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现货 Postharvest Pathology of Fresh Horticultural Produce[9781138630833]

1917 九五品

库存2件

上海宝山

认证卖家担保交易快速发货售后保障

作者Palou, Lluís ; Smilanick, Joseph L

出版社CRC Press

ISBN9781138630833

出版时间2019-11

装帧精装

纸张其他

页数824页

正文语种英语

上书时间2023-04-10

环球外文图书专营店

已实名已认证进店收藏店铺

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平均发货时间 6天
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商品详情

品相描述：九五品

商品描述: Optimal distribution of fresh horticultural products entails prolonging their freshness and nutritional quality as long as possible after harvest. A major limitation to their marketing is decay after harvest, which is caused primarily by fungal pathogens. Postharvest Pathology of Fresh Horticultural Produce provides a comprehensive resource of information about the biology and control of postharvest diseases of many fresh horticultural products, citing sources from appropriate literature of any age, rather than only the most recent.

The etiology and symptoms of postharvest diseases and the biology of postharvest pathogens are reviewed by leading experts, who are familiar with many of world’s most popular fresh fruits and vegetables and the diseases that affect them.

Key aspects related to infection and epidemiology, methods to minimize postharvest decay losses, including use of conventional fungicides and alternative management strategies, harvest and handling practices, and other aspects are described for the most significant temperate, subtropical, and tropical fruits as well as fruit-like vegetables and leafy vegetables.

Features:

Provides comprehensive academic and practical reviews of postharvest diseases of fresh fruits and vegetables

Discusses the economic importance, etiology, and epidemiology of the most significant postharvest diseases

Includes quality color plates that allow the practical identification of disease symptoms

Explains practical postharvest disease management actions, including the use of conventional fungicides and alternatives to their use

The authors summarize a massive quantity of published information, and often apply their own considerable practical experience to identify and interpret the most significant information. This boo

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