Produce Degradation Pathways and Prevention

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46 Produce Degradation: Reaction Pathways and their Prevention


loss in citrus, for example, results in fruit that becomes soft and easily deformable
[143]. In apples, a 5% loss in weight due to desiccation is all that is needed to cause
the fruit to shrivel and take on a dull appearance [59,64]. The type of cracking,
whether cuticular, skin, or flesh, and the susceptibility of produce to each type of
cracking should be understood by those in the produce industry. Inclement weather
conditions that lead to cracking are beyond control. However, cultural, handling,
packing, and shipping practices can affect cracking, especially in susceptible pro-
duce, and should be controlled to optimize produce quality and preservation.


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