Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce
- 1st Edition - February 10, 2020
- Latest edition
- Editors: Maria Isabel Gil, Randolph M. Beaudry
- Language: English
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 kno… Read more
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.
- 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
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
- Edition: 1
- Latest edition
- Published: February 10, 2020
- Language: English
MG
Maria Isabel Gil
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
Affiliations and expertise
Research Professor, Spanish Research Council (CSIC) Food Science & Technology Department, CEBAS-CSIC, Murcia, SpainRB
Randolph M. Beaudry
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.
Affiliations and expertise
Professor and Acting Chair, Department of Horticulture, Michigan State University, USARead Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce on ScienceDirect