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Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce Maria Isabel Gil (Research Professor, Spanish Research Council (CSIC) Food Science & Technology Department, CEBAS-CSIC, Murcia, Spain)

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce By Maria Isabel Gil (Research Professor, Spanish Research Council (CSIC) Food Science & Technology Department, CEBAS-CSIC, Murcia, Spain)

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce by Maria Isabel Gil (Research Professor, Spanish Research Council (CSIC) Food Science & Technology Department, CEBAS-CSIC, Murcia, Spain)

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Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce Summary

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce by Maria Isabel Gil (Research Professor, Spanish Research Council (CSIC) Food Science & Technology Department, CEBAS-CSIC, Murcia, Spain)

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables.

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce Reviews

This book is meant to represent a sure and rigorous reference point on the packaging in controlled atmospere (CA) and modified atmosphere (MA) of fruit and vegetables fresh and fresh-cut, illustrting the physiological bases and the technologie, with particular reference to individual products. The work is divided into three parts, each focusing on different CA and MA atmopsheres. --Industrie Alimentari

About Maria Isabel Gil (Research Professor, Spanish Research Council (CSIC) Food Science & Technology Department, CEBAS-CSIC, Murcia, Spain)

M Isabel Gil has a Pharmacy degree and a PhD in Biology. She is a senior researcher at the Spanish Research Council (CSIC) in the Food Science & Technology Department at CEBAS-CSIC institute in Murcia, Spain.Her current research activities are related to Quality and Safety of Fresh-cut Vegetables from preharvest to postharvest advanced aspects. She coordinates an expert group involved in fundamental and applied postharvest aspects related with physiology, biochemistry, food safety and technology, which are actively transferred to companies. She is the leader of several R&D projects within European and National Research Programs as well as with fresh-cut companies His research program is focused on assessing the quality of harvested plant products and the development of technological interventions to improve quality maintenance. Much of the work is focused on developing protocols for storage using modified atmospheres via controlled atmosphere rooms or in polymeric packages. Packaging studies include mathematical model development for predicting the performance of packaged produce.

Table of Contents

CA/MA history Biological bases. Beneficial and detrimental effects Effect of genotype on CA/MA requirements Effect of maturity on CA/MA requirements CA/MA requirements for insect control CA/MA requirements for spoilage microorganisms and human pathogens CA/MA on sensory quality CA/MA on bioactive compounds The impact of temperature on MA requirements and effects: The limits of utility of MA The Impact of Light on MA Packaging design: functions and materials Innovations in packaging technologies Industrial advances of CA/MA technologies: Innovative storage systems Success stories for MA Pome Fruits Apples Pears Stone fruits Apricots, Nectarines, Peaches and Plums Sweet Cherries Small Fruits Strawberries Raspberries, Blackberries, Blueberries Table Grapes Tropical Fruits Bananas Mangoes Papayas Pineapples Subtropical Fruits Avocado Cherimoya Citrus Dates Figs Guava Kiwifruit Melons Persimmon Prickly Pear Pomegranate Fresh-Cut Fruits Fresh-cut Apples and Pears Fresh-cut Mangoes Fresh-cut Melons Fresh-cut Pineapple Fruit and fresh-cut fruit vegetables Fresh and fresh-cut peppers Leafy vegetables Baby leaves Fresh lettuce, escarole and radichio Fresh-cut lettuce Fresh and fresh-cut mature spinach Floral Vegetables Fresh artichokes Fresh-cut artichokes Fresh and fresh-cut mushrooms Mushrooms Fresh-cut mushrooms Roots Fresh Beetroot Fresh-cut Beetroot Fresh Carrots Fresh-cut Carrots Fresh Parnsnips Fresh-cut Parnsips Fresh Radish Tubers Fresh-cut potatoes Sweetpotato Models for map needed to design packages

Additional information

NPB9780128045992
9780128045992
012804599X
Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce by Maria Isabel Gil (Research Professor, Spanish Research Council (CSIC) Food Science & Technology Department, CEBAS-CSIC, Murcia, Spain)
Maria Isabel Gil (Research Professor, Spanish Research Council (CSIC) Food Science & Technology Department, CEBAS-CSIC, Murcia, Spain)
New
Hardback
Elsevier Science Publishing Co Inc
2020-02-10
684
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
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