Hollowing of some fruits and vegetables, occurred during the middle and late growth stage, storage period, bolting or sprouting, resulted in weight loss, loose foam, rough texture, and seriously affected the edible, processing and commodity value. In this paper, the basic hollowing characteristics is analyzed; the mechanism is investigated from the aspects of moisture loss, nutrient consumption, hollow cavity, parenchyma cells, cellulose and lignin, and the postharvest technologies to control hollowing are summarized.
fruits and vegetableshollowingmoisture lossparenchyma cellspostharvest control technology
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