Preserving quality, maintaining nutritional components, reducing storage losses, and alleviating chilling injury are the major challenges for the fresh produce industry. This book examines the shelf l
Ready-to-use fruits and vegetables are having increasing success in the market. However fresh-cut produce deteriorates faster than intact produce. This is a substantial problem, considering that fresh
Most tropical and subtropical fruits, as well as some temperate crops, are sensitive to chilling injuries. These crops are injured after a period of exposure to chilling temperatures below 10 to 15°C
This book, chock full of color illustrations, addresses the main postharvest physiological disorders studied in fruits and vegetables. For a wide variety of fruits and vegetables the book describes vi
