Advances in postharvest technologies of vegetable crops
著者
書誌事項
Advances in postharvest technologies of vegetable crops
(Postharvest biology and technology book series)
Apple Academic Press, c2018
- : hardcover
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
内容説明・目次
内容説明
This book presents a selection of innovative postharvest management practices for vegetables. It covers technologies in harvesting, handling, and storage of vegetables, including strategies for low-temperature storage of vegetables, active and smart packaging of vegetables, edible coatings, application of nanotechnology in postharvest technology of vegetable crops, and more. It considers most of the important areas of vegetable processing while maintaining nutritional quality and addressing safety issues.
Fruits and vegetables are important sources of nutrients such as vitamins, minerals, and bioactive compounds, which provide many health benefits. However, due to poor postharvest management-such as non-availability of cold chain management and low-cost processing facilities, large quantities of vegetables perish before they reach the consumer. Furthermore, higher temperatures in some regions also contribute to an increased level of postharvest losses. With chapters written by experts in the postharvest handling of vegetable, this volume addresses these challenges. It is devoted to presenting both new and innovative technologies as well as advancements in traditional technologies.
目次
Bioactive Pigments in Vegetables. Pre- and Postharvest Losses in Vegetables. Maturity Indices in Vegetables: An Overview. Non-Destructive Quality Evaluation of Vegetables. Breeding for Improving Nutritional Qualities and Shelf Life of Vegetable Crops. Biotechnological Applications in Post-Harvest Management of Vegetable Crops. Edible Coatings: Safe Way to Enhance Shelf Life of Vegetable Crops. Strategies for Low-Temperature Storage of Vegetables. Active and Smart Packaging Techniques in Vegetables. Antinutritional Compounds in Vegetables. Minimal Processing of Vegetables. Novel Non-Thermal Processing of Vegetables. Encapsulation of Bio-Active Compounds from Vegetables for Better Nutraceutical Delivery. Fermentation Technology in Vegetables. Recent Development in Dehydration of Vegetable Crops. Microbial Safety and Quality Assurance in Vegetables. Pre- and Post-Harvest Pesticide Contamination Management for Production of Quality Vegetables. Entrepreneurship Opportunities in Processed Vegetables in Emerging Economies.
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