Greenwich, United Kingdom
February 20, 2012
A new “landmark” book about the science and technology of perishable produce and the post-harvest quality of fruits and vegetables is edited by two members of the Natural Resources Institute, University of Greenwich.
Debbie Rees and John Orchard have compiled the new title, alongside Graham Farrell, a technical writer and editor specialising in plant health and analysis.
Crop Post-Harvest Science and Technology: Perishables contains contributions from internationally respected experts around the world. The book is described by publishers Wiley-Blackwell as a “landmark publication, (which) is an essential reference for all those working in this field of expertise.”
It is aimed at researchers, students and all those involved in food science, food technology, post-harvest science and technology, crop protection, applied biology and plant and agricultural sciences.
Debbie Rees, Reader in Plant Physiology at the university’s Natural Resources Institute, says: “The book devotes itself to perishable produce, given the latter’s key importance in the world economy, and provides comprehensive knowledge on all the key factors affecting post-harvest quality of fruits and vegetables.
“It focuses on the effects and causes of deterioration, since regular losses caused by post-harvest spoilage can be as high as 50 per cent. A complete understanding is therefore vital in helping to significantly reduce these losses.”
The book also examines the many techniques and practices implemented to maintain quality through correct handling and storage.
The new title follows two earlier books on related themes, edited by Natural Resources Institute staff; Crop Post Harvest Science and Technology: Principles and Practice (Pete Golob, Graham Farrell, and John Orchard) and Crop Post Harvest Science and Technology: Durables (Rick Hodges and Graham Farrell).
Crop Post-Harvest Science and Technology: Perishables now features on the main Wiley website at www.wiley.com/buy/978-0-632-05725-2
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