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The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks
Note for the electronic edition: This draft has been assembled from information prepared by authors from around the world. It has been submitted for editing and production by the USDA Agricultural Research Service Information Staff and should be cited as an electronic draft of a forthcoming publication. Because the 1986 edition is out of print, because we have added much new and updated information, and because the time to publication for so massive a project is still many months away, we are making this draft widely available for comment from industry stakeholders, as well as university research, teaching and extension staff.
Agriculture Handbook
Set includes revised editions of some issues.
Evaluation of Quality of Fruits and Vegetables
Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the decision-making proce·ss is broadly termed sensory evaluation. Advances in sensory evaluation research have been slow in the past because of the human factor-the necessity to use highly trained sensory panels to conduct this research. High technology in strumentation and new understandings of sensory evaluations are now combining to make possible quantum jumps forward in sensory eval uation research. It is widely recognized that the sensory aspects of fruits and vegeta bles are affected by many factors, among them environment, variety...
Environmentally Friendly Technologies for Agricultural Produce Quality
This book focuses on the most recent environmentally-friendly technologies, such as physical treatments of heat and modified atmospheric packaging, developed to reduce spoilage and maintain the quality of produce. Internationally recognized investigators review the latest knowledge in this field. With several chapters written by the researchers who developed recent scientific breakthroughs, the book details newer technologies in heat treatment that help reduce decay, scalding, and chilling injury. Other topics include the technological revolution in transportation of produce from the producing countries to the consuming countries, and the growing trend of demand for fresh cut products.
Marketing Fresh Fruits and Vegetables
This book has evolved out of experience gained during 15 years of teaching a course on fruit and vegetable marketing to Cornell University undergrad uates. Initially it was difficult to assemble written material that would intro duce the students to the industry and provide examples to illustrate market ing principles. Apart from a few major studies like the U. S. Department of Agriculture's survey of wholesale markets that came out in 1964 or the re port of the National Commission on Food Marketing published in 1966 there was little research to turn to in the early 1970s. Trade association meetings, trade papers, and personal contacts with members of the industry were the major sources of i...
