Buch, Englisch, 404 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 611 g
Buch, Englisch, 404 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 611 g
Reihe: Contemporary Food Engineering
ISBN: 978-1-138-89405-1
Verlag: CRC Press
Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers for change, including:
- Using more natural chemicals or physical treatments to replace synthetic chemicals
- Increasing the efficiency of older, more traditional methods in combination with newer biocontrol treatments
- Leveraging a range of biomolecular research tools or "omics" to efficiently gather and assess mass information at molecular, enzymic, and genetic levels
- Using modelling systems to identify key changes and control points for better targeting of new treatments and solutions to postharvest problems
The postharvest handling of fresh fruits and vegetables plays a critical role in facilitating a continuous supply of high-quality fresh produce to the consumer. Many new technologies developed and refined in recent years continue to make possible an ever-expanding supply of fresh products. This volume examines a range of recently developed technologies and systems that will help the horticulture industry to become more environmentally sustainable and economically competitive, and to minimize postharvest quality loss and generate products that are appealing and acceptable to consumers.
Zielgruppe
Professional Reference
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Advances in understanding consumer behavior. Managing preharvest operations for postharvest quality. Non-destructive quality assessment. Advances in CA/MA storage technology. Advances in use of 1-MCP. Advances in edible coatings. Low ethylene technology in non-optimal storage temperatures. Potential new postharvest treatments. Potential of NO as a postharvest technology. 'Omics' solutions to postharvest problems. Biological control of postharvest diseases. Physical and chemical control of postharvest diseases. Technologies to manage flavor and phytochemicals. Developments in maintaining fresh-cut quality. New technologies for market access. Organic postharvest technology. Advances in engineering and energy use. Modeling postharvest quality.
