000742147 000__ 04495cam\a2200517Ii\4500
000742147 001__ 742147
000742147 005__ 20230306141243.0
000742147 006__ m\\\\\o\\d\\\\\\\\
000742147 007__ cr\cn\nnnunnun
000742147 008__ 150923s2016\\\\sz\a\\\\ob\\\\001\0\eng\d
000742147 019__ $$a922167466$$a931592292$$a932333266
000742147 020__ $$a9783319235912$$q(electronic book)
000742147 020__ $$a3319235915$$q(electronic book)
000742147 020__ $$z9783319235905
000742147 020__ $$z3319235907
000742147 0247_ $$a10.1007/978-3-319-23591-2$$2doi
000742147 035__ $$aSP(OCoLC)ocn921933280
000742147 035__ $$aSP(OCoLC)921933280$$z(OCoLC)922167466$$z(OCoLC)931592292$$z(OCoLC)932333266
000742147 040__ $$aN$T$$beng$$erda$$epn$$cN$T$$dN$T$$dGW5XE$$dIDEBK$$dYDXCP$$dOCLCF$$dCDX$$dEBLCP$$dAZU$$dCOO$$dDEBSZ$$dMNU
000742147 049__ $$aISEA
000742147 050_0 $$aSB360.5
000742147 08204 $$a634.0468$$223
000742147 1001_ $$aThompson, A. K.$$q(A. Keith),$$eauthor.
000742147 24510 $$aFruit and vegetable storage$$h[electronic resource] :$$bhypobaric, hyperbaric and controlled atmosphere /$$cAnthony Keith Thompson.
000742147 264_1 $$aCham :$$bSpringer,$$c2016.
000742147 300__ $$a1 online resource.
000742147 336__ $$atext$$btxt$$2rdacontent
000742147 337__ $$acomputer$$bc$$2rdamedia
000742147 338__ $$aonline resource$$bcr$$2rdacarrier
000742147 4901_ $$aSpringerBriefs in food, health, and nutrition
000742147 5050_ $$aPreface; Contents; Abbreviations; Introduction; 1 Storage; Introduction; History; Changes During Storage; Factors Influencing Storage; Temperature; Humidity; Oxygen; Carbon Dioxide; Ethylene; Genetic Effects on Storage; Measurement and Control Technology; Temperature; Humidity; References; 2 Controlled Atmosphere Storage; Introduction; History; Changes During Storage; Damage; Residual Effects; Measurement and Control Technology; Carbon Dioxide and Oxygen; Ethylene; References; 3 Hypobaric Storage; Introduction; History; Mode of Action of Hypobaric Conditions; Technology; Transport
000742147 5058_ $$aNon-ventilated Hypobaric ContainersLow Oxygen; Effects; Diffusion; Ethylene; Other Volatiles; Oxygen; Carbon Dioxide; Respiration Rate; Chilling Injury; Chlorosis; Desiccation; Diseases; Insects; Contamination; Horticultural Commodities; Apples; Asparagus; Avocado; Apricots; Bamboo Shoots; Bananas; Beans; Beets; Blueberries; Broccoli; Brussels Sprouts; Cabbages; Capsicum; Cauliflowers; Cherries; Cranberries; Cucumbers; Currants; Cut Flowers; Grapes; Grapefruits; Growing Plants; Kohlrabi; Leeks; Lettuce; Limes; Loquat; Jujube; Mango; Oat Leaves; Okra; Onions; Oranges; Papayas; Parsley; Peaches
000742147 5058_ $$aPearsPineapples; Plums; Potatoes; Radish; Spinach; Squash; Strawberries; Sweetcorn; Tomatoes; Turnips; Watercress; Enhancement; Vacuum Infiltration; Vacuum Cooling; References; 4 Hyperbaric Storage; Introduction; Effects; High Oxygen; Oxidation; Respiration Rate; Ethylene; Volatile Compounds; Chlorophyll; Texture; Peel Spotting; Pigments; Nutrition; Sprouting; Free Radicals; Chilling Injury; Decay; Physiological Disorders; Technology; Horticultural Commodities; Avocados; Cherries; Grapes; Lettuce; Mango; Melon Juice; Mume; Mushrooms; Peaches; Tomatoes; Watermelon Juice; References
000742147 5058_ $$a5 ConclusionsReferences; About the Author; Index
000742147 506__ $$aAccess limited to authorized users.
000742147 520__ $$aThis Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. The text covers the common methods and technologies used and evaluates the history and benefits of hypobaric and hyperbaric storage. Both of these techniques have the potential to address quantitative and qualitative challenges in the postharvest sector of the fresh fruit and vegetables industry. Hypobaric and Hyperbaric Storage of Fruit and Vegetables reports on the effects of storage on over 45 types of fruit and vegetables, as well as on whole plants and cut flowers. As consumer demand for high quality product increases, proper postharvest storage will continue to gain in importance. The environmental conditions used in storage have a vital influence on the quality, safety and health benefits of fruit and vegetables.
000742147 650_0 $$aFruit$$xStorage.
000742147 650_0 $$aVegetables$$xStorage.
000742147 650_0 $$aFruit$$xQuality.
000742147 650_0 $$aVegetables$$xQuality.
000742147 77608 $$iPrint version:$$z3319235907$$z9783319235905$$w(OCoLC)915120140
000742147 830_0 $$aSpringerBriefs in food, health, and nutrition.
000742147 85280 $$bebk$$hSpringerLink
000742147 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-23591-2$$zOnline Access$$91397441.1
000742147 909CO $$ooai:library.usi.edu:742147$$pGLOBAL_SET
000742147 980__ $$aEBOOK
000742147 980__ $$aBIB
000742147 982__ $$aEbook
000742147 983__ $$aOnline
000742147 994__ $$a92$$bISE