Postharvest Physiology and Handling of Horticultural Crops

Name: Postharvest Physiology and Handling of Horticultural Crops
Brand: Taylor & Francis Ltd
Price: 193.75 AUD
Availability: PreOrder

By: Ibrahim Kahramanoglu (Editor)

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Paperback | 26 December 2025 | Edition Number 1

At a Glance

Paperback
382 Pages

Dimensions(cm)
23.4 x 15.6 x 2.01

Paperback

$193.75

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Available: 26th December 2025

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The increase in global population compels growers to use excessive fertilizers to enhance agricultural production. Excessive fertilizer use may also negatively affect the nutritional quality and preservation of horticultural products, reducing the shelf life and overall quality of fruits and vegetables. Postharvest Physiology and Handling of Horticultural Crops contains fundamental information that helps readers understand postharvest physiology of fresh fruits and vegetables, and presents an in-depth analysis of the harmful impacts of agrochemicals. The book presents readers with eco-friendly, innovative techniques used to handle the fruits and vegetables during storage and through supply chains helping to better preserve them.

Features:

Describes available technologies to eliminate and minimize microbial infection for maintaining postharvest quality and safety of fresh produce
Explores and discusses approaches, technologies, and management practices necessary to maintain products' storage quality by ensuring food safety and nutrition retention
Provides practical applications of latest developments in disinfection applications, smart packaging, nano-enabled applications, advances in fresh-cut products, light illumination and edible coatings
Presents an in-depth discussion of the harmful impacts of agrochemicals and aims to introduce new, eco-friendly and innovative technologies to the readers

With chapters written by experts in the field of postharvest fruit and vegetable preservation, this book provides information on the use of biomaterials in food preservation and provides practical information for students, teachers, professors, scientists, farmers, food packers and sellers; as well as entrepreneurs engaged in the fresh food preservation industry.

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