Fruit Quality and Its Biological Basis

Predný obal
Michael Knee
CRC Press, 2002 - 279 strán (strany)
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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Obsah

Contents
1
Dr Nazir A Mir Department of Plant Biology and Pathology
2
Inorganic nutrients and fruit quality
17
Dr Robert Redgwell Nestlé Research Centre Nestec Ltd Verschez
26
References
38
Fruit texture cell wall metabolism and consumer perceptions
46
Fruit flavor volatile metabolism and consumer perceptions
89
Temperature management
107
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
References
269
Index
275
Autorské práva

Atmosphere control using oxygen and carbon dioxide
122

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