Controlled and Modified Atmosphere 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 the requirements and recommendations will be presented.
The book is divided into 3 parts, each one focusing on different aspects of CA/MA. Part 1 will include fundamental topics related to the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables. Part 2 will include the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables. Part 3 encloses the optimal conditions for fresh-cut fruits and vegetables.
- Provides guidelines and recommendations of CA/MAP for the fresh produce industry
- Illustrates the benefits and defects caused by CA/MA in full color
- Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions
- Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables
People involved in the production, handling, packing, processing, storage, transport, wholesaling and retailing of fresh and fresh-cut produce, quality managers and technicians, machine engineers, packaging designers, researchers and students
Part 1 Basic principles of CA/MA and Future trends
1.1 Biological bases. Beneficial and detrimental effects
1.2 A case study on the impact of genotype on CA/MAP requirements
1.3 A case study on the impact of maturity stage on CA/MAP requirements
1.4 Insect control
1.5 Packaging design: functions and materials
1.6 Innovations in packaging technologies
1.7 'Success stories' for MAP
1.8 The limits of utility of MAP
Part 2 CA/MAP recommendations for fresh produce
2.1 Pome fruits: Apples and Pears
2.2 Stone fruits: Peach, Nectarines and Plum Apricots, Sweet cherry
2.3 Small fruits: Table grapes, Strawberries and other berries (raspberries, blackberries, blueberries, cranberries). Kiwifruit
2.4 Tropical fruits: Banana, Papayas, Mangoes, Pineapples.
2.5 Subtropical fruits: Avocado, Cherimoya, Date, Persimmon, Figs, Kiwifruit, Pomegranate, Lychee
2.6 Fruit vegetables: Melons, Tomatoes
2.7 Vegetables: Broccoli, Lettuce, Cabbage, Leek, Spinach
2.8 Roots, tubers and bulbs: Carrots, Potatoes, Onions, Radish
2.9 Fresh herbs
Part 3 MA recommendations for fresh-cut fruits and vegetables
3.1 Fresh-cut fruits
3.2 Fresh-cut leafy vegetables: Lettuce, cabbage, spinach, chard, kale, endive, escarole and baby leaves
3.3 Fresh-cut flowers and stems: broccoli, cauliflower, artichokes, asparagus
3.4 Recommendations for Fresh-cut roots, tubers and bulbs: carrot, radish, potatoes, onion, garlic
- No. of pages:
- © Academic Press 2019
- 1st October 2018
- Academic Press
- Hardcover ISBN:
Mª 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
Senior researcher, Spanish Research Council (CSIC) Food Science & Technology Department, CEBAS-CSIC institut, Murcia, Spain
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.
Professor and Acting Chair, Department of Horticulture, Michigan State University, USA