European University of Lefke (EUL) Faculty of Agricultural Sciences and Technologies Faculty Member Assoc. Prof. Dr. İbrahim Kahramanoğlu’s new book has been published by CRC Press, an American publishing group.
18 different researchers from 8 different countries (Turkish Republic of Northern Cyprus, China, India, Iran, Russia, South Africa, Spain and Trinidad and Tobago) contributed to the book, which consists of 15 chapters, one of which was written by EUL School of Applied Sciences Director Asst. Prof. Dr. Ersin Çağlar.
Kahramanoğlu stated the followings about the book titled “Post-Harvest Physiology and Processing of Horticultural Products”:
The increase in global population is forcing growers to overuse fertilisers and pesticides to enhance agricultural production. This leads to deterioration in food safety and quality, as well as soil and water quality. Furthermore, about 30% of fruits and vegetables become unfit for consumption after harvest due to spoilage, loss of quality, or direct physical losses. This situation reduces the economic value of the products and leads to the need for more production, which causes more pressure on natural resources, especially soil and water. Maintaining post-harvest quality and minimising losses is crucial for ensuring sustainability in horticultural plant production. Excessive fertiliser use may also adversely affect the nutritional quality and preservation of horticultural crops, reducing the shelf life and overall quality of fruits and vegetables. The book titled “Postharvest Physiology and Handling of Horticultural Plants,” contains basic information to help readers understand the postharvest physiology of fresh fruit and vegetables and provides an in-depth analysis of the harmful effects of agrochemicals. With chapters written by experts in the field of post-harvest fruit and vegetable preservation, this book provides information on the use of biomaterials in food preservation and offers practical information for students, teachers, professors, scientists, farmers, food packers and sellers, as well as entrepreneurs operating in the fresh food preservation industry.
Highlights of the book are as follows:
- Explains the technologies available to eliminate and minimise microbial infection to maintain the post-harvest quality and safety of fresh produce.
- Explores and discusses the approaches, technologies, and management practices required to maintain the storage quality of produce, ensuring food safety and nutritional value retention.
- Presents practical applications of recent advances in disinfection practices, smart packaging, nano-effective applications, developments in fresh-cut products, and the use of light and edible coatings.
- Discusses in depth the harmful effects of agrochemicals and aims to introduce readers to new, environmentally friendly, and innovative technologies.