Conclusions and future trends

The aim of this chapter has been to give a general view of current concepts of the defence mechanisms in plants and the application of this knowledge to the improvement of natural resistance in fruits. The study of plant defence mechanisms is based on two well-established and interconnected approaches the physicochemical (classical) and the genetic. The twentieth century began with the discovery that plants can produce specific antifungal substances as a response to fungal attack and ended with...

Future trends

It is clear that the conventional thermal methods can lead to desirable destruction of microbial pathogens and spoilage organisms and endogenous, desirable changes such as protein coagulation, starch swelling, textural softening and formation of aroma components. However, undesirable changes also occur, such as loss of vitamins and minerals, formation of thermal reaction components of biopolymers, and in minimal processing terms, loss of fresh appearance, flavor and texture. The classical...

Heat treatment blanching and canning

Heat treatments are responsible for irreversible denaturation of cellular tissue in fruits or vegetables causing softening and juice loss. Vacuum infusion technology was consequently used before heat treatment such as blanching, pasteurising and canning with an aim of limiting thermal damages in the product. It is of particular interest to note the treatment of button mushrooms (McArdle et al., 1974 Gormley and Walshe, 1986 Demeaux et al., 1988), strawberries (Main et al., 1986), apricots...