Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce - Grand Format

Controlled and Modified Atmospheres 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/MA conditions for fresh and fresh-cut fruit and vegetables. For each commodity, a summary with the requirements and recommendations is presented.
The book is divided into three pans, each one focusing on different aspects of CA/MA. Part one includes fundamental topics related to the physiological and quality effects of CA and MA for fresh and fresh-cut fruit and vegetables. Part two includes the optimal CA/MA conditions and recommendations for selected fresh and fresh-cut fruits, and part three covers the optimal conditions for fresh and fresh-cut vegetables.
This book is a useful reference work for almost anyone involved in postharvest research and education including researchers, students, and technical staff with an interest in the fresh produce and food industries. Anyone working with fresh produce—from academia to industry R&D personnel to extension specialists and trainers—will find this book interesting and useful. Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is relevant for research scientists, students, and industrials working on postharvest quality maintenance of perishable plant food at the level of plant physiology, food packaging, and processing.
Key Features : Provides guidelines and recommendations of CA/MA for the fresh produce industry ; Illustrates benefits and defects caused by CA/MA in a full color book ; Details the specific requirements for the preservation of 50 fruits via CA/MA conditions including the optimum storage conditions and the problems under suboptimal conditions.