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Biological controls for preventing food deterioration : strategies for pre- and postharvest management.
Various biotic factors cause diseases in crops, which result in food losses. Historically pesticide development has been instructive to us in terms of the benefits derived as well as the hazards that accompany their indiscriminate use. The application of fertilizers and pesticides to crops has becom...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Place of publication not identified] :
E-Content Generic Vendor,
2014.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 1 | 0 | |a Biological controls for preventing food deterioration : |b strategies for pre- and postharvest management. |
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| 520 | |a Various biotic factors cause diseases in crops, which result in food losses. Historically pesticide development has been instructive to us in terms of the benefits derived as well as the hazards that accompany their indiscriminate use. The application of fertilizers and pesticides to crops has become a norm in agricultural production, but this has led to resurgence in pests as they have developed resistance to such chemicals. Biological control of plant pests and pathogens is part of the solution to this problem. This is an area that continues to inspire research and development. | ||
| 505 | 0 | |a Cover; Title Page; Copyright; Contents; Preface; List of Contributors; Acknowledgments; Chapter 1 Biologicals: Green Alternatives for Plant Disease Management; 1.1 Introduction; 1.2 Food supply on a collision course; 1.3 The enormity of the problem; 1.3.1 Overpopulation; 1.3.2 Effective land usage; 1.3.3 Water use; 1.3.4 Energy use; 1.4 Preventing food losses; 1.5 Hazards from synthetic pesticides; 1.6 A way out of this crisis; 1.7 Types of biopesticides; 1.7.1 Microbial pesticides; 1.7.2 Plant-derived products; 1.7.3 Semiochemicals; 1.8 Strategies of biological control | |
| 505 | 8 | |a 1.9 Biopesticides: advantages and limitations1.10 Major constraints; 1.10.1 Agronomic aspects; 1.10.2 The commercial perspective; 1.10.3 Public anxiety over BCAs; 1.10.4 Technical issues; 1.10.5 Virulence and efficacy; 1.11 Conclusion and future prospects; References; Chapter 2 Postharvest Damages of Mandarin (Citrus reticulata Blanco) and Its Management; 2.1 Introduction; 2.2 Diseases and disorders in mandarins; 2.2.1 Postharvest diseases of mandarins; 2.2.2 Physiological disorders in mandarins; 2.2.3 Postharvest loss of mandarins; 2.3 Strategies for postharvest management | |
| 505 | 8 | |a 2.3.1 Physical methods2.3.2 Chemical methods; 2.3.3 Biological methods; 2.4 Naturally occurring antifungal compounds for biocontrol; 2.5 Induced resistance; 2.6 Conclusion and future prospects; References; Chapter 3 Yeasts: Bio-Bullets for Postharvest Diseases of Horticultural Perishables; 3.1 Introduction; 3.2 Presence of an antagonist; 3.3 Introduction of the yeast antagonist in the postharvest system of horticultural perishables; 3.3.1 Yeast as a natural antagonist; 3.3.2 Yeast as an artificially introduced antagonist | |
| 505 | 8 | |a 3.3.3 Application methods of yeast antagonist for biosuppression of the pathogen3.4 Commercial production; 3.4.1 Properties of an ideal antagonist suitable for commercialization; 3.4.2 Characteristics required for commercial production; 3.4.3 Biocontrol yeast products; 3.5 Problems in product development and registration; 3.6 Enhancement of the bioactivity of the yeast antagonist; 3.6.1 Mixed cultures with antagonistic yeast; 3.6.2 Low levels of fungicides with a yeast antagonist; 3.6.3 Exogenous substances with a yeast antagonist; 3.6.4 Physical treatment with a yeast antagonist | |
| 505 | 8 | |a 3.7 Conclusion and future prospectsReferences; Chapter 4 Dissecting the Mechanisms of Action of Biocontrol Agents to Control Postharvest Diseases of Fruit; 4.1 Introduction; 4.2 Studying the mechanism of action; 4.3 Competition; 4.4 The role of biofilm formation; 4.5 Production of diffusible and volatile antimicrobial compounds; 4.6 Parasitism and release of hydrolases; 4.7 Induction of resistance; 4.8 The role of oxidative stress; 4.9 Conclusion and future prospects; Acknowledgements; References; Chapter 5 Potential of PGPR Bacteria in Plant Disease Management; 5.1 Introduction | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food spoilage. | |
| 650 | 6 | |a Aliments |x Altération. | |
| 650 | 7 | |a Food spoilage |2 fast | |
| 653 | 0 | 0 | |a voedsel |
| 653 | 0 | 0 | |a food |
| 653 | 0 | 0 | |a voedselbederf |
| 653 | 0 | 0 | |a food spoilage |
| 653 | 0 | 0 | |a bederf na de oogst |
| 653 | 0 | 0 | |a postharvest decay |
| 653 | 0 | 0 | |a verliezen na de oogst |
| 653 | 0 | 0 | |a postharvest losses |
| 653 | 1 | 0 | |a Food Sciences (General) |
| 653 | 1 | 0 | |a Levensmiddelentechnologie (algemeen) |
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| 776 | 0 | 8 | |i Print version: |z 9781306939294 |
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