, antioxidants and texture to make sure growers will have better quality fruits and vegetables for high-value markets.
storage technologies,food safety, quality and consumer-appeal