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United States Department of Agriculture

Agricultural Research Service

Title: Structure and Function of Complex Carbohydrates in Produce and Their Degradation Process.

Authors
item Imam, Syed
item Shey, Justin
item Wood, Delilah
item Glenn, Gregory
item Chiou, Bor-Sen
item Ludvik, Charles
item Klamczynski, Artur
item Orts, William

Submitted to: CRC Press
Publication Type: Book / Chapter
Publication Acceptance Date: May 12, 2004
Publication Date: December 12, 2004
Citation: Imam, S.H., Shey, J., Wood, D.F., Glenn, G.M., Chiou, B., Ludvik, C.N., Klamczynski, A., Orts, W.J. 2005. Structure and function of complex carbohydrates in produce and their degradation products. In:Lamikanra, O., Imam, S.H., Ukuku, D.O. editors. Produce degradation: pathways and prevention. CRC Press. LLC. p. 563-597.

Technical Abstract: After the produce is harvested, it proceeds through a variety of phases that involve ripening, processing, packaging, transportation, and storage, before it is finally delivered to the customers. During these phases, produce is exposed to a variety of stresses such as heat, irradiation, altered humidity conditions, mechanical injury, suffocation, infestation, etc., that can lead to postharvest deterioration of complex carbohydrates in fruits and vegetables, which alters their color, texture, flavor and appearance. This chapter focuses on the chemistry of the major structural carbohydrates generally found in produce, including their structure-function properties, interactions and biochemical mechanisms that lead to their biodegradation and physical deterioration.

Last Modified: 11/21/2014
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