Effect of Storage Methods on Quality of Carrot and Lettuce

There are many techniques that have been explored for maintaining the quality of fresh fruits and vegetables, for example, low temperature, high relative humidity, controlled atmospheric and modified atmospheric packaging, plastic film packaging, etc. These techniques have both advantages and disadvantages and continue to be used. Other techniques like edible coatings and chemical treatments are being studied to develop a better technique for maintaining the quality of fresh fruits and vegetables. This book provides four distinctly separate chapters, i.e. the effects of coating methods and storage periods on quality of carrot during ambient storage, the effects of relative humidity, coating methods and storage periods on quality of carrot during cold storage, and the effects of chemical materials applications and storage periods on quality of lettuce during ambient storage and cold storage. This book should be especially useful to professionals in Food Science and Post-harvest Technology fields, or any one else who may be considering utilizing techniques for maintaining the quality of fresh fruits and vegetables.

Autorentext

Dr. Majid Rashidi has obtained his Ph.D. degree in Agricultural Machinery Engineering in 2006. Since 2007 he has been Assistant Professor and Faculty Member of Takestan Branch, Islamic Azad University, Takestan, Iran. Since then he has done many researches in his expertise. He is also the author of several articles published in reputed journals.