Technology of processing of horticultural crops

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Show simple item record Perera, Conrad en Perera, AD en
dc.contributor.editor Kutz, M en 2020-02-03T02:23:57Z en 2019 en
dc.identifier.isbn 978-0-12-814803-7 en
dc.identifier.uri en
dc.description.abstract Fruits and vegetables are living “organs” of plants and are subject to damage by physical, physiological, and microbiological processes leading to rapid deterioration. Poor harvesting practices, lack of sorting to eliminate defects before storage, and the use of inadequate packaging materials further add to the problem. In general, minimizing physical bruising, sorting to remove damaged and diseased products, and effective temperature management will help considerably in maintaining product quality and reducing storage losses. If the temperature during the postharvest period is kept as close to the optimum as possible for a given commodity, storage life could be enhanced considerably. Thus to obtain products of optimum quality for processing, good preharvest, and postharvest technology practices are essential. In this chapter, we will discuss the general properties of fruit and vegetables, how deterioration may occur and ways of controlling it, general methods of preservation, some important method. en
dc.description.uri en
dc.publisher Elsevier en
dc.relation.ispartof Handbook of Farm, Dairy and Food Machinery Engineering en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri en
dc.title Technology of processing of horticultural crops en
dc.type Book Item en
dc.identifier.doi 10.1016/B978-0-12-814803-7.00013-0 en
pubs.begin-page 299 en
dc.rights.holder Copyright: The author en en
pubs.edition 3rd en
pubs.end-page 351 en USA en
dc.rights.accessrights en
pubs.elements-id 775548 en
pubs.number 13 en
pubs.record-created-at-source-date 2019-06-28 en 2019 en

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