Physiology of fresh-cut fruits and vegetables.

Author(s) : TOIVONEN P. M. A., DEELL J. R.

Type of excerpt: Book chapter

Summary

The following aspects are presented: physiological effects of cutting on tissues; ethylene production; respiration; membrane deterioration; secondary metabolite accumulation; water loss; susceptibility to microbiological spoilage; factors affecting response to cutting: cultivar, preharvest crop management, physiological maturity, severity or degree of cutting-induced injury, atmospheric composition.

Details

Original title: Physiology of fresh-cut fruits and vegetables.
Record ID : 2003-2848
Languages: English
Subject: General information
Source: Fresh-cut fruits and vegetables: science, technology and market.
Publication date: 2002
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Fruit;
Vegetables
Keywords: Generality; Deterioration; Respiration; Fresh produce; Physiology; Weight loss; Vegetable; Ethylene; Fruit