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                    U.S. DEPARTMENT OF AGRICULTURE
 Food Quality Laboratory: Beltsville, MD
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ARS Home Northeast Area Beltsville, Maryland (BARC) Beltsville Agricultural Research Center Food Quality Laboratory People & Locations







Ellen  Turner
                        Food Quality Laboratory

                        




                        
                        Biological Science Lab Technician
                        Phone: (301) 504-5851
                        
                        
                        Fax: (301) 504-5107(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            **Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Genome-wide association mapping reveals loci for enzymatic discoloration on cut lettuce
                                                        

- (Peer Reviewed Journal)Peng, H., Luo, Y., Teng, Z., Zhou, B., Pearlstein, D.J., Wang, D., Turner, E.R., Nou, X., Wang, T.T., Tao, Y., Fonseca, J.M., Simko, I. 2024. Genome-wide association mapping reveals loci for enzymatic discoloration on cut lettuce. Postharvest Biology and Technology. 207. Article 112577. https://doi.org/10.1016/j.postharvbio.2023.112577.Use of a silver-based sanitizer to accelerate Escherichia coli die-off on fresh-cut lettuce and maintain produce quality during cold storage: Laboratory and pilot-plant scale tests
                                                        

- (Peer Reviewed Journal)Mendes-Oliveira, G., Luo, Y., Zhou, B., Teng, Z., Bolten, S., Park, E., Pearlstein, D.J., Turner, E.R., Millner, P.D., Nou, X. 2022. Use of a silver-based sanitizer to accelerate Escherichia coli die-off on fresh-cut lettuce and maintain produce quality during cold storage: Laboratory and pilot-plant scale tests. Food Research International. https://doi.org/10.1016/j.foodres.2022.111170.Microgreen production, nutrition, safety, and shelf life: A review
                                                        

- (Review Article)Turner, E.R., Buchanan, R., Luo, Y. 2020. Microgreen production, nutrition, safety, and shelf life: A review. Journal of Food Science. 85(4):870-882. https://doi.org/10.1111/1750-3841.15049.Dynamic changes in the physicochemical properties of fresh-cut produce wash water as impacted by commodity type and processing conditions
                                                        

- (Peer Reviewed Journal)Li, J., Teng, Z., Weng, S., Srinivasan, P., Zhou, B., Turner, E.R., Luo, Y. 2019. Dynamic changes in the physicochemical properties of fresh-cut produce wash water as impacted by commodity type and processing conditions. PLoS One. https://doi.org/10.1371/journal.pone.0222174.Identification of romaine lettuce (Lactuca sativa var. longifolia) varieties with reduced browning discoloration for fresh-cut processing
                                                        

- (Peer Reviewed Journal)Luo, Y., Bornhorst, E., Teng, Z., Zhou, B., Park, E., Turner, E.R., Simko, I. 2019. Identification of romaine lettuce (Lactuca sativa var. longifolia) varieties with reduced browning discoloration for fresh-cut processing. Postharvest Biology and Technology. 156:110931. https://doi.org/10.1016/j.postharvbio.2019.110931.Immersion-free, single-pass, commercial fresh-cut produce washing system: an alternative to traditional flume processing

- (Peer Reviewed Journal)Bornhorst, E.R., Luo, Y., Park, E., Vinyard, B.T., Nou, X., Zhou, B., Turner, E.R., Millner, P.D. 2018. Immersion-free, single-pass, commercial fresh-cut produce washing system: an alternative to traditional flume processing. Postharvest Biology and Technology. 146:124-133.Minimizing pathogen growth and quality deterioration of packaged leafy greens by maintaining optimum temperature in refrigerated display cases with doors

- (Peer Reviewed Journal)De Frias, A.J., Luo, Y., Zhou, B., Turner, E.R., Millner, P.D., Nou, X. 2018. Minimizing pathogen growth and quality deterioration of packaged leafy greens by maintaining optimum temperature in refrigerated display cases with doors. Food Control. 92:488-495.Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation

- (Peer Reviewed Journal)Luo, Y., Zhou, B., Van Haute, S., Nou, X., Zhang, B., Teng, Z., Turner, E.R., Wang, Q., Millner, P.D. 2017. Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation. Food Microbiology. 70:120-128.Mild concentration of ethanol in combination with ascorbic acid inhibits browning and maintains quality of fresh-cut lotus root

- (Peer Reviewed Journal)Gao, J., Luo, Y., Turner, E.R., Zhu, Y. 2017. Mild concentration of ethanol in combination with ascorbic acid inhibits browning and maintains quality of fresh-cut lotus root. Postharvest Biology and Technology. 128:169-177.Lower temperatures in cases with doors improve produce quality and safety with reduced energy consumption

- (Trade Journal)De Frias, J., Luo, Y., Zhou, B., Turner, E.R., Millner, P.D., Nou, X. 2015. Lower temperatures in cases with doors improve produce quality and safety with reduced energy consumption. Produce Business. 31(8):14.Evaluation of current industry practices for maintaining tomato dump tank water quality during packinghouse operations
                                                        

- (Peer Reviewed Journal)Zhou, B., Luo, Y., Turner, E.R., Yang, Y., Wang, Q., Schneider, K. 2014. Evaluation of current industry practices for maintaining tomato dump tank water quality during packinghouse operations. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12200.Temperature abuse timing affects the quality deterioration of commercially packaged ready-to-eat baby spinach
                                                        

- (Peer Reviewed Journal)Kou, L., Luo, Y., Park, E., Turner, E.R., Barczak, A., Jurick II, W.M. 2014. Temperature abuse timing affects the quality deterioration of commercially packaged ready-to-eat baby spinach. Postharvest Biology and Technology. 91:96-103.Extending shelf-life of ready-to-eat microgreens by optimizing dewatering procedure

- (Abstract Only)Postharvest biology, quality and shelf-life of buckwheat microgreens

- (Peer Reviewed Journal)Kou, L., Luo, Y., Yang, T., Xiao, Z., Turner, E.R., Lester, G.E., Wang, Q. 2013. Postharvest biology, quality and shelf-life of buckwheat microgreens. LWT - Food Science and Technology. 51(1):73-78.Postharvest biology, quality and shelf-life of buckwheat microgreens

- (Abstract Only)Kou, L., Luo, Y., Yang, T., Xiao, Z., Turner, E.R., Lester, G.E., Wang, Q. 2012. Postharvest biology, quality and shelf-life of buckwheat microgreens. [abstract]. BARC Poster Day.Extending the shelf life of edible flowers with controlled release of 1-methylcyclopropene and modified atmosphere packaging

- (Abstract Only)Luo, Y., Kou, L., Turner, E.R. 2012. Extending the shelf life of edible flowers with controlled release of 1-methylcyclopropene and modified atmosphere packaging. [abstract].Maintaining Quality of Edible Flowers with Controlled Release of 1-Methylcyclopropene and Modified Atmosphere Packaging

- (Peer Reviewed Journal)Kou, L., Turner, E.R., Luo, Y. 2012. Maintaining Quality of Edible Flowers with Controlled Release of 1-Methylcyclopropene and Modified Atmosphere Packaging. Journal of Food Science. 77(5):S188-S193.Assessment of Escherichia coli O157:H7 transference from soil to Iceberg Lettuce via a contaminated harvesting knife

- (Peer Reviewed Journal)Yang, Y., Luo, Y., Millner, P.D., Turner, E.R., Feng, H. 2012. Assessment of Escherichia coli O157:H7 transference from soil to Iceberg Lettuce via a contaminated harvesting knife. International Journal of Food Microbiology. 153(3):345-350.Determination of free chlorine concentrations needed to prevent Escherichia coli O157:H7 cross-contamination during fresh-cut produce wash

- (Peer Reviewed Journal)Luo, Y., Nou, X., Yang, Y., Turner, E.R., Alegre, I., Alegre, M., Feng, H., Conway, W.S. 2011. Determination of free chlorine concentrations needed to prevent Escherichia coli O157:H7 cross-contamination during fresh-cut produce wash. Journal of Food Protection. 74(3):352-358.EFFICACY OF SODIUM CHLORITE AS AN INHIBITOR OF ENZYMATIC BROWNING IN APPLE SLICES

- (Peer Reviewed Journal)Lu, S., Luo, Y., Turner, E.R., Feng, H. 2007. Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices. Journal of Food Chemistry. 104:824-829.COMBINED OZONE AND ACTIVE OXYGEN TREATMENT OF TOMATOES AND BANANAS DELAYS RIPENING AND REDUCES QUALITY DETERIORATION AND MICROBIAL GROWTH

- (Abstract Only)Luo, Y., Turner, E.R., Conway, W.S. 2006. Combined ozone and active oxygen treatment of tomatoes and bananas delays ripening and reduces quality deterioration and microbial growth [abstract]. International Horticultural Congress. Paper No. 1703.


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