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Welcome to the Farcuh Lab at the University of Maryland! The Farcuh Lab studies fruit biology and physiology to develop novel strategies for improving fruit quality, nutritional value, shelf-life capacity, safety and marketability during preharvest, harvest and postharvest storage.
Our goal is to contribute to decrease fruit loss/waste, support environmental sustainability while enhancing fruit consumption by meeting consumers’ expectations and improving the health and well-being of populations. |
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Research at the Farcuh Lab integrates diverse disciplines including physiology/biology, biochemistry, molecular biology, sensory science, among others.
In the same way we integrate diverse disciplines for our research, the Farcuh Lab is a supportive and inclusive place for all diverse members of society! |
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FRUIT QUALITYManagement practices, environmental factors and genetics on quality, nutritional value, and fruit safety.
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COLOR ENHANCEMENTUnderstanding the biological and environmental bases for fruit color enhancement.
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PHYSIOLOGICAL DISORDERSCharacterization, early prediction, and management of fruit physiological disorders.
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EXTENSIONIn the Farcuh lab, our extension work focuses on providing research-based guidance and support to growers throughout the mid-Atlantic region. We accomplish this through field trials, lab experiments, and outreach programs. The lab evaluates ripeness, storage conditions, and quality to ensure production that meets both grower and consumer expectations. We aim to merge academic research with practical applications to support regional agricultural producers.
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Department of Plant Sciences and Landscape Architecture
University of Maryland 2116 Plant Sciences Bldg (2172 & 2174 Molecular and Quality Labs) Get directions! (301) 405-1323 [email protected] |
