Fruit Quality and Its Biological Basis

Предна корица
Michael Knee
CRC Press, 2002 - 279 страници
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.

Между кориците на книгата

Съдържание

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
References
269
Index
275

References
149

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