Perishables

著者

• Rees, Debbie
• Farrell, Graham
• Orchard, John

書誌事項

Perishables

edited by Debbie Rees, Graham Farrell and John Orchard

（Crop post-harvest : science and technology）

Wiley-Blackwell , Natural Resources Institute, University of Greenwich, 2012

• : hardcover

注記

Includes bibliographical references and index

内容説明・目次

内容説明

International trade in high value perishables has grown enormously in the past few decades. In the developed world consumers now expect to be able to eat perishable produce from all parts of the world, and in most cases throughout the year. Perishable plant products are, however, susceptible to physical damage and often have a potential storage life of only a few days. Given their key importance in the world economy, Crop Post-Harvest Science and Technology: Perishables devotes itself to perishable produce, providing current and comprehensive knowledge on all the key factors affecting post-harvest quality of fruits and vegetables. This volume focuses explicitly on the effects and causes of deterioration, as well as the many techniques and practices implemented to maintain quality though correct handling and storage. As highlighted throughout, regular losses caused by post-harvest spoilage of perishable products can be as much as 50%. A complete understanding, as provided by this excellent volume, is therefore vital in helping to reduce these losses by a significant percentage. Compiled by members of the world-renowned Natural Resources Institute at the United Kingdom's University of Greenwich, with contributions from experts around the world, this volume is an essential reference for all those working in the area. Researchers and upper-level students in food science, food technology, post-harvest science and technology, crop protection, applied biology and plant and agricultural sciences will benefit from this landmark publication. Libraries in all research establishments and universities where these subjects are studied and taught should ensure that they have several copies for their shelves.

目次

Contributors x 1 Introduction 1 Debbie Rees Perishable plant products 1 Fruits 1 Nutritional quality of perishable plant produce 2 Post-harvest technology and the expansion of international trade in high-value perishables 2 Post-harvest technology, food supply and income generation in developing economies 3 2 Tomatoes 5 Elhadi M. Yahia and Jeffrey K. Brecht Introduction 5 Post-harvest physiology and fruit quality 5 Post-harvest practices and problems 12 Future challenges or developments 17 3 Bananas (Musa spp.) 24 David W. Turner and Jeanie A. Fortescue Introduction 24 Post-harvest physiology and management of bananas 25 Conclusions 38 4 Citrus 43 Lise Korsten and Peter Taverner Introduction 43 Physiology of citrus fruits 45 Physiological disorders 48 Citrus post-harvest diseases 49 Minor decays 69 Disease control 69 Citrus handling practices 72 Food safety 77 Summary 78 5 Apples 88 John Golding and Jenny Jobling Apple fruit anatomy 89 Apple physiology, maturity and ripening 91 Nutritional value and human health 95 Pre-harvest factors affecting storage 95 The effect of varieties and rootstock on quality and post-harvest storage 97 Storage and handling 97 Apple trends and conclusions 102 6 Mango 108 Zora Singh and Sukhvinder Pal Singh Introduction 108 Maturity indices 109 Changes during ripening 111 Ripening conditions 115 Post-harvest handling and storage 116 Post-harvest disorders 122 Post-harvest insect pest disinfestation 126 Post-harvest diseases 129 Future research 132 7 Pineapple 143 Nimal Adikaram and Charmalie Abayasekara Introduction 143 Fruit composition 143 Fruit development and physiology 144 Post-harvest handling 145 Post-harvest diseases and disorders 147 8 Avocado 159 Elhadi M. Yahia Introduction 159 Fruit development 161 Compositional changes during fruit development, and the nutritional and health value of avocado fruit 162 Quality components and indices 164 Major causes of post-harvest losses 164 Physiological disorders and their control 165 Diseases 166 Insect pests 169 Quarantine treatments 170 Maturity and harvesting indices 171 Harvesting 172 Post-harvest handling 173 Packing and packaging 173 Cooling and storage 174 Pre-storage treatments 175 Modified (MA) and controlled atmospheres (CA) 175 Ripening 178 Irradiation 179 9 Grapes 187 Christian Chervin, Julia Aked and Carlos H. Crisosto Introduction, botany, cultivation and product statistics 187 Morphology and physiology 188 Post-harvest technology for wine and juice grapes 193 Post-harvest technology for dried grapes 195 Post-harvest technology for table grapes 197 10 Stone Fruit 212 Carlos H. Crisosto and Kevin R. Day Introduction 212 Stone fruit physiology 213 Peach and nectarine post-harvest handling systems 213 Plum post-harvest handling systems 220 11 Soft Fruit 226 Leon A. Terry Origins and economic importance 226 General fruit anatomy 226 Fruit development 227 Fruit ripening 228 Post-harvest handling 231 Selective gaseous atmosphere storage 232 Post-harvest disease 235 Genetic transformation 240 Conclusion 241 12 Kiwifruit, Guava, Passion Fruit and Lychee 247 Graham Farrell Kiwifruit 247 Guava 250 Passion fruit 252 Lychee 253 13 Prickly Pear Fruit and Cladodes 264 Elhadi M. Yahia Introduction 264 Harvestable plant parts 265 Post-harvest physiology 271 Physiological disorders 271 Diseases and rots 271 Insect pests 272 Physical damage 272 Quality characteristics and criteria 272 Packaging 273 Modified (MA) and controlled atmosphere (CA) 273 Fresh-cut 280 Summary 280 14 Cucurbits 286 Steven A. Sargent and Donald N. Maynard Introduction to the cultivated cucurbits 286 Post-harvest physiology of cucurbits 295 Post-harvest handling 304 15 Herbs, Spices and Flavourings 317 Graham Farrell Consumption and marketing trends 318 Post-harvest issues in herbs and spices 318 Post-harvest losses 331 16 Potatoes 334 Chris Bishop, Debbie Rees, Muhammad U. A. Cheema, Glyn Harper and Graeme Stroud Introduction 334 Post-harvest physiology 334 Tuber storage diseases and disease prevention 339 Major post-harvest pests and diseases 339 Tuber storage 344 Post-harvest handling of potatoes 349 17 Onions, Shallots and Garlic 360 Lesley Currah, Katherine Cools and Leon A. Terry Introduction 360 Trade in onions, shallots and garlic 361 Historical reviews and key findings 365 Onion anatomy and physiology from a storage viewpoint 366 Garlic anatomy and physiology 367 Factors affecting the post-harvest performance of onions and garlic 367 Harvesting techniques 369 Curing 370 Onion storage in cool climates: technical advances and current recommendations 370 Garlic harvesting, curing and storage 371 The physics of onion and garlic storage: influences of temperature and relative humidity 372 Chemical constituents of onions, shallots and garlic 377 Garlic storage experiments 379 Diversity of storage methods 379 Technology of onion storage 380 Onion pest and disease problems in storage and during transport 381 Garlic pathogens and pests in storage 384 Long-distance transport by ship 384 Marketing onions and garlic to consumers 384 Waste disposal 385 18 Tropical Root Crops 392 Debbie Rees, Andrew Westby, Keith Tomlins, Quirien van Oirschot, Muhammad U. A. Cheema, Eric Cornelius and Muhammad Amjad Introduction 392 Post-harvest physiology of fresh root crops 394 Botany and physiology of cassava 394 Botany and physiology of sweet potato 396 Botany and physiology of yam 399 Storage, handling and processing of cassava 402 Storage handling and processing of sweet potato 404 Pests and diseases of sweet potato 406 Storage, handling and processing of yams 407 19 Cut Flowers 414 Daryl Joyce and John Faragher Biology 414 Post-harvest handling practices 420 Marketing and consumption 429 Preservation 431 Conclusion 432 Index 439

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詳細情報

• NII書誌ID(NCID): BB09593456
• ISBN:
  • 9780632057252
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Chichester,[Greenwich]
• ページ数/冊数: xii, 451 p., [32] p. of plates
• 大きさ: 26 cm
• 親書誌ID:
  • BA74716374