Postharvest Physiology and Hypobaric Storage of Fresh Produce

About this book

This book is the definitive reference work documenting and evaluating hypobaric (low pressure) storage and is written by the world's leading authority on the subject. It is a detailed account of the mechanisms of postharvest gas exchange, heat transfer and water loss in fresh produce, and the effect of hypobaric conditions on each process. The book also contains a critical review of all available information on hypobaric storage, this includes horticultural commodity requirements, laboratory research, and the design of hypobaric warehouses and transportation containers.

Contents

Origins of the LP concept; Gas and vapour mass transport; Oxygen, carbon dioxide, ammonia, and cyanide; Ethylene; Heat transfer and water loss; Postharvest diseases and physiological disorders; Insect quarantine; Technical difficulties associated with laboratory hypobaric research; Horticultural commodity requirements; Meat storage; Warehouse Design; Intermodal Container Design; Appendix -Influence of LP on physical, biological and chemical parameters

Customer Reviews