Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

ISBN-13: 9780128045992 / Angielski / Twarda / 2020 / 684 str.

Maria Isabel Gil; Randolph M. Beaudry

Opis

Controlled and Modified Atmosphere for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with the requirements and recommendations will be presented. The book is divided into 3 parts, each one focusing on different aspects of CA/MA. Part 1 will include fundamental topics related to the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables. Part 2 will include the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables. Part 3 encloses the optimal conditions for fresh-cut fruits and vegetables.

• Provides guidelines and recommendations of CA/MAP for the fresh produce industry
• Illustrates the benefits and defects caused by CA/MA in full color
• Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions
• Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables

Recenzje

"This book is meant to represent a sure and rigorous reference point on the packaging in controlled atmospere (CA) and modified atmosphere (MA) of fruit and vegetables fresh and fresh-cut, illustrting the physiological bases and the technologie, with particular reference to individual products. The work is divided into three parts, each focusing on different CA and MA atmopsheres." --Industrie Alimentari

Spis treści

CA/MA history Biological bases. Beneficial and detrimental effects Effect of genotype on CA/MA requirements Effect of maturity on CA/MA requirements CA/MA requirements for insect control CA/MA requirements for spoilage microorganisms and human pathogens CA/MA on sensory quality CA/MA on bioactive compounds The impact of temperature on MA requirements and effects: The limits of utility of MA The Impact of Light on MA Packaging design: functions and materials Innovations in packaging technologies Industrial advances of CA/MA technologies: Innovative storage systems Success stories for MA Pome Fruits Apples Pears Stone fruits Apricots, Nectarines, Peaches and Plums Sweet Cherries Small Fruits Strawberries Raspberries, Blackberries, Blueberries Table Grapes Tropical Fruits Bananas Mangoes Papayas Pineapples Subtropical Fruits Avocado Cherimoya Citrus Dates Figs Guava Kiwifruit Melons Persimmon Prickly Pear Pomegranate Fresh-Cut Fruits Fresh-cut Apples and Pears Fresh-cut Mangoes Fresh-cut Melons Fresh-cut Pineapple Fruit and fresh-cut fruit vegetables Fresh and fresh-cut peppers Leafy vegetables Baby leaves Fresh lettuce, escarole and radichio Fresh-cut lettuce Fresh and fresh-cut mature spinach Floral Vegetables Fresh artichokes Fresh-cut artichokes Fresh and fresh-cut mushrooms Mushrooms Fresh-cut mushrooms Roots Fresh Beetroot Fresh-cut Beetroot Fresh Carrots Fresh-cut Carrots Fresh Parnsnips Fresh-cut Parnsips Fresh Radish Tubers Fresh-cut potatoes Sweetpotato Models for map needed to design packages

O autorze

Mª Isabel Gil has a Pharmacy degree and a PhD in Biology. She is a senior researcher at the Spanish Research Council (CSIC) in the Food Science & Technology Department at CEBAS-CSIC institute in Murcia, Spain.

Her current research activities are related to Quality and Safety of Fresh-cut Vegetables from preharvest to postharvest advanced aspects. She coordinates an expert group involved in fundamental and applied postharvest aspects related with physiology, biochemistry, food safety and technology, which are actively transferred to companies. She is the leader of several R&D projects within European and National Research Programs as well as with fresh-cut companies

His research program is focused on assessing the quality of harvested plant products and the development of technological interventions to improve quality maintenance. Much of the work is focused on developing protocols for storage using modified atmospheres via controlled atmosphere rooms or in polymeric packages. Packaging studies include mathematical model development for predicting the performance of packaged produce.