Anthony Keith Thompson – författare

Completely revised, updated and enlarged, now encompassing two volumes, this third edition of Fruit and Vegetables reviews and evaluates, in comprehensive detail, postharvest aspects of a very wide international range of fresh fruit and vegetables as it applies to their physiology, quality, technology, harvest maturity determination, harvesting methods, packaging, postharvest treatments, controlled atmosphere storage, ripening and transportation.

The new edition of this definitive work, which contains many full colour photographs, and details of species not covered in the previous editions, provides key practical and commercially-oriented information of great use in helping to ensure that fresh fruit and vegetables reach the retailer in optimum condition, with the minimum of deterioration and spoilage.

With the constantly increasing experimental work throughout the world the book incorporates salient advances in the context of current work, as well as that dating back over a century, to give options to the reader to choose what is most relevant to their situation and needs. This is important because recommendations in the literature are often conflicting; part of the evaluation of the published results and reviews is to guide the reader to make suitable choices through discussion of the reasons for diverse recommendations. Also included is much more on the nutritional values of fruit and vegetables, and how these may vary and change postharvest. There is also additional information on the origin, domestication and taxonomy of fruit and vegetables, putting recommendations in context.

Fruits and Vegetables 3e is essential reading for fruit and vegetable technologists, food scientists and food technologists, agricultural scientists, commercial growers, shippers, packhouse operatives and personnel within packaging companies. Researchers and upper level students in food science, food technology, plant and agricultural sciences will find a great deal of use within this popular book. All libraries in research establishments and universities where these subjects are studied and taught should have copies readily available for users.

Completely revised, updated and enlarged, now encompassing two volumes, this third edition of Fruit and Vegetables reviews and evaluates, in comprehensive detail, postharvest aspects of a very wide international range of fresh fruit and vegetables as it applies to their physiology, quality, technology, harvest maturity determination, harvesting methods, packaging, postharvest treatments, controlled atmosphere storage, ripening and transportation.

The new edition of this definitive work, which contains many full colour photographs, and details of species not covered in the previous editions, provides key practical and commercially-oriented information of great use in helping to ensure that fresh fruit and vegetables reach the retailer in optimum condition, with the minimum of deterioration and spoilage.

With the constantly increasing experimental work throughout the world the book incorporates salient advances in the context of current work, as well as that dating back over a century, to give options to the reader to choose what is most relevant to their situation and needs. This is important because recommendations in the literature are often conflicting; part of the evaluation of the published results and reviews is to guide the reader to make suitable choices through discussion of the reasons for diverse recommendations. Also included is much more on the nutritional values of fruit and vegetables, and how these may vary and change postharvest. There is also additional information on the origin, domestication and taxonomy of fruit and vegetables, putting recommendations in context.

Fruits and Vegetables 3e is essential reading for fruit and vegetable technologists, food scientists and food technologists, agricultural scientists, commercial growers, shippers, packhouse operatives and personnel within packaging companies. Researchers and upper level students in food science, food technology, plant and agricultural sciences will find a great deal of use within this popular book. All libraries in research establishments and universities where these subjects are studied and taught should have copies readily available for users.

Completely revised, updated and enlarged, now encompassing two volumes, this third edition of Fruit and Vegetables reviews and evaluates, in comprehensive detail, postharvest aspects of a very wide international range of fresh fruit and vegetables as it applies to their physiology, quality, technology, harvest maturity determination, harvesting methods, packaging, postharvest treatments, controlled atmosphere storage, ripening and transportation. The new edition of this definitive work, which contains many full colour photographs, and details of species not covered in the previous editions, provides key practical and commercially-oriented information of great use in helping to ensure that fresh fruit and vegetables reach the retailer in optimum condition, with the minimum of deterioration and spoilage.With the constantly increasing experimental work throughout the world the book incorporates salient advances in the context of current work, as well as that dating back over a century, to give options to the reader to choose what is most relevant to their situation and needs. This is important because recommendations in the literature are often conflicting; part of the evaluation of the published results and reviews is to guide the reader to make suitable choices through discussion of the reasons for diverse recommendations. Also included is much more on the nutritional values of fruit and vegetables, and how these may vary and change postharvest. There is also additional information on the origin, domestication and taxonomy of fruit and vegetables, putting recommendations in context.Fruits and Vegetables 3e is essential reading for fruit and vegetable technologists, food scientists and food technologists, agricultural scientists, commercial growers, shippers, packhouse operatives and personnel within packaging companies. Researchers and upper level students in food science, food technology, plant and agricultural sciences will find a great deal of use within this popular book. All libraries in research establishments and universities where these subjects are studied and taught should have copies readily available for users.

FRUIT AND VEGETABLESHARVESTING, HANDLING AND STORAGE The second edition of this very well-received book, which in its first edition was entitled Postharvest Technology of Fruits and Vegetables, has been welcomed by the community of postharvest physiologists and technologists who found the first edition of such great use. The book covers, in comprehensive detail, postharvest physiology as it applies to postharvest quality, technology relating to maturity determination, harvesting, packaging, postharvest treatments, controlled atmosphere storage, ripening and transportation on a very wide international range of fruits and vegetables. The new edition of this definitive work, which contains many full colour photographs, provides key practical and commercially-oriented information of great use in helping to ensure that fruit and vegetables reach the retailer in optimum condition, with the minimum of loss and spoilage. Fruits and vegetables, 2nd edition is essential reading for fruit and vegetable technologists, food scientists and food technologists, agricultural scientists, commercial growers, shippers and warehousing operatives and personnel within packaging companies. Researchers and upper level students in food science, food technology, plant and agricultural sciences will find a great deal of use within this landmark book. All libraries in research establishments and universities where these subjects are studied and taught should have copies readily available for users.

The third edition of this successful title presents current research and commercial uses of controlled atmosphere storage and modified atmosphere packaging of fresh fruit and vegetables to provide a comprehensive and up-to-date overview. New and developed technologies for the transportation and storage of horticultural products are essential to ensure that produce reaches consumers in the best possible condition, and have the potential to reduce the postharvest use of chemicals, reduce losses and maintain nutritional quality and organoleptic characteristics. Covering the increasingly used science and technology of preserving the freshness of fruit and vegetables in all aspects of their postharvest life, this book puts the subject in the context of its history and current practices, in addition to future prospects. The new edition: - Explores the large volume of research that is continuously being published on the topic. - Reviews and evaluates the adaptation and improvement of commercial technologies. - Considers the effects of techniques and technologies on flavour, quality and physiology, in addition to the damage inflicted by pests, diseases and disorders. - Contains 5 new chapters covering genetics and CA storage, dynamic CA storage, hyperbaric storage, hypobaric storage and fruit ripening. Fully revised and presented in full colour throughout, this book is a readily accessible resource for researchers, scientists, growers, students and industry personnel.

The third edition of this successful title presents current research and commercial uses of controlled atmosphere storage and modified atmosphere packaging of fresh fruit and vegetables to provide a comprehensive and up-to-date overview. New and developed technologies for the transportation and storage of horticultural products are essential to ensure that produce reaches consumers in the best possible condition, and have the potential to reduce the postharvest use of chemicals, reduce losses and maintain nutritional quality and organoleptic characteristics. Covering the increasingly used science and technology of preserving the freshness of fruit and vegetables in all aspects of their postharvest life, this book puts the subject in the context of its history and current practices, in addition to future prospects. The new edition: - Explores the large volume of research that is continuously being published on the topic. - Reviews and evaluates the adaptation and improvement of commercial technologies. - Considers the effects of techniques and technologies on flavour, quality and physiology, in addition to the damage inflicted by pests, diseases and disorders. - Contains 5 new chapters covering genetics and CA storage, dynamic CA storage, hyperbaric storage, hypobaric storage and fruit ripening. Fully revised and presented in full colour throughout, this book is a readily accessible resource for researchers, scientists, growers, students and industry personnel.

The third edition of this successful title presents current research and commercial uses of controlled atmosphere storage and modified atmosphere packaging of fresh fruit and vegetables to provide a comprehensive and up-to-date overview. New and developed technologies for the transportation and storage of horticultural products are essential to ensure that produce reaches consumers in the best possible condition, and have the potential to reduce the postharvest use of chemicals, reduce losses and maintain nutritional quality and organoleptic characteristics. Covering the increasingly used science and technology of preserving the freshness of fruit and vegetables in all aspects of their postharvest life, this book puts the subject in the context of its history and current practices, in addition to future prospects. The new edition: - Explores the large volume of research that is continuously being published on the topic. - Reviews and evaluates the adaptation and improvement of commercial technologies. - Considers the effects of techniques and technologies on flavour, quality and physiology, in addition to the damage inflicted by pests, diseases and disorders. - Contains 5 new chapters covering genetics and CA storage, dynamic CA storage, hyperbaric storage, hypobaric storage and fruit ripening. Fully revised and presented in full colour throughout, this book is a readily accessible resource for researchers, scientists, growers, students and industry personnel.

Dioscorea species, commonly known as yams, are tuberous plants that constitute a major staple food in many parts of Africa, South East Asia, Latin America and the South Pacific. Yams are cultivated in about 50 mainly tropical countries, and the world annual production of edible tubers is around 73 million tonnes. This book evaluates the current state of knowledge about yams, and how this knowledge affects practices in production, cultivation and postharvest technology. Dioscorea is a diverse genus in terms of its geographical origin, domestication, morphology, chemistry and breeding. Therefore, besides concentrating on the dozen or so species that are used as major food crops, the book examines species that have limited commercial or domestic value at present, but have the potential in future to contribute to the production and utilization of this crop. This book: · Covers botany, taxonomy, composition, uses, cultivation, handling, storage, diseases, pests and production. · Describes the yam industry in the main producer countries, and around 100 of the most commonly grown species. · Reviews many Dioscorea species that may be developed in the future. It is an essential resource for researchers in horticulture, yam growers, breeders and postharvest technologists.

Dioscorea species, commonly known as yams, are tuberous plants that constitute a major staple food in many parts of Africa, South East Asia, Latin America and the South Pacific. Yams are cultivated in about 50 mainly tropical countries, and the world annual production of edible tubers is around 73 million tonnes. This book evaluates the current state of knowledge about yams, and how this knowledge affects practices in production, cultivation and postharvest technology. Dioscorea is a diverse genus in terms of its geographical origin, domestication, morphology, chemistry and breeding. Therefore, besides concentrating on the dozen or so species that are used as major food crops, the book examines species that have limited commercial or domestic value at present, but have the potential in future to contribute to the production and utilization of this crop. This book: · Covers botany, taxonomy, composition, uses, cultivation, handling, storage, diseases, pests and production. · Describes the yam industry in the main producer countries, and around 100 of the most commonly grown species. · Reviews many Dioscorea species that may be developed in the future. It is an essential resource for researchers in horticulture, yam growers, breeders and postharvest technologists.

Dioscorea species, commonly known as yams, are tuberous plants that constitute a major staple food in many parts of Africa, South East Asia, Latin America and the South Pacific. Yams are cultivated in about 50 mainly tropical countries, and the world annual production of edible tubers is around 73 million tonnes. This book evaluates the current state of knowledge about yams, and how this knowledge affects practices in production, cultivation and postharvest technology. Dioscorea is a diverse genus in terms of its geographical origin, domestication, morphology, chemistry and breeding. Therefore, besides concentrating on the dozen or so species that are used as major food crops, the book examines species that have limited commercial or domestic value at present, but have the potential in future to contribute to the production and utilization of this crop. This book: · Covers botany, taxonomy, composition, uses, cultivation, handling, storage, diseases, pests and production. · Describes the yam industry in the main producer countries, and around 100 of the most commonly grown species. · Reviews many Dioscorea species that may be developed in the future. It is an essential resource for researchers in horticulture, yam growers, breeders and postharvest technologists.

The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled.

The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled. Various post harvest treatments applied to fruit can also impact ripening. While many textbooks have been dedicated to Musa (bananas and plantains), none have focused exclusively on the ripening process.

The commercial ripening of bananas and the chemical changes that occur thereby are considered here in detail. In developed, temperate countries where bananas are imported, successful ripening technologies have evolved. Most bananas, however, are marketed locally in the country where they are grown, and often the ripening technologies used have economic and health implications. This brief offers an in-depth discussion of not only the implications of these technologies, but also of alternative ripening methods and their commercial applications. For an understanding of both the chemical basis by which bananas ripen and the technologies used to control the process, look no further than this essential text.

This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. Hypobaric and Hyperbaric Storage of Fruit and Vegetables reports on the effects of storage on over 45 types of fruit and vegetables, as well as on whole plants and cut flowers.