Preharvest modulation of postharvest fruit and vegetable quality /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Siddiqui, Mohammed Wasim (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London, United Kingdom : Academic Press, an imprint of Elsevier, [2018]
Temas:
Crops > Postharvest losses > Prevention.
Cultures > Pertes apr�es r�ecolte > Pr�evention.
TECHNOLOGY & ENGINEERING > Agriculture > Agronomy > Crop Science.
TECHNOLOGY & ENGINEERING > Agriculture > Agronomy > General.
Crops > Postharvest losses > Prevention
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Title page; Copyright page; Dedication; contents; List of Contributors; About the Editor; Preface; Chapter 1
  • Postharvest Quality of Fruits and Vegetables: An Overview; 1
  • Introduction; 2
  • Postharvest quality; 2.1
  • Quality Factors; 2.1.1
  • Appearance; 2.1.2
  • Textural; 2.1.3
  • Flavor; 2.1.4
  • Nutritional; 2.1.5
  • Safety; 2.2
  • Postharvest Factors That Influence Quality; 2.2.1
  • Ethylene Commercial Use; 2.2.2
  • Use of 1-MCP as an Ethylene Inhibitor; 2.2.3
  • Temperature; 2.2.4
  • Relative Humidity; 2.2.5
  • Growth Regulators; 2.2.6
  • Atmosphere Gases Concentration; 2.2.7
  • Irradiation
  • 3
  • Apple (Malus domestica)4
  • Banana (Musa spp.); 5
  • Cashew apple (Anacardium occidentale L.); 6
  • Kiwi (Actinidia deliciosa); 7
  • Mango (Mangifera indica L.); 8
  • Melon (Cucumis melo); 9
  • Orange (Citrus � sinensis); 10
  • Pineapple (Ananas comosus L.); 11
  • Strawberry (Fragaria � ananassa); 12
  • Tomatoes (Solanum lycopersicum); 13
  • Broccoli (Brassica oleracea var. italica); 14
  • Carrots (Daucus carota); 15
  • Cauliflower (Brassica oleracea L.); 16
  • Cilantro (Coriandrum sativum); 17
  • Cucumber (Cucumis sativus); 18
  • Spinach (Spinacia oleracea); 19
  • Conclusions; References
  • Further readingChapter 2
  • Fruit Maturity, Harvesting, and Quality Standards; 1
  • Introduction; 2
  • Determination of maturity indices; 2.1
  • Destructive Methods; 2.1.1
  • Sugar; 2.1.2
  • Acidity; 2.1.3
  • Starch Content; 2.1.4
  • Oil Content; 2.2
  • Nondestructive Methods; 2.2.1
  • Skin Color; 2.2.2
  • Optical Methods; 2.2.3
  • Firmness; 2.2.4
  • Size; 2.2.5
  • Aroma; 2.2.6
  • Leaf Changes; 2.3
  • Measuring Maturity: Destructive Versus Nondestructive Methods; 3
  • Harvesting methods; 3.1
  • Hand Harvesting; 3.2
  • Mechanical Harvesting; 4
  • Postharvest handling operations; 4.1
  • Precooling
  • 4.2
  • Washing, Cleaning, and Trimming4.3
  • Sorting, Grading, and Sizing; 4.4
  • Curing; 4.5
  • Irradiation; 4.5.1
  • Uses of Irradiation; 4.6
  • Hot Water Treatment; 4.7
  • Waxing; 4.8
  • Packaging and Storage; 4.9
  • Labeling; 5
  • Quality standards for product acceptance; 5.1
  • Quality Standards; 5.2
  • Methods for Determining Quality; 5.2.1
  • Subjective Versus Objective Methods; 5.2.1.1
  • Appearance; 5.2.1.2
  • Color; 5.2.1.3
  • Shape and Size; 5.2.1.4
  • Firmness; 5.2.1.5
  • Absence of Defects; 5.2.1.6
  • Further Objective Tests; 5.2.1.6.1
  • Total soluble solids or soluble solid content (SSC)
  • 5.2.1.6.2
  • Titratable acidity (TA)5.2.1.6.3
  • Nutritional quality; 5.2.1.6.4
  • Eating quality; References; Chapter 3
  • Effect of Elicitors in the Nutritional and Sensorial Quality of Fruits and Vegetables; Abbreviations; 1
  • Introduction; 2
  • Elicitor classification and their effect in plants; 3
  • Pathways activated by elicitors; 3.1
  • Phenylpropanoid Synthesis Pathway; 3.2
  • Vitamin C Synthesis Pathway; 3.3
  • Vitamin E Synthesis Pathway; 3.4
  • Carotenoids Synthesis Pathway; 4
  • Sensory quality affected by elicitation; 5
  • Conclusions; References
  • Chapter 4
  • The Fruit Cuticle: Actively Tuning Postharvest Quality

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