Our objective is to improve the quality of fresh and processed fruits and vegetables along the entire value chain, facilitating sustainable production and minimizing losses and food waste. The program consists of three research groups and a technical service.
The three groups cover all aspects of the study and improvement of postharvest fruit and vegetables, from harvest to the consumer, including the disciplines of physiology and technology, pathology and processing.
The technical service advises a large part of the fruit plants in Catalonia, and acts as a bridge between the sector and the research personnel, collaborating in the training and transfer of scientific advances related to the improvement of fruit postharvest.
Physiology and technology
Pathology
Processed fruits and vegetables
