This book provides a thorough overview of how plants and live plant products respond after harvest. It covers the postharvest physiology of perishable crops including food crops such as grains fruits vegetables and nuts as well as floral ornamental and turf crops. The transient physical and biochemical state of harvested products is emphasized throughout the book and environmental factors that modulate the rate of change are identified. In coveririg the nature and structure of harvested products the book discusses the basic environmental factors that cause stress after harvest; the principles of gas solvent and solute movement within harvested products and exchanges with the external environment; and the principles of heat heat transfer and cooling. Postharvest Physiology of Perishable Plant Products will be a major reference for growers food and vegetable processors horticulturalists agronomists and plant pathologists. It will also serve as a comprehensive text on postharvest physiology in agronomy food science horticulture and plant pathology courses.
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