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  • Format: PDF


The effects of time and temperature on the postharvest quality offruits and vegetables are visually depicted in the Color Atlasof Postharvest Quality of Fruits and Vegetables. Throughhundreds of vibrant color photographs, this unique resourceillustrates how the appearance (e.g., color, shape, defects andinjuries) of fruits and vegetables changes throughout theirpostharvest life and how storage temperature greatly contributes tocritical quality changes. The book's extensive coverage describes 37 differentfruits and vegetables from different groups that were stored atfive specific temperatures…mehr

Produktbeschreibung
The effects of time and temperature on the postharvest quality offruits and vegetables are visually depicted in the Color Atlasof Postharvest Quality of Fruits and Vegetables. Throughhundreds of vibrant color photographs, this unique resourceillustrates how the appearance (e.g., color, shape, defects andinjuries) of fruits and vegetables changes throughout theirpostharvest life and how storage temperature greatly contributes tocritical quality changes. The book's extensive coverage describes 37 differentfruits and vegetables from different groups that were stored atfive specific temperatures and photographed daily after specifiedelapsed periods of time. Individual fruits and vegetables from the following groups arecovered: * * subtropical and tropical fruits * pome and stone fruits * soft fruits and berries * cucurbitaceae * solanaceous and other fruit vegetables * legumes and brassicas * stem, leaf and other vegetable * and alliums Information is provided about each individual fruit/vegetablesuch as characteristics, quality criteria and composition;recommendations for storage, transport and retail; and effects oftemperature on the visual and compositional quality of eachindividual fruit or vegetable, associated with photos of theappearance at particular times and temperatures. This visualdocumentation shows how important is to handle fruits andvegetables at the right temperature and what happens if therecommendations are not followed. Also shown is the importance ofthe initial harvest quality of the fruit/vegetable and the expectedshelf life as a function of quality at harvest, storage temperatureand storage time. The Color Atlas of Postharvest Quality of Fruits andVegetables will appeal to a diverse group of food industryprofessionals in the areas of processing, distribution, retail,quality control, packaging, temperature control (refrigeratedfacilities or equipment) and marketing as a reference tool and toestablish marketing priority criteria. Academic and scientificprofessionals in the area of postharvest physiology and technology,food science and nutrition can also use the book as a referenceeither for their study or in class to help students to visualizechanges in the appearance of fruit/vegetables as a function oftime/temperature.

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  • Produktdetails
  • Verlag: John Wiley & Sons
  • Seitenzahl: 480
  • Erscheinungstermin: 31.03.2009
  • Englisch
  • ISBN-13: 9780813803067
  • Artikelnr.: 37339317
Autorenporträt
Maria Cecilia do Nascimento Nunes, Ph.D., is Assistant Scientist in the Department of Food Science and Human Nutrition at the University of Florida, Gainesville, where she is also Courtesy Assistant Professor in the Department of Horticultural Sciences and a research member of the UF-IFAS Center for Food Distribution and Retailing.
Inhaltsangabe
1. POSTHARVEST PHYSIOLOGY OF FRUITS AND VEGETABLES. Metabolic processes in harvested fruits and vegetables. Influence of temperature. 2. POSTHARVEST QUALITY OF FRUITS AND VEGETABLES. Appearance. Flavor. Composition and nutritional value. Influence of temperature. 3. SUBTROPICAL AND TROPICAL FRUITS. Grapefruit. Orange. Tangerine. Mango. Papaya. Passion fruit. Star fruit (Carambola). 4. POME AND STONE FRUITS. Apple
Golden Delicious. Apple
Macintosh. Peach. 5. SOFT FRUITS AND BERRIES. Blackberry. Blueberry. Raspberry. Strawberry. Cape gooseberry. Currant
black. Currant
red. 6. MELONS AND CUCURBITS. Cantaloupe. Watermelon
baby. Squash
yellow. 7. SOLANACEOUS AND OTHER FRUIT VEGETABLES. Tomato. Pepper
green bell. Eggplant. Corn
sweet. 8. LEGUMES AND BRASSICAS. Beans
fava. Beans
snap. Cabbage
early. Cauliflower. Broccoli. Brussels sprouts. 9. STEAM
LEAF AND OTHER VEGETABLES. Asparagus. Lettuce
Boston. Leek. Witloof chicory (endive). Mushroom
white cap. 10. BULBS. Shallot. Garlic
fresh