Focusing exclusively on postharvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality. The book reviews the principles of harvest and storage; factors affecting postharvest physiology, calcium nutrition and irrigation control; product quality changes during handling and storage; technologies to improve quality; spoilage factors and biocontrol methods; and storage characteristics of produce by category. It covers changes in sensory quality such as color, texture, and flavor after harvest and how biotechnology is being used to improve postharvest quality.
قم بشراء هذا الكتاب الإلكتروني واحصل على كتاب آخر مجانًا!
لغة الإنجليزية ● شكل PDF ● صفحات 744 ● ISBN 9780203910092 ● محرر Jerry A. Bartz & Jeffrey K. Brecht ● الناشر CRC Press ● نشرت 2002 ● للتحميل 6 مرات ● دقة EUR ● هوية شخصية 2300155 ● حماية النسخ Adobe DRM
يتطلب قارئ الكتاب الاليكتروني قادرة DRM