The transportation and storage of fresh fruit and vegetables is an international operation for which the available technology must be used to ensure that produce reaches the consumer in the best possible condition. The use of controlled atmospheric conditions, as a way of reducing the use of chemical preservatives and pesticides, has great potential for the reduction of postharvest losses and the maintenance of nutritive value and organoleptic characteristics. The proper application of controlled atmosphere storage is likely to have as great an impact as the introduction of refrigeration technology a century earlier, yet its potential is only just becoming appreciated, despite its use for apples for many years. In this book, the author reviews and condenses the large amount of research on controlled atmosphere storage, going back more than 80 years, in order to provide the most comprehensive reference source on this topic. It traces the history of the technique and the range of conditions currently in use for different fruit and vegetables, and their effect on flavor, quality and physiology. The influence of pests and diseases, environmental factors such as mixtures of gases, and packaging are then described and the recommended controlled atmosphere conditions for a wide range of crops is provided. This book is essential reading for horticultural researchers and food industry staff concerned with transportation, storage and quality. In addition, it is a valuable reference source for students of horticulture, agriculture, engineering, food science and technology, and food marketing, as well as regulatory bodies and consumer groups.

This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. The text covers the common methods and technologies used and evaluates the history and benefits of hypobaric and hyperbaric storage. Both of these techniques have the potential to address quantitative and qualitative challenges in the postharvest sector of the fresh fruit and vegetables industry. Hypobaric and Hyperbaric Storage of Fruit and Vegetables reports on the effects of storage on over 45 types of fruit and vegetables, as well as on whole plants and cut flowers. As consumer demand for high quality product increases, proper postharvest storage will continue to gain in importance. The environmental conditions used in storage have a vital influence on the quality, safety and health benefits of fruit and vegetables.

The first edition of this book firmly established itself as one of the bibles for the industry and this thoroughly revised new edition continues to provide a comprehensive survey of the design, construction and operation of cold stores and their relevance to the distribution chain. Revisions include coverage of CFC issues, the wider use of ammonia, low charge systems, compact heat exchanges and secondary refrigerants, and more detail on the technologies and practicalities of specific aspects of cold storage depots -- from the handling of road vehicles to the design of facilities. This book is for food technologists and plant engineers/designers involved in the technology of cold storage.

This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for extended periods at reasonable costs. The efficacy and shortcomings of various CA storage techniques and their potential as alternatives to the application of preservation and pesticide chemicals are also discussed.

Eco-Friendly Technology for Postharvest Produce Quality presents the scope of emerging eco-friendly technologies to maintain the postharvest quality of fresh produce in terms of safety and nutrition. The book covers an analysis of the alternative and traditional methodologies pointing out the significant advantage and limitations of each technique. It provides a standard reference work for the fresh produce industry in postharvest management to extend shelf life by ensuring safety first and then nutritional or sensory quality retention. Fruits and vegetables are a huge portion of the food supply chain and are depended on globally for good health and nutrition. The supply of good food, however, greatly depends on good postharvest handling practices. Although substantial research has been carried out to preserve the quality of fresh horticultural produce, further research—especially on safety—is still required. This book provides foundational insights into current practices yielding best results for produce handling. - Includes appropriate approaches, technologies, and control parameters necessary to achieve shelf-life extension without compromising produce quality - Presents successful food safety methods between the time produce is harvested to consumption - Includes the latest information on preservation technologies using novel chemical methods, active packaging, and monitoring the effect of environmental stresses on quality and shelf life of agricultural produce

Engineering for Storage of Fruits and Vegetables is a comprehensive reference that provides an understanding of the basic principles of cold storage load estimation, refrigeration capacity calculations for various types of cold storages, and other topics of evaporative cooling, thus demonstrating the important principles for designing low cost precooling chambers. The book is written in an accessible manner to provide a solid understanding of different environments and their considerations to give readers the confidence they need to design suitable packaging materials by understanding parameters, including reaction rates, deteriorative reactions, Arrhenius equations, Q10, K, D, Z parameters, and their influence on reaction rates. Covers a wide variety of related topics, from post-harvest physiology of fruits and vegetables, to the various aspects of controlled atmosphere storages Explains the application of water activities and enzyme kinetics for predicting shelf life of foods and design of packaging materials Includes solved problems and exercises which guide students and assist with comprehension