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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
An Overview of Postharvest Losses and Causes
Introduction
Causes of Postharvest Losses
Classification of Fruits and Vegetables
Definitions
Classification of Fruits and Vegetables
Structure of Fruits and Vegetables
Introduction
Structure of a Plant Cell
Structure of Fruits and Vegetables
Texture of Fruits and Vegetables
Texture-Structure Relationships
Composition and Nutritional Qualities
Introduction
Water
Carbohydrates
Proteins
Fats and Oils
Organic Acids
Vitamins and Minerals
Pigments
Flavor Compounds
Anti-Nutritional Factors in Foods
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
Quality and Maturity Indices
Introduction
Factors Influencing Quality
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
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
ial Pressure, Saturated Water Vapor Pressure and Relative Humidity
Factors Influencing Transpiration
Methods of Controlling Transpiration Losses
Psychrometry
Cooling of Fruits and Vegetables
Introduction
Modes of Heat Transfer
Cooling Rate
Cooling/Pre-cooling Methods
Principles of Refrigeration
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
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
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
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
Postharvest Treatments
Insect Control
Chilling Injury
Freezing Injury
References and Reading Materials
Index