Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety.
This reference is intended for a wide range of scientists, researchers, and students in the fields of plant diseases and postharvest diseases of fruits and vegetables. It is a means for disease control to promote food safety and quality for the food industry and can be used in food safety and agriculture courses.
Inhaltsverzeichnis
1. Irradiation for Quality Improvement and Microbial Safety of Fresh Produce2. Ionizing Radiation for Shelf Life Extension3. Postirradiation Changes in Fruits and Vegetables4. Irradiation Effects on Mycotoxin Accumulation5. Sprout Inhibition of Tubers, Bulbs, and Roots by Ionizing Radiation6. Irradiation for Quality Improvement of Individual Fruits7. Irradiation for Quality Improvement of Individual Vegetables Including Mushrooms8. Safety of Fresh and Fresh-Cut Fruits and Vegetables Following Irradiation 9. Benefits of Fruit and Vegetable Irradiation, Labeling and Detection of Irradiated Food, Consumer Attitude, and Future Research10. Phytosanitary Irradiation of Fresh Horticultural Commodities for Market Access11. Phytosanitary Irradiation: Generic Treatments12. Phytosanitary Irradiation: Combincation Treatments13. Current Issues in Phytosanitary Irradiation
