Fruit and Vegetable Diseases
Fruit and Vegetable Diseases

Author: K.G. Mukerji

Publisher: Springer Science & Business Media

Published: 2006-04-11

Total Pages: 555

ISBN-13: 0306485753

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During the past twentieth century, plant pathology has witnessed a dramatic advancement in management of plant diseases through in-depth investigations of host parasite interactions, integration of new concepts, principles and approaches. Our effort in brining out this book is to compile the achievements of modern times with regards to disease management of fruits which otherwise is widely dispersed in various scientific journals, books and government reports and to develop future strategies for the millennium. The chapters on individual crops are contributed by leading plant pathologists having authority in the respective field at international level. Each chapter includes the diseases of economic importance describing their history, distribution, symptoms, epidemiology, and integrated management approaches being adopted worldwide. Each chapter is vividly illustrated to make it more understandable to students, research and extension workers, planners, administrators and other end users citing pertinent references.

Fruit and Vegetable Flavour
Fruit and Vegetable Flavour

Author: B Brückner

Publisher: Elsevier

Published: 2008-02-29

Total Pages: 333

ISBN-13: 1845694295

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Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit and vegetable products. Opening chapters outline the economic importance of flavour in fruit and vegetables. Part one investigates the formation of fruit and vegetable flavour and how it deteriorates after harvest. Part three contains chapters on flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding, and the role of maturity for improved fruit and vegetable flavour. Part four concludes the volume with a discussion of emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement. With its team of experienced international contributors Fruit and vegetable flavour: recent advances and future prospects is an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables. Reviews the chemical basis of fruit and vegetable flavour and current methods for improvement Discusses the possibilities and limitations for flavour enhancement by selection and breeding Illustrates how knowledge of the genetic background of quality attributes can be applied to flavour improvement

Quality Control in Fruit and Vegetable Processing
Quality Control in Fruit and Vegetable Processing

Author: Megh R. Goyal

Publisher: CRC Press

Published: 2023-02-24

Total Pages: 388

ISBN-13: 100061378X

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Quality Control in Fruit and Vegetable Processing: Methods and Strategies illustrates the applications of various nonthermal technologies for improving the quality and safety of fruits and vegetables, such as microwave, ultrasound, gamma irradiation, pulsed light, and hurdle technology. The volume also looks at various strategies (osmotic dehydration, ultrasound- and ultrasound-assisted osmotic dehydration, nanoemulsions, and engineered nanomaterials) for the preservation of fresh produce. It emphasizes various nondestructive techniques that have been widely used for the quality assessment of fruits and vegetables during storage, including image analysis, x-ray tomography, magnetic resonance imaging (MRI), nonmagnetic resonance imaging (NMR), color vision system, near-infrared spectroscopy (NIRS), and computerized tomography (CT). Applications of other nondestructive mechanical (such as electronic tongue and nose technology) and dynamic methods (acoustic) for food quality and safety evaluation have also been included. The book concludes with an overview of the potential use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of wastewater. Key features: Promotes the utilization of new and novel nonthermal technologies for the preservation of fruits and vegetables Provide up-to-date information on the applications of nonthermal technologies for the quality and safety of fresh produce during storage Highlights different preservation strategies for improving the quality of fresh produce Explores the use of nondestructive quality assessment methods such as X-ray, MRI, NMR, etc. Discusses the potential industrial use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of industrial wastewater This volume will provide food for thought for those in the food industry on new methods and technology for effective quality control in fruit and vegetable processing.

Fruit and Vegetable Storage
Fruit and Vegetable Storage

Author: Anthony Keith Thompson

Publisher: Springer

Published: 2015-09-21

Total Pages: 137

ISBN-13: 3319235915

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This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. The text covers the common methods and technologies used and evaluates the history and benefits of hypobaric and hyperbaric storage. Both of these techniques have the potential to address quantitative and qualitative challenges in the postharvest sector of the fresh fruit and vegetables industry. Hypobaric and Hyperbaric Storage of Fruit and Vegetables reports on the effects of storage on over 45 types of fruit and vegetables, as well as on whole plants and cut flowers. As consumer demand for high quality product increases, proper postharvest storage will continue to gain in importance. The environmental conditions used in storage have a vital influence on the quality, safety and health benefits of fruit and vegetables.