Controlled Atmosphere Storage of Fruits and Vegetables
Controlled Atmosphere Storage of Fruits and Vegetables

Author: A. Keith Thompson

Publisher: Oxford University Press, USA

Published: 1998

Total Pages: 296

ISBN-13:

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The transportation and storage of fresh fruit and vegetables is an international operation for which the available technology must be used to ensure that produce reaches the consumer in the best possible condition. The use of controlled atmospheric conditions, as a way of reducing the use of chemical preservatives and pesticides, has great potential for the reduction of postharvest losses and the maintenance of nutritive value and organoleptic characteristics. The proper application of controlled atmosphere storage is likely to have as great an impact as the introduction of refrigeration technology a century earlier, yet its potential is only just becoming appreciated, despite its use for apples for many years. In this book, the author reviews and condenses the large amount of research on controlled atmosphere storage, going back more than 80 years, in order to provide the most comprehensive reference source on this topic. It traces the history of the technique and the range of conditions currently in use for different fruit and vegetables, and their effect on flavor, quality and physiology. The influence of pests and diseases, environmental factors such as mixtures of gases, and packaging are then described and the recommended controlled atmosphere conditions for a wide range of crops is provided. This book is essential reading for horticultural researchers and food industry staff concerned with transportation, storage and quality. In addition, it is a valuable reference source for students of horticulture, agriculture, engineering, food science and technology, and food marketing, as well as regulatory bodies and consumer groups.

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.

Fresh-Cut Fruits and Vegetables
Fresh-Cut Fruits and Vegetables

Author: Mohammed Wasim Siddiqui

Publisher: Academic Press

Published: 2019-11-10

Total Pages: 402

ISBN-13: 0128165391

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Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. - Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms - Presents ways to avoid residue avoidance in packaging and preservation - Includes quality issues of microbial degradation and presents solutions for pre-harvest management

Engineering for Storage of Fruits and Vegetables
Engineering for Storage of Fruits and Vegetables

Author: Chandra Gopala Rao

Publisher: Academic Press

Published: 2015-08-04

Total Pages: 890

ISBN-13: 0128033665

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Engineering for Storage of Fruits and Vegetables is a comprehensive reference that provides an understanding of the basic principles of cold storage load estimation, refrigeration capacity calculations for various types of cold storages, and other topics of evaporative cooling, thus demonstrating the important principles for designing low cost precooling chambers. The book is written in an accessible manner to provide a solid understanding of different environments and their considerations to give readers the confidence they need to design suitable packaging materials by understanding parameters, including reaction rates, deteriorative reactions, Arrhenius equations, Q10, K, D, Z parameters, and their influence on reaction rates. Covers a wide variety of related topics, from post-harvest physiology of fruits and vegetables, to the various aspects of controlled atmosphere storages Explains the application of water activities and enzyme kinetics for predicting shelf life of foods and design of packaging materials Includes solved problems and exercises which guide students and assist with comprehension

The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks
The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks

Author: Robert E. Hardenburg

Publisher:

Published: 1986

Total Pages: 140

ISBN-13:

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Note for the electronic edition: This draft has been assembled from information prepared by authors from around the world. It has been submitted for editing and production by the USDA Agricultural Research Service Information Staff and should be cited as an electronic draft of a forthcoming publication. Because the 1986 edition is out of print, because we have added much new and updated information, and because the time to publication for so massive a project is still many months away, we are making this draft widely available for comment from industry stakeholders, as well as university research, teaching and extension staff.

Cold and Chilled Storage Technology
Cold and Chilled Storage Technology

Author: Clive Dellino

Publisher: Springer Science & Business Media

Published: 1997-07-31

Total Pages: 366

ISBN-13: 9780751403916

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The first edition of this book firmly established itself as one of the bibles for the industry and this thoroughly revised new edition continues to provide a comprehensive survey of the design, construction and operation of cold stores and their relevance to the distribution chain. Revisions include coverage of CFC issues, the wider use of ammonia, low charge systems, compact heat exchanges and secondary refrigerants, and more detail on the technologies and practicalities of specific aspects of cold storage depots -- from the handling of road vehicles to the design of facilities. This book is for food technologists and plant engineers/designers involved in the technology of cold storage.

Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities
Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities

Author: Elhadi M. Yahia

Publisher: CRC Press

Published: 2009-03-11

Total Pages: 596

ISBN-13: 1420069586

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Modified atmosphere (MA) and controlled atmosphere (CA) technologies have great potential in a wide range of applications. The increasingly global nature of food production and the increased emphasis on reducing chemical preservatives and pesticides have put the spotlight on these centuries-old technologies. Yet until now, there have been very few

Fruit and Vegetables
Fruit and Vegetables

Author: Anthony Keith Thompson

Publisher: John Wiley & Sons

Published: 2008-04-15

Total Pages: 489

ISBN-13: 1405147806

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The second edition of this very well-received book, which in itsfirst edition was entitled Postharvest Technology of Fruits andVegetables, has been welcomed by the community of postharvestphysiologists and technologists who found the first edition of suchgreat use. The book covers, in comprehensive detail, postharvestphysiology as it applies to postharvest quality, technologyrelating to maturity determination, harvesting, packaging,postharvest treatments, controlled atmosphere storage, ripening andtransportation on a very wide international range of fruits andvegetables. The new edition of this definitive work, which contains manyfull colour photographs, provides key practical andcommercially-oriented information of great use in helping to ensurethat fruit and vegetables reach the retailer in optimum condition,with the minimum of loss and spoilage. Fruits and vegetables, 2nd edition is essential readingforfruit and vegetable technologists, food scientists and foodtechnologists, agricultural scientists, commercial growers,shippers and warehousing operatives and personnel within packagingcompanies. Researchers and upper level students in food science,food technology, plant and agricultural sciences will find a greatdeal of use within this landmark book. All libraries in researchestablishments and universities where these subjects are studiedand taught should have copies readily available for users. A. K. Thompson was formerly Professor and head of PostharvestTechnology, Silsoe College, UK.

Handbook of Vegetables and Vegetable Processing
Handbook of Vegetables and Vegetable Processing

Author: Muhammad Siddiq

Publisher: John Wiley & Sons

Published: 2018-02-23

Total Pages: 1104

ISBN-13: 1119098947

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Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

Packaging and Storage of Fruits and Vegetables
Packaging and Storage of Fruits and Vegetables

Author: Tanweer Alam

Publisher: CRC Press

Published: 2021-12-16

Total Pages: 348

ISBN-13: 1000369455

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This new volume shares a plethora of valuable information on the recent advances in packaging and storage technologies used for quality preservation of fresh fruits and vegetables. This book, with chapters from eminent researchers in the field, covers several essential aspects of packaging and storage methods and techniques generally used in fruit and vegetables. Important considerations on selection and characteristics of packaging materials, new packaging methods, storage hygiene and sanitation issues along with recent trends in storage technology are discussed in this volume. Key features: Provides an inclusive overview of fruit and vegetable requirements and available packaging materials and storage systems Imparts an understanding of the fundamentals of the impact of packaging on the evolution of quality and safety of fruits and vegetables Includes examples of mathematical modeling and mechanical and engineering properties of packaging materials Provides an in-depth discussion of innovative packaging and storage technologies, such as MA/CA packaging, active packaging, intelligent packaging, eco-friendly materials, etc., applied to fruit and vegetables Packaging and Storage of Fruits and Vegetables: Emerging Trends will be useful for graduate and postgraduate students and teaching professionals of horticultural science, food science and technology, packaging technology etc. It will also provide valuable scientific information to the academic scientific research community as well as to the packaging and storage industries for preservation of quality characteristics of fruits and vegetables. The professional community involved in handling processing and commercialization of horticultural crops will benefit as well.