Fruit Quality and its Biological Basis

1st Edition

Michael Knee

Published December 13, 2001
Reference - 320 Pages
ISBN 9780849397813 - CAT# SH9781
Series: Sheffield Biological Siences

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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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