Dr. Woods’s research program focuses on the characterization of ripening, senescence and safety of diverse horticultural commodities and health benefitting qualities and functional properties of horticultural commodities emphasizing cultural practices that influence fruit and vegetable quality, antioxidant and nutritional content. Dr. Woods’s research interests has further expanded to include the linkage between functional properties of fruits and vegetables and in vitro dietary management strategies to reduce hyperglycemia and hypertension.
