Post-harvest Technologies of Fruits & Vegetables

Hosahalli S. Ramaswamy, Ph.D., Department of Food Science and Agricultural Chemistry, McGill University

978-1-932078-27-5, ©2015, 325 pages, 6×9, Hardcover

Special Student Price Available

  • Introduces best practices for preserving quality and consumer appeal of fresh fruits, vegetables
  • Explains calculations for efficient cooling, controlled ripening and storage
  • Organized for post-harvest and food preservation courses

A comprehensive introduction to established and emergent post-harvest technologies, this textbook explains how to enhance the value of perishable fruits and vegetable by mitigating the causes of deterioration and spoilage from farm to point of purchase. After outlining the structural, chemical and nutritional properties of fruits and vegetables, the book provides a step-by-step explanation of processing from machine harvesting through handling, ripening technologies, packaging and distribution. Emphasis is placed on ways to collect data needed to monitor quality. Psychrometric principles and their role in cold storage systems are presented. A special feature of the book is worked calculations pertaining to control of refrigeration and control of transpiration, humidity and gases. The book also includes examples and calculations for improving process control and predicting the shelf-life of temperate-climate and tropical fruits and vegetables.

Preface
Acknowledgements

Chapter 1. An Overview of Postharvest Losses and Causes

  • Introduction
  • Causes of Postharvest Losses

Chapter 2. Classification of Fruits and Vegetables

  • Definitions
  • Classification of Fruits and Vegetables

Chapter 3. Structure of Fruits and Vegetables

  • Introduction
  • Structure of a Plant Cell
  • Structure of Fruits and Vegetables
  • Texture of Fruits and Vegetables
  • Texture-Structure Relationships

Chapter 4. Composition and Nutritional Qualities

  • Introduction
  • Water
  • Carbohydrates
  • Proteins
  • Fats and Oils
  • Organic Acids
  • Vitamins and Minerals
  • Pigments
  • Flavor Compounds
  • Anti-Nutritional Factors in Foods

Chapter 5. Harvesting of Fruits and Vegetables

  • Introduction
  • Hand Harvesting
  • Mechanized Harvesting
  • Elements of Harvesting: Hand/Mechanical
  • Important Field/Orchard-Considerations for Mechanized Harvest
  • Types of Mechanical Harvesters
  • Harvest Aids
  • Extent of Mechanization

Chapter 6. Quality and Maturity Indices

  • Introduction
  • Factors Influencing Quality

Chapter 7. Post Harvest Physiology of Fruits and Vegetables: Respiration

  • Introduction
  • Aerobic vs Anaerobic Respiration
  • Energy Currency—ATP
  • Aerobic Oxidation of Glucose
  • Biochemical Pathways
  • Anaerobic Respiration
  • Factors Influencing Respiration
  • Control Measures to Minimize Respiratory Losses
  • Typical Calculations Involving Respiration Problems

Chapter 8. Post Harvest Physiology of Fruits and Vegetables: Transpiration

  • Introduction
  • Degree of Cooling Achieved by Transpiration
  • Significance of Transpiration During Plant Growth
  • Transpiration Represents Economic Loss
  • Transpiration Occurs through Specialized Tissues
  • Transpiration is a Diffusion Phenomenon
  • Partial Pressure, Saturated Water Vapor Pressure and Relative Humidity
  • Factors Influencing Transpiration
  • Methods of Controlling Transpiration Losses
  • Psychrometry

Chapter 9. Cooling of Fruits and Vegetables

  • Introduction
  • Modes of Heat Transfer
  • Cooling Rate
  • Cooling/Pre-cooling Methods
  • Principles of Refrigeration

Chapter 10. Cold Storage Systems for Fruits and Vegetables

  • Introduction
  • Refrigeration Requirements
  • Ventilated Storage
  • Refrigerated (Regular Atmosphere, RA) Storage
  • Control Atmosphere (CA) Storage Systems
  • Ethylene in Post-Harvest Technology
  • Membrane System for CA/MA
  • Hypobaric System for CA/MA

Chapter 11. Packaging of Fruits and Vegetables

  • Introduction
  • Package as a Handling Unit
  • Protection from Physical and Mechanical Injuries
  • Protection from Moisture Loss
  • Providing a Sanitary Environment
  • Facilitating Important Treatments
  • Prevention of Pilferage
  • Improvement of Sales Promotion
  • Communication with Consumers
  • Promotion of Product Identification and Company Recognition
  • Facilitation of Sales
  • Generation of Modified Atmosphere within the Package
  • Types of Containers
  • Types of Packaging Materials
  • Packaging Requirements for Fruits and Vegetables
  • Modified Atmosphere Packaging

Chapter 12. Irradiation of Fruits and Vegetables

  • Introduction
  • Historical Perspectives
  • Forms of Radiation
  • Characteristics of Ionizing Radiations
  • Sources of Ionizing Radiations
  • Units of Radiation
  • Radiation Dose
  • Food Irradiation Worldwide
  • Detection of Radiation
  • Regulatory Approval
  • Economic Aspects
  • The Future

Chapter 13. Postharvest Pathology

  • Introduction
  • Common Diseases
  • Disease Development
  • Mechanism of Pathogen Entry
  • The Infection Process
  • Defense Mechanism
  • Growth Behavior of Bacteria and Fungi
  • Treatments for Pathogen Control
  • Pre-Harvest Control

Chapter 14. Postharvest Treatments

  • Insect Control
  • Chilling Injury
  • Freezing Injury

References and Reading Materials
Index

Post-harvest Technologies of Fruits & Vegetables (Entire eBook)
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Chapter 1: An Overview of Postharvest Losses and Causes
$25.00
Chapter 2: Classification of Fruits and Vegetables
$25.00
Chapter 3: Structure of Fruits and Vegetables
$25.00
Chapter 4: Composition and Nutritional Qualities
$25.00
Chapter 5: Harvesting of Fruits and Vegetables
$25.00
Chapter 6: Quality and Maturity Indices
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Chapter 7: Post Harvest Physiology of Fruits and Vegetables: Respiration
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Chapter 8: Post Harvest Physiology of Fruits and Vegetables: Transpiration
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Chapter 9: Cooling of Fruits and Vegetables
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Chapter 10: Cold Storage Systems for Fruits and Vegetables
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Chapter 11: Packaging of Fruits and Vegetables
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Chapter 12: Irradiation of Fruits and Vegetables
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Chapter 13: Postharvest Pathology
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Chapter 14: Postharvest Treatments
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