Fruit Quality and Its Biological Basis
Editorial Reviews
Book Description
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. The book discusses the advances in the understandings 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.
Book Info
Focuses on the biological processes that determine appearance, texture, taste, nutritional value, and flavor of fleshy fruits. Examines prospects for the genetic control of fruit development, composition, and quality.
Fruit Quality and Its Biological Basis,Michael Knee,OTHER,0849397812,Agriculture - General,Field Crop Breeding,Food Science,Fruit,Fruit Crops,Gardening,Science/Mathematics,Technology & Industrial Arts,Technology / Food Industry & Science
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