Color Atlas of Postharvest Quality of Fruits and Vegetables
$9331元 定價: $10368 9折 可訂購
簡介
The effects of time and temperature on the postharvest quality of fruits and vegetables are visually depicted in the Color Atlas of Postharvest Quality of Fruits and Vegetables. Through hundreds of vibrant color photographs, this unique resource illustrates how the appearance (e.g., color, shape, defects and injuries) of fruits and vegetables changes throughout their postharvest life and how storage temperature greatly contributes to critical quality changes.
The book's extensive coverage describes 37 different fruits and vegetables from different groups that were stored at five specific temperatures and photographed daily after specified elapsed periods of time.
Individual fruits and vegetables from the following groups are covered:
subtropical and tropical fruits
pome and stone fruits
soft fruits and berries
cucurbitaceae
solanaceous and other fruit vegetables
legumes and brassicas
stem, leaf and other vegetable
and alliums
目錄
Foreword. Acknowledgments.
Introduction.
Chapter 1. Subtropical and Tropical Fruits.
Grapefruit.
Orange.
Mandarin.
Mango.
Papaya.
Passion fruit.
Carambola.
Bibliography.
Chapter 2. Pome and Stone Fruits.
Apple.
Peach.
Bibliography.
Chapter 3. Soft Fruits and Berries.
Blackberry.
Blueberry.
Currant.
Raspberry.
Strawberry.
Bibliography.
Chapter 4. Cucurbitaceae.
Cantaloupe.
Watermelon.
Yellow Squash.
Bibliography.
Chapter 5. Solanaceous and Other Fruits Vegetables.
Tomato.
Cape Gooseberry.
Green Bell Pepper.
Eggplant.
Sweetcorn.
Bibliography.
Chapter 6. Legumes and Brassicas.
Faba Bean.
Snap Bean.
Cabbage.
Cauliflower.
Broccoli.
Brussels Sprouts.
Bibliography.
Chapter 7. Stem, Leaf and Other Vegetables.
Asparagus.
Lettuce.
Witloof Chicory.
Mushroom.
Bibliography.
Chapter 8. Alliums.
Leek.
Green Onion.
Fresh Garlic.
Bibliography
