Description
By (author) Thompson Anthony Keith
Short /annotation:
Containing colour photographs, and details of species, this book provides key practical and commercially-oriented information of use in helping to ensure that fresh fruit and vegetables reach the retailer in optimum condition, with the minimum of deterioration and spoilage.
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Completely revised, updated and enlarged, now encompassing two volumes, this third edition of Fruit and Vegetables reviews and evaluates, in comprehensive detail, postharvest aspects of a very wide international range of fresh fruit and vegetables as it applies to their physiology, quality, technology, harvest maturity determination, harvesting methods, packaging, postharvest treatments, controlled atmosphere storage, ripening and transportation.
The new edition of this definitive work, which contains many full colour photographs, and details of species not covered in the previous editions, provides key practical and commercially-oriented information of great use in helping to ensure that fresh fruit and vegetables reach the retailer in optimum condition, with the minimum of deterioration and spoilage.
With the constantly increasing experimental work throughout the world the book incorporates salient advances in the context of current work, as well as that dating back over a century, to give options to the reader to choose what is most relevant to their situation and needs. This is important because recommendations in the literature are often conflicting; part of the evaluation of the published results and reviews is to guide the reader to make suitable choices through discussion of the reasons for diverse recommendations. Also included is much more on the nutritional values of fruit and vegetables, and how these may vary and change postharvest. There is also additional information on the origin, domestication and taxonomy of fruit and vegetables, putting recommendations in context.
Fruits and Vegetables 3e is essential reading for fruit and vegetable technologists, food scientists and food technologists, agricultural scientists, commercial growers, shippers, packhouse operatives and personnel within packaging companies. Researchers and upper level students in food science, food technology, plant and agricultural sciences will find a great deal of use within this popular book. All libraries in research establishments and universities where these subjects are studied and taught should have copies readily available for users.
Table of contents:
Preface
Acknowledgements
1. Preharvest Factors on Postharvest Life
Nutrients
Soil Acidity
Organic Production
Light
Day Length
Temperature
Water Relations
Production System
Harvest Maturity
Preharvest Infection
Growth Regulation
2. Assessment of Crop Maturity
Field Methods
Postharvest Methods
3. Harvesting and Handling Methods
Crop Damage
Harvesting
Field Transport
4. Precooling
Heat Removal
Precooling Methods
5. Packaging
Types Of Packaging
Package Recycling
Modified Atmosphere Packaging
6. Postharvest Treatments
Minerals
Astringency Removal
Antioxidants
Sprout Suppressants
Fruit Coatings
1-Mcp
Salicylic Acid
Curing
Hot Water Treatment
Vapour Heat Treatment
Degreening
7. Storage
Store Management and Organization
Store Design and Method
Refrigerated Storage
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