biochemistryof fruitsand vegetables（biochemistryof水果和蔬菜）.docVIP

Food Chemistry 605 Structural Polysaccharides and Starch Textural Issues in Fresh and Processed Foods There are numerous descriptors used to describe the texture, gelation, viscosity, or water holding capacity of foods. Fruits and vegetables are good models for study. Softening is by far the biggest problem with stored fruits and vegetables both before and after harvesting, handling, processing, and storage. “Aging” of a postharvested crop is another issue (such as quality degradation in apples, potatoes, or carrots) during long-term storage. Tissue type is a major factor affecting texture