Microbiology and Quality of Fruit and Vegetables

The group has a multidisciplinary approach with a strong background in microbiology and quality of fruit and vegetables, from an overall quality perspective. Several aspects of microbial and chemical food safety, fresh produce self-life, physiological characteristics, and organoleptic quality are included. The research topics deal with fundamental and applied aspects of pre-harvest and post-harvest factors affecting the quality and safety of fruit and vegetables. The group members have been involved in different projects of Regional, National, European, and International private and public organizations. The integration of new generation sequencing techniques (NGS) combined with microbiological knowledge and the physiological and agronomic characteristics of fruit and vegetable constitutes a perfect combination to respond to the problems of the industry related to quality and safety.