Color Atlas of Postharvest Quality of Fruits and Vegetables
March 2009, Wiley-Blackwell
The book’s extensive coverage describes 37 different fruits and vegetables from different groups that were stored at five specific temperatures and photographed daily after specified elapsed periods of time.
Individual fruits and vegetables from the following groups are covered:
- subtropical and tropical fruits
- pome and stone fruits
- soft fruits and berries
- solanaceous and other fruit vegetables
- legumes and brassicas
- stem, leaf and other vegetable
- and alliums
Information is provided about each individual fruit/vegetable such as characteristics, quality criteria and composition; recommendations for storage, transport and retail; and effects of temperature on the visual and compositional quality of each individual fruit or vegetable, associated with photos of the appearance at particular times and temperatures. This visual documentation shows how important is to handle fruits and vegetables at the right temperature and what happens if the recommendations are not followed. Also shown is the importance of the initial harvest quality of the fruit/vegetable and the expected shelf life as a function of quality at harvest, storage temperature and storage time.
The Color Atlas of Postharvest Quality of Fruits and Vegetables will appeal to a diverse group of food industry professionals in the areas of processing, distribution, retail, quality control, packaging, temperature control (refrigerated facilities or equipment) and marketing as a reference tool and to establish marketing priority criteria. Academic and scientific professionals in the area of postharvest physiology and technology, food science and nutrition can also use the book as a reference either for their study or in class to help students to visualize changes in the appearance of fruit/vegetables as a function of time/temperature.
Chapter 1. Subtropical and Tropical Fruits.
Chapter 2. Pome and Stone Fruits.
Chapter 3. Soft Fruits and Berries.
Chapter 4. Cucurbitaceae.
Chapter 5. Solanaceous and Other Fruits Vegetables.
Green Bell Pepper.
Chapter 6. Legumes and Brassicas.
Chapter 7. Stem, Leaf and Other Vegetables.
Chapter 8. Alliums.
- Visually depicts the effects of time and temperature on the quality of fruits and vegetables
- Shows importance of handling produce at the right temperatures
- Hundreds of vibrant color photographs illustrate post-harvest quality changes
- Recommendations for storage, transport and retail of fruits and vegetables
- 37 different fruits and vegetables grouped by category