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Advances in Postharvest Fruit and Vegetable Technology.

By: Contributor(s): Language: Eng Series: Contemporary Food EngineeringPublication details: Boca Raton Taylor & Francis 2015Description: xx, 383 páginas; Imágenes, Ilustraciones; 25 cmISBN:
  • 9781482216967
Subject(s): DDC classification:
  • 664.028 W741
Contents:
Chapter 1. Postharvest Technology Experimentation: Solutions to Common Problems. John Golding and Lorraine Spohr. Chapter 2. Recent Research on Calcium and Postharvest Behavior Babak Madani and Charles F. Forney. Chapter 3. Nondestructive Assessment of Fruit Quality Kerry Walsh. Chapter 4. Biological Control of Postharvest Diseases Giuseppe Lima, Simona Marianna Sanzani, Filippo De Curtis, and Antonio Ippolito. Chapter 5. Physical and Chemical Control of Postharvest Diseases Alice Spadoni, Fiorella Neri, and Marta Mari. Chapter 6. Advances in the Use of 1-MCP Chris B. Watkins. Chapter 7. Advances in Edible Coatings. Maria Serrano, Domingo Martinez-Romero, Pedro J. Zapata, Fabian Guillen, Juan M. Valverde, Huertas M. Diaz-Mula, Salvador Castillo, and Daniel Valero. Chapter 8. Low Ethylene Technology in Nonoptimal Storage Temperatures Ronald B.H. Wills. Chapter 9. Potential of Nitric Oxide as a Postharvest Technology Ronald B. H. Wills. Chapter 10. Methyl Jasmonate in Postharvest Ahmad Sattar Khan, Zora Singh, and Sajid Ali. Chapter 11. Postharvest Oxidative Stress in Fresh Fruits Sukhvinder Pal Singh. Chapter 12. Advances in Postharvest Maintenance of Flavor and Phytochemicals Jun Song. Chapter 13. Metabolomic Tools for Postharvest Quality and Safety of Fresh Produce Sukhvinder Pal Singh. Chapter 14. Recent Developments in Proteomic Analysis of Fruits. Jun Song. Chapter 15. Organic Postharvest Technology Apiradee Uthairatanakij and Pongphen Jitareerat. Chapter 16. Modeling in Postharvest Horticulture Maarten L.A.T.M. Hertog and Bart M. Nicolai
Summary: Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers for change, including: Using more natural chemicals or physical treatments to replace synthetic chemicals Increasing the efficiency of older, more traditional methods in combination with newer biocontrol treatments Leveraging a range of biomolecular research tools or "omics" to efficiently gather and assess mass information at molecular, enzymic, and genetic levels Using modelling systems to identify key changes and control points for better targeting of new treatments and solutions to postharvest problems The postharvest handling of fresh fruits and vegetables plays a critical role in facilitating a continuous supply of high-quality fresh produce to the consumer. Many new technologies developed and refined in recent years continue to make possible an ever-expanding supply of fresh products. This volume examines a range of recently developed technologies and systems that will help the horticulture industry to become more environmentally sustainable and economically competitive, and to minimize postharvest quality loss and generate products that are appealing and acceptable to consumers.
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Chapter 1. Postharvest Technology Experimentation: Solutions to Common Problems.
John Golding and Lorraine Spohr.

Chapter 2. Recent Research on Calcium and Postharvest Behavior
Babak Madani and Charles F. Forney.

Chapter 3. Nondestructive Assessment of Fruit Quality
Kerry Walsh.

Chapter 4. Biological Control of Postharvest Diseases
Giuseppe Lima, Simona Marianna Sanzani, Filippo De Curtis, and Antonio Ippolito.

Chapter 5. Physical and Chemical Control of Postharvest Diseases
Alice Spadoni, Fiorella Neri, and Marta Mari.

Chapter 6. Advances in the Use of 1-MCP
Chris B. Watkins.

Chapter 7. Advances in Edible Coatings.
Maria Serrano, Domingo Martinez-Romero, Pedro J. Zapata, Fabian Guillen, Juan M. Valverde, Huertas M. Diaz-Mula, Salvador Castillo, and Daniel Valero.

Chapter 8. Low Ethylene Technology in Nonoptimal Storage Temperatures
Ronald B.H. Wills.

Chapter 9. Potential of Nitric Oxide as a Postharvest Technology
Ronald B. H. Wills.

Chapter 10. Methyl Jasmonate in Postharvest
Ahmad Sattar Khan, Zora Singh, and Sajid Ali.

Chapter 11. Postharvest Oxidative Stress in Fresh Fruits
Sukhvinder Pal Singh.

Chapter 12. Advances in Postharvest Maintenance of Flavor and Phytochemicals
Jun Song.

Chapter 13. Metabolomic Tools for Postharvest Quality and Safety of Fresh Produce
Sukhvinder Pal Singh.

Chapter 14. Recent Developments in Proteomic Analysis of Fruits.
Jun Song.

Chapter 15. Organic Postharvest Technology
Apiradee Uthairatanakij and Pongphen Jitareerat.

Chapter 16. Modeling in Postharvest Horticulture
Maarten L.A.T.M. Hertog and Bart M. Nicolai

Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers for change, including:

Using more natural chemicals or physical treatments to replace synthetic chemicals
Increasing the efficiency of older, more traditional methods in combination with newer biocontrol treatments
Leveraging a range of biomolecular research tools or "omics" to efficiently gather and assess mass information at molecular, enzymic, and genetic levels
Using modelling systems to identify key changes and control points for better targeting of new treatments and solutions to postharvest problems

The postharvest handling of fresh fruits and vegetables plays a critical role in facilitating a continuous supply of high-quality fresh produce to the consumer. Many new technologies developed and refined in recent years continue to make possible an ever-expanding supply of fresh products. This volume examines a range of recently developed technologies and systems that will help the horticulture industry to become more environmentally sustainable and economically competitive, and to minimize postharvest quality loss and generate products that are appealing and acceptable to consumers.

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