Postharvest physiology and hypobaric storage of fresh produce /

• Main Author: Burg, Stanley P., 1933- (Author)
• Format: eBook
• Language: English
• Published: Wallingford, Oxfordshire, UK : CABI, 2004.
• Subjects: Fruit > Postharvest physiology.; Vegetables > Postharvest physiology.; Fruit > Storage.; Vegetables > Storage.; Horticultural Crops, (New March 2000); Environmental Pest Management.; Cleaning, Grading, Handling, Storage and Transport Equipment.; Meat Produce.; Crop Produce.; Aquatic Produce.; Food Storage and Preservation.; Storage Problems and Pests of Food.; Non-food/Non-feed Plant Products.; Biodeterioration.; Fowls.; Insects.; Plants.; Ammonia.; Beef.; Carbon dioxide.; Chicken meat.; Container transport.; Containers.; Cut flowers.; Cuttings.; Cyanides.; Design.; Duck meat.; Endogenous growth regulators.; Environmental control.; Ethylene.; Fish.; Fruits.; Gas exchange.; Heat transfer.; Horse meat.; Horticultural crops.; Hypobaric storage.; Insect control.; Insect pests.; Lamb (meat); Meat.; Oxygen.; Pest control.; Pigmeat.; Plant growth regulators.; Postharvest decay.; Postharvest losses.; Postharvest physiology.; Pot plants.; Poultry.; Shrimps.; Storage decay.; Storage disorders.; Stored products pests.; Stores.; Veal.; Vegetables.; Electronic books.
• Online Access: View fulltext via EzAccess
• Physical Description: 1 online resource (xvi, 654 pages) : illustrations, charts; Also available in print format.
• Bibliography: Includes bibliographical references (pages 543-629) and index.
• Access: Access limited to subscribing institution.

Hypobaric (low-pressure; LP) storage offers considerable potential as a method for preventing postharvest losses of horticultural and other perishable commodities, such as fruits, vegetables, cut flowers and meat. This book, written by the world's leading authority on hypobaric storage, provides a comprehensive evaluation and documentation of this method, its scientific basis and its uses. The first part of the book provides a detailed account of the metabolic functions of gases and the mechanisms of postharvest gas exchange, heat transfer and water loss in fresh produce. These chapters cover the origins of the LP concept; gas and vapour mass transport; the roles of oxygen, carbon dioxide, ammonia, cyanide and ethylene in pre- and postharvest physiology; in addition to heat transfer and water loss. The effects of hypobaric conditions on postharvest diseases, physiological disorders and insect quarantine are considered, followed by chapters on technical difficulties associated with laboratory hypobaric research, and on the design of hypobaric warehouses and transportation chambers. LP storage requirements for a large number of horticultural commodities (specific fruits, vegetables, cut flowers, cuttings and pot plants) are described. One chapter covers the use of LP storage for meat, with a section on specific commodity requirements (beef, chicken, duck, fish, horse meat, lamb, pork, shrimp and veal). This book is a definitive reference work and will interest academics and professionals in horticulture, plant physiology, pest management, and the shipping and food industries.