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OverviewExamines basic vegetable physiologies, causes of spoilage, quality changes, novel techniques to improve quality, and viable storage practices for different categories of vegetables during the postharvest period. Full Product DetailsAuthor: Jerry A. Bartz , Jeffrey K. BrechtPublisher: Taylor & Francis Inc Imprint: CRC Press Inc Edition: 2nd edition Volume: v. 123 Dimensions: Width: 17.80cm , Height: 4.00cm , Length: 25.40cm Weight: 1.542kg ISBN: 9780824706876ISBN 10: 0824706870 Pages: 758 Publication Date: 04 December 2002 Audience: College/higher education , Professional and scholarly , Undergraduate , Postgraduate, Research & Scholarly Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsPreface to the Second Edition, Preface to the First Edition, Contributors, I . Introduction, PART I. BASIC POSTHARVEST PHYSIOLOGY OF VEGETABLES, PART II. FACTORS AFFECTING POSTHARVEST PHYSIOLOGY, PART III. PRODUCT QUALITY CHANGES DURING HANDLING AND STORAGE, PART IV. TECHNOLOGIES TO IMPROVE POSTHARVEST QUALITY, PART V. BIOTIC AND ABIOTIC FACTORS INVOLVED WITH SPOILAGE, PART VI. STORAGE CHARACTERISTICS OF DIFFERENT CATEGORIES OF VEGETABLES, IndexReviewsThis text will fill the need of the same readership envisaged of the first edition but in particular it should find a place in universities, research laboratories and the vegetable industry. [It] contains information on virtually every aspect of this important field of food production. It is well indexed and all the information required resides within each chapter. In fact, the numerous complete and informative tables and charts make this book an extremely useful reference text that is worth owning for this reason alone. Seldom if ever does one find so much useful, practical information contained in tabular and/or graphical format in one single textbook. - Food Technology in New Zealand, Vol. 39, NO. 5, June 2004 Promo Copy """This text will fill the need of the same readership envisaged of the first edition but in particular it should find a place in universities, research laboratories and the vegetable industry. [It] contains information on virtually every aspect of this important field of food production. It is well indexed and all the information required resides within each chapter. In fact, the numerous complete and informative tables and charts make this book an extremely useful reference text that is worth owning for this reason alone. Seldom if ever does one find so much useful, practical information contained in tabular and/or graphical format in one single textbook."" - Food Technology in New Zealand, Vol. 39, NO. 5, June 2004 Promo Copy" Author InformationJerry A. Bartz, Jeffrey K. Brecht Tab Content 6Author Website:Countries AvailableAll regions |
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