Maria Cecilia do Nascimento Nunes – Color Atlas of Postharvest Quality of Fruits and Vegetables

Автор: Maria Cecilia do Nascimento Nunes
Название книги: Color Atlas of Postharvest Quality of Fruits and Vegetables
Формат: PDF
Тема: Пищевая промышленность, Фрукты и овощи, Товароведение и экспертиза плодов и овощей
Страницы: 448
Качество: Изначально компьютерное, E-book

The effects of time and temperature on the postharvest quality offruits and vegetables are visually depicted in the Color Atlasof Postharvest Quality of Fruits and Vegetables. Throughhundreds of vibrant color photographs, this unique resourceillustrates how the appearance (e.g., color, shape, defects andinjuries) of fruits and vegetables changes throughout theirpostharvest life and how storage temperature greatly contributes tocritical quality changes.

The book’s extensive coverage describes 37 differentfruits and vegetables from different groups that were stored atfive specific temperatures and photographed daily after specifiedelapsed periods of time.

Individual fruits and vegetables from the following groups arecovered:

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/vegetablesuch as characteristics, quality criteria and composition;recommendations for storage, transport and retail; and effects oftemperature on the visual and compositional quality of eachindividual fruit or vegetable, associated with photos of theappearance at particular times and temperatures. This visualdocumentation shows how important is to handle fruits andvegetables at the right temperature and what happens if therecommendations are not followed. Also shown is the importance ofthe initial harvest quality of the fruit/vegetable and the expectedshelf life as a function of quality at harvest, storage temperatureand storage time.

The Color Atlas of Postharvest Quality of Fruits andVegetables will appeal to a diverse group of food industryprofessionals in the areas of processing, distribution, retail,quality control, packaging, temperature control (refrigeratedfacilities or equipment) and marketing as a reference tool and toestablish marketing priority criteria. Academic and scientificprofessionals in the area of postharvest physiology and technology,food science and nutrition can also use the book as a referenceeither for their study or in class to help students to visualizechanges in the appearance of fruit/vegetables as a function oftime/temperature.