Interest in the postharvest behavior of fruits and vegetables has a history as long as mankind's. Once we moved past mere survival, the goal of postharvest preservation research became learning how to balance consumer satisfaction with quantity and quality while also preserving nutritional quality. A comprehensive overview of new postharvest techno
The effects of time and temperature on the postharvest quality of fruits and vegetables are visually depicted in the Color Atlas of Postharvest Quality of Fruits and Vegetables. Through hundreds of vibrant color photographs, this unique resource illustrates how the appearance (e.g., color, shape, defects and injuries) of fruits and vegetables changes throughout their postharvest life and how storage temperature greatly contributes to critical quality changes. The book’s extensive coverage describes 37 different fruits and vegetables from different groups that were stored at five specific temperatures and photographed daily after specified elapsed periods of time. Individual fruits and vegetables from the following groups are covered: subtropical and tropical fruits pome and stone fruits soft fruits and berries cucurbitaceae solanaceous and other fruit vegetables legumes and brassicas stem, leaf and other vegetable and alliums Information is provided about each individual fruit/vegetable such as characteristics, quality criteria and composition; recommendations for storage, transport and retail; and effects of temperature on the visual and compositional quality of each individual fruit or vegetable, associated with photos of the appearance at particular times and temperatures. This visual documentation shows how important is to handle fruits and vegetables at the right temperature and what happens if the recommendations are not followed. Also shown is the importance of the initial harvest quality of the fruit/vegetable and the expected shelf life as a function of quality at harvest, storage temperature and storage time. The Color Atlas of Postharvest Quality of Fruits and Vegetables will appeal to a diverse group of food industry professionals in the areas of processing, distribution, retail, quality control, packaging, temperature control (refrigerated facilities or equipment) and marketing as a reference tool and to establish marketing priority criteria. Academic and scientific professionals in the area of postharvest physiology and technology, food science and nutrition can also use the book as a reference either for their study or in class to help students to visualize changes in the appearance of fruit/vegetables as a function of time/temperature.
Focusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on maintaining the quality of fruits from farm to table. The volume examines the factors that contribute to shortening shelf life as well as innovative solutions to maintaining quality while increasing the length of time fruit remains fresh, nutritious, and edible. The volume considers the different needs of the diversity of fruits and covers a variety of important topics, including: • factors affecting the postharvest quality of fruits • microbial spoilage • decontamination of fruits by non-thermal technologies • new kinds of packaging and edible coatings • ozone as shelf-life extender of fruits. Emerging Technologies for Shelf-Life Enhancement of Fruits considers the fundamental issues and will be an important reference on shelf-life extension of fruits. Highlighting the trends in future research and development, it will provide food technologists, food engineers, and food industry professionals with new insight for prolonging the shelf life of fruits.
This newly revised fourth edition of Postharvest Handling brings new and updated chapters with new knowledge and applications from postharvest research. The revised edition brings back the aspects of preharvest conditions and their effects on postharvest quality and features new chapters on the increasingly important role of transportation and logistics. It emphasizes consumers and systems thinking for postharvest chains for fresh produce. This book also explores current challenges—including oversupply, waste, food safety, lack of resources, sustainability — and best practices for systems to thrive in spite of these challenges. This unique resource provides an overview of postharvest systems and their role in food value chains and offers essential tools to monitor and control the handling process. Written by a team of experts in Postharvest Systems and Handling, this book continues to be the most practical and up-to-date resource for postharvest physiologists and technologists across the disciplines of agricultural economics, agricultural engineering, food science, and horticulture along with businesses handling fresh or minimally processed products. - Features new chapters on packaging, transportation and logistics, and postharvest in the context of systems approach - Brings aspects of pre-harvest conditions and their effects on postharvest quality - Provides an overview of the postharvest system and its role in the food value chain, offering essential tools to monitor and control the handling process
Tropical and subtropical fruits are popular products, but are often highly perishable and need to be transported long distances for sale. The four volumes of Postharvest biology and technology of tropical fruits review essential aspects of postharvest biology, postharvest technologies, handling and processing technologies for both well-known and lesser-known fruits. Volume 1 contains chapters on general topics and issues, while Volumes 2, 3 and 4 contain chapters focused on individual fruits, organised alphabetically.Volume 1 provides an overview of key factors associated with the postharvest quality of tropical and subtropical fruits. Two introductory chapters cover the economic importance of these crops and their nutritional benefits. Chapters reviewing the postharvest biology of tropical and subtropical fruits and the impact of preharvest conditions, harvest circumstances and postharvest technologies on quality follow. Further authors review microbiological safety, the control of decay and quarantine pests and the role of biotechnology in the improvement of produce of this type. Two chapters on the processing of tropical and subtropical fruit complete the volume.With its distinguished editor and international team of contributors, Volume 1 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, will be an essential reference both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area. - Along with the other volumes in the collection, Volume 1 is an essential reference for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area - Focuses on fundamental issues of fruit physiology, quality, safety and handling relevant to all those in the tropical and subtropical fruits supply chain - Chapters include nutritional and health benefits, preharvest factors, food safety, and biotechnology and molecular biology
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies presents an overview of the current status of MAP and AP, exploring techniques, methodologies, applications, and relevant legislation. For clarity and easy reference, the book is divided into seven convenient sections: Principles, Materials, Gases, and Machinery for MAP provides a basic overview of the topic and defines modified atmosphere, controlled atmosphere, and active packaging. Safety and Quality Control of MAP Products examines the effect of MAP on various foods and discusses governmental control mechanisms to ensure food safety. Applications of MAP in Foods of Animal Origin explores how MAP can be used in fish, meat, poultry and dairy products. Applications of MAP in Foods of Plant Origin discusses MAP for cereals, minimally processed vegetables, fruits, and bakery products. Other Applications of MAP reviews MAP’s use in ready-to-eat (RTE) foods and coffee, tea, beer, and snack foods. Active Packaging and its New Trends examines issues related to nanotechnology and bioactive packaging. Consumer Behavior/Sensory Analysis and Legislation covers legislation in the European Union, the United States, and Canada and presents conclusions and new issues on the horizon. From the very basics (films, gases, techniques, and applications) up to the latest advances (nanotechnology and bioactive compounds), this book covers nearly all issues related to MAP and AP, providing an essential reference for food scientists and engineers, agriculturalists, chemists, and all those on the cutting edge of food packaging.
Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce qualities, diseases and insect infestation. - Includes methods to reduce microbial contamination using chlorination, ozone, pulsed light, irradiation and plasma technology - Provides practical applications of recently developed, natural anti-microbial agents for eco-friendly and sustainable solutions - Explores various disinfection technologies for quality assurance and for the development of potential new technologies
Comprehensive Foodomics, Three Volume Set offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josic, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljevic Pavelic, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe
