BiologyAgricultural and Food SciencesChemistry

Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

P. Toivonen, D. Brummell

2008.4.1POSTHARVEST BIOLOGY AND TECHNOLOGY

DOI: 10.1016/j.postharvbio.2007.09.004

tlooto Summary

The biochemical bases for color and firmness changes in fruit and vegetable tissues are described to provide a level of understanding that can be used to underpin future research directions in order to resolve existing issues that limit fresh-cut quality and shelf life.

Abstract

Abstract is not available.

Citation format

TOIVONEN, P.; BRUMMELL, D. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. POSTHARVEST BIOLOGY AND TECHNOLOGY, 2008, 48: 1–14.