Download or read book Fruit and Vegetable Quality written by Robert L. Shewfelt and published by CRC Press. This book was released on 2000-04-18 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives on achieving greater quality and guidance for a more integrated approach to postharvest handling and fruit and vegetable research. Designed for anyone involved in the management, production, handling, distribution, or processing of fruits and vegetables, it provides concise descriptions of important issues, roadmaps to the literature in specific fields, assessments of current knowledge and research needs, and specific examples of product-based research. Your guide to the dynamic developments in integrating fruit and vegetable quality projects, Fruit and Vegetable Quality: An Integrated View also presents a range of options for achieving better coordination of research across scientific disciplines.
Download or read book Integrated View of Fruit and Vegetable Quality written by Wojciech J Florkowski and published by CRC Press. This book was released on 2018-01-18 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on quality of produce by addressing its various aspects. By applying a disciplinary perspective, we work toward an integrated view, placing papers in the broader context of the processes that are responsible for the supply of fresh produce. While a number of technical papers focus on factors affecting quality, policy issues are also discussed. Several papers link the market performance with the ability of the existing institutional structures to provide incentives to supply the optimal quality produce. The topics covered in this contributed volume address quality issues ranging from cultural practices to postharvest handling, retailing, and home consumption. Perspectives of horticulturists, agronomists, food scientists, engineers, and economists should be looked upon as a system applied to solve practical problems faced by scientists, the produce industry, and policy makers. The immediate benefit of this book is improved understanding of specific quality issues and marketing problems, while suggesting the need for a multidisciplinary approach for optimal solutions. This book is of interest to horticulturists, agronomists, food scientists, engineers, and economists, as well as the produce industry, and policy makers in food quality and safety.
Download or read book Integrated View of Fruit and Vegetable Quality written by Wojciech J Florkowski and published by CRC Press. This book was released on 2018-01-18 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on quality of produce by addressing its various aspects. By applying a disciplinary perspective, we work toward an integrated view, placing papers in the broader context of the processes that are responsible for the supply of fresh produce. While a number of technical papers focus on factors affecting quality, policy issues are also discussed. Several papers link the market performance with the ability of the existing institutional structures to provide incentives to supply the optimal quality produce. The topics covered in this contributed volume address quality issues ranging from cultural practices to postharvest handling, retailing, and home consumption. Perspectives of horticulturists, agronomists, food scientists, engineers, and economists should be looked upon as a system applied to solve practical problems faced by scientists, the produce industry, and policy makers. The immediate benefit of this book is improved understanding of specific quality issues and marketing problems, while suggesting the need for a multidisciplinary approach for optimal solutions. This book is of interest to horticulturists, agronomists, food scientists, engineers, and economists, as well as the produce industry, and policy makers in food quality and safety.
Download or read book Proceedings of the International Conference on Quality in Chains an Integrated View on Fruit and Vegetable Quality written by L. M. M. Tijskens and published by . This book was released on 2003 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fruit and Vegetable Quality written by Robert L. Shewfelt and published by CRC Press. This book was released on 2000-04-18 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives on achieving greater quality and guidance for a more integrated approach to postharvest handling and fruit and vegetable research. Designed for anyone involved in the management, production, handling, distribution, or processing of fruits and vegetables, it provides concise descriptions of important issues, roadmaps to the literature in specific fields, assessments of current knowledge and research needs, and specific examples of product-based research. Your guide to the dynamic developments in integrating fruit and vegetable quality projects, Fruit and Vegetable Quality: An Integrated View also presents a range of options for achieving better coordination of research across scientific disciplines.
Download or read book The Integrated View on Fruits and Vegetables Quality written by and published by . This book was released on 2006 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Integrated View on Fruits and Vegetables Quality written by and published by . This book was released on 2006 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Integrated View on Fruits and Vegetables Quality written by and published by . This book was released on 2006 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Integrated View on Fruits and Vegetables Quality written by S. Kanlayanarat and published by . This book was released on 2006 with total page 948 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book An Integrated View on Fruit and Vegetable Quality written by L. M. M. Tijkens and published by . This book was released on 2003 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Preharvest Modulation of Postharvest Fruit and Vegetable Quality written by Mohammed Wasim Siddiqui and published by Academic Press. This book was released on 2017-07-14 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preharvest Modulation of Postharvest Fruit and Vegetable Quality is the first book to focus on the potential yield quality, quantity and safety benefits of intervention during growth. Of the many factors responsible for overall quality of produce, about 70 percent comes from pre-harvest conditions. Written by an international team of experts, this book presents the key opportunities and challenges of pre-harvest interventions. From selecting the most appropriate growing scenario, to treating plants during the maturation process, to evaluating for quality factors to determine appropriate interventions, this book provides an integrated look at maximizing crop yield through preventative means. In fact, with the very best of postharvest knowledge and technologies available, the best that can be achieved is a reduction in the rate at which products deteriorate as they progress through their normal developmental pattern of maturation, ripening and senescence. Therefore, it is very important to understand what pre-harvest factors influence the many important harvest quality attributes that affect the rate of postharvest deterioration and, subsequently, the consumers’ decision to purchase the product in the marketplace. Presents the important pre-harvest factors that influence harvest quality Includes up-to-date information on pre-harvest factors that modulate post-harvest biology Identifies potential methodologies and technologies to enhance pre-harvest interventions
Download or read book Color Atlas of Postharvest Quality of Fruits and Vegetables written by Maria Cecilia do Nascimento Nunes and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: The effects of time and temperature on the postharvest quality of fruits and vegetables are visually depicted in the Color Atlas of Postharvest Quality of Fruits and Vegetables. Through hundreds of vibrant color photographs, this unique resource illustrates how the appearance (e.g., color, shape, defects and injuries) of fruits and vegetables changes throughout their postharvest life and how storage temperature greatly contributes to critical quality changes. The book’s extensive coverage describes 37 different fruits and vegetables from different groups that were stored at five specific temperatures and photographed daily after specified elapsed periods of time. Individual fruits and vegetables from the following groups are covered: subtropical and tropical fruits pome and stone fruits soft fruits and berries cucurbitaceae solanaceous and other fruit vegetables legumes and brassicas stem, leaf and other vegetable and alliums Information is provided about each individual fruit/vegetable such as characteristics, quality criteria and composition; recommendations for storage, transport and retail; and effects of temperature on the visual and compositional quality of each individual fruit or vegetable, associated with photos of the appearance at particular times and temperatures. This visual documentation shows how important is to handle fruits and vegetables at the right temperature and what happens if the recommendations are not followed. Also shown is the importance of the initial harvest quality of the fruit/vegetable and the expected shelf life as a function of quality at harvest, storage temperature and storage time. The Color Atlas of Postharvest Quality of Fruits and Vegetables will appeal to a diverse group of food industry professionals in the areas of processing, distribution, retail, quality control, packaging, temperature control (refrigerated facilities or equipment) and marketing as a reference tool and to establish marketing priority criteria. Academic and scientific professionals in the area of postharvest physiology and technology, food science and nutrition can also use the book as a reference either for their study or in class to help students to visualize changes in the appearance of fruit/vegetables as a function of time/temperature.
Download or read book Handbook of Food Preservation written by Mohammad Shafiur Rahman and published by CRC Press. This book was released on 2020-06-10 with total page 1526 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Download or read book Advances in Fresh Cut Fruits and Vegetables Processing written by Olga Martin-Belloso and published by CRC Press. This book was released on 2010-10-21 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n
Download or read book Quality Handling and Evaluation written by Ramdane Dris and published by Springer Science & Business Media. This book was released on 2007-05-08 with total page 525 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf and storage life. An effective quality assurance system throughout the handling steps between harvest and retail display is essential to provide a consistently good quality supply of fresh food crops to the consumers and to protect the reputation of a given marketing label. Food manufacturing companies all over the world are incre- ingly focussing on quality aspect of food including minimally processed food to meet consumer demands for fresh-like and healthy food products. To investigate and control quality, one must be able to measure quality-related attributes. Quality of produce encompasses sensory attributes, nutritive values, chemical constituents, mechanical properties, functional properties and defects. Successful postharvest handling of crops requires careful coordination and integration of the various steps from harvest operations to consumer level in order to maintain the initial product quality. Maturity at harvest is one feature of quality of perishable products, it has great influence on their postharvest behavior during marketing. Safety assurance can be part of quality assurance and its focus on minimizing chemical and microbial contamination during production, harvesting, and postharvest handling of intact and fresh-cut of commodities. Essentially, electromagnetic (often optical) prop- ties relate to appearance, mechanical properties to texture, and chemical properties to flavor (taste and aroma).
Download or read book Fresh Cut Fruits and Vegetables written by Olusola Lamikanra and published by CRC Press. This book was released on 2002-02-14 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the emerging fresh-cut fruits and vegetable industry, Fresh-cut Fruits and Vegetables: Science, Technology and Market focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage. It highlights the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the last 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field.
Download or read book Postharvest Handling written by Wojciech J. Florkowski and published by Academic Press. This book was released on 2014-04-09 with total page 587 pages. Available in PDF, EPUB and Kindle. Book excerpt: Postharvest Handling, Third Edition takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources. This unique resource provides an overview of the postharvest system and its role in the food value chain, and offers essential tools to monitor and control the handling process. It shows how to predict and combat unexpected events (e.g., spoilage), and manage the food quality and safety within a facility. Proven research methods and applications from various viewpoints are available to help you maintain high-quality produce and achieve the highest yields possible. The book also explores current challenges—including oversupply, waste, food safety, lack of resources, sustainability—and best practices for production to thrive in spite of these challenges. Presents current research methods and applications in temperature control and heat treatments to help minimize moisture content, to prevent spoilage and mold, and more Addresses challenges of traceability and sustainability Presents testing and measurement techniques and applications Provides technological tools to create crop value and improve both food safety and food quality