Plant Stress Physiology: Opportunities and Challenges for the Food Industry

Authors: Galindo, Federico Gómez¹; Sjöholm, Ingegerd¹; Rasmusson, Allan²; Widell, Susanne²; Kaack, Karl³

Source: Critical Reviews in Food Science and Nutrition, Volume 47, Number 8, November 2007 , pp. 749-763(15)

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Abstract:

We review and analyze the possible advantages and disadvantages of plant-stress-related metabolic and structural changes on applications in the fruit and vegetable processing industry. Knowledge of the cellular and tissue transformations that result from environmental conditions or industrial manipulation is a powerful means for food engineers to gain a better understanding of biological systems in order to avoid potential side effects. Our aim is to provide an overview of the understanding and implementation of physiological and biochemical principles in the industrial processing of fruits and vegetables.

Keywords: stress tolerance; freezing; heat; drought; drying; postharvest; minimal processing

Document Type: Research article

DOI: http://dx.doi.org/10.1080/10408390601062211

Affiliations: 1: Department of Food Engineering, Lund University, Lund, Sweden 2: Department of Cell and Organism Biology, Lund University, Lund, Sweden 3: Department of Food Science, Danish Institute of Agricultural Sciences, Aarslev, Denmark

Publication date: 2007-11-01