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[Workshop 1] Quality : from tissues to molecules

12 septembre 2017 / 11 h 30 min - 13 h 00 min

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
vegetables reactivity.

Lieu : Amphithéâtre du Pôle Agrosciences


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Workshops around fruit quality control, 12-28 septembre 2017

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Date :
12 septembre 2017
Heure :
11 h 30 min - 13 h 00 min
Catégorie d’Évènement:
Site Web :




Pôle Agrosciences
301 rue Baruch de Spinoza
Avignon, 84000 France
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