JFS Abstract Details


Title Internet Discussion: Fermentation Technology
Abstract Concise ReviewsHypotheses in Food Science (CRH) Internet Discussion: Fermentation Technology Selection and Use of Postharvest Technologies as a Component of the Food Chain MALCOLM C BOURNE 1 1 NEW YORK STATE AGRICULTURAL EXPERIMENT STATION AND INSTITUTE OF FOOD SCIENCE CORNELL UNIV GENEVA NY USA References Bourne M C 1977 Postharvest food lossesThe neglected dimension in increasing the world food supply International Agriculture Mimeograph No 53 Ithaca New York : Cornell Univ Bourne M C 1984 Preharvest and postharvest losses of crops In : White PL Selvey N editors Malnutrition: Determinants and consequences New York : Alan R Liss Inc Ch 28 p 327 35 NAS 1978 Postharvest food losses in developing countries Washington DC : National Academy of Sciences ABSTRACT: Postharvest technologies refer to the stabilization and storage of unprocessed or minimally processed foods from the time of harvest until final preparation for human consumption There is a special emphasis on seasonal crops and simple labor-intensive capital-sparing technologies suitable for developing countries where food spoilage rates are high and malnutrition is prevalent The first step is to determine the major spoilage vectors for each type of food and then identify a technology that will control that vector For cereal grains the major spoilage vectors are mold insects rodents and other vertebrate pests Mold is controlled by prompt and adequate drying to a water activity below 07 Insects are controlled by good housekeeping and use of insecticides and fumigants Rodents are controlled by baits traps fumigants and rodent-proof storage structures For fruits vegetables roots and tubers the main spoilage vectors are bruising rotting senescence and wilting Bruising is avoided by careful handling and use of shock-resistant packaging Rotting is controlled by good housekeeping gentle handling to avoid breaking the skin cool storage and use of preservatives Senescence is retarded by cold storage or controlled-atmosphere storage Wilting is controlled by high humidity and cold storage Growth of microbes is the major spoilage of fish and other foods of animal origin This is controlled by refrigerated or frozen storage drying freezing or canning Most spoilage vectors accelerate as the temperature and humidity increase; this makes it more difficult to control spoilage in tropical than in temperate regions
Article Date March 2004
Issue 2
Volume 69
Key Issues