Fruit Quality and Its Biological BasisMichael Knee CRC Press, 2002 - 279 strán (strany) Fruit technology draws on biology and engineering to maintain quality during storage, distribution, and marketing. This book focuses on the biological processes that determine appearance, texture, taste, nutritional value, and flavor of fleshy fruits. It also focuses on the ways by which these biological processes can be manipulated to maximize quality for the consumer. It discusses the advances in the understanding of these procedures at the molecular level and the mode of action and limitations of current technology for postharvest handling of fruits. A concluding chapter examines prospects for the genetic control of fruit development, composition, and quality. |
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Strana ix
... texture , cell wall metabolism and consumer perceptions ROBERT J. REDGWELL and MONICA FISCHER 33 33 35 35 37 38 46 3.1 Introduction 3.2 Texture and the cell wall 40 46 47 3.3 Chemistry of the fruit cell wall 3.3.1 Rhamnogalacturonans 3.3.2.
... texture , cell wall metabolism and consumer perceptions ROBERT J. REDGWELL and MONICA FISCHER 33 33 35 35 37 38 46 3.1 Introduction 3.2 Texture and the cell wall 40 46 47 3.3 Chemistry of the fruit cell wall 3.3.1 Rhamnogalacturonans 3.3.2.
Strana x
... texture change 3.5.1 Polygalacturonase in tomato 3.5.2 Polygalacturonases in other fruit 3.5.3 Rhamnogalacturonase 3.5.4 Pectin methylesterase 3.5.5 B - Galactosidase 3.5.6 Xyloglucan endotransglycosylase 3.5.7 Endo - B - 1,4 ...
... texture change 3.5.1 Polygalacturonase in tomato 3.5.2 Polygalacturonases in other fruit 3.5.3 Rhamnogalacturonase 3.5.4 Pectin methylesterase 3.5.5 B - Galactosidase 3.5.6 Xyloglucan endotransglycosylase 3.5.7 Endo - B - 1,4 ...
Strana xiii
... Texture 10.4 Colour 10.5 Flavour 10.6 Hormonal regulation 10.7 Ripening - regulatory genes : current progress and future prospects References Index 240 242 244 245 245 253 253 253 254 258 261 265 267 269 275 1 Fruits in the global ...
... Texture 10.4 Colour 10.5 Flavour 10.6 Hormonal regulation 10.7 Ripening - regulatory genes : current progress and future prospects References Index 240 242 244 245 245 253 253 253 254 258 261 265 267 269 275 1 Fruits in the global ...
Strana 8
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Obsah
Contents | 1 |
Dr Nazir A Mir Department of Plant Biology and Pathology | 2 |
Dr Robert Redgwell Nestlé Research Centre Nestec Ltd Verschez | 26 |
References | 38 |
Fruit texture cell wall metabolism and consumer perceptions | 47 |
Fruit flavor volatile metabolism and consumer perceptions | 89 |
Temperature management | 107 |
Atmosphere control using oxygen and carbon dioxide | 122 |
46 | 155 |
Mechanical injury | 157 |
1 | 163 |
Introduction | 180 |
Management of postharvest diseases | 225 |
Genetic control of fruit ripening | 253 |
269 | |
275 | |
Iné vydania - Zobraziť všetky
Časté výrazy a frázy
accumulation acid activity American Society apple fruit aroma aroma compounds avocado Baldwin banana Biochemistry Biology and Technology bitter pit Botrytis cinerea calcium carbon dioxide cell wall chilling injury citrus climacteric climacteric fruits compounds concentrations controlled atmosphere crops cultivars dehydrogenase disorders effects endo-PG enzyme esters ethylene ethylene biosynthesis ethylene production fermentation flavor Food Chemistry fruit quality fruit ripening fruit softening fruit tissue fruits and vegetables gene harvest heat treatment Horticultural Science HortScience impact increase infection inhibition Journal of Agricultural Kader kiwifruit low O2 low temperature Lurie mango maturity metabolism mineral mitochondrial modified atmospheres molecules NADH nectarines nitrogen nutrients oxidase oxygen pathogens pathway peaches pear pectin Physiologia Plantarum Plant Cell Plant Physiology polygalacturonase polysaccharides Postharvest Biology preharvest protein pyruvate Redgwell reduced regulation respiration respiratory response senescence sensory Society for Horticultural soluble storage strawberry sucrose sugars synthase synthesis TCA cycle texture tomato tomato fruit transgenic volatile wounding xyloglucan