woodsFloyd Woods

Associate Professor

Appointment:90% Research / 10% Instruction
Joined Auburn Faculty:
Research: Effects of pathogen reduction and quality assessment methods on ripening and senescing fruit and vegetables (varietal and harvest maturity differences, color, texture, carbohydrate metabolism, and nutritional quality).  Particular emphasis is placed on the effects of (-irradiation (CO60), acidified sodium chlorite (ASC), hot water, and calcium treatments on firmness, textural changes and its effects on enzymatic changes, i.e., polygalacturonase, pectin methylesterase, $-galactosidase, cellulase, peroxidase and ascorbate metabolism and antioxidants.  Also interested in physiological ripening disorders, which affect fruit quality, i.e., oxidative stress (ascorbic acid metabolism; antioxidants, and lipid peroxidation products).
Commodities: Tomatoes, strawberries, cantaloupes, cucumbers, peaches, bell pepper, lettuce, squash.

Courses currently taught:

 HORT 7140 Postharvest-Biology and Technology (Spring)

Education

B.S. Tuskegee University
M.S. Cornell University
Ph.D. Mississippi State University