This book reviews key advances in preservation techniques for fresh fruit and vegetables.
Part 1 summarises developments and improvements in preservation technologies such as cooling, controlled atmosphere storage, modified atmosphere and active packaging as well as barrier coatings. The focus of Part 2 is on post-harvest safety management and disinfection. Chapters cover current research on mechanisms of pathogen contamination of fresh produce, as well as improvements in sanitising regimes and disinfection techniques using heat, irradiation and plasma, ozone and natural antimicrobials. The final part of the book surveys advances in monitoring postharvest quality of fresh produce and smart distribution systems to maintain the quality of horticultural produce.
- Focuses on advances in preservation technologies such as advanced modelling of cooling patterns, dynamic controlled atmosphere and improving use of 1-MCP as an ethylene inhibitor
- Reviews strengths and weaknesses of different disinfection techniques, such as the use of sanitisers, hot water or air, irradiation, plasma, ozone and natural antimicrobials
- Covers developments in smart supply chain and distribution monitoring and management
What others are saying...
"Much is talked about food loss and waste but little is being done given the scale of the problem. Through experts in the field, this book provides insights into the management practices and latest technologies available. A great effort and many congratulations."
Prof Leon A. Terry, Cranfield University, UK
Table of contents
Part 1 Preservation techniques
1.Advances in cooling technologies to preserve horticultural produce: Andrew East, Massey University, New Zealand;
2.Advances in controlled atmosphere storage of horticultural produce: John DeLong, Agriculture and Agri-Food Canada, Canada;
3.Advances in modified atmosphere and active packaging of horticultural produce: Jeff Brandenburg, JSB Group, USA;
4.Advances in the use of barrier coatings in the preservation of horticultural produce: Elizabeth Baldwin, USDA-ARS, USA;
Part 2 Safety management and disinfection techniques
5.Key issues in post-harvest safety management of horticultural produce: Keith Warriner, University of Guelph, Canada;
6.Advances in understanding pathogens contaminating horticultural produce: Maria Gill, CSIC, Spain;
7.Advances in postharvest sanitising regimes for horticultural produce: Joshua Gurtler, USDA-ARS, USA;
8.Advances in using heat for disinfection/disinfestation of horticultural produce: Elazar Fallik, ARO, Israel;
9.Advances in the use of irradiation in the disinfection of fresh horticultural produce: John Golding, DPI-NSW, Australia;
10.Advances in the use of plasma treatments in the disinfection of fresh horticultural produce: Sukhvinder Pal (SP) Singh, DPI-NSW, Australia;
11.Advances in the use of ozone in the disinfection of horticultural produce: Marcin Glowacz, University of Greenwich, UK;
12.Advances in the use of natural antimicrobial/biocontrol agents in the disinfection of horticultural produce: Samir Droby, ARO, Israel;
Part 3 Monitoring and management
13.Techniques for monitoring the postharvest quality of horticultural produce: Kerry Walsh, Central Queensland University, Australia;
14.Postharvest preservation of horticultural produce in organic production: Penelope Perkins-Veazie, North Carolina State University, USA;
15.Smart distribution to maintain shelf-life of horticultural produce: Jeff Brecht, University of Florida, USA;