%0 Book Section
%A Cáez-Ramirez G.R.
%A Téllez-Medina D.I.
%A Gutierrez-López G.F.
%8 2015
%U http://hdl.handle.net/10818/60179
%X Fruit ripening is a biochemical process that involves irreversible physiological changes leading to senescence. Freshness and quality of fruit depend on the texture, appearance and sensory attributes, which are determined by several biotic and abiotic factors that constrain fruit shelf life. These aspects have been analysed through a number of methods including modern and novel approaches involving a multiscale integration at the nano-, micro-, meso- and macroscales as a way to understand all phenomena as a whole. This chapter includes an explanation of how the multiscale approach by two integrative pathways, nano to macro and macro to nano, might contribute to the understanding of the stability of a complex system by considering cell morphology and some nanoscale technologies to precisely extend fruit stability. In the future, this multiscale approach may lead to the development of novel technological alternatives to retard senescence. © Springer Science+Business Media New York 2015.
%I Food Engineering Series
%T Multiscale and nanostructural approach to fruits stability
%R 10.1007/978-3-319-13596-0_16
%~ Intellectum