Fruits contribute valuable nutrients and welcome variety to the human diet. Although they are often highly perishable, fruits may be transported around the world or held in storage for up to a year. 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 flavour of fleshy fruits, and how these can be manipulated to maximize quality for the consumer. It adopts a thematic rather than a commodity-based approach, thus ensuring that the volume is of relevance throughout the fruit industry. Advances in our understanding of these processes at the molecular level are included.
There are currently no reviews for this product. Be the first to review this product!
Your orders support book donation projects
Shopping at NHBS is always good. The range of books is wide, the service is excellent, the orders arrive swiftly.
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985