Consumer acceptance of food is highly dependent on flavor. This important collection reviews the chemical basis of fruit and vegetable flavor and current methods for improving the flavor of fruit and vegetable products.

Opening chapters outline the economic importance of flavor in fruit and vegetables. Ensuing chapters investigate the formation of fruit and vegetable flavor and how it deteriorates after harvest. They also look at flavor management during horticultural and postharvest operations, the role of maturing for improved fruit and vegetable flavor and discuss the possibilities and limitations for flavor improvement by selection and breeding. The book concludes with a discussion of emerging trends in flavor manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavor improvement.