1.

Record Nr.

UNISA996198310103316

Autore

Nunes Maria Cecilia do Nascimento

Titolo

Color atlas of postharvest quality of fruits and vegetables [[electronic resource] /] / Maria Cecilia do Nascimento Nunes

Pubbl/distr/stampa

Ames, Iowa, : Blackwell Pub., 2008

ISBN

1-282-03144-9

9786612031441

0-8138-0294-6

0-8138-0306-3

Descrizione fisica

1 online resource (480 p.)

Disciplina

634.046

634/.046

Soggetti

Fruit - Postharvest physiology

Vegetables - Postharvest physiology

Fruit - Quality

Vegetables - Quality

Lingua di pubblicazione

Inglese

Formato

Materiale a stampa

Livello bibliografico

Monografia

Note generali

Description based upon print version of record.

Nota di bibliografia

Includes bibliographical references and index.

Nota di contenuto

Cover; CONTENTS; FOREWORD; ACKNOWLEDGMENTS; INTRODUCTION; CHAPTER 1: SUBTROPICAL AND TROPICAL FRUITS; GRAPEFRUIT; ORANGE; MANDARIN; MANGO; PAPAYA; PASSION FRUIT; CARAMBOLA; Bibliography; CHAPTER 2: POME AND STONE FRUITS; APPLE; PEACH; Bibliography; CHAPTER 3: SOFT FRUITS AND BERRIES; BLACKBERRY; BLUEBERRY; CURRANT; RASPBERRY; STRAWBERRY; Bibliography; CHAPTER 4: CUCURBITACEAE; CANTALOUPE; WATERMELON; YELLOW SQUASH; Bibliography; CHAPTER 5: SOLANACEOUS AND OTHER FRUIT VEGETABLES; TOMATO; CAPE GOOSEBERRY; GREEN BELL PEPPER; EGGPLANT; SWEETCORN; Bibliography; CHAPTER 6: LEGUMES AND BRASSICAS

FABA BEANSNAP BEAN; CABBAGE; CAULIFLOWER; BROCCOLI; BRUSSELS SPROUTS; Bibliography; CHAPTER 7: STEM, LEAF, AND OTHER VEGETABLES; ASPARAGUS; LETTUCE; WITLOOF CHICORY; MUSHROOM; Bibliography; CHAPTER 8: ALLIUMS; LEEK; GREEN ONION; FRESH GARLIC; Bibliography; INDEX



Sommario/riassunto

The effects of time and temperature on the postharvest quality of fruits and vegetables are visually depicted in the Color Atlas of Postharvest Quality of Fruits and Vegetables. Through hundreds of vibrant color photographs, this unique resource illustrates how the appearance (e.g., color, shape, defects and injuries) of fruits and vegetables changes throughout their postharvest life and how storage temperature greatly contributes to critical quality changes.  The book's extensive coverage describes 37 different fruits and vegetables from different groups that were stored at