Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

Mª Isabel Gil has a Pharmacy degree and a PhD in Biology. She is a senior researcher at the Spanish Research Council (CSIC) in the Food Science & Technology Department at CEBAS-CSIC institute in Murcia, Spain.Her current research activities are related to Quality and Safety of Fresh-cut Vegetables from preharvest to postharvest advanced aspects. She coordinates an expert group involved in fundamental and applied postharvest aspects related with physiology, biochemistry, food safety and technology, which are actively transferred to companies. She is the leader of several R&D projects within European and National Research Programs as well as with fresh-cut companies His research program is focused on assessing the quality of harvested plant products and the development of technological interventions to improve quality maintenance. Much of the work is focused on developing protocols for storage using modified atmospheres via controlled atmosphere rooms or in polymeric packages. Packaging studies include mathematical model development for predicting the performance of packaged produce.

• CA/MA historyBiological bases. Beneficial and detrimental effectsEffect of genotype on CA/MA requirementsEffect of maturity on CA/MA requirementsCA/MA requirements for insect controlCA/MA requirements for spoilage microorganisms and human pathogensCA/MA on sensory qualityCA/MA on bioactive compoundsThe impact of temperature on MA requirements and effects: The limits of utility of MAThe Impact of Light on MAPackaging design: functions and materialsInnovations in packaging technologiesIndustrial advances of CA/MA technologies: Innovative storage systemsSuccess stories for MAPome FruitsApplesPearsStone fruitsApricots, Nectarines, Peaches and PlumsSweet CherriesSmall FruitsStrawberriesRaspberries, Blackberries, BlueberriesTable GrapesTropical FruitsBananasMangoesPapayasPineapplesSubtropical FruitsAvocadoCherimoyaCitrusDatesFigsGuavaKiwifruitMelonsPersimmonPrickly PearPomegranateFresh-Cut FruitsFresh-cut Apples and PearsFresh-cut MangoesFresh-cut MelonsFresh-cut PineappleFruit and fresh-cut fruit vegetablesFresh and fresh-cut peppersLeafy vegetablesBaby leavesFresh lettuce, escarole and radichioFresh-cut lettuceFresh and fresh-cut mature spinachFloral VegetablesFresh artichokesFresh-cut artichokesFresh and fresh-cut mushroomsMushroomsFresh-cut mushroomsRootsFresh BeetrootFresh-cut BeetrootFresh CarrotsFresh-cut CarrotsFresh ParnsnipsFresh-cut ParnsipsFresh RadishTubersFresh-cut potatoesSweetpotatoModels for map needed to design packages

"This book is meant to represent a sure and rigorous reference point on the packaging in controlled atmospere (CA) and modified atmosphere (MA) of fruit and vegetables fresh and fresh-cut, illustrting the physiological bases and the technologie, with particular reference to individual products. The work is divided into three parts, each focusing on different CA and MA atmopsheres." --Industrie Alimentari