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Controlled atmosphere storage of fruit and vegetables / A.Keith Thompson, Robert K. Prange, Roger D. Bancroft and Tongchai Puttongsiri.

Par :

Thompson, A. K. (A. Keith) [author.]

Contributeur(s) :

Type de matériel : Texte

TexteÉditeur : Wallingford, Oxfordshire, UK : CABI, 2018Date du droit d'auteur : �2018Édition : Third editionDescription : 1 online resource (xxiii, 420 pages) : illustrations, chartsType de contenu :

text

Type de média :

computer

Type de support :

online resource

ISBN :

9781786393746
9781786393753

Sujet(s) :

Disponible sous un autre format : Print version:: Controlled atmosphere storage of fruit and vegetables.Classification CDD :

634/.04 23

Classification de la Bibliothèque du Congrès :

SB360.5 .T48 2018eb

Ressources en ligne :

Click here to access resource

Autres formats physiques disponibles :

Also available in print format.

Dépouillement complet :

Introduction -- Harvest and Pre-harvest Factors -- Effects and Interactions -- Quality -- Physiology, Ripening and Genetics -- Pests, Diseases and Disorders -- Pre-storage Treatments -- CA Technology -- Dynamic CA Storage -- Hyperbaric and High-oxygen Storage -- Hyperbaric and Low-oxygen Storage -- Recommended CA Conditions -- Transport -- MA Packaging.

Résumé : This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for extended periods at reasonable costs. The efficacy and shortcomings of various CA storage techniques and their potential as alternatives to the application of preservation and pesticide chemicals are also discussed.

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Includes bibliographical references and index.

This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for extended periods at reasonable costs. The efficacy and shortcomings of various CA storage techniques and their potential as alternatives to the application of preservation and pesticide chemicals are also discussed.