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Fruit Quality and Its Biological Basis
Michael Knee
出版CRC Press, 2002
主題Science / Life Sciences / GeneralTechnology & Engineering / Agriculture / Agronomy / Crop ScienceTechnology & Engineering / Food Science / General
ISBN08493978129780849397813
URLhttp://books.google.com.hk/books?id=xH76ZG8oaswC&hl=&source=gbs_api
EBookSAMPLE
註釋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 flavor of fleshy fruits. It also focuses on the ways by which these biological processes can be manipulated to maximize quality for the consumer. It discusses the advances in the understanding of these procedures at the molecular level and the mode of action and limitations of current technology for postharvest handling of fruits. A concluding chapter examines prospects for the genetic control of fruit development, composition, and quality.