Postharvest : an introduction to the physiology and handling of fruit and vegetables

Completely updated, this broad-based introductory level textbook covers the key concepts and practical technologies to slow the deterioration of harvested produce, including handling, packaging, transport, temperature management and the control of pests and diseases. The book retains the high quality colour section and the content has been revised to reflect up-to-date information on the key issues of effective postharvest handling. New to the sixth edition: - Discussion of issues important to consumers and the impact of trends in convenience marketing on the quality of fresh-cut produce - Coverage of sustainability in terms of both energy used by technologies and non-synthetic disease and pest control systems - Greater consideration given to pre-harvest factors that influence quality - Additional information about the health benefits of plant antioxidant properties and a discussion of 'superfoods' This new edition is an invaluable resource for students of horticulture, plant physiology and food science, and industry personnel involved with the transportation, warehousing, marketing and retailing of fresh produce. This book contains 12 chapters focusing on the basic tenets of postharvest technology of fruits and vegetables and how this influences their postharvest behaviour. Key information about their composition, biochemistry, respiration and physiology are presented. The importance of the management of temperature and humidity for maintaining fresh quality is discussed. The susceptibility of fresh produce to various pathogenic diseases and physiological disorders and their identification and control by environmentally friendly methods are pointed out and technologies that are adjuncts to temperature management, i.e. atmosphere control, controlled ripening, packaging and transport, are highlighted. The principles underlying the food safety based quality assurance systems that also meet environmental requirements are outlined. The influence of consumers on the marketing and storage of fruit and vegetables are also examined Cover 1 Half Title 2 Title 4 Copyright 5 Contents 6 Preface 7 Acknowledgments 10 1 Introduction 12 2 Structure and composition 27 3 Physiology and biochemistry 45 4 Temperature 74 5 Water loss and humidity 101 6 Storage atmosphere 118 7 Technology of cool storage 140 8 Physiological disorders 164 9 Pathology 181 10 Quality evaluation and management 200 11 Preparation for market 227 12 Marketing and the consumer 264 Glossary of botanical names 282 Index 285 A 285 B 286 C 287 D 290 E 291 F 291 G 292 H 293 I 293 J 293 K 293 L 294 M 294 N 295 O 296 P 296 Q 299 R 299 S 300 T 302 U 303 V 303 W 303 X 304 Y 304 W 304