Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce

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Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents 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.
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Product details

  • Paperback | 302 pages
  • 191 x 235 x 7.62mm | 630g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 0128110252
  • 9780128110256
  • 1,762,983

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
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About Rivka Barkai-Golan

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 publications, 3 chapters and 6 books, many of which include irradiation topics. She was the head of the Committee for irradiation research in the Volcani Center, Israel, an organizer of food irradiation conferences and the delegate to the International Conference in Geneva, 1988, by the FAO/IAEA/WHO/ITC-UNCTAD/GATT on the Acceptance, Control and Trade in Irradiated Food. Dr. Peter Follett is a Research Entomologist with the USDA Agricultural Research Service (ARS) in Hilo, Hawaii, where he coordinates research efforts to develop new or improved postharvest treatments to control quarantine pests that restrict the export of tropical fruits and vegetables. He has authored or co-authored 180 scientific publications and is recognized internationally as an expert in the areas of postharvest entomology and commodity quarantine treatment. His research on the radiobiology of more than three dozen insect pests has been used to develop first-ever generic irradiation treatments, which are now used worldwide and have helped expand international trade in tropical fruits and vegetables. Dr. Follett received the Entomological Society of America (ESA) Distinguished Achievement Award in Horticultural Entomology, the USDA Secretary's Group Honor Award for Excellence, and the Federal Laboratory Consortium (FLC) Award for Excellence in Technology Transfer for his accomplishments in phytosanitary irradiation research and commodity quarantine treatment development.
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