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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.
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