Postharvest Physiology and Hypobaric Storage of Fresh Produce (Cabi)

Hypobaric (low-pressure) storage offers considerable potential as a method to prevent postharvest loss of horticultural and other perishable commodities, such as fruit, vegetables, cut flowers and meat. Yet hitherto there has been no comprehensive evaluation and documentation of this method and its scientific basis. Written by the world’s leading authority on hypobaric storage, Postharvest Physiology and Hypobaric Storage of Fresh Produce fills this gap in the existing literature. The first part of the book provides a detailed account of the metabolic functions of gases, and the mechanisms of postharvest gas exchange, heat transfer and water loss in fresh produce. The effect of hypobaric conditions on each process is then considered, before a critical review of all available information on hypobaric storage. This includes horticultural commodity requirements, laboratory research, and the design of hypobaric warehouses and transportation containers. Hypobaric (low-pressure; LP) storage offers considerable potential as a method for preventing postharvest losses of horticultural and other perishable commodities, such as fruits, vegetables, cut flowers and meat. This book, written by the world's leading authority on hypobaric storage, provides a comprehensive evaluation and documentation of this method, its scientific basis and its uses. The first part of the book provides a detailed account of the metabolic functions of gases and the mechanisms of postharvest gas exchange, heat transfer and water loss in fresh produce. These chapters cover the origins of the LP concept; gas and vapour mass transport; the roles of oxygen, carbon dioxide, ammonia, cyanide and ethylene in pre- and postharvest physiology; in addition to heat transfer and water loss. The effects of hypobaric conditions on postharvest diseases, physiological disorders and insect quarantine are considered, followed by chapters on technical difficulties associated with laboratory hypobaric research, and on the design of hypobaric warehouses and transportation chambers. LP storage requirements for a large number of horticultural commodities (specific fruits, vegetables, cut flowers, cuttings and pot plants) are described. One chapter covers the use of LP storage for meat, with a section on specific commodity requirements (beef, chicken, duck, fish, horse meat, lamb, pork, shrimp and veal). This book is a definitive reference work and will interest academics and professionals in horticulture, plant physiology, pest management, and the shipping and food industries Preface......Page 15 Acknowledgements......Page 17 1 Introduction......Page 18 2 Origins of the LP Concept......Page 26 3 Gas and Vapour Mass Transport......Page 35 4 Oxygen, Carbon Dioxide, Ammonia and Cyanide......Page 98 5 Ethylene......Page 149 6 Heat Transfer and Water Loss......Page 257 7 Postharvest Diseases and Physiological Disorders......Page 319 8 Insect Quarantine......Page 350 9 Technical Difficulties Associated with Laboratory Hypobaric Research......Page 367 10 Horticultural Commodity Requirements......Page 388 11 Meat Storage......Page 457 12 Warehouse Design......Page 501 13 Intermodal Container Design......Page 512 14 Conclusions......Page 540 15 Appendix – Influence of LP on Physical, Biological and Chemical Parameters......Page 547 Bibliography......Page 560 Index......Page 648 The vast distances and extended distribution times that separate major population centres from their sources of perishable commerce increase the likelihood of spoilage and make the costs associated with transportation, insurance and commodity losses important factors determining the grower's profit margin and the price of fresh foods. Written by the world's leading authority on hypobaric storage, Postharvest Physiology and Hypobaric Storage of Fresh Produce fills a large gap in the existing literature.