Dr. Bai's research program focuses on preserving the postharvest quality of fruits and vegetables. His specific areas of expertise include controlled-atmosphere storage, modified-atmosphere packaging, and edible coating technologies, and the discovery of how internal and environmental factors influence metabolism and further impact the flavor and nutritional quality of horticultural crops. His research efforts are supported by well-equipped laboratory equipment and state-of-the-art technologies, such as GC-MS and LC-MS/MS to identify and quantify volatile and non-volatile flavor compounds, electronic noses and electronic tongues to mimic the human sensory system and discriminate food by flavor and taste, enzyme analysis, and other molecular biotechnologies to understand the mechanism of flavor formation influenced by genomic background and pre- and postharvest practices.