Fruit Quality and its Biological Basis (Sheffield Biological Siences) - Hardcover

Hardcover

ISBN 10: 0849397812 ISBN 13: 9780849397813

Publisher: Blackwell, 2001

Synopsis

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.

About this title

From the Back Cover

Fruits contribute valuable nutrients and welcome variety to the human diet. Although they are often highly perishable, fruits may be transported around the world or held in storage for up to a year. 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 flavour of fleshy fruits, and how these can be manipulated to maximize quality for the consumer. It adopts a thematic rather than a commodity-based approach, thus ensuring that the volume is of relevance throughout the fruit industry. Advances in our understanding of these processes at the molecular level are included.

Edition details

• Publisher: Blackwell
• Publication date: 2001
• ISBN 10: 0849397812
• ISBN 13: 9780849397813
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 320
• Editor: Knee Michael