Overview
- Provides a comprehensive overview of the hypobaric and hyperbaric storage of fresh fruit and vegetables
- Outlines the history of fresh fruit and vegetables storage, including advances in technology which have increased quality in postharvest life
- Focuses on important aspects of hypobaric and hyperbaric fruit and vegetables storage such as vacuum infiltration and cooling, high and low oxygen use and the horticultural commodities of each method
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)
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Keywords
Table of contents (5 chapters)
Authors and Affiliations
About the author
Anthony Keith Thompson has been teaching, researching, consulting and managing in the food industry thoughout Europe, Africa, Asia and the Americas for nearly 60 years. He has a BSc in horticulture from London University and a PhD in Agronomy from Leeds University.
Bibliographic Information
Book Title: Fruit and Vegetable Storage
Book Subtitle: Hypobaric, Hyperbaric and Controlled Atmosphere
Authors: Anthony Keith Thompson
Series Title: SpringerBriefs in Food, Health, and Nutrition
DOI: https://doi.org/10.1007/978-3-319-23591-2
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2016
Softcover ISBN: 978-3-319-23590-5Published: 08 October 2015
eBook ISBN: 978-3-319-23591-2Published: 21 September 2015
Series ISSN: 2197-571X
Series E-ISSN: 2197-5728
Edition Number: 1
Number of Pages: XIII, 126
Number of Illustrations: 9 b/w illustrations
Topics: Food Science, Agriculture