food-preservation
Food preservation encompasses the methods and processes used to extend the shelf life of plant-based foods by inhibiting microbial growth, slowing oxidation of fats, and preventing enzymatic deterioration such as browning. For plant science, understanding the biochemical pathways behind spoilage—including enzymatic reactions, cell wall degradation, and secondary metabolite changes—is essential to developing better preservation strategies. Research in this area informs breeding programs and post-harvest handling techniques that reduce food waste and maintain nutritional quality from harvest to consumption.
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