Fruit Quality and Its Biological Basis
Fruit technology draws on biology and engineering to maintain quality during storage, distribution, and marketing. Fruit Quality and Its Biological Basis focuses on the biological processes that determine appearance, texture, taste, nutritional value, and flavor of fleshy fruits. It then presents ways by which these biological processes can be manipulated to maximize quality for the consumer. The book synthesizes our understanding of these procedures at the molecular level and the mode of action and limitations of current technology for postharvest handling of fruits.
Mit mondanak mások - Írjon ismertetőt
Nem találtunk ismertetőket a szokott helyeken.
Inorganic nutrients and fruit quality
Fruit texture cell wall metabolism and consumer perceptions
Dr Nazir A Mir Department of Plant Biology and Pathology
Fruit flavor volatile metabolism and consumer perceptions
Atmosphere control using oxygen and carbon dioxide
Más kiadások - Összes megtekintése
accumulation acid activity Agricultural American Society apple fruit application aroma associated atmosphere avocado banana Biology and Technology biosynthesis calcium carbon caused cell wall changes chilling citrus climacteric color components composition compounds concentrations consumer crops cultivars depends disease disorders effects enzyme et al ethylene production example expression factors Ferguson flavor flesh Food fresh fruit quality fruit ripening fruits and vegetables gene glucose growth harvest heat higher Horticultural Science HortScience impact important increase infection influence inhibition injury internal involved Journal kiwifruit levels loss lower mango maturity mechanical mineral molecular nitrogen nutrients Nutrition occurs pathway peaches pear pectin Plant Physiology polysaccharides Postharvest Biology potential processes properties Redgwell reduced regulation relative Research resistance respiration response result role showed Society for Horticultural softening solubilization species storage strawberry structure studies sugars suggested temperature texture tissue tomato fruit treatment tree volatile weight wounds