Postharvest Biology and Technology for Preserving Fruit Quality examines the physical, chemical, and nutritional changes that occur during the ripening process.

Features:

• Contains updated reviews of the fruit ripening process with a special focus on the parameters related to organoleptic and nutritive quality
• Examines the postharvest produce quality changes during handling and storage, emphasizing decay and pre-harvest factors that affect postharvest life of fresh fruits
• Covers the main technologies used to maintain or improve postharvest quality, including the physiological basis by which these technologies are successful in the areas of harvest, handling, and storage
• Discusses the use of calcium, either at the pre-harvest or postharvest stage, as a safe and potentially effective way to increase the quality and storage life of fruit commodities
• Includes recent and significant findings of the fundamental role of polyamines in fruit physiology, from fruit development on-tree to postharvest storage
• Describes the technology of modified atmosphere packaging for extending shelf life and quality of the fresh commodities

The book chronicles the changes in postharvest technology during the past three decades, highlighting the advances made possible through a deeper understanding of the postharvest physiology of raw produce. It focuses on how to maintain both sensorial and nutritional fruit quality parameters while also extending shelf life.

A wide range of technological applications for postharvest strategies, including heat treatments, naturally-occurring compounds, modified atmosphere packaging, non-toxic chemical compounds, and active packaging are presented. The text also discusses the advantages and disadvantages of using cold temperatures during handling, packaging, and storage.

The book concludes with coverage of emerging technologies such as atmospheres with high O2, biological control, and the use of UV-light.

Contents

1. Introduction and overview
2. Fruit ripening
3. Changes in fruit quality attributes during handling, processing, and storage
4. Cold storage and fruit quality
5. Heat treatments
6. Calcium treatments
7. Polyamine treatments
8. 1-Methylcyclopropene treatments
9. Storage in modified atmosphere packaging
10. Active packaging
11. Emerging technologies

Index

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ORDER NOW Postharvest Biology and Technology for Preserving Fruit Quality by Daniel Valero 2010 • 287 pages • $138.95 + shipping Texas residents please add 6.75 % sales tax