Postharvest Interventions to Improve Quality and Microbial Safety of Microgreen
Microgreens are young and tender vegetable greens, and represent an exotic class of specialty crops, attributed to their densely-packed nutrition, intense flavor, and vivid color. However, microgreens are highly perishable and they usually have a short shelf life (1-10 days). This project aims to study postharvest interventions on nutritional quality, sensorial quality, and microbial safety, especially possible pathogenic bacterial contamination, of microgreens .
Collaborators & Personnel
Co-PI: Prof. Libo Tan, Assistant Professor, Human Nutrition, UA
Co-PI: Hung King Tiong, Assistant Professor of Food Microbiology, University of West Alabama
Collaborator: Hsiangting (Shatina) Chen, Assistant Professor, Hospitality Management, UA
Collaborator: Michelle Tong, Associate Professor, Department of Clothing, Textile, & Interior Design, UA
Co-PI: Hung King Tiong, Assistant Professor of Food Microbiology, University of West Alabama
Collaborator: Hsiangting (Shatina) Chen, Assistant Professor, Hospitality Management, UA
Collaborator: Michelle Tong, Associate Professor, Department of Clothing, Textile, & Interior Design, UA
Industrial collaborators
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Funding Sources
USDA Specialty Crop Block Grant Program
Alabama Department of Agriculture and Industries
Alabama Department of Agriculture and Industries
