Thompson A. Fruit and Vegetable Storage. Hypobaric,...Controlled Atmosphere 2016

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Thompson A. Fruit and Vegetable Storage. Hypobaric,...Controlled Atmosphere 2016

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Textbook in PDF format Fruit and vegetables are crucial parts of the human diet but their condition can change after they have been harvested. These changes include chemical content, physical structure and those as a result of microorganism infections. In addition to these changes, there is also progressively increasing demand for perceived high quality fruit and vegetables, constant availability and maintenance of their nutritional and health benefits. Therefore the way they are stored during the postharvest period, be it simply during short marketing procedures or long term storage to link up seasonal availability, the environmental conditions in which they are kept can have a vital influence. Considerable research has been undertaken on the effects of postharvest environmental conditions on these changes in fruit and vegetables. Research has concentrated largely on the effects of temperature, humidity and environmental gases; mainly oxygen, carbon dioxide and ethylene. The manipulation of these environmental conditions has become standard commercial practice, but less consideration has been made of environmental pressure. However, changing the pressure around fruit and vegetables has been the subject of research over recent decades and some commercial application has been attempted but has been largely unsuccessful. The present book reviews the effects of both increasing and reducing the atmospheric pressure on the changes in the postharvest life of fruit and vegetables. It puts the studies in context of more common methods used in their preservation and describes the technology that has been used as well as evaluates the history and prospects of the use of hypobaric and hyperbaric storage. It concludes that both these techniques of changing the atmospheric pressure have potential for application to address quantitative and qualitative challenges in the postharvest sector of the fresh fruit and vegetables industry. There are reports of the effects of hypobaric storage on at least 45 fruit and vegetables as well as on whole plants and cut flowers while only eight research reports into hyperbaric storage of fruit and vegetables could be found. 1 Storage Introduction History Changes During Storage Factors Influencing Storage Temperature Humidity Oxygen Carbon Dioxide Ethylene Genetic Effects on Storage Measurement and Control Technology Temperature Humidity References 2 Controlled Atmosphere Storage Introduction History Changes During Storage Damage Residual Effects Measurement and Control Technology Carbon Dioxide and Oxygen Ethylene References 3 Hypobaric Storage Introduction History Mode of Action of Hypobaric Conditions Technology Transport Non-ventilated Hypobaric Containers Low Oxygen Effects Diffusion Ethylene Other Volatiles Oxygen Carbon Dioxide Respiration Rate Chilling Injury Chlorosis Desiccation Diseases Insects Contamination Horticultural Commodities Apples Asparagus Avocado Apricots Bamboo Shoots Bananas Beans Beets Blueberries Broccoli Brussels Sprouts Cabbages Capsicum Cauliflowers Cherries Cranberries Cucumbers Currants Cut Flowers Grapes Grapefruits Growing Plants Kohlrabi Leeks Lettuce Limes Loquat Jujube Mango Oat Leaves Okra Onions Oranges Papayas Parsley Peaches Pears Pineapples Plums Potatoes Radish Spinach Squash Strawberries Sweetcorn Tomatoes Turnips Watercress Enhancement Vacuum Infiltration Vacuum Cooling References 4 Hyperbaric Storage Introduction Effects High Oxygen Oxidation Respiration Rate Ethylene Volatile Compounds Chlorophyll Texture Peel Spotting Pigments Nutrition Sprouting Free Radicals Chilling Injury Decay Physiological Disorders Technology Horticultural Commodities Avocados Cherries Grapes Lettuce Mango Melon Juice Mume Mushrooms Peaches Tomatoes Watermelon Juice References 5 Conclusions References About the Author Index