BIOLOGICAL REQUIREMENTS FOR QUALITY MAINTENANCE

The quality of perishable produce embodies a composite of factors such as appearance, taste, aroma, texture, color, and nutritive content. These desirable characteristics, developed during growth and maturation, are gradually destroyed during the period of senescence after harvest. Enzymes (organic proteinaceous catalysts) play important roles in both anabolism and catabolism of these quality characteristics. Synthesized carbohydrates in perishables are degraded in cyclic fashion to carbon dioxide, water, and heat in the respiration process. Holding perishables at low temperature is the best way to minimize the respiration process.

• Supplemental Notes:
  • Presented at the 1972 Conference on Handling Perishables, which was sponsored by the Institute of Food and Agricultural Sciences, Univ. of Florida and the US Department of Agricultural; and held on Jan. 9-11, 1972.
• Corporate Authors:

  University of Florida, Gainesville

  Institute of Food and Agricultural Sciences
  Gainesville, FL  United States  32601
• Authors:
  • Gull, D D
• Conference:
  • Presented at the 1972 Conference on Handling Perishables, which was sponsored by the Institute of Food and Agricultural Sciences, Univ. of Florida and the US Department of Agricultural; and held on Jan. 9-11, 1972.
• Publication Date: 1972-1

Media Info

• Features: Figures; Tables;
• Pagination: p. 60-69

Subject/Index Terms

• TRT Terms: Freight traffic; Perishables; Vegetables
• Subject Areas: Freight Transportation; Railroads;

Filing Info

• Accession Number: 00050110
• Record Type: Publication
• Report/Paper Numbers: Proceeding
• Files: TRIS
• Created Date: Jan 31 1974 12:00AM