Produce Degradation is the first book to focus on the processes that result in produce quality deterioration and their prevention. It addresses the mechanism of reactions that affect produce quality under conditions from the farm to the table. It also reviews the degradative changes and conditions that favor these processes, such as the biochemistry, microbiology, physiology, polymer and cellular science, and genetics. Written by experts in the field, topics include the mechanisms of nutrient loss, pigment degradation, cell tissue and membrane degradation, the genetic basis of product stability, the role of water and moisture in produce quality, and prevention during transport.
Table of Contents
Flavor and Volatile Metabolism. Enzymatic Degradation of Produce Quality. Produce Color and Appearance. Nutrient Loss. Genetic Basis of Produce Stability. Mechanisms of Food Additives, Treatments and Preservation Technology. Water. Cell Tissue and Membrane Degradation. Microbial Ecology of Spoilage. Chemical Changes Caused by Microorganisms. Microbial Metabolites in Fruits and Vegetables. Chemical and Physicochemical Interactions and Produce Shelf Life. Degradative Changes Caused by Mechanical Injury. Maturity, Ripening and Quality Relationships. Temperature Effects on Produce Degradation. Packaging. Transportation. Mechanism of Lipid Degradation in Produce. Carbohydrate Degradation in Fruits and Vegetables. Protein Instability in Produce. Imported Produce.