Irradiation For Quality Improvement, Microbial Safety And Phytosanitation Of Fresh Produce by Rivka Barkai-golanIrradiation For Quality Improvement, Microbial Safety And Phytosanitation Of Fresh Produce by Rivka Barkai-golan

Irradiation For Quality Improvement, Microbial Safety And Phytosanitation Of Fresh Produce

byRivka Barkai-golan, Peter A Follett

Paperback | June 7, 2017

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Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Producepresents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety.

This reference is intended for a wide range of scientists, researchers, and students in the fields of plant diseases and postharvest diseases of fruits and vegetables. It is a means for disease control to promote food safety and quality for the food industry and can be used in food safety and agriculture courses.



  • Discusses pathogen resistance to common chemical synthetic compounds
  • Presents up-to-date research and benefits of phytosanitary irradiation
  • Includes comprehensive research for alternative treatments for postharvest disease control
  • Provides the non-residual feature of ionizing radiation as a physical means for disease control to produce chemical free foods
Prof. Rivka Barkai-Golan has been a senior research scientist in postharvest pathology and mycology at the Volcani Center in Beit Dagan, and a Professor of plant pathology at the Faculty of Agriculture of the Hebrew University of Jerusalem, where she has been honoured a Distinguished Lecturer. She has published more than 150 scientific...
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Title:Irradiation For Quality Improvement, Microbial Safety And Phytosanitation Of Fresh ProduceFormat:PaperbackDimensions:302 pages, 8.75 × 6.35 × 0.68 inPublished:June 7, 2017Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128110252

ISBN - 13:9780128110256

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Table of Contents

Preface Chapter 1 Irradiation for Quality Improvement and Microbial Safety of Fresh Produce Chapter 2 Ionizing Radiation for Shelf Life Extension Chapter 3 Postirradiation Changes in Fruits and Vegetables Chapter 4 Irradiation Effects on Mycotoxin Accumulation Chapter 5 Sprout Inhibition of Tubers, Bulbs, and Roots by Ionizing Radiation Chapter 6 Irradiation for Quality Improvement of Individual Fruits Chapter 7 Irradiation for Quality Improvement of Individual Vegetables Including Mushrooms Chapter 8 Safety of Fresh and Fresh-Cut Fruits and Vegetables Following Irradiation Chapter 9 Benefits of Fruit and Vegetable Irradiation, Labeling and Detection of Irradiated Food, Consumer Attitude, and Future Research Chapter 10 Phytosanitary Irradiation of Fresh Horticultural Commodities for Market Access Chapter 11 Phytosanitary Irradiation: Generic Treatments Chapter 12 Phytosanitary Irradiation: Combincation Treatments Chapter 13 Current Issues in Phytosanitary Irradiation