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United States Department of Agriculture

Agricultural Research Service

Title: Biochemistry of Fruits and Its Implications on Processing

Authors
item Perera, Conrad - UNIVERSITY OF SINGAPORE
item Baldwin, Elizabeth

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: November 20, 2000
Publication Date: December 15, 2000

Technical Abstract: Fruits and vegetables undergo biochemical reactions after harvest that can affect the quality of subsequent processed products. Texture, color, flavor, nutrition, and water loss are some aspects affected by postharvest biochemical reactions that are discussed in this chapter. Respiration and ethylene production as well as softening during ripening and/or senescence of fruits and vegetables can be problematic. Enzymatic and non-enzymatic browning, levels of polyphenols, and cell-wall digesting enzymes lead to color and texture changes. Degradation of ascorbic acid and carotenoids lead to reduced nutritional value as well as color changes. Enzyme rates can be altered by various processing and storage methods.

Last Modified: 10/20/2014