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Please use quotation marks for searching phrases e. Your products All Products. Browse by : Author Author Serial Subject. Enter author surname:. Display : 25 50 Previous record Next record. Actions Tools Choose a colour. This book focuses on the biological processes that determine the appearance, texture, taste, nutritional value and flavour of fleshy fruits and how these can be manipulated to maximize quality for the consumer.
The first chapter clarifies the botanical nature of these fruits, provides an Fruit quality and its biological basis. The first chapter clarifies the botanical nature of these fruits, provides an international context and previews some of themes in the succeeding chapters.
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The second chapter emphasizes on the effect of growing conditions on the quality of crops and on mineral uptake. The next two chapters address important aspects of fruit quality as perceived by the consumer: texture and flavour. Three chapters consider how various factors affect fruit physiology after harvest. The first two factors are the artificial manipulation of temperature temperature Subject Category: Properties see more details and atmosphere, whereas the third is the natural regulator, ethylene, which can also be artificially controlled. Tools Get online access For authors. Email or Customer ID.
Fruit Quality and Its Biological Basis
Forgot password? Old Password. New Password. Password Changed Successfully Your password has been changed. Returning user. Request Username Can't sign in? Forgot your username? Enter your email address below and we will send you your username. Carbohydrate and lipid metabolism. Antunes, M. Arakawa, O. Arcas, M. Arredondo, M. Arrowsmith, D. MacDougall , pp.
Fruit Quality and its Biological Basis - orrimatza.tk
Asada, K. Auerswald, H.
Autio, W. Awad, M. Ayub, R. Bahadur, L.
Biological Sciences Series
Knee , pp. Baldwin, E. HortScience, 34,
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