Postharvest handling : a systems approach /
| Corporate Author: | |
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| Other Authors: | , , , |
| Format: | eBook |
| Language: | English |
| Published: |
Amsterdam ; Boston :
Elsevier Ltd.,
[2014]
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| Edition: | [Third edition]. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Front Cover; Postharvest Handling: A Systems Approach; Copyright Page; Dedication; Contents; Preface; List of Contributors; 1 Postharvest Systems
- New Contexts, New Imperatives; I The world has changed; II Perspectives in a postharvest system; III Concepts in postharvest systems; IV New goals for postharvest systems; Bibliography; 2 Challenges in Handling Fresh Fruits and Vegetables; I Introduction; II Handling of fruits and vegetables from farm to consumer; A Production phase operations; B Harvest; C Packing; D Transportation; E Storage; F Retail distribution
- III Toward a more integrated approach to handlingIV Challenges amenable to systems solutions; A Stress physiology; B Quality management; C Marketing; D Food safety; E Constrained handling systems; F Working at the interfaces of the postharvest system; Bibliography; 3 Consumer Eating Habits and Perceptions of Fresh Produce Quality; I Introduction; II Current fresh produce eating habits; A Global availability and consumption; B Consumption trends in North America; III How do consumers define quality?; IV Consumer perceptions of fresh produce quality
- A Intrinsic quality cues
- the influence of appearanceB Experiential quality attributes
- taste, texture and perceptions of freshness; C Credence quality attributes; V Personal and situational variables that influence fresh produce eating habits; A Accessibility, price and income; B Age and gender; Factors affecting childhood consumption; Factors affecting adult consumption; VI Concluding comments; Bibliography; 4 Testing and Measuring Consumer Acceptance; I Introduction; II Experience and credence attributes; III Acceptance; IV Qualitative tests; V Quantitative tests; VI Testing preference
- VII Testing acceptanceVIII Scales; IX Extracting information; X Test sites; XI Consumer segments; XII The necessity for acceptance testing; Bibliography; 5 Nutritional Quality of Fruits and Vegetables; I Introduction; II Nutrient components; A Water; B Proteins and nitrogen compounds; C Lipids and fatty acids; D Organic acids; E Digestible carbohydrates; F Dietary fiber; Definition and composition; Cellulose; Cross-linking glycans (CLG); Pectins; Lignin; Resistant starch; Non-digestible oligosaccharides (NDOs); Benefits of fiber intake; Sources of fiber; G Vitamins; Pro-vitamin A
- Vitamin B complexVitamin C; Vitamin E; Vitamins D and K; H Minerals; Potassium (K); Calcium (Ca); Magnesium (Mg); Phosphorus (P); Nitrogen (N); Sulfur (S); Manganese (Mn); Copper (Cu); Iron (Fe); Zinc (Zn); Sodium (Na); Factors influencing mineral content of fruits and vegetables; Species and cultivar; Preharvest factors; Postharvest practices; Incidence of minerals on fruit and vegetable quality and consumer acceptance; Effect of minerals on color; Effect of minerals on flavor; Effect of minerals on firmness; Effect of minerals on rots, physiological disorders and nutritional value