The second edition of this very well-received book, which in its first edition was entitled Postharvest Technology of Fruits and Vegetables, has been welcomed by the community of postharvest physiologists and technologists who found the first edition of such great use. The book covers, in comprehensive detail, postharvest physiology as it applies to postharvest quality, technology relating to maturity determination, harvesting, packaging, postharvest treatments, controlled atmosphere storage, ripening and transportation on a very wide international range of fruits and vegetables. The new edition of this definitive work, which contains many full colour photographs, provides key practical and commercially-oriented information of great use in helping to ensure that fruit and vegetables reach the retailer in optimum condition, with the minimum of loss and spoilage. Fruits and vegetables, 2nd edition is essential reading forfruit and vegetable technologists, food scientists and food technologists, agricultural scientists, commercial growers, shippers and warehousing operatives and personnel within packaging companies. Researchers and upper level students in food science, food technology, plant and agricultural sciences will find a great deal of use within this landmark book. All libraries in research establishments and universities where these subjects are studied and taught should have copies readily available for users. A. K. Thompson was formerly Professor and head of Postharvest Technology, Silsoe College, UK.
Tells the story of the cultivation of various heirloom and heritage fruits and vegetables through the ages, and for each type discusses where it originated, indigenous uses and folklore, how it got its name and more.
This practical guide includes more than 200 full-color photographs of the world’s most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips.
Kaufman, P. B., J. A. Duke, H. Brielmann, J. Boik, and J. E. Hoyt. ... Kolonel, L. N., J. H. Hankin, A. S. Whittemore, A. H. Wu, R. P. Gallagher, L. R. Wilkens, E. M. John, G. R. Howe, D. M. Dreon, D. W. West, and R. S. Paffenbarger Jr.
Paintings of virtually every plant used for food are accompanied by information on the origins, histories, uses, nutritional characteristics, and horticulture of each
Describes a variety of unusual fruits and vegetables from around the world, explains how to select and store each food, and provides a variety of recipes
Cherry trees, well known in America from the George Washington legend, actually originated in China, but were not domestically cultivated until the first century b.c. in Greece, and are closely...
Jam packed with information that will assist well-being recovery from arthritis, high cholesterol, low energy and sluggish bowel. and much more.
Being born in New Orleans, the people selling fruits and vegetables were a big part of the community I lived in. This book also brings to life the beauty and history of the city.
Explains why fruits and vegetables are good to eat, and describes what vitamins and minerals come from which fruits and vegetables.
With an international team of contributors, this is an invaluable reference for those in the fruit and vegetable industry.