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Food Nanoscience and Nanotechnology pp 267–281Cite as

Multiscale and Nanostructural Approach to Fruits Stability

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Part of the book series: Food Engineering Series ((FSES))

Abstract

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.

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Author information

Authors and Affiliations

  1. Facultad de Ingeniería, Universidad de La Sabana, Chia, Colombia

    Gabriela R. Cáez-Ramirez PhD

  2. Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, 11340, México, DF, Mexico

    Darío I. Téllez-Medina & Prof. Gustavo F. Gutierrez-López BSc, MSc, PhD

Authors
  1. Gabriela R. Cáez-Ramirez PhD
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  2. Darío I. Téllez-Medina
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  3. Prof. Gustavo F. Gutierrez-López BSc, MSc, PhD
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Corresponding author

Correspondence to Gustavo F. Gutierrez-López BSc, MSc, PhD .

Editor information

Editors and Affiliations

  1. Instituto Politecnico Nacional, Carpio y Plan de Ayala, Mexico

    Humberto Hernández-Sánchez

  2. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, Distrito Federal, Mexico

    Gustavo Fidel Gutiérrez-López

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Cáez-Ramirez, G., Téllez-Medina, D., Gutierrez-López, G. (2015). Multiscale and Nanostructural Approach to Fruits Stability. In: Hernández-Sánchez, H., Gutiérrez-López, G. (eds) Food Nanoscience and Nanotechnology. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-13596-0_16

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