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Color Atlas of Postharvest Quality of Fruits and Vegetables
Color Atlas of Postharvest Quality of Fruits and Vegetables
Through hundreds of vibrant color photographs, this unique resource illustrates how the appearance of fruits and vegetables changes throughout their postharvest life and how storage temperature greatly contributes to critical quality changes.
Item No. 17521
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The effects of time and temperature on the postharvest quality of fruits and vegetables are visually depicted in the Color Atlas of Postharvest Quality of Fruits and Vegetables. Through hundreds of vibrant color photographs, this unique resource illustrates how the appearance (eg, color, shape, defects and injuries) of fruits and vegetables changes throughout their postharvest life and how storage temperature greatly contributes to critical quality changes.

The book’s extensive coverage describes 37 different fruits and vegetables from different groups that were stored at five specific temperatures and photographed daily after specified elapsed periods of time.

Individual fruits and vegetables from the following groups are covered:

 

  • subtropical and tropical fruits
  • pome and stone fruits
  • soft fruits and berries
  • cucurbitaceae
  • solanaceous and other fruit vegetables
  • legumes and brassicas
  • stem, leaf, and other vegetables
  • alliums

Information is provided about each individual fruit and vegetable such as characteristics, quality criteria, and composition; recommendations for storage, transport, and retail; and effects of temperature on the visual and compositional quality of each individual fruit or vegetable, associated with photos of the appearance at particular times and temperatures. This visual documentation shows how important is to handle fruits and vegetables at the right temperature and what happens if the recommendations are not followed. Also shown is the importance of the initial harvest quality of the fruit/vegetable and the expected shelf life as a function of quality at harvest, storage temperature, and storage time.

The Color Atlas of Postharvest Quality of Fruits and Vegetables will appeal to a diverse group of food industry professionals in the areas of processing, distribution, retail, quality control, packaging, temperature control (refrigerated facilities or equipment), and marketing as a reference tool and to establish marketing priority criteria. Academic and scientific professionals in the area of postharvest physiology and technology, food science, and nutrition can also use the book as a reference either for their study or in class to help students to visualize changes in the appearance of fruit/vegetables as a function of time/temperature.

Color Atlas of Postharvest Quality of Fruits and Vegetables


Foreword
Acknowledgments
Introduction


Chapter 1: Subtropical and Tropical Fruits

Grapefruit
Orange
Mandarin
Mango
Papaya
Passion Fruit
Carambola
Bibliography

Chapter 2: Pome and Stone Fruits

Apple
Peach
Bibliography


Chapter 3: Soft Fruits and Berries

Blackberry
Blueberry
Currant
Raspberry
Strawberry
Bibliography


Chapter 4: Cucurbitaceae

Cantaloupe
Watermelon
Yellow Squash
Bibliography


Chapter 5: Solanaceous and Other Fruits Vegetables

Tomato
Cape Gooseberry
Green Bell Pepper
Eggplant
Sweetcorn
Bibliography


Chapter 6: Legumes and Brassicas

Faba Bean
Snap Bean
Cabbage
Cauliflower
Broccoli
Brussels Sprouts
Bibliography


Chapter 7: Stem, Leaf and Other Vegetables

Asparagus
Lettuce
Witloof Chicory
Mushroom
Bibliography


Chapter 8: Alliums

Leek
Green Onion
Fresh Garlic
Bibliography


Index
Publish Date: 2008
Format: 8.75" x 11.25" hardcover
Pages: 463
Images: 261 images
Publication Weight: 5 lbs

By Maria Cecilia do Nascimento Nunes

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