1st Edition

Fruit Quality and its Biological Basis



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ISBN 9780849397813
Published December 13, 2001 by Blackwell
320 Pages

USD $225.00

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Book Description

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.

Table of Contents

FRUITS IN THE GLOBAL MARKET, Adel A. Kader
Classification of Fruits Based on Postharvest Considerations
World Fruit Production and Trade
Importance of Fruits and Nuts in Human Nutrition and Health
Fruit Composition and Quality
Quality Attributes of Fruits
Fruit Maturity, Ripening, and Quality Relationships
Factors Influencing Quality
Food Safety Assurance

INORGANIC NUTRIENTS AND FRUIT QUALITY, Ian B. Ferguson and Linda M. Boyd
Inorganic of Fruit and How They Are Achieved
Inorganic Nutrients and Fruit Quality at Harvest and during Postharvest Storage
Inorganic Nutrients in Relation to Human Nutrition and the Consumer
Genetic Approaches
Conclusions

FRUIT TEXTURE, CELL WALL METABOLISM, AND CONSUMER PERCEPTIONS, Robert J. Redgwell and Monica Fischer
Texture and the Cell Wall
Chemistry of the Fruit Cell Wall
Changes to Polysaccharides during Fruit Softening
Cell-Wall Associated Enzymes: Role in Texture Change
Non-Enzymatic Mechanisms of Change
Wall Oligosaccharides as Ripening Regulators
Cell Wall Synthesis during Ripening
Low Temperature Disorders
Consumer Perception
Conclusions

FRUIT FLAVOR, VOLATILE METABOLISM AND CONSUMER PERCEPTIONS, Elizabeth A. Baldwin
Flavor is an Elusive Trait
Flavor Components in Fruits
Measurement of Flavor Components
Biochemical Pathways that Produce Flavor Components in Fruits
Perception of Flavor Components
Measurement of Flavor Perception
Conclusions

TEMPERATURE MANAGEMENTS, Susan Lurie
Preharvest Temperatures
Removing Field Heat
Storage Temperatures
Conclusions

ATMOSPHERE CONTROL USING OXYGEN AND CARBON DIOXIDE, Nazir Mir and Randolph Beaudry
Respiratory Metabolism
Ethylene Biology
Secondary Metabolic Pathways
Conclusions

MECHANICAL INJURY, Michael Knee and A. Raymond Miller
Fruit Anatomy
Fruit Cells
Causes of Injury
Losses Caused by Mechanical Injury
Fruit Impact Injuries
Compression Damage
Vibration
Prevention of Damage
Detection of Injury
Metabolism in Injured Tissue
Conclusions

ETHYLENE SYNTHESIS, MODE OF ACTION, CONSEQUENCES, AND CONTROL, Christopher B. Watkins
Fruit Ripening and Interactions with Ethylene
Ethylene Biosynthesis and Perception
Effects of Postharvest Treatments on Ethylene Biosynthesis and Perception
Summary

MANAGEMENT OF POSTHARVEST DISEASES, David Sugar
The Nature of Postharvest Disease
Opportunities for Infection
Factors Influencing Fruit Susceptibility to Postharvest Disease
Disease Management Strategies

GENETIC CONTROL OF FRUIT RIPENING, Graham B. Seymour and Kenneth Manning
Evolution and Development of Fleshy Fruits
Texture
Colour
Flavour
Hormonal Regulation
Ripening-Regulatory Genes: Current Progress and Future Prospects

Index

Note: Each chapter contains Introduction and References sections.

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Editor(s)

Biography

Knee\, Michael