Description
Book SynopsisCompletely updated, this broad-based introductory level textbook covers the key concepts and practical technologies to slow the deterioration of harvested produce, including handling, packaging, transport, temperature management and the control of pests and diseases. The book retains the high quality colour section and the content has been revised to reflect up-to-date information on the key issues of effective postharvest handling. New to the sixth edition: - Discussion of issues important to consumers and the impact of trends in convenience marketing on the quality of fresh-cut produce - Coverage of sustainability in terms of both energy used by technologies and non-synthetic disease and pest control systems - Greater consideration given to pre-harvest factors that influence quality - Additional information about the health benefits of plant antioxidant properties and a discussion of 'superfoods' This new edition is an invaluable resource for students of horticulture, plant physiology and food science, and industry personnel involved with the transportation, warehousing, marketing and retailing of fresh produce.
Trade Review"I can never remember a time when this book was not on my shelf! It serves as wonderful resource for the practitioner, whether in industry or academia, as well as for students, providing great core information about postharvest science. I am therefore delighted to see this complete revision and sixth edition. Several key updates make this book an even better resource for anyone wanting a thorough understanding of postharvest basics and application?--Christopher Watkins, Professor of Postharvest Science, Cornell University
Table of Contents-: Preface 1: Introduction 2: Structure and composition 3: Physiology and biochemistry 4: Temperature 5: Water loss and humidity 6: Storage atmosphere 7: Technology of cool storage 8: Physiological disorders 9: Pathology 10: Quality evaluation and management 11: Preparation for market 12: Marketing and the consumer
