Apple Bruising
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Relation of Bruising and Other Factors to Blue Mold Decay of Delicious Apples
Author | : Theodore R. Wright |
Publisher | : |
Total Pages | : 16 |
Release | : 1954 |
Genre | : Apple blue mold |
ISBN | : |
Apple Marketing Report
Author | : United States. Department of Agriculture. Apple Marketing Study Team |
Publisher | : |
Total Pages | : 122 |
Release | : 1972 |
Genre | : Apples |
ISBN | : |
Mechanical Harvest of Fresh Market Apples
Author | : Zhao Zhang |
Publisher | : Springer Nature |
Total Pages | : 150 |
Release | : 2021-11-02 |
Genre | : Technology & Engineering |
ISBN | : 981165316X |
This book presents the progress, changes, and evolvement for apple mechanical harvest during the past decades, which include, but not limited to, bulky harvest method, harvest platform, apple infield sorting, and harvest robotics. Though there are significant progresses in apple harvest robotics, there still is a long way ahead before its practical applications, with existing and potential bottlenecks described in this book. Hence, other researchers would take advantage of this book to have a hint of the apple mechanical harvest history and state-of-the-art progress, so that they can find the room for their new research. This book targets senior undergraduates and more importantly graduate students in the field of agricultural engineering, sensing, automatic, and robotics.
A Review of Literature on Harvesting, Handling, Storage, and Transportation of Apples
Author | : United States. Agricultural Research Service. Market Quality Research Division |
Publisher | : |
Total Pages | : 224 |
Release | : 1965 |
Genre | : Apples |
ISBN | : |
Fruit Quality and Its Biological Basis
Author | : Michael Knee |
Publisher | : CRC Press |
Total Pages | : 310 |
Release | : 2002 |
Genre | : Science |
ISBN | : 9780849397813 |
Fruit technology draws on biology and engineering to maintain quality during storage, distribution, and marketing. This book focuses on the biological processes that determine appearance, texture, taste, nutritional value, and flavor of fleshy fruits. It also focuses on the ways by which these biological processes can be manipulated to maximize quality for the consumer. It discusses the advances in the understanding of these procedures at the molecular level and the mode of action and limitations of current technology for postharvest handling of fruits. A concluding chapter examines prospects for the genetic control of fruit development, composition, and quality.