Postharvest Edition 6
An Introduction to the Physiology and Handling of Fruit and Vegetables
9th November 2016
- ISBN 9781786391483
- Language English
- Pages 306 pp.
- Size 5.75" x 8.5"
- Images figures & tables
- Request Exam Copy
Completely updated, this broad-based introductory level textbook covers the key concepts and practical technologies to slow the deterioration of harvested produce, including handling, packaging, transport, temperature management and the control of pests and diseases. The book retains the high quality color section and the content has been revised to reflect up-to-date information on the key issues of effective postharvest handling.
New to the sixth edition:
- Discussion of issues important to consumers and the impact of trends in convenience marketing on the quality of fresh-cut produce
- Coverage of sustainability in terms of both energy used by technologies and non-synthetic disease and pest control systems
- Greater consideration given to pre-harvest factors that influence quality
- Additional information about the health benefits of plant antioxidant properties and a discussion of "superfoods."
This new edition is an invaluable resource for students of horticulture, plant physiology and food science, and industry personnel involved with the transportation, warehousing, marketing and retailing of fresh produce.
"I can never remember a time when this book was not on my shelf! It serves as wonderful resource for the practitioner, whether in industry or academia, as well as for students, providing great core information about postharvest science. I am therefore delighted to see this complete revision and sixth edition. Several key updates make this book an even better resource for anyone wanting a thorough understanding of postharvest basics and application."Christopher Watkins, Professor of Postharvest Science, Cornell University
2: Structure and composition
3: Physiology and biochemistry
5: Water loss and humidity
6: Storage atmosphere
7: Technology of cool storage
8: Physiological disorders
10: Quality evaluation and management
11: Preparation for market
12: Marketing and the consumer