Postharvest Physiology: And Biochemistry Of Frui...

: Enzymes such as pectinase and cellulase degrade cell walls, causing fruit to soften.

: The process where oxygen is consumed to break down starches and sugars into energy, releasing heat and CO2cap C cap O sub 2 Postharvest Physiology and Biochemistry of Frui...

: Degradation of chlorophyll often reveals or synthesizes other pigments like carotenoids. Recommended Reference Guides : Enzymes such as pectinase and cellulase degrade

. High temperatures accelerate this, leading to faster deterioration. Postharvest Physiology and Biochemistry of Frui...

: The loss of moisture through pores like stomata and lenticels . Excessive water loss leads to shriveling and weight loss.