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Blanco Lab
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Blanco Lab

Fruit Biology and Quality
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Welcome to the Blanco Lab

The Blanco Lab studies fruit biology to develop new strategies for improving quality, nutrition and shelf-life of postharvest commodities.

Our research interests include the control of fruit ripening, fruit quality traits, fruit diseases, the fruit microbiome, and postharvest physiology.

We are affiliated with the Department of Plant Sciences at UC Davis and are located in the Mann Laboratory building on campus.

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Group photo of about 20 adults standing outdoors in front of trees
Blanco Lab 2026
Lab Safety Award 2023
Lab Safety Award 2023
Smiling woman in cap and overalls picking peaches from tree, basket of peaches
Dr. Blanco in a Peach orchard.
Pistachio quality trait measurement
A team collecting pistachio quality traits data.
Mango experiment
Testing a treatment to extend mango shelf life.
Grape processing
A team working on grape quality measurements.
Young lab technician in gloves and coat pipetting into a microplate by a qPCR machine
A student working on PCR.
Student working in a field
Dr. Blanco working in a field.
Media prep
Spore-plug transfer method invented by the undergrad assistant, Muyun, in collaboration with an Italian team.
Group of smiling colleagues in a room, many wearing holiday sweaters and Santa hats
The Mann Lab community Ugly Sweater and Cookies Party in 2024
Two plastic clamshells of strawberries—left fresh bright red, right covered in white fuzzy mold
Fresh and rotten strawberries
Group photo of about 20 adults standing outdoors in front of trees
Lab Safety Award 2023
Smiling woman in cap and overalls picking peaches from tree, basket of peaches
Pistachio quality trait measurement
Mango experiment
Grape processing
Young lab technician in gloves and coat pipetting into a microplate by a qPCR machine
Student working in a field
Media prep
Group of smiling colleagues in a room, many wearing holiday sweaters and Santa hats
Two plastic clamshells of strawberries—left fresh bright red, right covered in white fuzzy mold
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