Evaluation and Preservation Techniques for Fresh Produce: Export Cases Based on Post-Harvest Physiological and Chemical Characteristics
ISBN978-4-86043-621-6
This book consolidates everything from the physiological characteristics of fruits and vegetables after harvest to the 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 covers freshness and quality preservation techniques to prevent a decrease in product value, Chapter 8 presents case studies including exports, and Chapter 9 introduces certification systems.
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"Evaluation and Preservation Technology of Fresh Produce - From Physiological and Chemical Characteristics After Harvest to Export Cases -" Published: December 2019 Price: 40,000 yen + tax Format: B5 size, 412 pages Published by: 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 + tax
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P2
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P2
Applications/Examples of results
Visualization of the optimal eating time 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 transportation 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 treatment 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 grapes 'Aurora Black' Freshness preservation test of green grapes 'Shine Muscat' Utilization of low-temperature storage with high-performance refrigerated containers for peaches and grapes Ultra-lightweight foamed pallets Quality preservation and shipment adjustment through CA storage in apple production areas Market development using subtropical specialty agricultural products Freshness preservation technology for local agricultural products through 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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