Fruit Quality and Its Biological Basis

Przednia okładka
Michael Knee
CRC Press, 2002 - 279
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.
 

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Contents
1
Inorganic nutrients and fruit quality
17
References
38
Fruit texture cell wall metabolism and consumer perceptions
46
Dr Nazir A Mir Department of Plant Biology and Pathology
59
Fruit flavor volatile metabolism and consumer perceptions
89
Temperature management
107
Atmosphere control using oxygen and carbon dioxide
122
References
149
Mechanical injury
157
Ethylene synthesis mode of action consequences and control
180
Management of postharvest diseases
225
Genetic control of fruit ripening
253
Index
275
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