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Chapter 3 discusses the physiological and biochemical aspects of produce development, focusing on growth, maturation, ripening, and senescence. It outlines the changes that occur during ripening and storage life, including carbohydrate composition, color, texture, taste, and aroma changes, as well as the internal and external factors regulating respiration. The chapter emphasizes the importance of respiration in postharvest technology and how it affects the shelf life of fruits and vegetables.

Author

temesgenmamo2023

Language

EN