Crop post-harvest: science and technology. Volume 3: perishables.
Rees D., Farrell G., Orchard J.
Author Affiliation: Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK.
: xii + 451 pp.
Abstract : This book presents current research on all the key factors affecting the postharvest quality of fruits and vegetables, focusing on the effects and causes of deterioration, as well as the many techniques and practices implemented to maintain quality though correct handling and storage. Chapter 1 provides an introduction on postharvest physiology and technologies for fruits and vegetables. The remaining chapters focus on the following crops: tomato (chapter 2); banana (chapter 3); citrus (chapter 4); apple (chapter 5); mango (chapter 6); pineapple (chapter 7); avocado (chapter 8); grape (chapter 9); stone fruit (chapter 10); soft fruit (chapter 11); kiwifruit, guava, passion fruit and lychee (chapter 12); prickly pear [Opuntia sp.] fruit and cladodes (chapter 13); cucurbits (chapter 14); herbs, spices and flavourings (chapter 15); potato (chapter 16); onions, shallots and garlic (chapter 17); tropical root crops (chapter 18); and cut flowers (chapter 19). This volume is an essential reference for researchers and upper-level students in food science, food technology, postharvest science and technology, crop protection, applied biology and plant and agricultural sciences.