Environmentally Friendly Technologies for Agricultural Produce Quality: 1st Edition (Hardback) book cover

Environmentally Friendly Technologies for Agricultural Produce Quality

1st Edition

Edited by Shimshon Ben Yeoshua

CRC Press

552 pages | 59 B/W Illus.

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Hardback: 9780849319112
pub: 2005-05-26
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Description

While ecology as a whole continues to receive considerable attention, postharvest food handling, until recently, had not been examined from a green perspective. This has changed as health-conscious consumers look to improve both their diets and their environment. Environmentally Friendly Technologies for Agricultural Produce Quality is the first book to take a focused look from an ecological point of view at the way produce is preserved, packaged, and shipped. The book's editor, Shimshon Ben-Yehoshua, a leader in the international scientific community, presents a framework he refers to as the triple bottom line, which takes into consideration economic and societal issues and an environmental perspective.

Experts and eminent researchers discuss recent developments, such as the use of genetic engineering, modified atmosphere packaging, pest control for durable and perishable produce, all designed to reduce spoilage without compromising quality or negatively impacting the environment. Keeping faith with the triple bottom line, the book explores related topics such as innovations in transportation and the value of produce to human health. This book makes an excellent handbook for postharvest professionals and others handlers of produce as well as a textbook for students preparing to meet the needs of a health and ecology conscious society.

Reviews

"…answers the urgent need for an authoritative and informative volume concerning the important influence of environmental issues on produce quality. …Its [15] chapters are written by individuals well qualified to review the progress being made in their areas of expertise. …I am confident that any reader concerned with nontoxic preservation of food, and its effects on the quality of our life will find this book a significant contribution to the field."

-From the Preface by Eric E. Conn, Professor Emeritus of Biochemistry, University of California, Davis, member of the United States Academy of Science.

Table of Contents

Introduction, S. Ben-Yehoshua

PHYSICAL TREATMENTS

Heat Treatments to Reduce Decay, S. Ben-Yehoshua and R. Porat

Heat Treatments to Reduce Chilling Injury and Superficial Scald, S. Lurie and B. Dagan

Modified Atmosphere Packaging and Controlled Atmosphere Storage, S. Ben-Yehoshua, S. Fishman, S. Jayanty, N. Mir, and R.M. Beaudry

Innovations in Quarantine, E.J. Mitcham

Minimizing the Harmful Effects of Ethylene on the Quality of Fruit and Vegetables, R.B.H. Wills

Fresh-Cut Produce, H. Izumi, Y. Luo, V. Rodov, and A.E. Watada

Innovative Environmentally Friendly Technologies to Maintain Quality of Durable Agricultural Produce, S. Navarro and J. Donahaye

NON-PHYSICAL TREATMENTS

UV Irradiation, Biological Agents, and Natural Compounds for Controlling Postharvest Decay in Fresh Fruits and Vegetables, S. Ben-Yehoshua and J. Mercier

Edible Coatings, E.A. Baldwin

Hormonal Regulation of Ripening and Senescence Phenomena, J.D. Klein and E.E. Goldschmidt

Why Fruits and Vegetables Are Good for Health, J.H. Ekman and B.D. Patterson

Use of Genetic Engineering to Control Ripening, Reduce Spoilage, and Maintain Quality of Fruits and Vegetables, J.-C. Pech, A. Bernadac, M. Bouzayen, and A. Latché

Innovations in Transportation, J.F. Thompson and P.E. Brecht

How Postharvest Technologies Affect Quality, C.B. Watkins and J.H. Ekman

Subject Categories

BISAC Subject Codes/Headings:
TEC003000
TECHNOLOGY & ENGINEERING / Agriculture / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science