This book covers the history and current technology reported and used in controlled atmosphere (CA) storage and modified atmosphere (MA) packaging, and its applicability and restrictions for use in a variety of crops in different situations. An introduction to the history of CA storage (chapter 1) is provided. Other subjects discussed are presented under the following headings: effects and interactions of CA storage (chapter 2); CA technology (chapter 3); harvest and preharvest factors (chapter 4); pre-storage treatments (chapter 5); flavour, quality and physiology (chapter 6); pests and diseases (chapter 7); modified atmosphere packaging (chapter 8); recommended CA storage conditions for selected crops (chapter 9); and CA transport technology (chapter 10). This book provides an easily accessible reference source for those studying agriculture, horticulture, food science and technology, and food marketing. It will also be useful to researchers in this area, giving an overview of our present knowledge of CA storage, which will indicate areas where there is a need for further research.apple color, although the gas in the jar had a slight odor of fermented apple juice, and were not noticeably injured in flavora#39;. ... but strawberries were a#39;damaged little, if any . . . by the presence of a small amount of CO2 in the air of the storage rooma#39;. ... In 1930 Overholser left the university and was replaced by F.W. Allen, who had been working on storage and transport of fresh fruits in artificial atmospheres.
|Title||:||Controlled Atmosphere Storage of Fruits and Vegetables|
|Author||:||A. Keith Thompson|
|Publisher||:||CABI - 2010-08-01|