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.
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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
Authors
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 Randolph M. Beaudry Professor and Acting Chair, Department of Horticulture, Michigan State University, USA. 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.
