Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

Controlled and Modified Atmosphere 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 fruits and vegetables. For each commodity, a summary with the requirements and recommendations will be presented. The book is divided into 3 parts, each one focusing on different aspects of CA/MA. Part 1 will include fundamental topics related to the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables. Part 2 will include the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables. Part 3 encloses the optimal conditions for fresh-cut fruits and vegetables. Provides guidelines and recommendations of CA/MAP for the fresh produce industryIllustrates the benefits and defects caused by CA/MA in full colorBrings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditionsIncludes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables INDICE: Part 1 Basic principles of CA/MA and Future trends 1.1 Biological bases. Beneficial and detrimental effects. 1.2 A case study on the impact of genotype on CA/MAP requirements. 1.3 A case study on the impact of maturity stage on CA/MAP requirements. 1.4 Insect control. 1.5 Packaging design: functions and materials. 1.6 Innovations in packaging technologies. 1.7 'Success stories' for MAP. 1.8 The limits of utility of MAP. Part 2 CA/MAP recommendations for fresh produce 2.1 Pome fruits:  Apples and Pears 2.2 Stone fruits:  Peach, Nectarines and Plum    Apricots    Sweet cherry 2.3 Small fruits:  Table grapes    Strawberries and other berries (raspberries, blackberries, blueberries, cranberries).    Kiwifruit 2.4 Tropical fruits: Banana, Papayas, Mangoes, Pineapples. 2.5 Subtropical fruits: Avocado, Cherimoya, Date, Persimmon, Figs, Kiwifruit, Pomegranate, Lychee 2.6 Fruit vegetables: Melons, Tomatoes, 2.7 Vegetables: Broccoli, Lettuce, Cabbage, Leek, Spinach 2.8 Roots, tubers and bulbs: Carrots, Potatoes, Onions, Radish 2.9 Fresh herbs Part 3 MA recommendations for fresh-cut fruits and vegetables 3.1 Fresh-cut fruits 3.2 Fresh-cut leafy vegetables: Lettuce, cabbage, spinach. Chard, kale, endive, escarole and baby leaves. 3.3 Fresh-cut flowers and stems:  broccoli, cauliflower, artichokes, asparagus 3.4 Recommendations for Fresh-cut roots, tubers and bulbs: carrot, radish, potatoes, onion, garlic

• ISBN: 978-0-12-804599-2
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 408
• Fecha Publicación: 01/09/2017
• Nº Volúmenes: 1
• Idioma: Inglés