Evaluation and Preservation Techniques for Fresh Produce: Export Cases Based on Physiological and Chemical Characteristics After Harvest
ISBN978-4-86043-621-6
This book consolidates everything from the physiological characteristics of harvested fruits and vegetables to technologies, materials, and transportation for maintaining freshness!
Fruits and vegetables are still alive after harvest. Chapters 1 to 5 explain their physiological mechanisms, Chapter 6 discusses freshness evaluation techniques, Chapter 7 explains freshness = quality preservation techniques to prevent a decline in product value, Chapter 8 presents case studies including exports, and Chapter 9 introduces certification systems.
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basic information
"Evaluation and Preservation Technology of Fresh Produce: From Post-Harvest Physiological and Chemical Characteristics to Export Cases" Published: December 2019 Price: 40,000 yen + tax Format: B5 size, 412 pages Publisher: NTS Corporation ISBN: 978-4-86043-621-6 C3061 Supervised by: Kazuhiro Abe ■ Table of Contents Chapter 1: Post-Harvest Physiology Chapter 2: Optimal Storage Conditions for Fresh Produce Chapter 3: Non-Destructive Freshness and Quality Evaluation and Prediction of Freshness Decline Rate Chapter 4: Microbial Decay After Harvest Chapter 5: Quality Preservation of Cut Fresh Produce Chapter 6: Freshness Evaluation Techniques Chapter 7: Freshness Preservation Technologies Chapter 8: Case Studies on Domestic Distribution and Export Expansion Efforts Chapter 9: Certification Systems for Ensuring Safety
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List price: 40,000 yen plus tax
Price range
P2
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P2
Applications/Examples of results
Visualization of the optimal eating period for fruits Taste evaluation of strawberries using taste sensors Non-destructive identification of internal defects in peaches using acoustic vibration methods Plastic film packaging Collection of airborne bacteria using electrostatic forces from high voltage Sterilization and antifungal treatment of agricultural products using plasma Mixed transport of agricultural products through ethylene decomposition Bactericidal and freshness preservation effects of photocatalytic nanoparticles under LED irradiation Quality preservation effects of cut vegetables through microbubble ozone water washing Microbial control using streamer technology Low-temperature storage technology utilizing high-performance refrigerated containers Freshness preservation test of peaches produced in Okayama Prefecture Freshness preservation test of black-purple grape 'Aurora Black' Freshness preservation test of green grape 'Shine Muscat' Utilization of low-temperature storage with high-performance refrigerated containers for peaches and grapes Ultra-lightweight foam pallets Quality preservation and shipment adjustment through CA storage in apple production areas Market development using subtropical specialty agricultural products Freshness preservation technology for regional agricultural products using partial seal packaging MA packaging Freshness preservation film P-plus for fresh produce Export of peaches and grapes to Singapore via maritime transport Freshness preservation methods for Japanese pear fruits tailored to export realities
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NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and passes it on to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.
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