Postharvest Treatments Affecting Sensory Quality of Fresh and Fresh-Cut Products - Postharvest Biology and Technology of Fruits, Vegetables, and Flowers - page 314

aroma volatile are better understood, pre- and postharvest tools to maintain, or improve the
sensory quality should be developed better. These will allow development of fresh produce
with longer shelf life and better flavor and aroma.
Acknowledgments
Contribution from the Agricultural Research Organization, the Volcani Center, Bet Dagan,
Israel, No. 462/06. I thank Dr Joshua D. Klein for his critical review of the chapter.
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