Food Technology and Quality Evaluation

Editors : Ramdane Dris PhD., Arun Sharma PhD.

Summary The book contains a great amount of information addressing different issues related to crop science and technology with its broad aspects. The attempts to prolong and preserve the freshlike attributes of horticultural food crops date back to historic times. This fact, has been very interestingly brought forward in this book, in an article authored by Chinese scientists. The book also contains a number of articles with valuable information on the application of recent techniques and development of methodologies. The present book describes the impact of environmental factors on food crop quality, including handling parameters, quality evaluation, CA and MAP storage conditions, worldwide. A few articles contain frontline research and development in this area. Though only a few horticultural commodities have been included, the book covers the entire spectra of activities in the area of fruits and vegetables and few other plant products such as medicinal plants, production, yield, and quality assessment.

The book would equally interest both the researchers and lay persons. The book contains 43 chapters:

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Contents:

  • Influence of field conditions and handling operations of fruit quality;
  • Development and prospects for fruit and vegetable storage and transport industry in China;
  • Biochemistry and molecular biology of papaya fruit softening during ripening;
  • Quality maintenance of apples after harvest;
  • Improving control of storage regimens using a computer-based control system;
  • Influence of storage conditions on quality performance on mamey amarillo fruits;
  • Quality changes in sweet corn (Zea mays L. ssp. saccharata) cv. Trophy F under various storage conditions;
  • Prolonging the shelf life of apples by modified atmosphere packaging;
  • Shelf life of minimally-processed fruits and vegetables;
  • Postharvest handling of pineapple;
  • Postharvest quality of red currant;
  • Impact of postharvest conditions on processing quality of potato;
  • Nondestructive determination of soluble solids in horticultural crops by near-infrared spectroscopy;
  • Controlling of enzymatic browning in processing of fruits and vegetables;
  • Relation between water-soluble and total Ca content and bitter pit occurance in ‘Idared’ apple;
  • Controlled atmosphere temperature treatment system (CATTS);
  • Relations between mineral element contents in ‘Jonica’ apples and their liability to physiological disorders during storage;
  • Quality of commercialized oregano (Oreganum vulgare L.) in Argentina;
  • Effect of saline water irrigation and storage temperature on sensory evaluation of tomato fruits;
  • Influence of controlled atmosphere storage on apple quality;
  • Suitability of frozen raspberry cultivars for puree;
  • Improved cold storage of vegetables by treatment with microbiological cultures;
  • Biochemical and physico-chemical characteristics of dehydrofrozen and frozen sweet pepper;
  • Postharvest storage improvement in pineapples by irradiation;
  • Extension of shelf life of mushroom (Agaricus bisporus) by using gamma radiation;
  • Potential use of plant extracts to reduce postharvest fungal rots of fruits and vegetables;
  • Evaluation of the behaviour of two redcurrant variaties (Ribes rubum L.);
  • New Romanian apricot variaties;
  • Fruit juice quality evaluation according to anionic profile determined by capillary isotachophoresis;
  • Chemical composition and storability of cranberry;
  • Biochemical composition of Sorbus fruits and its change during ripening;
  • Radical scavenging and antioxidant activity of various plants grown in Lithuania;
  • Antioxidant constituents in Moldavian dragonhead (Dracocephalum moldavica L.) extracts;
  • Application of plant extracts and synthetic antioxidants for raspseed oil stabilization;
  • Extraction of aromatic and medicinal plants with supercritical carbon dioxide;
  • Physiology of red bayberry during preharvest and harvest time;
  • Current trends in postharvest technology;
  • Injury of red bayberry during storage and transportation;
  • Development of irradiation system to enhance postharvest quality of vegetables;
  • Influence of chilling injury on horticultural commodities;
  • Storage technology to improve fruit and vegetable quality performance;
  • Harvest season changes the textural and compositional quality of long-term harvested green asparagus from mother stalk culture.