Postharvest Technology of Horticultural Crops
The Third Edition of the University of California's definitive manual on postharvest technology has been completely updated and expanded. Five new chapters cover consumer issues in quality and safety, preharvest factors affecting fruit and vegetable quality, waste management and cull utilization, safety factors, and processing methods. A new appendix presents a summary of optimal conditions and the potential storage life of 200 fruits and vegetables.
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acid apples areas Asexual avocado bananas bins Botrytis Botrytis cinerea boxes brown brown rot bruising California carrots cause chemical chilling injury chlorine citrus cold color commodities conidia consumers containers cooler cultivars damage defects discoloration effective ethylene evaporator Figure firmness flowers forced-air cooling freedom from decay freezing fresh fruits fresh produce fresh-cut fruits and vegetables fumigation fungi fungicide fungus grapes green growth harvest heat humidity hydrocooling increase insect kiwifruit lesions lettuce load maturity mechanical melons methyl bromide minimize modified atmospheres moisture mycelium nectarines onions operations organic packaging packing packinghouse pallet pathogens peaches pears Penicillium plant plastic Postharv postharvest diseases postharvest handling Postharvest physiology postharvest technology potatoes processing reduce refrigeration respiration retail Rhizopus ripening rot Sexual senescence spores stem stone fruits storage stored strawberries surface temperature tion tissue tomatoes transport treatment water loss