Postharvest of Fruits
Harvest fruits and vegetables continue to maintain physiological systems and sustains metabolic processes that were present before harvest.
While attached to the plant, the losses from respiration and transpiration are replaced from the flow of sap, which contains water photosynthesis and minerals; however, after harvest the product is dependent entirely on its own food reserves and water content.
Losses of water and substrates used in respiration can no longer be replaced and deterioration of the product begins.
Maturation, ripening and senescence induce many changes in fruits and vegetables. Although a strict physiological distinction between fruit ripening and senescence is unclear, ripening hastens the onset of senescence and the probability of cell injury and death.
Fruit ripening involves many complex changes including seed maturation, color changes, abscission from the parent plant, tissue softening, volatile production, wax developed on skin, and changes in respiration rate, ethylene production, tissue permeability, carbohydrate composition, organic acids and proteins.
Products respiration transpiration and ethylene production are major factors contribution to the deterioration of fresh fruits and vegetables. Reduction of these processes by technologies such as cooling and storage, enable the postharvest life of fresh produce to be prolonged.
Postharvest of Fruits
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
The Most Popular Posts
-
Fatty acids are fundamental to numerous biological processes, being key components of lipids that contribute to energy storage, cell structu...
-
Glycolipids are complex molecules composed of carbohydrates, fatty acids, and sphingosine, a long-chain amino alcohol. These compounds play ...
-
Acrylamide is a small and simple molecule, formally known as 2-propenamide. It is a chemical that forms in certain foods, particularly plant...
-
Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ...
-
Gelatinization occurs when starch granules are heated in a liquid. It is responsible for the thickening of food systems. The process is an i...