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By Food and Agriculture Organization of the United Nations
This publication on bettering Agricultural Extension: a Reference handbook bargains a serious overview and inventory-analysis of the "State of the artwork" in agricultural extension concept and top practices written via the world over recognized agricultural extension practitioners, educators and students. a complete of 38 authors from 15 international locations contributed to the 23 chapters of this e-book and hence they supplied extensive overseas views, protecting either thought and perform, in addition to micro and macro matters with regards to agricultural extension. it's the 3rd variation of a vintage reference handbook on agricultural extension released via the nutrition and Agriculture association (FAO) of the United international locations. geared toward agricultural extension planners, managers, running shoes, educators, and box practitioners, this ebook should be priceless in bettering the standard of agricultural extension and in producing new rules and techniques for expanding extra the cost-effectiveness of agricultural extension programmes. It presents many sound and functional feedback for constructing and enhancing the conceptual, technical, and operational equipment and instruments which will strategically plan, efficently deal with, and scientifically overview a problem-solving, demand-driven and needs-based agricultural extension programmes.
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Extra info for Improving agricultural extension : a reference manual
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The principles underlying the technology of manipulation of atmosphere and recommended level of gases for extending postharvest life of fruits and vegetables have been covered elsewhere [45,46,54,104,105] and in the chapter on modified atmosphere packaging (chapter 14). 4 Light Light may influence the quality of fruits and vegetables by controlling the synthesis/degradation of pigments responsible for color (chlorophyll and carotenoids), flavor by catalyzing oxidation of lipids, sprouting, reducing nutritive value by degrading vitamins such as ascorbic acid and riboflavin, and production of toxins.
119. 3. Borgstrom, G. 1968. Principles of Food Science. Macmillan, London. 4. Bruhn, C. M. 1998. Consumer attitudes and perceptions. In: Food Storage Stability. Taub, I. , Singh, R. , Eds. CRC Press, Boca Raton, FL. pp. 507–517. 5. Cherry, J. P. 1999. Improving the safety of fresh produced with anti-microbials. Food Technol. 53(11): 54–59. 6. French, S. 2004. What does sustainability mean to the food industry? Food Technol. 58(9): 160. 7. Fuglsang, C. , Adler-Nissen, J. 1995. Anti-microbial enzymes: applications and future potential in the food industry.
3 Cultural Practices Soil type, soil nutrient and water supply, pruning, thinning, pest control or chemical spray, and density of planting influence the quality of plant produce [25,49,75,86]. Fertilizer addition affects the mineral content of fruits, while other cultural practices such as pruning and thinning may influence nutritional composition by changing fruit crop load and size [49]. The closer the planting, the less will be the sweetness of fruits. Many physiological disorders have been linked to the nutrient status of the soil [86].