Fruit Ripening Flash Drive

Stock #9; $95.00/copy

Editors: Jim Thompson, Carlos Crisosto. 2017, 284 pages

Contributing Authors: Mary Lu Arpaia, Marita Cantwell, Carlos Crisosto, Adel Kader, Beth Mitcham, Michael Reid, Trevor Suslow, Jim Thompson

Description: This publication is the course material, developed and updated for the Fruit Ripening & Ethylene Management Workshop which was held April 18 & 19, 2017. It includes optimum procedures for ripening a variety of produce, and provides 7 color ripeness charts and numerous color tables and photographs. The publication provides detailed instructions for measuring soluble solids in melons and other fruits, and a helpful resources directory.

Table of Contents:

Preface  
Fruit Maturity, Ripening & Quality Relationships  
Biology of Ethylene Production & Action  
Effect of Temperature Management on Ripening of Perishable Commodities  
Ripening Facilities  
Instruments for Measuring Fruit and Vegetable Environment
Optimum Procedures for Ripening
Apples  
Avocados 
Bananas  
Kiwifruits  
Mangoes  
Melons 
Measuring Soluble Solids in Melons and Other Fruits 
Pears  
Peppers  
Stone Fruit  
Tomatoes  
Degreening Citrus Fruits  
Ethylene May Accelerate Deterioration of Horticultural Perishables  
1-Methylcyclopropene — Promising New Tool for Controlling Ethylene Effects in Perishable Crops 
Ethylene Control in Storage Facilities  
Ripening and Handling at Food Service Operations
Resources Directory
Workshop Presentation Handouts