Fruit Quality and its Biological Basis
Series: Biological Sciences Series;
- Publisher's listprice GBP 180.00
-
81 270 Ft (77 400 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 10% (cc. 8 127 Ft off)
- Discounted price 73 143 Ft (69 660 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
81 270 Ft
Availability
Out of print
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Blackwell Publishers (Wiley)
- Date of Publication 7 May 2002
- ISBN 9781841272306
- Binding Hardback
- No. of pages294 pages
- Size 245x165x20 mm
- Weight 718 g
- Language English 0
Categories
Short description:
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.
MoreLong description:
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.
The volume is directed at researchers and professionals in plant physiology, biochemistry, cell biology, molecular biology and genetics.
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.
MoreTable of Contents:
Fruits in the global market; Inorganic nutrients and fruit quality; Fruit texture, cell wall metabolism and consumer perceptions; Fruit flavor, volatile metabolism and consumer perceptions; Temperature management; Atmosphere control using oxygen and carbon dioxide; Mechanical injury; Ethylene synthesis, mode of action, consequences and control; Management of postharvest diseases; Genetic control of fruit ripening; References; Index.
More
