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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #172496
Title: PRODUCE DEGRADATION: PATHWAYS AND PREVENTION

Author
item Lamikanra, Olusola
item Imam, Syed
item Ukuku, Dike

Submitted to: Popular Publication
Publication Type: Book / Chapter
Publication Acceptance Date: 7/28/2004
Publication Date: 2/12/2005
Citation: Lamikanra, O., Imam, S.H., Ukuku, D.O. 2005. Produce degradation: pathways and prevention. CRC Press LLC. 0849319021.

Interpretive Summary:

Technical Abstract: Produce Degradation focuses 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, and reviews the degradative changes and conditions that favor these processes. These include 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 membrance degradation, the genetic basis of product stability, the role of water and moisture in produce quality, and prevention during transport.