Diane BARRETT (UC DAVIS) : The components of quality (color, texture, flavor and nutrient content) are originally located in specific parts of the living plant cell. Tissue microstructure and
compartmentalization are dramatically affected by postharvest and processing. Enzyme-catalyzed
quality reactions (browning, loss of texture etc.) are often initiated when microstructure is lost.
Florence CHARLES (UAPV) : Fruit reactivity : Impact of postharvest treatments on fruits and
Lieu : Amphithéâtre du Pôle Agrosciences