Evaporative Coolers for the Postharvest Management of Fruits and Vegetables covers world demand for food of high quality without chemical preservatives and with extended shelf life. The book provides the practical application of evaporative coolers, with a strong focus on postharvest management and fruit/vegetable science as high moisture foods are highly perishable. Special emphasis is laid on the impact of the evaporative coolant structure on the nutritional and food safety content of fresh produce. Moreover, the book covers the effect of evaporative coolant structure towards the reduction of spoilage microorganisms responsible for the spoilage of post-harvest losses of various fruits and vegetables.
Edited by a team of specialists, this title also helps people dealing with microbiology understand how this simple technology can help improve product quality for communities that currently lack access to cooling or have unreliable power supplies.
1. Evaporative Coolers for the Postharvest Management of Fruits and Vegetables - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iv 5. Copyright - p. Page v 6. Contributors - p. Page vi 7. Preface - p. Page vii 8. List of Illustrations - p. Page viii 9. List of Tables - p. Page ix 10. Chapter One : Key contributors to postharvest losses and the scale of the problem - p. Page ix 11. Chapter Two : Influence of geographical and climatic factors on the performance of evaporative coolers for the storage of postharvest produce - p. Page 12 12. Chapter Three : Influence of evaporative coolant structures on the postharvest attributes of climacteric fruits - p. Page 24 13. Chapter Four : Effect of evaporative cooling on the attributes of nonclimacteric fruits - p. Page 37 14. Chapter Five : Effectiveness of evaporative cooling to extend shelf life of fruits and vegetables - p. Page 46 15. Chapter Six : Application of edible coatings in porous evaporative cooling - p. Page 55 16. Chapter Seven : Recent advances in evaporative cooling applications in fruits and vegetables for short-term cooling at the postharvest stage - p. Page 73 17. Chapter Eight : Health benefits derived from fruits and vegetables stored using evaporative coolers - p. Page 82 18. Chapter Nine : Postharvest management of aflatoxins in fruits and vegetables - p. Page 94 19. Chapter Ten : Synergetic effect of edible coatings from natural materials on the shelf-life extension of fruits and vegetables - p. Page 109 20. Chapter Eleven : Effect of evaporative coolant structure on chemical, biochemical, and physiological changes in fruits and vegetables - p. Page 126 21. Chapter Twelve : Effect of evaporative cooling structures on the sensory attributes of fruits and vegetables and consumer acceptability - p. Page 145 22. Chapter Thirteen : Effectiveness of evaporative coolant structures in reducing spoilage microorganisms - p. Page 164 23. Chapter Fourteen : Farmers’ awareness of edible coatings and other dissemination measures - p. Page 180 24. Chapter Fifteen : The effect of evaporative coolant structure on ornamental plants - p. Page 203 25. Chapter Sixteen : Effect of evaporative cooling structures on tropical and subtropical fruits and nuts - p. Page 231 26. Chapter Seventeen : Effect of an evaporative cooling structure as a storage technique in the preservation of fresh produce/horticulture to benefit human health - p. Page 244 27. Chapter Eighteen : Effect of evaporative coolant structure on roots and tubers - p. Page 267 28. Chapter Nineteen : Evaporative coolers for the postharvest management of fruits and vegetables - p. Page 281 29. Chapter Twenty : Application of essential oils as edible coatings: Implications of storage in evaporating coolant structure - p. Page 291 30. Chapter Twenty-One : Chitosan as an edible coating on fruits stored in evaporative cooling structures - p. Page 305 31. Chapter Twenty-Two : Intelligent freshness indicators in packaging of plant-based food products - p. Page 320 32. Chapter Twenty-Three : Influence of evaporative cooling, refrigeration, and traditional underground storage methods on the physicochemical properties of amadumbe starch - p. Page 329 33. Chapter Twenty-Four : Physicochemical properties of amadumbe flour derived from amadumbe corms subjected to different storage methods - p. Page 357 34. Chapter Twenty-Five : Biogenic nanomaterials with diverse biological activities in the food and biomedical industries - p. Page 390 35. Chapter Twenty-Six : Patenting protocols, toxicity, risk assessments, and policy issues of nanomaterials with diverse applications in food, biomedical, and other relevant sectors - p. Page 413 36. Index - p. Page 436
Evaporative Coolers for the Postharvest Management of Fruits and Vegetables covers world demand for food of high quality without chemical preservatives and with extended shelf life. The book provides the practical application of evaporative coolers, with a strong focus on postharvest management and fruit/vegetable science as high moisture foods are highly perishable. Special emphasis is laid on the impact of the evaporative coolant structure on the nutritional and food safety content of fresh produce. Moreover, the book covers the effect of evaporative coolant structure towards the reduction of spoilage microorganisms responsible for the spoilage of post-harvest losses of various fruits and vegetables.
Edited by a team of specialists, this title also helps people dealing with microbiology understand how this simple technology can help improve product quality for communities that currently lack access to cooling or have unreliable power supplies.
1. Evaporative Coolers for the Postharvest Management of Fruits and Vegetables - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iv 5. Copyright - p. Page v 6. Contributors - p. Page vi 7. Preface - p. Page vii 8. List of Illustrations - p. Page viii 9. List of Tables - p. Page ix 10. Chapter One : Key contributors to postharvest losses and the scale of the problem - p. Page ix 11. Chapter Two : Influence of geographical and climatic factors on the performance of evaporative coolers for the storage of postharvest produce - p. Page 12 12. Chapter Three : Influence of evaporative coolant structures on the postharvest attributes of climacteric fruits - p. Page 24 13. Chapter Four : Effect of evaporative cooling on the attributes of nonclimacteric fruits - p. Page 37 14. Chapter Five : Effectiveness of evaporative cooling to extend shelf life of fruits and vegetables - p. Page 46 15. Chapter Six : Application of edible coatings in porous evaporative cooling - p. Page 55 16. Chapter Seven : Recent advances in evaporative cooling applications in fruits and vegetables for short-term cooling at the postharvest stage - p. Page 73 17. Chapter Eight : Health benefits derived from fruits and vegetables stored using evaporative coolers - p. Page 82 18. Chapter Nine : Postharvest management of aflatoxins in fruits and vegetables - p. Page 94 19. Chapter Ten : Synergetic effect of edible coatings from natural materials on the shelf-life extension of fruits and vegetables - p. Page 109 20. Chapter Eleven : Effect of evaporative coolant structure on chemical, biochemical, and physiological changes in fruits and vegetables - p. Page 126 21. Chapter Twelve : Effect of evaporative cooling structures on the sensory attributes of fruits and vegetables and consumer acceptability - p. Page 145 22. Chapter Thirteen : Effectiveness of evaporative coolant structures in reducing spoilage microorganisms - p. Page 164 23. Chapter Fourteen : Farmers’ awareness of edible coatings and other dissemination measures - p. Page 180 24. Chapter Fifteen : The effect of evaporative coolant structure on ornamental plants - p. Page 203 25. Chapter Sixteen : Effect of evaporative cooling structures on tropical and subtropical fruits and nuts - p. Page 231 26. Chapter Seventeen : Effect of an evaporative cooling structure as a storage technique in the preservation of fresh produce/horticulture to benefit human health - p. Page 244 27. Chapter Eighteen : Effect of evaporative coolant structure on roots and tubers - p. Page 267 28. Chapter Nineteen : Evaporative coolers for the postharvest management of fruits and vegetables - p. Page 281 29. Chapter Twenty : Application of essential oils as edible coatings: Implications of storage in evaporating coolant structure - p. Page 291 30. Chapter Twenty-One : Chitosan as an edible coating on fruits stored in evaporative cooling structures - p. Page 305 31. Chapter Twenty-Two : Intelligent freshness indicators in packaging of plant-based food products - p. Page 320 32. Chapter Twenty-Three : Influence of evaporative cooling, refrigeration, and traditional underground storage methods on the physicochemical properties of amadumbe starch - p. Page 329 33. Chapter Twenty-Four : Physicochemical properties of amadumbe flour derived from amadumbe corms subjected to different storage methods - p. Page 357 34. Chapter Twenty-Five : Biogenic nanomaterials with diverse biological activities in the food and biomedical industries - p. Page 390 35. Chapter Twenty-Six : Patenting protocols, toxicity, risk assessments, and policy issues of nanomaterials with diverse applications in food, biomedical, and other relevant sectors - p. Page 413 36. Index - p. Page 436
