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Fruit Quality and Its Biological Basis
by Editor: Michael Knee

Binding: Hardcover, 320 pages
Publisher: CRC Pr Llc
Published Date: 12/01/2001
List Price: USD $179.95
Weight: 1.55 pounds
0849397812
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Publisher's Note:
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.

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