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.
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Bahasa Inggeris ● Format PDF ● Halaman-halaman 744 ● ISBN 9780203910092 ● Penyunting Jerry A. Bartz & Jeffrey K. Brecht ● Penerbit CRC Press ● Diterbitkan 2002 ● Muat turun 6 kali ● Mata wang EUR ● ID 2300155 ● Salin perlindungan Adobe DRM
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