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Controlled and Modified Atmosphere for Fresh and Fresh-cut Produce
Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fru...
| Clasificación: | Libro Electrónico |
|---|---|
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Academic Pr
2017.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Intro
- Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce
- Copyright
- Dedication
- Contents
- Contributors
- Preface
- Part I: Basic principles of CA/MA and future trends
- Chapter 1: Biological basis for CA and MA
- Basis for low oxygen CA
- Basis for elevated carbon dioxide CA
- CA and MA storage
- Gas laws
- General laws
- Gas solubility in water
- External versus internal
- Dermal resistance to diffusion
- Surface-to-volume ratio
- Gas movement around the commodity
- Effects of CA on commodities
- Fruit and vegetable tolerances
- Supplemental treatments
- References
- Chapter 2: Cultivar effects on CA/MA requirements of fruits and vegetables
- Introduction
- Physiological and biochemical underpinning of differing responses of cultivars to CA/MA
- Genotype (cultivar) responses to CA/MA for selected fruits and vegetables
- Apple
- Physiological and biochemical responses of apple fruit to low O2 in CA/MA storage
- Pear
- Strawberry
- Fresh-cut products
- Apples
- Pears
- Peaches and nectarines
- Lettuce
- Zucchini
- Conclusions
- References
- Chapter 3: Effect of maturity on CA/MA responses
- Introduction
- Implications of climacteric fruit maturity and/or ripening stage on response to controlled atmospheres
- Effects of maturity in climacteric on response fruits to storage atmospheres
- Effects of maturity in fresh-cut fruits and vegetables to modified atmosphere storage
- Indicators for maturity
- Conclusions and future trends
- References
- Chapter 4: CA requirements for postharvest pest control
- Introduction
- Major factors for CA treatment success
- Selection of suitable target pests and fresh products
- Optimal combinations of low O2, temperature, and time
- Maintain proper atmospheric compositions in CA treatment
- Enhance tolerance to CA treatment
- Equipment and processes of CA treatment for pest control
- Conclusions
- References
- Chapter 5: CA/MA requirements for spoilage microorganisms and human pathogens
- Introduction
- Origin of microflora of produce
- Fresh vegetables
- Fresh fruits
- Fresh-cut produce
- Interaction between spoilage microorganisms and human pathogens
- Effect of conventional low O2/moderate CO2 atmospheres on microbial growth
- Effect of innovative high CO2/high O2 atmospheres on microbial growth
- Antimicrobial action
- Spoilage microorganisms
- Human pathogens
- Effect of combined antimicrobial and CA/MAP treatments on microbial quality and safety
- Conclusions and future trends
- References
- Chapter 6: Effect of CA/MA on sensory quality
- Introduction
- Effect of CA/MA on cell membrane and fruit texture
- Effect of CA/MA on sugars and acids
- Effect of CA/MA on volatiles
- Conclusion
- References
- Chapter 7: CA/MA on bioactive compounds
- Introduction
- Bioactive compounds of fruits as affected by CA/MA
- Pome fruits
- Stone fruits
- Small fruits
- Tropical fruits