552 pages | 59 B/W Illus.
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.
"…answers the urgent need for an authoritative and informative volume concerning the important influence of environmental issues on produce quality. …Its  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.
Introduction, S. Ben-Yehoshua
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
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