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CIGR Handbook of Agricultural Engineering, Volume IV Agro Processing Engineering, Chapter 3 Fruits and Vegetables, Part 3.2 Fruit and Vegetable Storage Requirements
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: CIGR Handbook of Agricultural Engineering, Volume IV Agro-Processing Engineering, Chapter 3 Fruits and Vegetables, Part 3.2 Fruit and Vegetable Storage Requirements, pp. 273-291 .(doi:10.13031/2013.36397)
Authors: E. W. Hewett
Keywords: Section Headings: 3.2.1 Fundamentals, 3.2.2 Horticultural Products Are Living Entities, 3.2.3 Deterioration of Fresh Products, 3.2.4 Physiological Factors Involved in Deterioration, 3.2.5 Preharvest Factors Affecting Postharvest Quality, 3.2.6 Harvesting and Its Effect on Postharvest Quality, 3.2.7 New Postharvest Opportunities
First paragraph: It is becoming increasingly important to present top-quality products to discerning international consumers. Most major supermarket chains buy horticultural products to specification (size, weight, color, and freedom from defects); buyers are rejecting products that deviate from precontracted specification ranges.(Download PDF) (Export to EndNotes)