Sources of further information and advice

7.15.1 Research organisations

Owing to the huge number of organisations that carry out research into fresh produce quality worldwide, the author has limited references to UK establishments only. The following organisations engage in research relevant to the storage and shelf-life of fresh produce. Those who are still funded to some degree by the public sector may provide some advice and information free of charge. Organisations funded to a large extent by industry usually charge for information and may only provide scientific data to paying members.

Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire GL55 6LD, UK: this government and industry sponsored research organisation has research and training programmes in aspects of MAP and HACCP for fresh produce.

Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK: this is a research organisation supported by grants from the Biotech nology and Biological Sciences ResearchCouncil.Itcarriesout basicandstrate-gic research on food safety, quality,nutritionandchemistry.

Horticulture Research International (Headquarters), Wellesbourne: this is a multisite government research organisationwithanumberofgroupscarryingout research to extend the storage potential of UK grown fruits and vegetables.

Leatherhead Food Research Association (Fruit and Vegetable Panel), Randalls Road, Leatherhead, Surrey KT22 7RY, UKthisisanindustrysponsoredresearch organisation with a product panel on fruitsandvegetablesand sometrainingpro-grammes relating to freshproduceprocessing.

Shipowners Refrigerated Cargo Research Association,140,NewmarketRoad, Cambridge CB5 8HE, UK: this industry sponsored organisation carries out research on shipping of cargo,includingfreshproduce.

Silsoe Research Institute, Wrest Park,Silsoe,BedfordMK45 4HS,UK:the Institute is government funded with relevantresearchbeingconductedonphys-ical properties of fresh produce, non-destructivetestingtechniquesandmachine vision technology for harvesting andgradinghorticulturalproducts.

The following university sector organisations are known by the author to conduct research and/or provide training on aspects of shelf-life extension of fresh produce:

Cranfield University at Silsoe (Postharvest TechnologyLaboratory),Silsoe, Bedford MK45 4DT; Natural Resources Institute (Postharvest Horticulture Group), University of Greenwich, Chatham, Kent ME4 4TB; Nottingham University (Plant Sciences Division), SuttonBonningtonCampus,Loughborough LE12 5RD; Reading University (Department of Agricultural Botany), Reading, Berkshire RG6 6AS; Scottish Agricultural College (Food Systems Division), Craibstone Estate, Buckburn, Aberdeen AB219YA; WrittleCollege, University of Essex, Chelmsford, Essex CM1 3RR; Wye College, University of London (Department of Agriculture and Horticulture), Ashford, Kent TN25 5AH.

7.15.2 Written and electronic sources

The following books should be referred to for an overview of fresh produce biology and relevant post-harvest technologies for fruits and vegetables (Kader, 1992; Kays, 1991; Thompson, 1996; Weichmann, 1987; Wills et al., 1998). The journals Postharvest Biology and Technology and Scientia Horti-culturae (Elsevier) and Postharvest News and Information (CABI Publishing) publish scientific papers relating to horticultural produce. Review articles and abstracts of relevant papers can be found in the CAB International publication, Postharvest News and Information. The following website is produced by the Postharvest Technology Research and Information Centre, Department of Pomology, University of California, Davis, CA, USA. It provides produce fact sheet, properties and recommended conditions for storage of fresh fruits and vegetables and fact sheets on physiological disorders of fruits and vegetables. http://postharvest.ucdavis.edu/

Extensive postharvest information has been collated at the FAO website. http://www.fao.org/inpho/. Subscribers to the Postharvest Mailing List can exchange information with other users.Contact:[email protected]

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