http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Irradiation for quality improvement, microbial safety and phytsosanitation of fresh produce
Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety.
Irradiation for quality improvement and microbial safety of fresh produce -- Ionizing radiation for shelf life extension -- Postirradiation changes in fruits and vegetables -- Irradiation effects on mycotoxin accumulation -- Sprout inhibition of tubers, bulbs, and roots by ionizing radiation -- Irradiation for quality improvement of individual fruits -- Irradiation for quality improvement of individual vegetables including mushrooms -- Safety of fresh and fresh-cut fruits and vegetables following irradiation -- Benefits of fruit and vegetable irradiation, labeling and detection of irradiated food, consumer attitude, and future research -- Phytosanitary irradiation of fresh horticultural commodities for market access -- Phytosanitary irradiation: generic treatments -- Phytosanitary irradiation: combination treatments -- Current issues in phytosanitary irradiation -- Appendix -- References -- Index.
Includes bibliographical references (pages 233-275) and index.