UID:
almahu_9949747522902882
Format:
1 online resource (xx, 236 pages) :
,
color illustrations.
ISBN:
9781003500513
,
100350051X
,
9781801463232
,
1801463239
,
9781801463225
,
1801463220
Series Statement:
Burleigh Dodds series in agricultural science ; number 142
Content:
"Apples are one of the most highly consumed fruits globally, with estimations that almost 88 million tonness of apples are produced worldwide each year. As a result of this popularity, consumers have extremely high expectations of the sensory quality of the apples they consume. Improving the quality of apples provides a comprehensive review of the wealth of research on the processes which determine the key quality attributes of apples, including texture and nutritional content. The book addresses how these properties can be enhanced during the pre- and postharvest stages to ensure product quality and customer satisfaction, as well as the role of breeding programmes in identifying genes directly related to sensory quality characteristics. In its detailed exploration of the key quality attributes of apples, the book provides its readers with an insight into the science behind producing the 'perfect' product and how influential quality attributes are on consumer purchasing behaviours. Edited by an internationally-renowned researcher, Improving the quality of apples will be a standard reference for researchers in horticultural science, fruit growers, processors and retailers, as well as consumers, nutritionists and governmental and private sector agencies supporting the horticultural industry." --
Additional Edition:
Print version: Improving the quality of apples. Cambridge, UK ; Philadelphia, PA : Burleigh Dodds Science Publishing, 2024 ISBN 9781801463218
Language:
English
DOI:
10.1201/9781003500513
URL:
https://www.taylorfrancis.com/books/9781003500513
Bookmarklink