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  • Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce by Maria Isabel Gil book cover
  • Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce by Maria Isabel Gil book cover
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Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

by Maria Isabel Gil

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A structured reference on atmosphere management for produce

$238.34 USD
$238.34 USD $238.34 USD

Hardcover New English

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AlbakiReads Editorial

A structured reference on atmosphere management for produce

Edited by Maria Isabel Gil, this technical volume brings together controlled-atmosphere (CA) and modified-atmosphere packaging (MAP) information for fresh and fresh-cut fruits and vegetables. Its three-part organization moves from produce physiology and quality effects to recommended CA/MAP conditions, then addresses fresh-cut products specifically. Commodity-level summaries consolidate requirements and recommendations, making the book geared toward consultation as well as broader study of postharvest atmosphere management. With 684 pages devoted to both underlying principles and applied conditions, it presents CA/MA as a practical food-science and produce-handling subject.

Good fit for readers who enjoy

  • Food science students and researchers studying postharvest handling
  • Produce industry professionals working with fresh or fresh-cut fruits and vegetables
  • Practitioners seeking commodity-specific CA/MAP reference information

Themes

Controlled atmospheresModified-atmosphere packagingPostharvest physiologyProduce qualityFresh-cut fruits and vegetables

Based on publisher information and book metadata.

Book overview

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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