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.
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Dr Nazir A Mir Department of Plant Biology and Pathology
Inorganic nutrients and fruit quality
Dr Robert Redgwell Nestlé Research Centre Nestec Ltd Verschez
Fruit texture cell wall metabolism and consumer perceptions
Fruit flavor volatile metabolism and consumer perceptions
Atmosphere control using oxygen and carbon dioxide
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