Crop Post-Harvest [Vol. 3 - Perishables]

Crop Post-Harvest: Science and Technology......Page 5
Contents......Page 7
Contributors......Page 12
Fruits......Page 15
Post-harvest technology and the expansion of international trade in high-value perishables......Page 16
Post-harvest technology, food supply and income generation in developing economies......Page 17
Post-harvest physiology and fruit quality......Page 19
Post-harvest practices and problems......Page 26
Future challenges or developments......Page 31
Introduction......Page 38
Post-harvest physiology and management of bananas......Page 39
Conclusions......Page 52
Introduction......Page 57
Physiology of citrus fruits......Page 59
Physiological disorders......Page 62
Citrus post-harvest diseases......Page 63
Disease control......Page 83
Citrus handling practices......Page 86
Food safety......Page 91
Summary......Page 92
5 Apples......Page 102
Apple fruit anatomy......Page 103
Apple physiology, maturity and ripening......Page 105
Pre-harvest factors affecting storage......Page 109
Storage and handling......Page 111
Apple trends and conclusions......Page 116
Introduction......Page 122
Maturity indices......Page 123
Changes during ripening......Page 125
Ripening conditions......Page 129
Post-harvest handling and storage......Page 130
Post-harvest disorders......Page 136
Post-harvest insect pest disinfestation......Page 140
Post-harvest diseases......Page 143
Future research......Page 146
Fruit composition......Page 157
Fruit development and physiology......Page 158
Post-harvest handling......Page 159
Post-harvest diseases and disorders......Page 161
Introduction......Page 173
Fruit development......Page 175
Compositional changes during fruit development, and the nutritional and health value of avocado fruit......Page 176
Major causes of post-harvest losses......Page 178
Physiological disorders and their control......Page 179
Diseases......Page 180
Insect pests......Page 183
Quarantine treatments......Page 184
Maturity and harvesting indices......Page 185
Harvesting......Page 186
Packing and packaging......Page 187
Cooling and storage......Page 188
Modified (MA) and controlled atmospheres (CA)......Page 189
Ripening......Page 192
Irradiation......Page 193
Introduction, botany, cultivation and product statistics......Page 201
Morphology and physiology......Page 202
Post-harvest technology for wine and juice grapes......Page 207
Post-harvest technology for dried grapes......Page 209
Post-harvest technology for table grapes......Page 243
Introduction......Page 258
Peach and nectarine post-harvest handling systems......Page 259
Plum post-harvest handling systems......Page 266
General fruit anatomy......Page 272
Fruit development......Page 273
Fruit ripening......Page 274
Post-harvest handling......Page 277
Selective gaseous atmosphere storage......Page 278
Post-harvest disease......Page 281
Genetic transformation......Page 286
Conclusion......Page 287
Kiwifruit......Page 293
Guava......Page 296
Passion fruit......Page 298
Lychee......Page 299
Introduction......Page 310
Harvestable plant parts......Page 311
Diseases and rots......Page 317
Quality characteristics and criteria......Page 318
Modified (MA) and controlled atmosphere (CA)......Page 319
Summary......Page 326
Introduction to the cultivated cucurbits......Page 332
Post-harvest physiology of cucurbits......Page 341
Post-harvest handling......Page 350
15  Herbs, Spices and Flavourings......Page 363
Post-harvest issues in herbs and spices......Page 364
Post-harvest losses......Page 377
Post-harvest physiology......Page 380
Major post-harvest pests and diseases......Page 385
Tuber storage......Page 390
Post-harvest handling of potatoes......Page 395
Introduction......Page 406
Trade in onions, shallots and garlic......Page 407
Historical reviews and key findings......Page 411
Onion anatomy and physiology from a storage viewpoint......Page 412
Factors affecting the post-harvest performance of onions and garlic......Page 413
Harvesting techniques......Page 415
Onion storage in cool climates: technical advances and current recommendations......Page 416
Garlic harvesting, curing and storage......Page 417
The physics of onion and garlic storage: influences of temperature and relative humidity......Page 418
Chemical constituents of onions, shallots and garlic......Page 423
Diversity of storage methods......Page 425
Technology of onion storage......Page 426
Onion pest and disease problems in storage and during transport......Page 427
Marketing onions and garlic to consumers......Page 430
Waste disposal......Page 431
Introduction......Page 438
Botany and physiology of cassava......Page 440
Botany and physiology of sweet potato......Page 442
Botany and physiology of yam......Page 445
Storage, handling and processing of cassava......Page 448
Storage handling and processing of sweet potato......Page 450
Pests and diseases of sweet potato......Page 452
Storage, handling and processing of yams......Page 453
Biology......Page 460
Post-harvest handling practices......Page 466
Marketing and consumption......Page 475
Preservation......Page 477
Conclusion......Page 478
Index......Page 485
Color plate section appears between pp. 196 and 197......Page 211