|Title:||An Overview of Postharvest Biology and Technology of Fruits and Vegetables||Authors:||Chun-Ta Wu||Issue Date:||Dec-2010||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第147號||Start page/Pages:||2-11||Source:||Technology on Reducing Post-harvest Losses and Maintaining Quality of Fruits and Vegetables Proceedings of 2010 AARDO Workshop||Conference:||2010 AARDO Workshop on Technology on Reducing Post-harvest Losses and Maintaining Quality of Fruits and Vegetables||Abstract:||
Harvested fresh fruits and vegetables are living products. They are characterized by high
moisture content, active metabolism, and tender texture; as a consequence, significant losses resulting in senescence, desiccation, physiological disorders, mechanical injuries, and microbial spoilages occur at any point from harvest through utilization. The main objective of postharvest technology is to restrict deterioration of produce along the postharvest chain, and to ensure that maximum quality value for the produce is achieved. Temperature management and dehydration control are the essential and the two most important strategies to extend shelf life and retain quality of horticultural perishables. The other supplements such as controlled atmospheres and modified atmospheres, 1-methylcyclopropene fumigation, and heat treatments can further enhance their storability. Over the past few years, development and application of effective, safe, and environmental-friendly postharvest technology for edible horticultural commodities have become and will continue to be the number one concern by fresh produce handlers and consumers.
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