Focusing exclusively on postharvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality. The book reviews the principles of harvest and storage; factors affecting postharvest physiology, calcium nutrition and irrigation control; product quality changes during handling and storage; technologies to improve quality; spoilage factors and biocontrol methods; and storage characteristics of produce by category. It covers changes in sensory quality such as color, texture, and flavor after harvest and how biotechnology is being used to improve postharvest quality.
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Focusing on post-harvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality. It reviews the principles of harvest and storage; product quality changes during handling and storage; technologies to improve quality; and, spoilage factors and biocontrol methods.
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Preface to the Second Edition, Preface to the First Edition, Contributors, I . Introduction, PART I. BASIC POSTHARVEST PHYSIOLOGY OF VEGETABLES, PART II. FACTORS AFFECTING POSTHARVEST PHYSIOLOGY, PART III. PRODUCT QUALITY CHANGES DURING HANDLING AND STORAGE, PART IV. TECHNOLOGIES TO IMPROVE POSTHARVEST QUALITY, PART V. BIOTIC AND ABIOTIC FACTORS INVOLVED WITH SPOILAGE, PART VI. STORAGE CHARACTERISTICS OF DIFFERENT CATEGORIES OF VEGETABLES, Index
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Produktdetaljer

ISBN
9780824706876
Publisert
2002-12-04
Utgave
2. utgave
Utgiver
Vendor
CRC Press Inc
Vekt
1542 gr
Høyde
254 mm
Bredde
178 mm
Aldersnivå
UU, UP, P, 05, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
758

Om bidragsyterne

Jerry A. Bartz, Jeffrey K. Brecht