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.
€470.90
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语言 英语 ● 格式 PDF ● 网页 744 ● ISBN 9780203910092 ● 编辑 Jerry A. Bartz & Jeffrey K. Brecht ● 出版者 CRC Press ● 发布时间 2002 ● 下载 6 时 ● 货币 EUR ● ID 2300155 ● 复制保护 Adobe DRM
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