Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

CONTENTS

Part I: Basic principles of CA/MA and future trends
Chapter 1 – Biological basis for CA and MA, Mikal E. Saltveit
Chapter 2 – Cultivar effects on CA/MA requirements of fruits and vegetables, Christopher B. Watkins
Chapter 3 – Effect of maturity on CA/MA responses, Peter M.A. Toivonen
Chapter 4 – CA requirements for postharvest pest control, Yong-Biao Liu
Chapter 5 – CA/MA requirements for spoilage microorganisms and human pathogens, Hidemi Izumi
Chapter 6 – Effect of CA/MA on sensory quality, Anne Plotto, Jinhe Bai and Elizabeth Baldwin
Chapter 7 – CA/MA on bioactive compounds, Maria Isabel Gil, Maria Luisa Amodio and Giancarlo Colelli
Chapter 8 – The impact of temperature on atmosphere requirements and effects: The limits of design and utility for CA/MA/MAP, Jeffrey K. Brecht, Eleni D. Pliakoni and Konstantinos Batziakas
Chapter 9 – The impact of light on modified atmosphere storage and quality of fresh produce, Maria Isabel Gil and Yolanda Garrido
Chapter 10 – Packaging design: Functions and materials, Jeffrey S. Brandenburg
Chapter 11 – Innovations in packaging technologies for produce, Eva Almenar
Chapter 12 – Industrial advances of CA/MA technologies: innovative storage systems, David Bishop, James Schaefer and Randolph Beaudry
Chapter 13 – Success stories for CA/MA, Xi Chen, Chenyi Xu and Nazir Mir

Part II: CA/MA requirements and recommendations for fresh and fresh-cut fruits
Chapter 14.1 – Pome fruits: Apple quality and storage, Jennifer R. DeEll
Chapter 14.2 – Pome fruits: Pears, Yan Wang
Chapter 15.1 – Stone fruits: Peaches, nectarines, plums, apricots, George A. Manganaris and Carlos H. Crisosto
Chapter 15.2 – Stone fruits: Sweet cherries (Prunus avium L.), Peter M.A. Toivonen and George A. Manganaris
Chapter 16.1 – Small fruits: Strawberries, Manuel Madrid
Chapter 16.2 – Small fruits: Raspberries, blackberries, blueberries, Manuel Madrid and Randolph Beaudry
Chapter 16.3 – Small fruits: Table grapes, Luis Luchsinger
Chapter 17.1 – Tropical fruits: Bananas
Eduardo Kerbel and Manuel Madrid
Chapter 17.2 – Tropical fruits: Mangoes, Jeffrey K. Brecht
Chapter 17.3 – Tropical fruits: Papayas, Robert E. Paull and Jurandi G. Oliveira
Chapter 17.4 – Tropical fruits: Pineapples, Robert E. Paull and Nancy Jung Chen
Chapter 18.1 – Subtropical fruits: Avocados, Allan B. Woolf, Mary Lu Arpaia, … John P. Bower
Chapter 18.2 – Subtropical fruits: Cherimoyas, Reinaldo Campos-Vargas and Patricio Olmedo
Chapter 18.3 – Subtropical fruits: Citrus, María B. Pérez-Gago and Lluís Palou
Chapter 18.4 – Subtropical fruits: Dates, Nihad Alsmairat
Chapter 18.5 – Subtropical fruits: Figs, Giancarlo Colelli and Maria Luisa Amodio
Chapter 18.6 – Subtropical fruits: Guavas, Gustavo Henrique de Almeida Teixeira
Chapter 18.7 – Subtropical fruits: Kiwifruit, Jeremy Burdon
Chapter 18.8 – Subtropical fruits: Melons, Manuel Madrid
Chapter 18.9 – Subtropical fruits: Persimmons, Ruth Ben-Arie
Chapter 18.10 – Subtropical fruits: Prickly pear, José Angel Guerrero-Beltrán
Chapter 18.11 – Subtropical fruits: Pomegranates, Mustafa Erkan and Adem Dogan
Chapter 19.1 – Fresh-cut fruits: Apples and pears, Robert Soliva-Fortuny and Olga Martín-Belloso
Chapter 19.2 – Fresh-cut fruits: Mangoes, Jeffrey K. Brecht
Chapter 19.3 – Fresh-cut fruits: Melons, Victor Rodov and Ranjeet Shinde
Chapter 19.4 – Fresh-cut fruits: Pineapple, Marta Montero-Calderón, Olga Martín-Belloso and Robert Soliva-Fortuny

Part III: CA/MA requirements and recommendations for fresh and fresh-cut vegetables
Chapter 20.1 – Fresh and fresh-cut fruit vegetables: Peppers, Maria Isabel Gil and Juan A. Tudela
Chapter 21.1 – Leafy vegetables: Baby leaves, Maria Isabel Gil and Yolanda Garrido
Chapter 21.2 – Leafy vegetables: Lettuce, escarole, and radicchio, Maria Isabel Gil and Juan A. Tudela
Chapter 21.3 – Leafy vegetables: Fresh-cut lettuce,  Juan A. Tudela and Maria Isabel Gil
Chapter 21.4 – Leafy vegetables: Fresh and fresh-cut mature spinach, Maria Isabel Gil and Yolanda Garrido
Chapter 22.1 – Floral vegetables: Artichokes, Maria Luisa Amodio, Michele la Zazzera and Giancarlo Colelli
Chapter 22.2 – Floral vegetables: Fresh-cut artichokes, Maria Luisa Amodio, Michele la Zazzera and Giancarlo Colelli
Chapter 23.1 – Mushrooms, Maria Isabel Gil and Juan A. Tudela
Chapter 23.2 – Mushrooms: Fresh-cut mushrooms, Juan A. Tudela and Maria Isabel Gil
Chapter 24.1 – Roots: Beetroots, Merete Edelenbos, Anne-Berit Wold, … Alexandru Luca
Chapter 24.2 – Roots: Fresh-cut beetroots,  Merete Edelenbos, Anne-Berit Wold, … Alexandru Luca
Chapter 24.3 – Roots: Carrots, Merete Edelenbos, Anne-Berit Wold, … Alexandru Luca
Chapter 24.4 – Roots: Fresh-cut carrots, Merete Edelenbos, Anne-Berit Wold, … Alexandru Luca
Chapter 24.5 – Roots: Parsnips, Merete Edelenbos, Anne-Berit Wold, … Alexandru Luca
Chapter 24.6 – Roots: Fresh-cut parsnips, Merete Edelenbos, Anne-Berit Wold, … Alexandru Luca
Chapter 24.7 – Roots: Radishes, Merete Edelenbos, Anne-Berit Wold, … Alexandru Luca
Chapter 25.1 – Tubers: Fresh-cut potatoes, Juan A. Tudela and Maria Isabel Gil
Chapter 25.2 – Tubers: Fresh and fresh-cut sweetpotatoes, Jeffrey K. Brecht