Dr. Powell’s research investigates plants that produce edible fruit to improve the quality and production of human food. They study the biological processes accompanying and causing deterioration, particularly after harvest, with the intention of developing varieties with improved quality characteristics. They use cell biology, biochemistry, molecular biology and genomic information to guide the improvement of fruit quality and plant performance by genetic and molecular strategies for use in real world agriculture.
Department: Plant Sciences
Lab: Powell Lab
Email: alpowell@ucdavis.edu