Food appearance remains the most required attribute, strongly affecting consumer decision to buy it or not. In addition, food texture is also a fundamental feature determining product acceptability, appearance and texture changes being very tightly linked markers of food deterioration. Both appearance and texture of a fruit or vegetable tissue strictly depend on genetic, environmental, postharvest handling and storage factors. Therefore, the precise knowledge of the processes leading to the appearance and textural modifications is of crucial importance in developing effective approaches to counteract them and, hence, to improve quality and shelf-life of these products.
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Last date updated on July, 2014