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Eco-Friendly Technology for Postharvest Produce Quality

Eco-Friendly Technology for Postharvest Produce Quality
A Book

by Mohammed Wasim Siddiqui

  • Publisher : Academic Press
  • Release : 2016-04-12
  • Pages : 324
  • ISBN : 0128043849
  • Language : En, Es, Fr & De
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Eco-Friendly Technology for Postharvest Produce Quality presents the scope of emerging eco-friendly technologies to maintain the postharvest quality of fresh produce in terms of safety and nutrition. The book covers an analysis of the alternative and traditional methodologies pointing out the significant advantage and limitations of each technique. It provides a standard reference work for the fresh produce industry in postharvest management to extend shelf life by ensuring safety first and then nutritional or sensory quality retention. Fruits and vegetables are a huge portion of the food supply chain and are depended on globally for good health and nutrition. The supply of good food, however, greatly depends on good postharvest handling practices. Although substantial research has been carried out to preserve the quality of fresh horticultural produce, further research—especially on safety—is still required. This book provides foundational insights into current practices yielding best results for produce handling. Includes appropriate approaches, technologies, and control parameters necessary to achieve shelf-life extension without compromising produce quality Presents successful food safety methods between the time produce is harvested to consumption Includes the latest information on preservation technologies using novel chemical methods, active packaging, and monitoring the effect of environmental stresses on quality and shelf life of agricultural produce

Preharvest Modulation of Postharvest Fruit and Vegetable Quality

Preharvest Modulation of Postharvest Fruit and Vegetable Quality
A Book

by Mohammed Wasim Siddiqui

  • Publisher : Academic Press
  • Release : 2017-07-14
  • Pages : 498
  • ISBN : 0128098082
  • Language : En, Es, Fr & De
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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

Polymers for Agri-Food Applications

Polymers for Agri-Food Applications
A Book

by Tomy J. Gutiérrez

  • Publisher : Springer
  • Release : 2019-08-02
  • Pages : 620
  • ISBN : 3030194167
  • Language : En, Es, Fr & De
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This book presents an exhaustive analysis of the trends in the development and use of natural and synthetic polymer systems aimed at sustainable agricultural production. The polymers have allowed the development of controlled and released systems of agrochemicals such as pesticides, fertilizers and phytohormones through micro and nanoencapsulated systems, which protect and stimulate the growth of crops at low costs and without damage to the environment. Hydrogel systems from natural and synthetic polymers have also had their place in the agricultural industry, since they allow to maintain the humidity conditions of the crops for their correct development in drought times. Mulch films made of polymers have also become important in the control of weeds and pests in crops, as well as the use of edible coatings applied to fruits and vegetables during post-harvest, which reduce the losses of these perishable foods. Currently, the systems indicated, as well as others, are already used on a large scale. However, research studies in this area have been limited compared to other polymer applications. This book collects useful information for researchers, students and technologies related to the polymer technology and agri-food production. In this book, world-renowned researchers have participated, including associate editors of important journals, as well as researchers working in the area of research and development (R&D) of leading agri-food industries in the manufacture of agricultural inputs.

Postharvest Management of Horticultural Crops

Postharvest Management of Horticultural Crops
Practices for Quality Preservation

by Mohammed Wasim Siddiqui,Asgar Ali

  • Publisher : CRC Press
  • Release : 2017-03-03
  • Pages : 368
  • ISBN : 1315342170
  • Language : En, Es, Fr & De
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This book presents several pre- and postharvest strategies that have been developed to modify these physiological activities, resulting in increased shelf life. The book also discusses the best technologies that positively influence quality attributes of the produce, including senescenal changes and, afterwards, the consumers’ decision to purchase the product in the marketplace. With contributions from experts with experience in both developed and developing regions, the book includes chapters covering thorough discussions on postharvest management strategies of fresh horticultural commodities.

Strawberry

Strawberry
Pre- and Post-Harvest Management Techniques for Higher Fruit Quality

by Toshiki Asao,Md Asaduzzaman

  • Publisher : BoD – Books on Demand
  • Release : 2019-10-02
  • Pages : 156
  • ISBN : 1839622539
  • Language : En, Es, Fr & De
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This book mainly deals with pre- and postharvest management practices of the strawberry to ensure that high-quality fruits are delivered to the consumer. The influence of climatic variables, cultural practices, harvesting techniques, and use of chemicals and other natural compounds on fruit quality are discussed. Factors affecting fruit growth and development and processes regarding maturation and biochemical changes during fruit ripening are also presented in one of the chapters of this book. Some chapters provide information regarding harvesting, storing, packaging, transporting, and also selling that affect strawberry quality greatly. Enhancement of yield and antioxidant contents in the strawberry by various natural products, including chitosan and probiotic bacterial, are also included in this book. The final chapter states that antioxidants present in strawberry fruit play a dietary role in alleviating oxidative stress in experimental liver models. This book focuses on the postharvest quality management of the strawberry and provides a useful resource to educationists, traders, and commercial strawberry growers.

Environmentally Friendly Technologies for Agricultural Produce Quality

Environmentally Friendly Technologies for Agricultural Produce Quality
A Book

by Shimshon Ben Yeoshua

  • Publisher : CRC Press
  • Release : 2005-05-26
  • Pages : 552
  • ISBN : 0203500369
  • Language : En, Es, Fr & De
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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

Emerging Technologies for Shelf-Life Enhancement of Fruits

Emerging Technologies for Shelf-Life Enhancement of Fruits
A Book

by Basharat Nabi Dar,Shabir Ahmad Mir

  • Publisher : CRC Press
  • Release : 2020-05-05
  • Pages : 404
  • ISBN : 0429555032
  • Language : En, Es, Fr & De
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Focusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on maintaining the quality of fruits from farm to table. The volume examines the factors that contribute to shortening shelf life as well as innovative solutions to maintaining quality while increasing the length of time fruit remains fresh, nutritious, and edible. The volume considers the different needs of the diversity of fruits and covers a variety of important topics, including: • factors affecting the postharvest quality of fruits • microbial spoilage • decontamination of fruits by non-thermal technologies • new kinds of packaging and edible coatings • ozone as shelf-life extender of fruits. Emerging Technologies for Shelf-Life Enhancement of Fruits considers the fundamental issues and will be an important reference on shelf-life extension of fruits. Highlighting the trends in future research and development, it will provide food technologists, food engineers, and food industry professionals with new insight for prolonging the shelf life of fruits.

The Pomegranate

The Pomegranate
Botany, Production and Uses

by Ali Sarkhosh,Alimohammad M. Yavari,Zabihollah Zamani

  • Publisher : CABI
  • Release : 2020-11-17
  • Pages : 594
  • ISBN : 178924076X
  • Language : En, Es, Fr & De
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The pomegranate, Punica granatum L., is one of the oldest known edible fruits and is associated with the ancient civilizations of the Middle East. This is the first comprehensive book covering the botany, production, processing, health and industrial uses of the pomegranate. The cultivation of this fruit for fresh consumption, juice production and medicinal purposes has expanded more than tenfold over the past 20 years. Presenting a review of pomegranate growing, from a scientific and horticultural perspective, this book provides information on how to increase yields and improve short- and medium-term grower profitability and sustainability.

Postharvest Handling and Diseases of Horticultural Produce

Postharvest Handling and Diseases of Horticultural Produce
A Book

by Dinesh Singh,Ram Roshan Sharma,V. Devappa,Deeba Kamil

  • Publisher : CRC Press
  • Release : 2021-09-15
  • Pages : 454
  • ISBN : 100038912X
  • Language : En, Es, Fr & De
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Postharvest Handling and Diseases of Horticultural Produce describes all the postharvest techniques, handling, pre-cooling, postharvest treatment, edible coating and storage of the horticultural produce available to handle perishable horticultural food commodities, covering the areas of horticulture, agricultural process engineering, postharvest technology, plant pathology and microbiology. Postharvest diseases of major fruits and vegetables, with their causal agents, are described. The integrative strategies for management of postharvest diseases include effectively inhibiting the growth of pathogens, enhancing the resistance of hosts and improving environmental conditions, with results that are favourable to the host and unfavourable to the pathogen growth including biotechnological approaches. Adopting a thematic style, chapters are organized by type of treatment, with sections devoted to postharvest risk factors and their amelioration. The chapters are written by experts in the fields of plant pathology, horticulture, food science etc., and core insights into identifying and utilizing appropriate postharvest options for minimizing postharvest losses and enhancing benefits to end-users are provided. Features Presents the most recent developments in the field of postharvest handling technologies and diseases in a single volume Includes postharvest diseases of cut flowers, fruits, vegetables and tuber crops. Appropriate for students, researchers and professionals Written by experts and can be used as a reference resource

Natural Remedies for Pest, Disease and Weed Control

Natural Remedies for Pest, Disease and Weed Control
A Book

by Chukwuebuka Egbuna,Barbara Sawicka

  • Publisher : Academic Press
  • Release : 2019-10-23
  • Pages : 268
  • ISBN : 0128193050
  • Language : En, Es, Fr & De
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Natural Remedies for Pest, Disease and Weed Control presents alternative solutions in the form of eco-friendly, natural remedies. Written by senior researchers and professionals with many years of experience from diverse fields in biopesticides, the book presents scientific information on novel plant families with pesticidal properties and their formulations. It also covers chapters on microbial pest control and control of weeds by allelopathic compounds. This book will be invaluable to plant pathologists, agrochemists, plant biochemists, botanists, environmental chemists and farmers, as well as undergraduate and postgraduate students. Details microbial biopesticides and other bio-botanical derived pesticides and their formulation Contains case studies for major crops and plants Discuses phytochemicals of plant-derived essential oils

Handbook of Odors in Plastic Materials

Handbook of Odors in Plastic Materials
A Book

by George Wypych

  • Publisher : Elsevier
  • Release : 2017-01-12
  • Pages : 260
  • ISBN : 1927885175
  • Language : En, Es, Fr & De
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Handbook of Odors in Plastic Materials, Second Edition, analyzes the reasons behind unwanted odor formation and the methods for preventing it. The book covers the fundamentals of odor formation and its transport within a material, the relationship between odor and toxicity, and seventeen methods of odor removal. Odor can play a significant role in the success of a product; it can decide whether a customer purchases the product in the first place, or can be the cause of complaints or returns. Similarly, in scented products, the retention of volatile components is a particular challenge and opportunity. There are several factors which have an impact on the formation of odors in plastic materials, including the properties of the polymer, use of additives in processing, exposure to radiation and oxygen, storage, and recycling. Thirty-seven polymers and forty-one critical product groups are analyzed based on the latest research publications and patents. The book also discusses regulations related to odor in products, effects of odor on health and safety, and the effect of odors from plastic materials on indoor air quality. Analyzes the reasons behind odor formation Provides the best methods to prevent odors in various materials Contains information on testing odor changes and the relationship between odor and toxicity Includes a comprehensive list of methods for removal of unwanted odors from plastic materials

Ultra-High Temperature Thermal Energy Storage, Transfer and Conversion

Ultra-High Temperature Thermal Energy Storage, Transfer and Conversion
A Book

by Alejandro Datas

  • Publisher : Woodhead Publishing
  • Release : 2020-09-14
  • Pages : 368
  • ISBN : 0128204214
  • Language : En, Es, Fr & De
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Ultra-High Temperature Thermal Energy Storage, Transfer and Conversion presents a comprehensive analysis of thermal energy storage systems operating at beyond 800°C. Editor Dr. Alejandro Datas and his team of expert contributors from a variety of regions summarize the main technological options and the most relevant materials and characterization considerations to enable the reader to make the most effective and efficient decisions. This book helps the reader to solve the very specific challenges associated with working within an ultra-high temperature energy storage setting. It condenses and summarizes the latest knowledge, covering fundamentals, device design, materials selection and applications, as well as thermodynamic cycles and solid-state devices for ultra-high temperature energy conversion. This book provides a comprehensive and multidisciplinary guide to engineers and researchers in a variety of fields including energy conversion, storage, cogeneration, thermodynamics, numerical methods, CSP, and materials engineering. It firstly provides a review of fundamental concepts before exploring numerical methods for fluid-dynamics and phase change materials, before presenting more complex elements such as heat transfer fluids, thermal insulation, thermodynamic cycles, and a variety of energy conversation methods including thermophotovoltaic, thermionic, and combined heat and power. Reviews the main technologies enabling ultra-high temperature energy storage and conversion, including both thermodynamic cycles and solid-state devices Includes the applications for ultra-high temperature energy storage systems, both in terrestrial and space environments Analyzes the thermophysical properties and relevant experimental and theoretical methods for the analysis of high-temperature materials

Postharvest Disinfection of Fruits and Vegetables

Postharvest Disinfection of Fruits and Vegetables
A Book

by Mohammed Wasim Siddiqui

  • Publisher : Academic Press
  • Release : 2018-08-13
  • Pages : 322
  • ISBN : 012812699X
  • Language : En, Es, Fr & De
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Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce qualities, diseases and insect infestation. Includes methods to reduce microbial contamination using chlorination, ozone, pulsed light, irradiation and plasma technology Provides practical applications of recently developed, natural anti-microbial agents for eco-friendly and sustainable solutions Explores various disinfection technologies for quality assurance and for the development of potential new technologies

Handbook of Food Preservation

Handbook of Food Preservation
A Book

by Mohammad Shafiur Rahman

  • Publisher : CRC Press
  • Release : 2020-06-10
  • Pages : 1072
  • ISBN : 0429531354
  • Language : En, Es, Fr & De
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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.

Temperate Fruits

Temperate Fruits
Production, Processing, and Marketing

by Debashis Mandal,Ursula Wermund,Lop Phavaphutanon,Regina Cronje

  • Publisher : CRC Press
  • Release : 2021-03-15
  • Pages : 570
  • ISBN : 1000067912
  • Language : En, Es, Fr & De
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This volume, Temperate Fruits: Production, Processing, and Marketing, presents the latest pomological research on the production, postharvest handling, processing and storage, and information on marketing for a selection of temperate fruits. These include apple, pear, quince, peach, plum, sweet cherry, kiwifruit, strawberry, mulberry, and chestnut. With chapters from fruit experts from different countries of the world, the book provides the latest information on the effect of climate change on fruit production, organic fruit growing and advanced fruit breeding, the nutraceutical value and bioactive compounds in fruits and their role in human health, and new and advanced methods of fruit production. Topics include microirrigation, sustainable nutrient management, crop protection and plant health management, and farm mechanization.

Crop Post-Harvest: Science and Technology, Volume 3

Crop Post-Harvest: Science and Technology, Volume 3
Perishables

by Debbie Rees,Graham Farrell,John Orchard

  • Publisher : John Wiley & Sons
  • Release : 2012-03-26
  • Pages : 464
  • ISBN : 0632057254
  • Language : En, Es, Fr & De
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International trade in high value perishables has grown enormously in the past few decades. In the developed world consumers now expect to be able to eat perishable produce from all parts of the world, and in most cases throughout the year. Perishable plant products are, however, susceptible to physical damage and often have a potential storage life of only a few days. Given their key importance in the world economy, Crop Post-Harvest Science and Technology: Perishables devotes itself to perishable produce, providing current and comprehensive knowledge on all the key factors affecting post-harvest quality of fruits and vegetables. This volume focuses explicitly on the effects and causes of deterioration, as well as the many techniques and practices implemented to maintain quality though correct handling and storage. As highlighted throughout, regular losses caused by post-harvest spoilage of perishable products can be as much as 50%. A complete understanding, as provided by this excellent volume, is therefore vital in helping to reduce these losses by a significant percentage. Compiled by members of the world-renowned Natural Resources Institute at the United Kingdom's University of Greenwich, with contributions from experts around the world, this volume is an essential reference for all those working in the area. Researchers and upper-level students in food science, food technology, post-harvest science and technology, crop protection, applied biology and plant and agricultural sciences will benefit from this landmark publication. Libraries in all research establishments and universities where these subjects are studied and taught should ensure that they have several copies for their shelves.

Fennema's Food Chemistry

Fennema's Food Chemistry
A Book

by Srinivasan Damodaran,Kirk L. Parkin

  • Publisher : CRC Press
  • Release : 2017-05-25
  • Pages : 1107
  • ISBN : 1482243660
  • Language : En, Es, Fr & De
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This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.

Biostimulants in Agriculture

Biostimulants in Agriculture
A Book

by Youssef Rouphael,Giuseppe Colla

  • Publisher : Frontiers Media SA
  • Release : 2020-03-24
  • Pages : 129
  • ISBN : 2889635589
  • Language : En, Es, Fr & De
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Sustainable Food Processing

Sustainable Food Processing
A Book

by Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden

  • Publisher : John Wiley & Sons
  • Release : 2013-10-14
  • Pages : 608
  • ISBN : 1118634373
  • Language : En, Es, Fr & De
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With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and so the food industry must increasingly embrace sustainable food processing in order to succeed. This book provides a comprehensive overview on both economic sustainability and environmental concerns relating to food processing. It promotes ways of increasing sustainability in all the major sectors of the food industry, and will establish itself as a standard reference book on sustainable food processing. It will be of great interest to academic and industrial professionals. Opening chapters cover the concept and principles of sustainable food processing, with reference to various food processing sectors (dairy, meat, seafood, grain, fruit and vegetables). Further chapters on brewing, cold chain, consumption and packaging provide a comprehensive guide to making these key processes more sustainable. Issues such as cleaning, sanitation, and carbon footprint are discussed, before dedicated chapters covering energy and water consumption in the food industry address economic sustainability. Environmental impact assessment and food processing, waste utilization, risk assessment, and regulatory and legislative issues are also addressed. Contributors include a combination of leading academic and industrial experts, to provide informed and industrially relevant perspectives on these topics.

Food Losses, Sustainable Postharvest and Food Technologies

Food Losses, Sustainable Postharvest and Food Technologies
A Book

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2021-05-19
  • Pages : 408
  • ISBN : 012823251X
  • Language : En, Es, Fr & De
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The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently, there is a need for a new guide covering the latest developments in this particular direction. Food Losses, Sustainable Postharvest and Food Technology provides solutions to postharvest treatment technologies. It explores modern non-thermal technologies, focusing on postharvest losses and quality of fresh-cut products. In addition, it discusses the implications for postharvest technology research, policies and practices. It also focuses on the most recent advances in the field, while it explores the potentiality and sustainability of already commercialized processes and products. Aimed at professionals working in the food industry and agriculture, it could also be utilized as a handbook for anyone dealing with sustainability issues of food production in spite of postharvest treatment. Thoroughly explores modern non-thermal technologies in postharvest treatment Discusses the implications for postharvest technology research, policies and practices Analyzes the potentiality and sustainability of already commercialized processes and products