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Fruit and Vegetable Storage = Hypobaric, Hyperbaric and Controlled Atmosphere /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Fruit and Vegetable Storage/ by Anthony Keith Thompson.
其他題名:	Hypobaric, Hyperbaric and Controlled Atmosphere /
作者:	Thompson, Anthony Keith.
面頁冊數:	XIII, 126 p. 9 illus.online resource. :
Contained By:	Springer Nature eBook
標題:	Food—Biotechnology. -
電子資源:	https://doi.org/10.1007/978-3-319-23591-2
ISBN:	9783319235912

Fruit and Vegetable Storage = Hypobaric, Hyperbaric and Controlled Atmosphere /
Thompson, Anthony Keith.

Fruit and Vegetable StorageHypobaric, Hyperbaric and Controlled Atmosphere /[electronic resource] :by Anthony Keith Thompson. - 1st ed. 2016. - XIII, 126 p. 9 illus.online resource. - SpringerBriefs in Food, Health, and Nutrition,2197-571X. - SpringerBriefs in Food, Health, and Nutrition,.

Storage -- Controlled Atmosphere Storage -- Hypobaric Storage -- Hyperbaric Storage -- Conclusions.

This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. The text covers the common methods and technologies used and evaluates the history and benefits of hypobaric and hyperbaric storage. Both of these techniques have the potential to address quantitative and qualitative challenges in the postharvest sector of the fresh fruit and vegetables industry. Hypobaric and Hyperbaric Storage of Fruit and Vegetables reports on the effects of storage on over 45 types of fruit and vegetables, as well as on whole plants and cut flowers. As consumer demand for high quality product increases, proper postharvest storage will continue to gain in importance. The environmental conditions used in storage have a vital influence on the quality, safety and health benefits of fruit and vegetables.

ISBN: 9783319235912

Standard No.: 10.1007/978-3-319-23591-2doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Fruit and Vegetable Storage = Hypobaric, Hyperbaric and Controlled Atmosphere /
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