This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. The text covers the common methods and technologies used and evaluates the history and benefits of hypobaric and hyperbaric storage. Both of these techniques have the potential to address quantitative and qualitative challenges in the postharvest sector of the fresh fruit and vegetables industry. Hypobaric and Hyperbaric Storage of Fruit and Vegetables reports on the effects of storage on over 45 types of fruit and vegetables, as well as on whole plants and cut flowers. As consumer demand for high quality product increases, proper postharvest storage will continue to gain in importance. The environmental conditions used in storage have a vital influence on the quality, safety and health benefits of fruit and vegetables.

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

Autorentext

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.

Inhalt
Storage.- Controlled Atmosphere Storage.- Hypobaric Storage.- Hyperbaric Storage.- Conclusions.