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Food scarcity and insecurity is an alarming issue throughout the
world. Postharvest loss due to both mechanical damage and microbial
spoilage significantly influences the shelf life and hence the
availability of agricultural produce. Once initiated, the microbial
spoilage can make bulk quantity of a given agricultural product
unacceptable for human consumption, and several methods have
already been used to try to manage this. Considering the limited
success of the available methods, there is increasing interest in
exploring nanotechnological methods. These methods are being
considered for both the development of various platforms for
antimicrobial/barrier packaging applications that minimize the
contact of agricultural produce with the external environment, and
also for design sensors to ensure food safety and quality. The
impact of various nano-systems developed through material
engineering on the shelf-life enhancement and storage of fresh
horticultural produce will have revolutionary effects on
post-harvest management in the coming years. Hence, Postharvest
Nanotechnology for Fresh Horticultural Produce has been edited to
advance understanding of material development, intelligent
selection of nanomaterials to ensure the nontoxic nature, and
future perspectives of nanotechnology on postharvest produce. This
includes various types of nanoparticles exploited for the
postharvest management, their mechanism of action, varied
applications and material engineering, along with natural products
including essential oils and plant bioactives, modelling of various
tailor-made materials to meet the required properties of the packed
food, advancements in the nanotechnological applications for the
minimally processed food, and the toxicity concerns. Key Features:
· Describes advances in nanotechnology for postharvest management
· Includes extensive details on the applications of material
engineering for post-harvest applications using nanotechnology and
future aspects · Provides extensive data on the types of
nanomaterials used and the fabrication methods employed for the
design of tailor-made products for the post-harvest management This
book reviews the current scientific advancements and future
prospects of the nanotechnological interventions in meeting the
quality and quantity standards of the horticultural produce and
minimally processed food and will be a valuable reference for
beginners, researchers, subject experts, and industrialists.
Postharvest Ripening Physiology of Crops is a comprehensive
interdisciplinary reference source for the various aspects of fruit
ripening and postharvest behavior. It focuses on the postharvest
physiology, biochemistry, and molecular biology of ripening and
provides an overview of fruits and vegetables, including chapters
on the postharvest quality of ornamental plants and molecular
biology of flower senescence. It describes various developments
that have taken place in the last decade with respect to
identifying and altering the function of ripening-related genes.
Taking clues from studies in grape and tomato as model fruits, the
book reviews a few case studies and gives you a detailed account of
molecular regulation of fruit ripening, and signal transduction and
internal atmospheres in relation to fruit ripening. It also
presents an overview of methods utilized in fruit proteomics, as
well as a global proteome and systems biology analysis of fruits
during ripening, and discusses the basics of dormancy, its
molecular and physiological basis, and methods to break the
dormancy. The book provides an overview of the most important
metabolic pathways and genes that control volatile biosynthesis in
model fruits, including tropical, subtropical, and temperate
fruits, with a special emphasis on fruit ripening and the role of
ethylene during this process. It presents a brief description of
the composition of volatiles in various fruit species and addresses
the influences of preharvest factors and postharvest technologies
on fruit aroma, basic mechanisms responsible for postharvest flavor
change in fresh produce, and the potential impacts of various
postharvest technologies on flavor.
Consumption of fresh fruits and vegetables has increased
dramatically in the last several decades. This increased
consumption has put a greater burden on the fresh produce industry
to provide fresher product quality, combined with a high level of
food safety. Therefore, postharvest handling, storage and shipment
of horticultural crops, including fruit and vegetable products has
increased in importance. Novel Postharvest Treatments of Fresh
Produce focuses mainly on the application of novel treatments for
fruits and vegetables shipping and handling life. A greater
emphasis is placed on effects of postharvest treatments on
senescence and ripening, bioactive molecule contents and food
safety. The work presented within this book explores a wide range
of topics pertaining to novel postharvest treatments for fresh and
fresh-cut fruits and vegetables including applications of various
active agents, green postharvest treatments, physical treatments
and combinations of the aforementioned.
This book, chock full of color illustrations, addresses the main
postharvest physiological disorders studied in fruits and
vegetables. For a wide variety of fruits and vegetables,
Postharvest Physiological Disorders in Fruits and Vegetables
describes visual symptoms, triggering and inhibiting mechanisms,
and approaches to predict and control these disorders after
harvest. Color photographs illustrate the disorders, important
factors, physiology, and management. The book includes a detailed
description of the visual symptoms, triggering and inhibiting
mechanisms, and possible approaches to predict and control
physiological disorders. The mechanisms triggering and inhibiting
the disorders are discussed in detail in each chapter, based on
recent studies, which can help readers better understand the
factors regulating each disorder. The description of possible
approaches to predict and control each disorder can help growers,
shippers, wholesalers, and retailers to determine the best
management practices to reduce disorder incidence and crop losses.
Features: Presents visual symptoms of postharvest physiological
disorders that will help readers to precisely identify the
disorders in fruits and vegetables Details mechanisms triggering
and inhibiting the postharvest disorders Explains possible
approaches to predict and control these disorders Suggests the best
postharvest management approaches for each crop Although there are
many scientific publications on postharvest physiological
disorders, there are no recent reviews or books putting together
the most recent information about the mechanisms regulating, as
well as about the possible approaches to predict and control these
disorders.
Investigation on Effect of active modified atmosphere packaging and
storage temperature on shelf life and quality of Indian jujube
(Ziziphus mauritiana Lamk.) cv. Gola fruit was carried out with 21
treatment combinations. Two concentrations of oxygen (2% and 5%),
three concentrations of carbon dioxide (5%, 10% and 15%) and one
control (environmental gaseous composition with 21% O2 and 0.03%
CO2) were used in packages. Fruits were stored at ambient, 12 C, or
6 C temperatures. Treatment combination 5% O2 & 5% CO2 at 6 C
was found best for maintaining qualitative and physiological
attributes and increased the shelf life up to 35 days, however,
chilling injury on fruits were seen. Better retention of color
coordinates (L*, a*, b*, h and C*), higher TSS and firmness,
retention of higher ascorbic acid, acidity, phenol and moisture
content, lower water loss and highest scores for overall
orgenoleptic attributes were found in MAP with low temperatures.
Finally this study indicated that Indian jujube fruit could be
stored at 6 C for 35 days with MAP (5% O2 and 5% CO2) allowed
conservation of ber fruits with highest quality parameters and
minimal risk of disorder development."
The individual effect of juice extraction methods, processing
temperature-time, potassium meta-bi-sulphite, storage temperatures,
and exposure of fruits to ethylene concentrations was found to be
significant in prolonging storage duration and maintaining the
acceptable quality of mandarin juice. It can be concluded that the
juice obtained from the fruits exposed to 500 ppm ethylene and
extracted with screw type juice extractor, processed at 65C for 15
minutes, preserved with 1000 ppm potassium meta-bi-sulphite and
stored under lower temperatures of 3-4C, proved to be the most
effective treatment for quality parameters up to 6 months of
storage. 85C processing temperature with 15 minutes holding time
was observed to be most effective for reducing microbial load and
inactivation of enzymes.
Because they meet the needs of today's consumers, fresh-cut plant
products are currently one of the hottest commodities in the food
market of industrialized countries. However, fresh-cut produce
deteriorates faster than the correspondent intact produce. The main
purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology,
and Safety is to provide helpful guidelines to the industry for
minimizing deterioration, keeping the overall quality, and
lengthening the shelf life. It provides an integrated and
interdisciplinary approach for accomplishing the challenges, where
raw materials, handling, minimal processing, packaging, commercial
distribution, and retail sale must be well managed. It covers
technology, physiology, quality, and safety of fresh-cut fruits and
vegetables. In this book, the chapters follow a logical sequence
analyzing most of the important factors affecting the main
characteristics of fresh-cut horticultural products. The most
relevant technologies to prevent deterioration and improve final
overall quality of fresh-cut commodities are described in detail.
This book covers the basics of the subject from quality
preservation, nutritional losses, physiology, and safety to
industry-oriented advancements in sanitization, coatings, and
packaging. It examines such novel preservation technologies as
edible coatings, antimicrobial coatings, natural antimicrobials,
gum arabic coatings, and pulsed light treatments. Minimal
processing design and industrial equipment are also reviewed. With
its international team of contributors, this book will be an
essential reference work both for professionals involved in the
postharvest handling of fresh-cut and minimally processed fruits
and vegetables and for academic and researchers working in the
area.
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