Eco-Friendly Technology for Postharvest Produce Quality

 
 
Academic Press
  • 1. Auflage
  • |
  • erschienen am 12. April 2016
  • |
  • 324 Seiten
 
E-Book | ePUB mit Adobe DRM | Systemvoraussetzungen
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
E-Book | ePUB mit Adobe DRM | Systemvoraussetzungen
978-0-12-804384-4 (ISBN)
 

Eco-Friendly Technology for Postharvest Produce Quality presents the scope of emerging eco-friendly technologies to maintain the postharvest quality of fresh produce in terms of safety and nutrition. The book covers an analysis of the alternative and traditional methodologies pointing out the significant advantage and limitations of each technique. It provides a standard reference work for the fresh produce industry in postharvest management to extend shelf life by ensuring safety first and then nutritional or sensory quality retention.

Fruits and vegetables are a huge portion of the food supply chain and are depended on globally for good health and nutrition. The supply of good food, however, greatly depends on good postharvest handling practices. Although substantial research has been carried out to preserve the quality of fresh horticultural produce, further research-especially on safety-is still required. This book provides foundational insights into current practices yielding best results for produce handling.


  • Includes appropriate approaches, technologies, and control parameters necessary to achieve shelf-life extension without compromising produce quality
  • Presents successful food safety methods between the time produce is harvested to consumption
  • Includes the latest information on preservation technologies using novel chemical methods, active packaging, and monitoring the effect of environmental stresses on quality and shelf life of agricultural produce
  • Englisch
  • San Diego
  • |
  • USA
Elsevier Science
  • 9,71 MB
978-0-12-804384-4 (9780128043844)
0128043849 (0128043849)
weitere Ausgaben werden ermittelt
  • Cover
  • Title Page
  • Copyright Page
  • Dedication
  • Table of contents
  • List of Contributors
  • Preface
  • About the Editor
  • Acknowledgments
  • 1 - New insights on postharvest ecophysiology of fresh horticultural crops
  • 1 - Introduction
  • 2 - Effects on Texture
  • 2.1 - Nutrient Stress
  • 2.2 - Water Stress
  • 3 - Effects on Organoleptic and Nutritional Phytochemicals
  • 3.1 - Temperature Stress
  • 3.2 - Water Stress
  • 3.3 - Nutrient Stress
  • 3.4 - Light Stress
  • 4 - Effects on Color
  • 4.1 - Light Stress
  • 4.2 - Temperature Stress
  • 4.3 - Nutrient Stress
  • 5 - Effects on Resistance to Biotic Stresses
  • References
  • 2 - Advances in controlled atmosphere storage of fruits and vegetables
  • 1 - Introduction
  • 2 - Controlled Atmosphere Storage of Fruits and Vegetables
  • 2.1 - Generation of Controlled Atmosphere
  • 2.1.1 - Oxygen (O2) Removal
  • 2.1.2 - Carbon Dioxide (CO2) Removal
  • 2.1.3 - Ethylene (C2H4) Removal
  • 2.2 - CA Methods
  • 2.2.1 - Controlled Ventilation
  • 2.2.2 - Conventional CA
  • 2.2.3 - Low O2 Storage and Ultralow O2 Storage
  • 2.2.4 - Rapid CA
  • 2.2.5 - Initial Low O2 Stress
  • 2.2.6 - Delayed CA
  • 2.2.7 - Low Ethylene
  • 2.2.8 - Dynamic Control of CA or Dynamic Control System
  • 2.2.9 - Sealed Plastic Tents
  • 2.2.10 - Hypobaric/Hyperbaric Storage
  • 2.3 - Control of Operational Parameters
  • 2.3.1 - Temperature Control
  • 2.3.2 - Humidity Control
  • 2.3.3 - Gas Control Equipment
  • 2.3.3.1 - Oxygen (O2) Control
  • 2.3.3.2 - Carbon Dioxide (CO2)
  • 2.3.3.3 - Ethylene (C2H4)
  • 2.4 - Pretreatment of Fruits and Vegetables for CA Storage
  • 2.5 - Effects of CA on Quality of Fruits and Vegetables
  • 2.5.1 - Physiological Disorders and Disease
  • 2.5.2 - Flavor and Off-Flavor
  • 2.5.3 - Acidity
  • 2.5.4 - Ethylene Production
  • 2.5.5 - Respiration Rate
  • 2.5.6 - Volatile Compounds
  • 2.5.7 - Phytochemical Compounds and Color
  • 2.5.8 - Chilling Injury
  • 3 - Future Trends
  • References
  • 3 - Recent trends in active packaging in fruits and vegetables
  • 1 - Introduction
  • 2 - Active Packaging Technologies
  • 2.1 - Oxygen Scavengers
  • 2.2 - Carbon Dioxide Scavengers/Emitters
  • 2.3 - Ethylene Adsorbers
  • 2.4 - Ethanol Emitters
  • 2.5 - Flavor/Odor Scavengers
  • 2.6 - Preservative Releasers and Antimicrobial Agents
  • 2.7 - Humidity Regulators and Absorbers
  • 2.8 - Temperature Control Packaging
  • 2.9 - Edible Coatings
  • 2.10 - Active Nanocomposites for Fruits and Vegetables Packaging
  • 3 - Acceptance, Safety, and Regulatory Issues of Active Packaging
  • 4 - Future Trends
  • References
  • 4 - Advances in modified atmosphere packaging of fruits and vegetables
  • 1 - Introduction
  • 2 - Modified Atmosphere Packaging
  • 2.1 - MAP Gases, Packaging Materials, and Equipment
  • 2.1.1 - Gases Used in MAP
  • 2.1.2 - Effect of the Gaseous Environment on the Microbial, Chemical, Biochemical, and Physical Properties of Foods
  • 2.1.3 - Role of Temperature Stability and Generation of the Steady-State Atmosphere
  • 2.1.4 - Selection of Packaging Materials for MAP
  • 2.1.5 - Equipment Used in MAP
  • 2.2 - Effect of MAP on Fruit and Vegetable Quality
  • 2.2.1 - Nutritional Quality
  • 2.2.2 - Weight Loss
  • 2.2.3 - Color
  • 2.2.4 - Phytochemical Compounds
  • 2.2.5 - Chilling Injury
  • 2.2.6 - Decay, Microbial Spoilage, and Sensory Characteristics
  • 2.2.7 - Ethylene Production
  • 2.2.8 - Respiration Rate
  • 2.2.9 - Ripening Index and Firmness
  • 2.3 - Combining Map With Other Preservative Techniques (Heat Treatment, Irradiation, Ozone, and Preservatives)
  • 3 - Future Trends
  • References
  • 5 - Recent developments of 1-methylcyclopropene (1-MCP) treatments on fruit quality attributes
  • 1 - Introduction
  • 2 - 1-MCP and Ethylene Receptors
  • 3 - Preharvest 1-MCP Application
  • 4 - Postharvest 1-MCP Application
  • 4.1 - Ethylene Production and Respiration Rate
  • 4.2 - Fruit Quality Parameters
  • 4.3 - Bioactive Constituents and Antioxidant Activity
  • 5 - Concluding Remarks and Future Trends
  • References
  • 6 - Impact of brassinosteroids on postharvest physiology of fruits and vegetables
  • 1 - Introduction
  • 2 - Brassinosteroids Regulate Fruit Ripening and Its Nutritional Quality
  • 3 - Brassinosteroids and Chilling Injury in Fruits and Vegetables
  • 4 - Brassinosteroids and Their Function in Postharvest Immunity of Fruits and Vegetables
  • 5 - Conclusions
  • References
  • 7 - Polyamines as an ecofriendly postharvest tool to maintain fruit quality
  • 1 - Introduction
  • 2 - Polyamine Biosynthesis and Regulation in Plant Tissues
  • 3 - Role of Endogenous Polyamines in Fruit Development and Ripening
  • 4 - Effects of Pre- and Postharvest Polyamine Application on Fruit Ripening and Quality Attributes
  • 4.1 - Ethylene Production
  • 4.2 - Fruit Quality Parameters
  • 4.3 - Bioactive Constituents With Antioxidant Activity
  • 5 - Polyamines and Chilling Injury
  • 6 - Concluding Remarks and Future Trends
  • References
  • 8 - Impact of salicylic acid on postharvest physiology of fruits and vegetables
  • 1 - Introduction
  • 2 - Salicylates: Potential Regulators of Fruit Ripening
  • 3 - Salicylates Enhance the Nutritional Quality of Fruits and Vegetables
  • 4 - Salicylates and Chilling Injury in Fruits and Vegetables
  • 5 - Enhancing Membrane Integrity
  • 6 - Enhancing Antioxidant System Activity
  • 7 - Enhancing HSP Accumulation
  • 8 - Enhancing Arginine Pathways
  • 9 - Regulation of PAL/PPO Enzyme Activity
  • 10 - Salicylates and Postharvest Decay in Fruits and Vegetables
  • 11 - Conclusions
  • References
  • 9 - Chitosan: properties and roles in postharvest quality preservation of horticultural crops
  • 1 - Introduction
  • 2 - Properties of Chitosan
  • 2.1 - Biocompatibility, Biofunctionality, and Biodegradability
  • 2.2 - Biosafety, Analgesic, and Antitumor Activity
  • 2.3 - Antimicrobial Activity and Influences on Elicitation of Defense Mechanisms in Plant Tissues
  • 2.4 - Molecular and Physical Properties of Chitosan
  • 3 - Factors Affecting the Properties and Activities of the Chitosan Polymer
  • 4 - Extraction Procedures and Structure of Chitosan
  • 5 - Applications of Chitosan Polymer
  • 6 - Applications of Chitosan Polymer in Agriculture
  • 7 - Horticultural and Food Applications
  • 8 - Conclusions
  • References
  • Subject index
  • Back Cover

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