Buch, Englisch, 552 Seiten, Format (B × H): 156 mm x 235 mm, Gewicht: 907 g
Buch, Englisch, 552 Seiten, Format (B × H): 156 mm x 235 mm, Gewicht: 907 g
ISBN: 978-0-8493-1911-2
Verlag: CRC Press
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 book to take a focused look from an ecological point of view at the way produce is preserved, packaged, and shipped. The book's editor, Shimshon Ben-Yehoshua, a leader in the international scientific community, presents a framework he refers to as the triple bottom line, which takes into consideration economic and societal issues and an environmental perspective.
Experts and eminent researchers discuss recent developments, such as the use of genetic engineering, modified atmosphere packaging, pest control for durable and perishable produce, all designed to reduce spoilage without compromising quality or negatively impacting the environment. Keeping faith with the triple bottom line, the book explores related topics such as innovations in transportation and the value of produce to human health. This book makes an excellent handbook for postharvest professionals and others handlers of produce as well as a textbook for students preparing to meet the needs of a health and ecology conscious society.
Zielgruppe
Professional
Autoren/Hrsg.
Weitere Infos & Material
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.
