15. Mechanisms of post-harvest spoilage in plants
โข After harvesting, plant materials engage in an
accelerated senescence process that leads to the
spoilage of the nutritional and organoleptic qualities of
the tissue.
โข Two of the major classes of unprocessed plant
foodstuffs: fruits and vegetables.
โข Ethylene plays a pivotal role in the control of ripening
of fruits and brings about the decay of the fruit.
โข The mechanisms governing senescence in other edible
plant organs such as tubers, roots, leaves and flowers
are different from those in fruits