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Produce Degradation is the first book to focus on the processes that result in produce quality deterioration and their prevention. It addresses the mechanism of reactions that affect produce quality under conditions from the farm to the table. It also reviews the degradative changes and conditions that favor these processes, such as the biochemistry, microbiology, physiology, polymer and cellular science, and genetics. Written by experts in the field, topics include the mechanisms of nutrient loss, pigment degradation, cell tissue and membrane degradation, the genetic basis of product...

A comprehensive reference for the emerging fresh-cut fruits and vegeta ble industry, Fresh-cut Fruits and Vegetables: Science, Technology and Market focuses on the unique biochemical, physiological, microbiologi cal, and quality changes in fresh-cut processing and storage. It highl ights the distinct equipment design, packaging requirements, productio n economics and marketing considerations for fresh-cut products. Based on the extensive research in this area during the last 10 years, this reference is the first to cover the complete spectrum of science, tec hnology and marketing issues...