Introduction and fruit

Includes bibliographical references and index.

Dedication; Title Page; Copyright; About the Author; Preface; Acknowledgements; Volume 1; Chapter 1: Preharvest factors on postharvest life; Nutrients; Soil acidity; Organic production; Light; Day length; Temperature; Water relations; Production system; Harvest maturity; Preharvest infection; Growth regulation; Chapter 2: Assessment of crop maturity; Field methods; Postharvest methods; Chapter 3: Harvesting and handling methods; Crop damage; Harvesting; Field transport; Chapter 4: Precooling; Heat removal; Precooling methods; Chapter 5: Packaging; Types of packaging; Package recycling

Modified atmosphere packagingChapter 6: Postharvest treatments; Minerals; Astringency removal; Antioxidants; Sprout suppressants; Fruit coatings; 1-MCP; Salicylic acid; Curing; Hot water treatment; Vapour heat treatment; Degreening; Chapter 7: Storage; Store management and organisation; Store design and method; Refrigerated storage; Controlled atmosphere stores; Hypobaric storage; Chapter 8: Diseases and pests; Pests; Diseases; Legislation; Mode of infection; Non-chemical methods of disease control; Chapter 9: Safety; Micotoxins; Bacterial toxins; Safety in controlled atmosphere stores

Toxicity of packaging materialPackhouse safety; Chapter 10: Marketing and transport; Marketing; Marketing systems; Market analysis; Branding; National transport; International trade; Cold chain; Transport by sea; International transport by airfreight; Temperature monitoring; Chapter 11: Fruit ripening; Changes during fruit ripening; Controlled atmosphere storage on ripening; Design of ripening rooms; Ethylene on ripening; Chapter 12: Specific recommendations for fruit; Abiu; Abiyuch; Açaí; Acerola; Achachairú; African fan palm; African pear; Amelanchier; Apricot; Arbutus; Asian pears

Assyrian plumAtemoya; Arazá; Babaco; Bael; Bakuri; Bakupari; Banana; Banana passionfruit; Baobab; Bayberry; Bilimbi; Biriba; Bitter melon; Blackberry; Blackcurrant; Black sapote; Blueberry, bilberry; Camu-camu; Canistel; Capulin; Carambola; Carissa; Cashew apples; Cherimoyas; Cherry; Chinese jujube; Chinese squash; Chinese white pear; Citron; Citrus hybrids; Clementines; Cloudberries; Cocona; Cranberries; Custard apple; Dabai; Damsons; Dates; Dewberries; Dragon fruit; Durian; Easy peeling citrus fruits; Elderberry; Emblic; Feijoas; French sorrel; Garden huckleberry; Genips; Giant granadilla

GinsengGooseberry; Governor's plum; Green gages; Grapes; Grapefruit; Guava; Gulupa; Hawthorne; Hog plum; Huckleberry; Ilama; Indian jujube; Jackfruit; Jamun; Jamaican honeysuckle; Jamaican sorrel; Japanese plum; Jostaberry; Kiwano; Kiwifruit; Kinnow; Kumquats; Langsat, lanzon, duku; Lemons; Lime berry; Limes; Limequats; Litchi; Loganberries; Longan; Longkong; Loofah; Loquat; Malay apple; Mamey; Mandarin; Mango; Mangosteen; Medlar; Melon; Monstera; Mora; Mountain damson; Mulberry; Mume; Nance; Naranjilla; Nectarines; Noni; Ōhelo berry; Olives; Orange; Otahiete apple; Palmyra palm; Paniala

Completely revised,updated and enlarged, now encompassing two volumes, this thirdedition of Fruit and Vegetables> reviews and evaluates, incomprehensive detail, postharvest aspects of a very wideinternational range of fresh fruit and vegetables as it applies totheir physiology, quality, technology, harvest maturitydetermination, harvesting methods, packaging, postharvesttreatments, controlled atmosphere storage, ripening andtransportation. /> />The new edition of this definitive work, which contains many fullcolour photographs, and details of species not covered in theprevious editions, provides key practical and commercially-orientedinformation of great use in helping to ensure that fresh fruit andvegetables reach the retailer in optimum condition, with theminimum of deterioration and spoilage. /> />With the constantly increasing experimental work throughout theworld the book incorporates salient advances in the context ofcurrent work, as well as that dating back over a century, to giveoptions to the reader to choose what is most relevant to theirsituation and needs. This is important because recommendations inthe literature are often conflicting; part of the evaluation of thepublished results and reviews is to guide the reader to makesuitable choices through discussion of the reasons for diverserecommendations. Also included is much more on the nutritionalvalues of fruit and vegetables, and how these may vary and changepostharvest. There is also additional information on the origin,domestication and taxonomy of fruit and vegetables, puttingrecommendations in context. /> />Fruits and Vegetables> 3e is essential reading for fruit andvegetable technologists, food scientists and food technologists,agricultural scientists, commercial growers, shippers, packhouseoperatives and personnel within packaging companies. Researchersand upper level students in food science, food technology, plantand agricultural sciences will find a great deal of use within thispopular book. All libraries in research establishments anduniversities where these subjects are studied and taught shouldhave copies readily available for users.

Description based on print version record and CIP data provided by publisher.