University of California

Book Reviews


 Title Postharvest Handling: A Systems Approach, Second Edition
 
 Author/Editor Florkowski,W.J., R.L.Shewfelt, B. Brueckner, and S. E. Prussia
 
 Additional Information

Academic Press (Elsevier), San Diego, CA, USA (ISBN:  978-0-12-374112-7), 615 pages.

http://www.amazon.com/Postharvest-Handling-Second-Edition-Technology/dp/0123741122


 
 Review This book is organized into 22 chapters written by the 4 editors plus 35 additional authors and covering the following topics:

Postharvest handling (PH): a discipline that connects commercial, social, natural, and scientific systems; Challenges in handling fresh fruits and vegetables; Consumer eating habits and perceptions of fresh produce quality; Testing and measuring consumer acceptance; Nutritional quality of fruits and vegetables; Value chain management and PH; A functional evaluation of business models in fresh produce in the U.S.; Quality management: an industrial approach to produce handling; Postharvest regulation and quality standards on fresh produce; Fresh-cut produce quality: implications for a systems approach; Logistics and PH of locally-grown produce; Traceability in postharvest systems; Microbial quality and safety of fresh produce; Sorting for defects and visual quality attributes; Non-destructive evaluation: detection of external and internal attributes of quality and damage; Stress physiology and latent damage;   Measuring quality and maturity; Modeling quality attributes; Refrigeration of fresh produce from field to home; PH under extreme weather; Molecular basis of produce quality; and Challenges in PH.

Overall, the book is well-written by a multidisciplinary group of scientists who placed the relevant technical information in a broader systems context. This approach is likely to stimulate research on quality and safety of fresh produce to the ultimate benefit of consumers. I highly recommend this book to all those interested in postharvest handling of fresh produce.


 
 Date 2009
 
 Reviewed By Adel Kader
 

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