- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
基本説明
Covers all aspects of factors affecting post-harvest quality of fruits, vegetables, cereals and other major crops. 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%.
Full Description
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.
Contents
Contributors x
1 Introduction 1
Debbie Rees
Perishable plant products 1
Fruits 1
Nutritional quality of perishable plant produce 2
Post-harvest technology and the expansion of international trade in high-value perishables 2
Post-harvest technology, food supply and income generation in developing economies 3
2 Tomatoes 5
Elhadi M. Yahia and Jeffrey K. Brecht
Introduction 5
Post-harvest physiology and fruit quality 5
Post-harvest practices and problems 12
Future challenges or developments 17
3 Bananas (Musa spp.) 24
David W. Turner and Jeanie A. Fortescue
Introduction 24
Post-harvest physiology and management of bananas 25
Conclusions 38
4 Citrus 43
Lise Korsten and Peter Taverner
Introduction 43
Physiology of citrus fruits 45
Physiological disorders 48
Citrus post-harvest diseases 49
Minor decays 69
Disease control 69
Citrus handling practices 72
Food safety 77
Summary 78
5 Apples 88
John Golding and Jenny Jobling
Apple fruit anatomy 89
Apple physiology, maturity and ripening 91
Nutritional value and human health 95
Pre-harvest factors affecting storage 95
The effect of varieties and rootstock on quality and post-harvest storage 97
Storage and handling 97
Apple trends and conclusions 102
6 Mango 108
Zora Singh and Sukhvinder Pal Singh
Introduction 108
Maturity indices 109
Changes during ripening 111
Ripening conditions 115
Post-harvest handling and storage 116
Post-harvest disorders 122
Post-harvest insect pest disinfestation 126
Post-harvest diseases 129
Future research 132
7 Pineapple 143
Nimal Adikaram and Charmalie Abayasekara
Introduction 143
Fruit composition 143
Fruit development and physiology 144
Post-harvest handling 145
Post-harvest diseases and disorders 147
8 Avocado 159
Elhadi M. Yahia
Introduction 159
Fruit development 161
Compositional changes during fruit development, and the nutritional and health value of avocado fruit 162
Quality components and indices 164
Major causes of post-harvest losses 164
Physiological disorders and their control 165
Diseases 166
Insect pests 169
Quarantine treatments 170
Maturity and harvesting indices 171
Harvesting 172
Post-harvest handling 173
Packing and packaging 173
Cooling and storage 174
Pre-storage treatments 175
Modified (MA) and controlled atmospheres (CA) 175
Ripening 178
Irradiation 179
9 Grapes 187
Christian Chervin, Julia Aked and Carlos H. Crisosto
Introduction, botany, cultivation and product statistics 187
Morphology and physiology 188
Post-harvest technology for wine and juice grapes 193
Post-harvest technology for dried grapes 195
Post-harvest technology for table grapes 197
10 Stone Fruit 212
Carlos H. Crisosto and Kevin R. Day
Introduction 212
Stone fruit physiology 213
Peach and nectarine post-harvest handling systems 213
Plum post-harvest handling systems 220
11 Soft Fruit 226
Leon A. Terry
Origins and economic importance 226
General fruit anatomy 226
Fruit development 227
Fruit ripening 228
Post-harvest handling 231
Selective gaseous atmosphere storage 232
Post-harvest disease 235
Genetic transformation 240
Conclusion 241
12 Kiwifruit, Guava, Passion Fruit and Lychee 247
Graham Farrell
Kiwifruit 247
Guava 250
Passion fruit 252
Lychee 253
13 Prickly Pear Fruit and Cladodes 264
Elhadi M. Yahia
Introduction 264
Harvestable plant parts 265
Post-harvest physiology 271
Physiological disorders 271
Diseases and rots 271
Insect pests 272
Physical damage 272
Quality characteristics and criteria 272
Packaging 273
Modified (MA) and controlled atmosphere (CA) 273
Fresh-cut 280
Summary 280
14 Cucurbits 286
Steven A. Sargent and Donald N. Maynard
Introduction to the cultivated cucurbits 286
Post-harvest physiology of cucurbits 295
Post-harvest handling 304
15 Herbs, Spices and Flavourings 317
Graham Farrell
Consumption and marketing trends 318
Post-harvest issues in herbs and spices 318
Post-harvest losses 331
16 Potatoes 334
Chris Bishop, Debbie Rees, Muhammad U. A. Cheema, Glyn Harper and Graeme Stroud
Introduction 334
Post-harvest physiology 334
Tuber storage diseases and disease prevention 339
Major post-harvest pests and diseases 339
Tuber storage 344
Post-harvest handling of potatoes 349
17 Onions, Shallots and Garlic 360
Lesley Currah, Katherine Cools and Leon A. Terry
Introduction 360
Trade in onions, shallots and garlic 361
Historical reviews and key findings 365
Onion anatomy and physiology from a storage viewpoint 366
Garlic anatomy and physiology 367
Factors affecting the post-harvest performance of onions and garlic 367
Harvesting techniques 369
Curing 370
Onion storage in cool climates: technical advances and current recommendations 370
Garlic harvesting, curing and storage 371
The physics of onion and garlic storage: influences of temperature and relative humidity 372
Chemical constituents of onions, shallots and garlic 377
Garlic storage experiments 379
Diversity of storage methods 379
Technology of onion storage 380
Onion pest and disease problems in storage and during transport 381
Garlic pathogens and pests in storage 384
Long-distance transport by ship 384
Marketing onions and garlic to consumers 384
Waste disposal 385
18 Tropical Root Crops 392
Debbie Rees, Andrew Westby, Keith Tomlins, Quirien van Oirschot, Muhammad U. A. Cheema, Eric Cornelius and Muhammad Amjad
Introduction 392
Post-harvest physiology of fresh root crops 394
Botany and physiology of cassava 394
Botany and physiology of sweet potato 396
Botany and physiology of yam 399
Storage, handling and processing of cassava 402
Storage handling and processing of sweet potato 404
Pests and diseases of sweet potato 406
Storage, handling and processing of yams 407
19 Cut Flowers 414
Daryl Joyce and John Faragher
Biology 414
Post-harvest handling practices 420
Marketing and consumption 429
Preservation 431
Conclusion 432
Index 439
