Work on fruits and vegetables related to food for health
My interest is mainly effects of postharvest conditions on sensory and health-related quality of fruits and vegetables and how to rapidly measure quality-related chemical and other properties. This does not exclude studies on preharvest effects and processing in collaboration projects. After the Chernobyl accident I investigated uptake and translocation of fall-out radionuclides from above-ground parts of cultural plants, as well as chemical properties of adsorbents for radionuclides.
I have co-ordinated a strategic program in the Food Science Alliance on bioactive phytochemicals (mostly flavonoids), with effects of storage and processing, and studies on rapid analytical methods - Flavonoids. The rapid analytical techniques I have worked with are vibration spectroscopy, vis-near infrared interactance spectroscopy, chlorophyll fluorescence for epidermal flavonoids, and a multiparameter electrode. Plums, broccoli, kale and apples have been studied. The processing experiments deals with effects of heat treatments of cabbage and cauliflower on various antioxidants and the glucosinolate profile.
I am collaborating with Sultan Qaboos University in Oman regarding effect of drying conditions on sulphur-containing constituents in garlic. Another project is in collaboration with the Kiel University in Germany. This deals with effects of constituent levels on the storage behaviour of Asian vegetables.
In a recent, external collaboration project I studied the transfer of pathogenic bacteria to organic, open-field crisphead lettuce after fertilisation with non-composted manure. Controlled greenhouse and postharvest storage experiments were carried out.
At present I am involved in a large preharvest project together with Bioforsk (Norwegian Institute for Agricultural and Environmental Research) with carrot and swede (rutabaga) on how sensory and health-related parameters are affected by fertilisation, soil type and genotype, as well as by insect pests. Consumer tests on preferences and opinions are also conducted.
