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Postharvest Management Approaches for Maintaining Quality of Fresh Produce

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Postharvest Management Approaches for Maintaining Quality of Fresh Produce/ edited by Mohammed Wasim Siddiqui, Jesus Fernando Ayala Zavala, Cheng-An (Andy) Hwang.
其他作者:	Siddiqui, Mohammed Wasim.
面頁冊數:	XIV, 222 p. 40 illus., 32 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food—Biotechnology. -
電子資源:	https://doi.org/10.1007/978-3-319-23582-0
ISBN:	9783319235820

Postharvest Management Approaches for Maintaining Quality of Fresh Produce
Postharvest Management Approaches for Maintaining Quality of Fresh Produce[electronic resource] /edited by Mohammed Wasim Siddiqui, Jesus Fernando Ayala Zavala, Cheng-An (Andy) Hwang. - 1st ed. 2016. - XIV, 222 p. 40 illus., 32 illus. in color.online resource.

Oxygen, Carbon dioxide, and Nitrogen -- Nitric Oxide -- Hydrogen Sulfide -- Salicylic Acid -- Polyamines -- Methyl Jasmonate -- Essential Oils -- Plant Growth Regulators -- Active Carbohydrates -- Active Packaging -- Ozone -- Chlorine Dioxide.

The volume presents existing and novel management approaches that are in use or have a great potential to be used to maintain the postharvest quality of fresh produce in terms of microbiological safety, nutrition, and sensory quality. In comparison to traditional synthetic chemicals, these eco-friendly molecules are equally effective with respect to slowing the physiological and biochemical changes in harvested produce. Application of terpenic compounds, phenolic compounds, salicylic acid, methyl jasmonates, hydrogen peroxide, ethanol, sulphur compounds, polyamines, plant growth regulators, active carbohydrates, ozone, hexanal and nitric oxide have been proven effective in minimizing storage disorders like chilling injury, scald, fungal diseases like stem-end rot, blue mould rot, green mould rot, anthracnose, regulation of ripening and senescence, etc. This book will be a standard reference work for the management of shelf life in the fresh produce industry.

ISBN: 9783319235820

Standard No.: 10.1007/978-3-319-23582-0doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

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