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Postharvest Disinfection of Fruits and Vegetables

Postharvest Disinfection of Fruits and Vegetables
  • Author : Mohammed Wasim Siddiqui
  • Publsiher : Academic Press
  • Release : 01 June 2018
  • ISBN : 9780128126981
  • Pages : 300 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKPostharvest Disinfection of Fruits and Vegetables

Summary:
Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining the postharvest quality and safety. The book analyzes alternative and traditional methodologies pointing out the significant advantages and limitations of each technique facilitating both cost and time savings. This reference is for anyone on the fresh produce industry involved in postharvest handling and management providing the need information on 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


Postharvest Disinfection of Fruits and Vegetables

Postharvest Disinfection of Fruits and Vegetables
  • Author : Mohammed Wasim Siddiqui
  • Publisher : Academic Press
  • Release : 01 June 2018
GET THIS BOOKPostharvest Disinfection of Fruits and Vegetables

Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining the postharvest quality and safety. The book analyzes alternative and traditional methodologies pointing out the significant advantages and limitations of each technique facilitating both cost and time savings. This reference is for anyone on the fresh produce industry involved in postharvest handling and management providing the need information on the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce qualities, diseases

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Preharvest Modulation of Postharvest Fruit and Vegetable Quality

Preharvest Modulation of Postharvest Fruit and Vegetable Quality
  • Author : Mohammed Wasim Siddiqui
  • Publisher : Academic Press
  • Release : 14 July 2017
GET THIS BOOKPreharvest Modulation of Postharvest Fruit and Vegetable Quality

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

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Postharvest Disinfection of Fruits and Vegetables

Postharvest Disinfection of Fruits and Vegetables
  • Author : Mohammed Wasim Siddiqui
  • Publisher : Academic Press
  • Release : 13 August 2018
GET THIS BOOKPostharvest Disinfection of Fruits and Vegetables

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

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Postharvest Biology and Technology of Temperate Fruits

Postharvest Biology and Technology of Temperate Fruits
  • Author : Shabir Ahmad Mir,Manzoor Ahmad Shah,Mohammad Maqbool Mir
  • Publisher : Springer
  • Release : 29 May 2018
GET THIS BOOKPostharvest Biology and Technology of Temperate Fruits

This edited volume provides insight into temperate fruits, with an emphasis on postharvest physiology, storage, packaging and technologies for maintaining fruit quality. Chapters are devoted to individual fruits and focus on fundamental issues such as methods for maintaining or enhancing quality, minimizing postharvest losses, and recommended technologies to boost demand. Contributions come from experts in the field, making this a key reference for all aspects of postharvest management of temperate fruits. The volume is unique in its focus on the

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Food Tech Transitions

Food Tech Transitions
  • Author : Cinzia Piatti,Simone Graeff-Hönninger,Forough Khajehei
  • Publisher : Springer Nature
  • Release : 23 October 2019
GET THIS BOOKFood Tech Transitions

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change. This book is designed to integrate knowledge about food technology within the social sciences and a

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Handbook of Food Preservation

Handbook of Food Preservation
  • Author : Mohammad Shafiur Rahman
  • Publisher : CRC Press
  • Release : 10 June 2020
GET THIS BOOKHandbook of Food Preservation

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

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Postharvest Physiology and Biochemistry of Fruits and Vegetables

Postharvest Physiology and Biochemistry of Fruits and Vegetables
  • Author : Elhadi M. Yahia,Armando Carrillo-Lopez
  • Publisher : Woodhead Publishing
  • Release : 31 October 2018
GET THIS BOOKPostharvest Physiology and Biochemistry of Fruits and Vegetables

Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on

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Postharvest Pathology of Fresh Horticultural Produce

Postharvest Pathology of Fresh Horticultural Produce
  • Author : Lluís Palou,Joseph L. Smilanick
  • Publisher : CRC Press
  • Release : 28 October 2019
GET THIS BOOKPostharvest Pathology of Fresh Horticultural Produce

Optimal distribution of fresh horticultural products entails prolonging their freshness and nutritional quality as long as possible after harvest. A major limitation to their marketing is decay after harvest, which is caused primarily by fungal pathogens. Postharvest Pathology of Fresh Horticultural Produce provides a comprehensive resource of information about the biology and control of postharvest diseases of many fresh horticultural products, citing sources from appropriate literature of any age, rather than only the most recent. The etiology and symptoms of

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Saving Food

Saving Food
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 01 June 2019
GET THIS BOOKSaving Food

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains,

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Food Losses, Sustainable Postharvest and Food Technologies

Food Losses, Sustainable Postharvest and Food Technologies
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 19 May 2021
GET THIS BOOKFood Losses, Sustainable Postharvest and Food Technologies

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,

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Production Technology of Stone Fruits

Production Technology of Stone Fruits
  • Author : Mohammad Maqbool Mir,Umar Iqbal,Shabir Ahmad Mir
  • Publisher : Springer Nature
  • Release : 04 January 2021
GET THIS BOOKProduction Technology of Stone Fruits

Globally stone fruits are emerging in the market due to the increased consumer’s desire for health-promoting foods. Stone fruits attract research attention, mainly due to the cultural and commercial aspects of the array of varieties that are grown. Being grown in wide range of environments, it is very important to understand what factors influence the production and quality attributes of stone fruits. There is a lack of systematic scientific information on strategic approach for production technologies of such fruits.

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Fruit Crops

Fruit Crops
  • Author : Anoop Kumar Srivastava,Chengxiao Hu
  • Publisher : Elsevier
  • Release : 30 November 2019
GET THIS BOOKFruit Crops

Fruit Crops: Diagnosis and Management of Nutrient Constraints is the first and only resource to holistically relate fruits as a nutritional source for human health to the state-of-the-art methodologies currently used to diagnose and manage nutritional constraints placed on those fruits. This book explores a variety of advanced management techniques, including open field hydroponic, fertigation/bio-fertigation, the use of nano-fertilizers, sensors-based nutrient management, climate- smart integrated soil fertility management, inoculation with microbial consortium, and endophytes backed up by ecophysiology of

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Modern Fruit Industry

Modern Fruit Industry
  • Author : Ibrahim Kahramanoglu,Nesibe Ebru Kafkas,Ayzin Küden,Songül Çömlekçioğlu
  • Publisher : BoD – Books on Demand
  • Release : 04 March 2020
GET THIS BOOKModern Fruit Industry

Starting in the 1940s, humans have aimed to increase agricultural productivity. However, along with the benefits gained, there have been several criticisms since the 1970s, especially about food security and environmental impacts. Nowadays, the demand for food is increasing while the quantity and quality of agricultural production is declining due to human-induced environmental problems, i.e. climate change and water scarcity. Moreover, our modern fruit industry needs to improve quality and quantity of fruit production while also protecting ecosystems by

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Generation of Aromas and Flavours

Generation of Aromas and Flavours
  • Author : Alice Vilela
  • Publisher : BoD – Books on Demand
  • Release : 14 November 2018
GET THIS BOOKGeneration of Aromas and Flavours

Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying

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Functional and Preservative Properties of Phytochemicals

Functional and Preservative Properties of Phytochemicals
  • Author : Bhanu Prakash
  • Publisher : Academic Press
  • Release : 15 February 2020
GET THIS BOOKFunctional and Preservative Properties of Phytochemicals

Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property

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