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Heat Treatment of Fruits and Vegetables

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Title Heat Treatment of Fruits and Vegetables
Not Available
 
Creator Pongener A
Sharma S
Purbey S K
 
Subject Heat Treatment
Postharvest
Fruits
Vegetables
Quality
 
Description Not Available
Almost one-third of the 1.3 billion tonnes of food produced is wasted or lost in the complicated journey from field to consumers. Improper postharvest handling, unfavorable environment and storage regimes, insect pests, and diseases are some important factors that cause this huge loss. Synthetic chemicals have been popularly commercialized for the control of postharvest pathogens and insect infestations. However, growing concerns due to potential health hazards have restricted the use of chemicals in postharvest management. Researchers have, therefore, felt the urgent need to develop safe, effective, and nondamaging physical treatments for disinfection and disinfestation of horticultural produce. This chapter discusses the beneficial uses of heat treatment of fruits and vegetables for maintaining produce quality and reducing postharvest losses.
Not Available
 
Date 2018-11-09T06:38:22Z
2018-11-09T06:38:22Z
2018-08-17
 
Type Book chapter
 
Identifier Pongener, A., Sharma, S., and Purbey, S.K. 2018. Heat Treatment of Fruits and Vegetables. In: Siddiqui, M.W. (Ed.) Postharvest Disinfection of Fruits and Vegetables. Academic Press. Pp-179-196.
9780128126981
http://krishi.icar.gov.in/jspui/handle/123456789/9906
 
Language English
 
Relation Not Available;
 
Publisher Academic Publishers, Elsevier Inc.