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Title Details:
Postharvest Handling Of Fruits and Vegetables
Authors: Passam, Harold Christopher
Tsantili, Eleni
Christopoulos, Miltiadis
Kafkaletou, Mina
Alexopoulos, Alexios
Karapanos, Ioannis
Reviewer: Petropoulos, Spyridon
Subject: NATURAL SCIENCES AND AGRICULTURAL SCIENCES > AGRICULTURAL SCIENCES > PLANT SCIENCE AND PLANT PRODUCTS > CROP PRODUCTION
NATURAL SCIENCES AND AGRICULTURAL SCIENCES > AGRICULTURAL SCIENCES > PLANT SCIENCE AND PLANT PRODUCTS > HORTICULTURE > VEGETABLE GROWING
NATURAL SCIENCES AND AGRICULTURAL SCIENCES > AGRICULTURAL SCIENCES > PLANT SCIENCE AND PLANT PRODUCTS > PLANTS > FRUIT TREES
Keywords:
Postharvest Handling
Quality
Postharvest Physiology
Storage Of Fruits And Vegetables
Postharvest Technology
Fruit Ripening
Description:
Abstract:
The textbook deals with modern postharvest physiology and technology of fruits and vegetables and consists of two main parts: (1) Postharvest physiology and handling of horticultural crops and (2) Applied postharvest technology. The introductory chapter refers to the production and importance of fruits and vegetables worldwide and in our country, as well as postharvest losses. In the first part, the classification of fruits and vegetables, the concept of quality, the main quality characteristics of horticultural crops, and the pre- and postharvest factors affecting them are presented. The main physiological parameters (e.g., respiration, water loss, ethylene, ripening and senescence, metabolic changes after harvesting, etc.) that affect the postharvest life and behavior of fruits and vegetables are described, as well as the recommended postharvest handling practices for tree fruits, vegetables, leafy vegetables, shoots, immature inflorescences, and underground organs, with detailed examples of representative species from each category. Additionally, the main postharvest physiological disorders are described, as well as chilling injury and chilling, while reference is made to the main postharvest diseases of fruits and vegetables. Regarding the application of postharvest technology, the principles of operations applied to maintain quality and extend the postharvest life of fresh fruits and vegetables are initially provided, followed by a detailed description of the technology used (e.g., precooling, de-greening, artificial ripening, dehydration, covering of products with edible or plastic membranes or wax, sorting, cleaning, packaging, preservation and storage methods, application of modified or controlled atmospheres, etc.). Finally, particular emphasis is placed on minimally processed fruits and vegetables.
Type: Undergraduate textbook
Creation Date: 2015
Item Details:
ISBN 978-960-603-261-5
License: Attribution - NonCommercial - ShareAlike 4.0 International (CC BY-NC-SA 4.0)
DOI http://dx.doi.org/10.57713/kallipos-669
Handle http://hdl.handle.net/11419/3336
Bibliographic Reference: Passam, H., Tsantili, E., Christopoulos, M., Kafkaletou, M., Alexopoulos, A., & Karapanos, I. (2015). Postharvest Handling Of Fruits and Vegetables [Undergraduate textbook]. Kallipos, Open Academic Editions. https://dx.doi.org/10.57713/kallipos-669
Language: Greek
Consists of:
1. Introduction to postharvest physiology and technology: The importance of horticultural crops for humans, production, consumption, and postharvest losses
2. The quality of horticultural crops
3. Changes in the physiology of horticultural crops after harvesting
4. Principles of pre- and post-harvest handling affecting the postharvest life of horticultural crops
5. Postharvest physiology and postharvest handling of tree fruit crops
6. Postharvest physiology and handling of vegetable crops
7. Postharvest physiology and handling of whole plants, leafy vegetables and salad greens
8. Storage of underground organs
9. Injuries from low temperatures (cold injuries), freezing, physiological disorders, and pathological diseases
10. Application of postharvest technology
11. Minimally processed fruits and vegetables
Number of pages 298
Publication Origin: Kallipos, Open Academic Editions
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