Postharvest physiology and biochemistry of fruits and vegetables / Editor Elhadi M. Yahia, Faculty of Natural Sciences, Autonomous University of Queretaro, Queretaro, Mexico Associate Editor, Armando Carrillo-López, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México.
Contributor(s): Yahia, Elhadi M., editor. | Carrillo-López, Armando, editor.Call number: QK711.2 P675 2019 Material type: TextPublisher: Cambridge, MA : Elsevier, Description: xvi, 476 pages : illustrations (some color) ; 24 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780128132784 (pbk.) ; 9780128132791 (online) (Invalid ISBN) Subject(s): Crops -- Postharvest physiology | Botanical chemistry
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|General Book||ODI General Collection||ODI General Collection||QK711.2 P675 2019 (Browse shelf)||1||1000530458||Available|
Includes bibliographical references and index.
1. Introduction -- 2. Contribution of Fruits and Vegetables to Human Nutrition and Health -- 3. Photosynthesis -- 4. Respiratory Metabolism -- 5. Biology and Biochemistry of Ethylene -- 6. Morphology and Anatomy -- 7. Ripening and Senescence -- 8. Transpiration -- 9. Carbohydrates -- 10. Organic Acids -- 11. Pigments -- 12. Phenolic Compounds -- 13. Lipids -- 14. Texture -- 15. Protein -- 16. Enzymes -- 17. Vitamins -- 18. Flavors and Aromas -- 19. Physiological Responses to Stress -- 20. Physiological and Biochemical Effects of Controlled and Modified Atmospheres -- 21. Molecular Biology and Biotechnology of Horticultural Crops.
Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods, and the important biological, physiological, and biochemical concepts for the preservation of these food commodities. The book is an essential resource for students, researchers, and academics in fields related to horticulture, agronomy, plant biology, food science and technology, and human nutrition.