Hypobaric (low-pressure) storage offers considerable potential as a method to prevent postharvest loss of horticultural and other perishable commodities, such as fruit, vegetables, cut flowers and meat. Yet hitherto there has been no comprehensive evaluation and documentation of this method and its scientific basis.Written by the world's leading authority on hypobaric storage Postharvest Physiology and Hypobaric Storage of Fresh Produce fills this gap in the existing literature. The first part of the book provides a detailed account of the metabolic functions of gases, and the mechanisms of postharvest gas exchange, heat transfer and water loss in fresh produce. The effect of hypobaric conditions on each process is then considered, before a critical review of all available information on hypobaric storage. This includes horticultural commodity requirements, laboratory research, and the design of hypobaric warehouses and transportation containers.The time to reach ripening stage 1.5 was 3.5 days after the fruit was harvested; 4 days when steamed below the leaves; 5 days ... This result is similar to that obtained with avocados (Fig. ... As the growth of many types of fruits ceases and they stop increasing in dry matter one to several weeks in advance of the climactericanbsp;...
|Title||:||Postharvest Physiology and Hypobaric Storage of Fresh Produce|
|Author||:||Stanley P. Burg|
|Publisher||:||CABI - 2004-06-28|