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El. knyga: Postharvest Handling: A Systems Approach

Edited by (The University of Georgia, Athens, USA), Edited by (Postharvest.Co Limited, Mount Maunganui, New Zealand), Edited by (University of Georgia, Griffin, GA, USA), Edited by (The University of Georgia, Griffin, USA)
  • Formatas: EPUB+DRM
  • Išleidimo metai: 09-Apr-2014
  • Leidėjas: Academic Press Inc
  • Kalba: eng
  • ISBN-13: 9780124104358
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Postharvest Handling: A Systems ApproachDidesnis paveikslėlis
  • Formatas: EPUB+DRM
  • Išleidimo metai: 09-Apr-2014
  • Leidėjas: Academic Press Inc
  • Kalba: eng
  • ISBN-13: 9780124104358
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Postharvest Handling, Third Edition takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources. This unique resource provides an overview of the postharvest system and its role in the food value chain, and offers essential tools to monitor and control the handling process. It shows how to predict and combat unexpected events (e.g., spoilage), and manage the food quality and safety within a facility. Proven research methods and applications from various viewpoints are available to help you maintain high-quality produce and achieve the highest yields possible. The book also explores current challenges-including oversupply, waste, food safety, lack of resources, sustainability-and best practices for production to thrive in spite of these challenges.
  • Presents current research methods and applications in temperature control and heat treatments to help minimize moisture content, to prevent spoilage and mold, and more
  • Addresses challenges of traceability and sustainability
  • Presents testing and measurement techniques and applications
  • Provides technological tools to create crop value and improve both food safety and food quality

Daugiau informacijos

An invaluable resource to anyone in the fresh produce processing industry monitoring produce quality from farm to fork
Preface xvii
List of Contributors xix
Chapter 1 Postharvest Systems - New Contexts, New Imperatives 1(10)
I The world has changed
1(1)
II Perspectives in a postharvest system
2(1)
III Concepts in postharvest systems
3(4)
IV New goals for postharvest systems
7(1)
Bibliography
8(3)
Chapter 2 Challenges in Handling Fresh Fruits and Vegetables 11(20)
I Introduction
11(2)
II Handling of fruits and vegetables from farm to consumer
13(5)
A Production phase operations
13(2)
B Harvest
15(1)
C Packing
15(1)
D Transportation
15(2)
E Storage
17(1)
F Retail distribution
17(1)
III Toward a more integrated approach to handling
18(1)
IV Challenges amenable to systems solutions
19(6)
A Stress physiology
20(1)
B Quality management
21(1)
C Marketing
21(1)
D Food safety
22(1)
E Constrained handling systems
23(1)
F Working at the interfaces of the postharvest system
24(1)
Bibliography
25(6)
Chapter 3 Consumer Eating Habits and Perceptions of Fresh Produce Quality 31(22)
I Introduction
31(1)
II Current fresh produce eating habits
32(3)
A Global availability and consumption
32(1)
B Consumption trends in North America
32(3)
III How do consumers define quality?
35(1)
IV Consumer perceptions of fresh produce quality
36(5)
A Intrinsic quality cues - the influence of appearance
37(1)
B Experiential quality attributes - taste, texture and perceptions of freshness
37(3)
C Credence quality attributes
40(1)
V Personal and situational variables that influence fresh produce eating habits
41(4)
A Accessibility, price and income
41(1)
B Age and gender
42(3)
VI Concluding comments
45(1)
Bibliography
46(7)
Chapter 4 Testing and Measuring Consumer Acceptance 53(16)
I Introduction
53(1)
II Experience and credence attributes
54(1)
III Acceptance
55(1)
IV Qualitative tests
56(1)
V Quantitative tests
57(1)
VI Testing preference
57(1)
VII Testing acceptance
58(1)
VIII Scales
59(1)
IX Extracting information
59(1)
X Test sites
60(1)
XI Consumer segments
61(1)
XII The necessity for acceptance testing
62(1)
Bibliography
63(6)
Chapter 5 Nutritional Quality of Fruits and Vegetables 69(54)
I Introduction
69(1)
II Nutrient components
70(26)
A Water
70(1)
B Proteins and nitrogen compounds
70(1)
C Lipids and fatty acids
71(2)
D Organic acids
73(1)
E Digestible carbohydrates
73(1)
F Dietary fiber
74(3)
G Vitamins
77(5)
H Minerals
82(14)
III Antioxidants
96(10)
A Oxidative damage and antioxidants
96(1)
B Ascorbic acid
97(1)
C Carotenoids
97(1)
D Tocopherols and tocotrienols
98(1)
E Phenolic compounds
98(5)
F Sulfur antioxidants
103(1)
G Factors regulating the concentrations of antioxidants in fruits and vegetables
103(3)
Bibliography
106(17)
Chapter 6 Value Chain Management and Postharvest Handling 123(24)
I Introduction
123(2)
A Firms, competitiveness and supply chains
123(1)
B Supply chain management
124(1)
II Value chain management
125(6)
A The concept of value
125(1)
B Sources and drivers of value
126(1)
C Value orientation in fresh produce chains
127(4)
III Value chain management and postharvest systems
131(12)
A The changing environment of VCM in the food industry
131(4)
B VCM as a setting for postharvest horticulture
135(3)
C Postharvest horticulture as a value creation domain
138(5)
Bibliography
143(4)
Chapter 7 Consumer Expenditures on Fresh Fruit and Vegetables 147(20)
I Introduction
147(1)
II Recommended daily fruit and vegetable consumption
148(3)
A Income growth
150(1)
B Average expenditure on fruits and vegetables
151(1)
III Expenditure by income quantile in selected countries
151(11)
A Examples of other factors influencing the choice of fresh produce
158(4)
IV Most commonly eaten fruits and vegetables
162(3)
A Vegetables
162(2)
B Fruit
164(1)
V Concluding comments
165(1)
Bibliography
166(1)
Chapter 8 Postharvest Regulation and Quality Standards on Fresh Produce 167(50)
I Setting the task
167(1)
II Regulation modifies value chain behavior
168(5)
A "Supraregulations"
168(5)
III The goals of regulation directed at the horticultural sector
173(3)
A Does regulation of product quality evolve with an economy?
176(1)
IV Levels and examples of regulation
176(2)
V International trade regulation
178(2)
A The World Trade Organisation (WTO)
178(2)
B International bilateral trade agreements
180(1)
VI A language for regulation
180(6)
A Codex
181(1)
B The Organisation for Economic Co-operation and Development (OECD)
182(1)
C The United Nations Economic Commission for Europe (UNECE)
182(2)
D National standards
184(2)
VII Regulation within a supply chain
186(6)
A GlobalGAP (EurepGAP)
189(1)
B Organic certification
190(2)
C Tesco - greenhouse friendly?
192(1)
VIII On the regulation of eating quality
192(19)
A Setting and maintaining eating quality standards on fresh produce
192(1)
B Defining eating quality
192(1)
C Who enforces eating quality standards?
193(1)
D Setting the eating quality standard
194(8)
E Examples of eating quality standards
202(4)
F Will it happen?
206(5)
IX Regulatory issues for the future? 209 Acknowledgments
211(1)
Bibliography
211(6)
Chapter 9 Fresh-Cut Produce Quality: Implications for a Systems Approach 217(58)
I Introduction
217(4)
A Consumer trends and the fresh-cut market
218(2)
B Food safety risks in the fresh-cut chain
220(1)
II Cultivation management for the fresh-cut industry
221(20)
A Raw material quality for the fresh-cut industry
221(1)
B Cultivars
222(4)
C Growing conditions and raw material production
226(12)
D Raw material harvest and handling
238(3)
III Processing management for the fresh-cut chain
241(20)
A The postharvest quality of fresh-cut produce
242(1)
B Cutting
242(5)
C Washing, sanitation systems and processing aids
247(5)
D Drying systems
252(2)
E Packaging
254(2)
F Temperatures and cold chain
256(5)
IV Future considerations
261(1)
Bibliography
262(13)
Chapter 10 Postharvest Physiology and Quality Maintenance of Tropical Fruits 275(38)
I Introduction
275(1)
II Factors affecting fruit quality
276(17)
A Cultivars
276(1)
B Fruit structure
277(2)
C Fruit maturity and ripening
279(8)
D Physiological disorders
287(6)
E Climate and agricultural practice
293(1)
III Standardization
293(1)
IV Postharvest quality improvement and maintenance
294(10)
A Quality improvement
294(1)
B Storage
295(4)
C Disorders associated with postharvest treatments
299(5)
V Conclusions
304(1)
Bibliography
304(9)
Chapter 11 Microbial Quality and Safety of Fresh Produce 313(28)
I Introduction
313(3)
II Treatments to maintain microbial quality
316(10)
A Sodium hypochlorite
317(1)
B Hydrogen peroxide (H2O2)
317(1)
C Ozone
318(1)
D Organic acids
319(1)
E Chlorine dioxide (ClO2)
319(1)
F Modified atmosphere packaging (MAP)
320(1)
G Coatings
321(1)
H Essential oils
321(1)
I Relative humidity
322(1)
J UV-C light
322(1)
K Hot water
323(1)
L Irradiation
323(1)
M Combined treatments
324(2)
III Detection
326(4)
A Culture- and colony-based methods
326(1)
B Immunology-based methods
326(1)
C Polymerase chain reaction (PCR)
327(1)
D Biosensors
328(1)
E Imaging systems
328(2)
IV Future perspectives 329 Acknowledgment
330(1)
Bibliography
330(11)
Chapter 12 Sorting for Defects 341(22)
I Introduction
341(1)
A Reasons for sorting
341(1)
B Sorting terminology
342(1)
II Design and operation of manual sorting equipment
342(4)
A Lighting
344
B Defect type
145(200)
C Visual perception
345(1)
III Automated sorting
346(1)
IV Analysis of sorting operations
347(9)
A Sorting performance
348(1)
B Empirical models
348(1)
C Signal detection theory
349(7)
V Economics of sorting operations
356(3)
Bibliography
359(4)
Chapter 13 Non-Destructive Evaluation: Detection of External and Internal Attributes Frequently Associated with Quality and Damage 363(24)
I Introduction
363(1)
II External appearance
364(1)
A Color
364(1)
B Blemishes
364(1)
III Internal defects
365(3)
A Magnetic resonance imaging
365(1)
B X-ray computed radiography and tomography
366(2)
IV Firmness
368(3)
A Impact analysis
369(1)
B Acoustic impulse response measurements
369(2)
V Taste components
371(3)
A Near infrared spectroscopy
371(2)
B Multi- and hyperspectral imaging systems
373(1)
C Spatially and time resolved spectroscopy
374(1)
VI Aroma
374(3)
A Fast mass spectrometric techniques
375(1)
B Electronic noses
375(2)
VII Conclusions 376 Acknowledgments
377(1)
Bibliography
377(10)
Chapter 14 Measuring Quality and Maturity 387(24)
I Introduction
387(1)
II Quality and acceptability
387(1)
III Commodity-specific quality attributes
388(2)
IV Sample collection and preparation
390(1)
V Maturity
391(1)
VI Measuring quality
392(7)
A Visual evaluation
392(2)
B Color
394(2)
C Texture
396(1)
D Flavor
397(1)
E Nutrients
398(1)
VII Sensory evaluation techniques
399(5)
A Types of sensory tests
399(3)
B Sample preparation and presentation
402(1)
C Evaluating purchase and consumption attributes
403(1)
D Correlating sensory and physicochemical results
403(1)
VIII Quality in a systems context
404(1)
Bibliography
404(7)
Chapter 15 Modeling Quality Attributes and Quality Related Product Properties 411(38)
I Introduction
411(1)
II What is quality?
412(5)
A Attributes versus properties
414(1)
B Assigned quality versus acceptance
415(1)
C Acceptance and genetic effects
416(1)
III Systems approach in modeling
417(3)
A Process oriented modeling versus statistical models
417(2)
B Area of dedication
419(1)
IV Examples of modeling
420(22)
A Models for storage
421(7)
B Models for batches
428(11)
C Models for growth
439(1)
D Models for globalization
440(2)
V Conclusions and future developments
442(1)
Bibliography
443(6)
Chapter 16 The Supply Value Chain of Fresh Produce from Field to Home: Refrigeration and Other Supporting Technologies 449(36)
I Introduction
449(1)
II The cold chain
450(2)
III Logistics
452(4)
A Temperature management in the supply chain
454(1)
B Factors to consider
454(2)
IV Picking and packing
456(11)
V Transportation equipment
467(2)
A Road trucks and trailers
468(1)
B Air freight
468(1)
C Sea freight
469(1)
VI Systems for produce in grocery stores and display cases
469(2)
A Home refrigerators
470(1)
VII Summary of the cold chain
471(1)
VIII Supporting technologies
472(7)
A Refrigeration principles
472(2)
B The refrigeration cycle
474(2)
C Energy efficiency in refrigeration
476(1)
D Reduce the heat load
477(1)
E Improve refrigeration plant efficiency
478(1)
F Heat recovery
478(1)
G Relative humidity
478(1)
IX Other technologies
479(1)
X Developing trends
480(1)
Bibliography
481(4)
Chapter 17 Traceability in Postharvest Systems 485(20)
I Introduction
485(5)
A Drivers of traceability
485(4)
B Definitions of traceability
489(1)
II Theory of traceability in postharvest systems
490(3)
A Identifiable units
490(1)
B Traceability is not absolute
490(2)
C Precision of traceability
492(1)
D Tracking
492(1)
E Tracing
492(1)
F Tolerances and purity
493(1)
III Components of traceability systems
493(4)
A Identification technologies
493(3)
B Information systems
496(1)
IV Extended uses of traceability systems
497(4)
A Grower feedback tools
498(1)
B Coolchain quality management
499(2)
V Conclusions
501(1)
Bibliography
502(3)
Chapter 18 Fruits and Vegetables in International Trade: Forensic Aspects of Cargo Claims 505(14)
I Introduction
505(1)
II Refrigerated maritime transport
506(2)
III Cargo claims
508(1)
IV Legal procedure
509(2)
V Case study
511(3)
Bibliography
514(5)
Chapter 19 Innovative and Integrated Approaches to Investigating Postharvest Stress Physiology and the Biological Basis of Fruit Quality During Storage 519(24)
I Introduction
519(4)
II "Omics" technologies and postharvest stress physiology
523(11)
A Low temperature and chilling injuries
523(3)
B Low O2/high CO2
526(3)
C Ethylene and ethylene antagonists
529(2)
D Other postharvest treatments/stressors
531(3)
III Final remarks and future perspectives
534(1)
Bibliography
534(9)
Chapter 20 Challenges in Postharvest Handling 543(6)
Bibliography
547(2)
Index 549
Wojciech J. Florkowski has over 18 years of experience in research, project management, and training. His areas of specialization and expertise include agricultural economics and international business with emphasis on marketing and consumer studies, technology transfer and assessment, environmental policy analysis, and research policy. He is the author of over 200 publications on a variety of economic, marketing, consumer and policy issues, including the problems of agricultural productivity, policy, consumer willingness-to-pay and price behavior. Heco-editedPostharvestHandling: A Systems Approach” (3rd edition) Nigel Banks worked as a Professor of Postharvest Technology at Massey University and at ZESPRI as General Manager for Innovation, where he learned branding, growers, consumers, ways to connect them and the added value of an outstanding team. Through Postharvest.Co, Nigel is exploring new ways to connect postharvesters, art, online tools and learning with an eye to the increasingly pressing needs of our future world. Robert L Shewfelt is Professor Emeritus of Food Science and Technology, University of Georgia. He advises more than 50 students and has taught 11 different courses in the past two years ranging from Freshman Seminars in Chocolate Science and Coffee Technology to graduate-level courses in Food Research & the Scientific Method. Dr. Shewfelt was also the 2006 recipient of the Cruess Award for Excellence in Teaching of IFT. Heco-editedPostharvestHandling: A Systems Approach” (3rd edition)
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