Handbook of postharvest technology: cereals, fruits, vegetables, tea and spices.

Author(s) : CHAKRAVERTY A., MUJUMDAR A. S., RAGHAVAN G. S. V., et al.

Type of monograph: Book, Guide/Handbook

Summary

This handbook details the physiology, structure, composition and characteristics of grains and crops, as well as cooling and preservation techniques to maintain quality and decrease spoilage and withering of agricultural products. It outlines useful programs to design the best handling, aeration, and storage equipment; sustain optimal atmospheric composition, temperature, and humidity in storage facilities; select the most appropriate packaging and preservation procedures for extending shelf life; reduce the occurrence of pests, insects, mould, disease, and deterioration during food storage; and prevent temperature variations, water loss, bruising, and contamination during fruit and vegetable transportation. Extract from the table of contents: properties, grades, harvesting, and threshing; drying; storage and handling; milling; postharvest technology of fruits and vegetables; postharvest technology of coffee, tea, and cocoa; biomass, by-products, and control aspects.

Details

Original title: Handbook of postharvest technology: cereals, fruits, vegetables, tea and spices.
Record ID : 2006-0496
Languages: English
Publication: Marcel dekker - United kingdom/United kingdom/United states/United states
Publication date: 2003
ISBN: 0824705149
Source: Source: 912 p. (18.4 x 26); fig.; phot.; tabl.; ref.; index; GBP 115.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Packaging;
Fruit;
Vegetables;
Seeds and plants;
Precooked food
Keywords: Postharvest treatment; Nut; Irradiation; Food; Controlled atmosphere; Coffee; Cocoa; Cereal; Biomass; Transport; Tea; Rice; Harvesting; Quality; Drying; Physiology; Ripening (fruit); Handling; Vegetable; Spice; Cold storage; Packaging; Control (generic); Fruit; Storage life