1st Edition
Environmentally Friendly Technologies for Agricultural Produce Quality
Edited By Shimshon Ben Yeoshua
Copyright 2005
552 Pages
by
CRC Press
Also available as eBook on:
While ecology as a whole continues to receive considerable attention, postharvest food handling, until recently, had not been examined from a green perspective. This has changed as health-conscious consumers look to improve both their diets and their environment. Environmentally Friendly Technologies for Agricultural Produce Quality is the first bo
Introduction. PHYSICAL TREATMENTS. Heat Treatments to Reduce Decay. Heat Treatments to Reduce Chilling Injury and Superficial Scald. Modified Atmosphere Packaging and Controlled Atmosphere Storage. Innovations in Quarantine. Minimizing the Harmful Effects of Ethylene on the Quality of Fruit and Vegetables. Fresh-Cut Produce. Innovative Environmentally Friendly Technologies to Maintain Quality of Durable Agricultural Produce. NON-PHYSICAL TREATMENTS. UV Irradiation, Biological Agents, and Natural Compounds for Controlling Postharvest Decay in Fresh Fruits and Vegetables. Edible Coatings. Hormonal Regulation of Ripening and Senescence Phenomena. Why Fruits and Vegetables Are Good for Health. Use of Genetic Engineering to Control Ripening, Reduce Spoilage, and Maintain Quality of Fruits and Vegetables. Innovations in Transportation. How Postharvest Technologies Affect Quality.
Biography
Shimshon Ben Yeoshua
