My research activity is oriented towards a comprehensive study of F&V quality with the aim to enhance the quality throughout the entire production chain: from breeding to consumers. This needs a detailed quantification of quality attributes in distinct segments of the production chain and it implies synergy of approaches from different branches of knowledge, from genetic to metabolic analysis. Therefore my activity is mostly focused on the development and application of high-resolution phenotyping techniques to dissect some of the most important quality traits (i.e. texture, flavor, and antioxidant activity)
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