Fruit Quality and its Biological Basis: 1st Edition (Hardback) book cover

Fruit Quality and its Biological Basis

1st Edition

Edited by Michael Knee

Blackwell

320 pages

Purchasing Options:$ = USD
Hardback: 9780849397813
pub: 2001-12-13
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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.

About the Series

Sheffield Biological Siences

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science