Postharvest handling : a systems approach

Front Cover......Page 1
Postharvest Handling: A Systems Approach......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
Contributors......Page 10
Foreword......Page 12
Preface......Page 16
CHAPTER 1. MARKETING SYSTEM FOR FRESH PRODUCE IN THE UNITED STATES......Page 18
I. Changing Patterns in Food Consumption, Markets, and Supply Sources......Page 20
II. Marketing System for Fresh Fruits and Vegetables......Page 30
III. Current Practices—A Critical Assessment......Page 40
Bibliography......Page 41
CHAPTER 2. CHALLENGES IN HANDLING FRESH FRUITS AND VEGETABLES......Page 44
I. Handling of Fruits and Vegetables from Farm to Consumer......Page 46
II. Toward a More Integrated Approach to Handling......Page 50
III. Challenges Amenable to Systems Solutions......Page 52
Bibliography......Page 55
CHAPTER 3. SYSTEMS APPROACH TO POSTHARVEST HANDLING......Page 60
I. Postharvest Systems......Page 61
II. Systems Approaches......Page 68
III. Applications of a Systems Approach to Postharvest Handling......Page 73
IV. Implications of a Systems Approach to Postharvest Handling......Page 80
Bibliography......Page 85
CHAPTER 4. PREHARVEST PHYSIOLOGICAL AND CULTURAL EFFECTS ON POSTHARVEST QUALITY......Page 90
II. Whole Plant Model: Physiological Responses to Environmental Effects......Page 91
III. Whole Field Model: Cultural Practices to Optimize Produce Quality......Page 97
IV. Coordinating Production and Marketing to Enhance Quality......Page 107
V. Future Directions in Production Research and Management......Page 109
Bibliography......Page 110
CHAPTER 5. MEASURING QUALITY AND MATURITY......Page 116
I. Quality and Acceptability......Page 117
II. Commodity-Specific Quality Attributes......Page 118
IV. Maturity Indices......Page 120
V. Measuring Quality......Page 126
VI. Sensory Evaluation Techniques......Page 131
VII. Quality in a Systems Context......Page 135
Bibliography......Page 136
CHAPTER 6. MICROBIAL QUALITY......Page 142
I. Microorganisms of Concern......Page 143
II. Factors Affecting Microbial Growth......Page 145
III. Factors Affecting Microbial Quality......Page 151
IV. Methods to Evaluate Microbial Quality......Page 158
V. Maintaining Optimal Quality......Page 161
Bibliography......Page 162
CHAPTER 7. MEASURING AND MODELING CONSUMER ACCEPTANCE......Page 166
I. Introduction......Page 167
II. Data Collection......Page 168
III. Modeling......Page 174
IV. Hypothetical Illustration of a Consumer Acceptance Test......Page 179
Bibliography......Page 180
CHAPTER 8. MODELING QUALITY CHARACTERISTICS......Page 184
II. General Approach to Modeling......Page 185
III. Models of Fruit and Vegetable Quality......Page 186
IV. Conclusions......Page 198
Bibliography......Page 199
CHAPTER 9. VISUAL INSPECTION AND SORTING: FINDING POOR QUALITY BEFORE THE CONSUMER DOES......Page 204
I. Background......Page 205
II. Design and Operation of Sorting Equipment......Page 209
III. Analysis of Sorting Operations......Page 215
IV. Economics of Sorting Operations......Page 223
Bibliography......Page 225
CHAPTER 10. LATENT DAMAGE: A SYSTEMS PERSPECTIVE......Page 228
I. Types of Latent Damage......Page 229
II. Importance of Latent Damage......Page 231
III. Implications......Page 233
IV. Future Directions......Page 237
Bibliography......Page 238
CHAPTER 11. NONDESTRUCTIVE EVALUATION: DETECTION OF EXTERNAL AND INTERNAL ATTRIBUTES FREQUENTLY ASSOCIATED WITH QUALITY OR DAMAGE......Page 242
I. Optical Evaluation: Surface Appearance and Internal Attributes......Page 244
II. Acoustic or Ultrasonic Evaluation: Firmness, Texture, and Maturity......Page 251
III. X-Ray and Gamma Ray Evaluation: Solids Distribution and Density......Page 255
IV. Nuclear Magnetic Resonance Evaluation: Internal Features and Composition......Page 256
V. Electrical Property Evaluation......Page 260
VI. Far-Infrared Thermography Evaluation: Surface Damage......Page 261
VII. Fluidized Bed Evaluation: Density......Page 262
VIII. \"Pseudoproduct\" and \"Biosensors\"......Page 263
IX. Conclusions......Page 264
Bibliography......Page 266
CHAPTER 12. STRESS PHYSIOLOGY: A CELLULAR APPROACH TO QUALITY......Page 274
I. Types of Postharvest Stress......Page 275
II. Factors in Stress Response......Page 280
III. Site of Stress Response......Page 283
IV. Molecular Biology of Harvested Tissue......Page 286
V. Implications for Quality Management......Page 288
Bibliography......Page 289
CHAPTER 13. QUALITY MANAGEMENT: AN INDUSTRIAL APPROACH TO PRODUCE HANDLING......Page 294
I. Quality Management......Page 295
II. Outlines of Quality Control Techniques for Agricultural Products......Page 297
III. Quality Assurance Techniques for Further Improving Produce Quality......Page 302
IV. Systems Used for Quality Assurance......Page 303
Bibliography......Page 308
CHAPTER 14. PRODUCE MARKETING: NEW TECHNIQUES AT THE SUPERMARKET......Page 310
II. Historical Overview of Scanning......Page 311
III. Hard and Soft Benefits of Scanning......Page 312
IV. Bar Codes......Page 313
V. Marketing Opportunities......Page 314
Bibliography......Page 317
CHAPTER 15. FOOD SAFETY: CRITICAL POINTS WITHIN THE PRODUCTION AND DISTRIBUTION SYSTEM......Page 318
I. Consumer Perceptions......Page 319
II. Chemical and Pesticide Safety......Page 325
III. Microbiological Safety......Page 326
Bibliography......Page 340
CHAPTER 16. INTERDISCIPLINARY SOLUTIONS TO CHALLENGES IN POSTHARVEST HANDLING......Page 344
I. Current Disciplinary Perspectives......Page 345
II. Postharvest Challenges......Page 346
III. Interdisciplinary Solutions......Page 349
IV. Future Opportunities......Page 352
Bibliography......Page 354
Index......Page 356
Food Science and Technology a Series of Monographs......Page 374