Dioscorea species, commonly known as yams, are tuberous plants that constitute a major staple food in many parts of Africa, South East Asia, Latin America and the South Pacific. Yams are cultivated in about 50 mainly tropical countries, and the world annual production of edible tubers is around 73 million tonnes. This book evaluates the current state of knowledge about yams, and how this knowledge affects practices in production, cultivation and postharvest technology. Dioscorea is a diverse genus in terms of its geographical origin, domestication, morphology, chemistry and breeding. Therefore, besides concentrating on the dozen or so species that are used as major food crops, the book examines species that have limited commercial or domestic value at present, but have the potential in future to contribute to the production and utilization of this crop. This book: * Covers botany, taxonomy, composition, uses, cultivation, handling, storage, diseases, pests and production. * Describes the yam industry in the main producer countries, and around 100 of the most commonly grown species. * Reviews many Dioscorea species that may be developed in the future. It is an essential resource for researchers in horticulture, yam growers, breeders and postharvest technologists.

The third edition of this successful title presents current research and commercial uses of controlled atmosphere storage and modified atmosphere packaging of fresh fruit and vegetables to provide a comprehensive and up-to-date overview. New and developed technologies for the transportation and storage of horticultural products are essential to ensure that produce reaches consumers in the best possible condition, and have the potential to reduce the postharvest use of chemicals, reduce losses and maintain nutritional quality and organoleptic characteristics. Covering the increasingly used science and technology of preserving the freshness of fruit and vegetables in all aspects of their postharvest life, this book puts the subject in the context of its history and current practices, in addition to future prospects. The new edition: - Explores the large volume of research that is continuously being published on the topic. - Reviews and evaluates the adaptation and improvement of commercial technologies. - Considers the effects of techniques and technologies on flavour, quality and physiology, in addition to the damage inflicted by pests, diseases and disorders. - Contains 5 new chapters covering genetics and CA storage, dynamic CA storage, hyperbaric storage, hypobaric storage and fruit ripening. Fully revised and presented in full colour throughout, this book is a readily accessible resource for researchers, scientists, growers, students and industry personnel.

Fruits and vegetables are one of the richest sources of ascorbic acid, other antioxidants and produce-specific bioactive compounds. A general consensus from health experts has confirmed that an increased dietary intake of specific bioactive compounds found in some fresh produce types may protect against oxidative damage and reduce the incidence of certain cancers and chronic diseases. This book collectively discusses and reviews empirical data on health-promoting properties of major fresh produce types. It provides detailed information on identity, nature, bioavailablity, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties. In addition, chapters discuss the various methodologies for extraction, isolation, characterisation and quantification of bioactive compounds and the in vitro and in vivo anticancer assays. This book is an essential resource for researchers and students in food science, nutrition and fruit and vegetable production.

Fruits and vegetables are one of the richest sources of ascorbic acid, other antioxidants and produce-specific bioactive compounds. A general consensus from health experts has confirmed that an increased dietary intake of specific bioactive compounds found in some fresh produce types may protect against oxidative damage and reduce the incidence of certain cancers and chronic diseases. This book collectively discusses and reviews empirical data on health-promoting properties of major fresh produce types. It provides detailed information on identity, nature, bioavailablity, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties. In addition, chapters discuss the various methodologies for extraction, isolation, characterisation and quantification of bioactive compounds and the in vitro and in vivo anticancer assays. This book is an essential resource for researchers and students in food science, nutrition and fruit and vegetable production.