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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.
The technology used to ripen bananas is affected by a wide range of
factors, including the cultivar, growing conditions, harvesting
method, and maturity at which the fruit are harvested and handled.
Various post harvest treatments applied to fruit can also impact
ripening. While many textbooks have been dedicated to Musa (bananas
and plantains), none have focused exclusively on the ripening
process. The commercial ripening of bananas and the chemical
changes that occur thereby are considered here in detail. In
developed, temperate countries where bananas are imported,
successful ripening technologies have evolved. Most bananas,
however, are marketed locally in the country where they are grown,
and often the ripening technologies used have economic and health
implications. This brief offers an in-depth discussion of not only
the implications of these technologies, but also of alternative
ripening methods and their commercial applications. For an
understanding of both the chemical basis by which bananas ripen and
the technologies used to control the process, look no further than
this essential text.
This 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.
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.
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