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Postharvest Biology and Technology for Preserving Fruit Quality

Daniel Valero, Maria Serrano 
CRC Press  May 2010  



Hardcover  287 pp  ISBN 9781439802663      £89.00
Interest in the postharvest behavior of fruits and vegetables has a history as long as mankind's. Once we moved past mere survival, the goal of postharvest preservation research became learning how to balance consumer satisfaction with quantity and quality while also preserving nutritional quality. A comprehensive overview of new postharvest technologies, Postharvest Biology and Technology for Preserving Fruit Quality examines the physical, chemical, and nutritional changes that occur during the ripening process.

The book chronicles the changes in postharvest technology during the past three decades, highlighting the advances made possible through a deeper understanding of the postharvest physiology of raw produce. It focuses on how to maintain both sensorial and nutritional fruit quality parameters while also extending shelf life. The authors present a wide range of technological applications for postharvest strategies, including heat treatments, naturally-occurring compounds, modified atmosphere packaging, non-toxic chemical compounds, and active packaging. The text also discusses the advantages and disadvantages of using cold temperatures during handling, packaging, and storage. Although each chapter constitutes a separate unit, which could be used in a stand-alone fashion, the order and continuity of the chapters provide a more complete understanding of the subject.

Exploring future directions, the book concludes with coverage of emerging technologies such as atmospheres with high O2, biological control, and the use of UV-light. It offers a firm grounding in the basic knowledge of postharvest research, technology, and applications. The text illustrates a broad range of approaches, based on years of research, and brings them together in a convenient, easily accessible resource.

Contents

Introduction and Overview,

Fruit Ripening, Introduction Fruit Growth Fruit Ripening and Related Parameters

Changes in Fruit Quality Attributes During Handling, Processing, and Storage Introduction What is Quality? Weight Loss Appearance Texture Flavor, Taste, and Aroma Bioactive Compounds Decay Mechanical Damage versus Fruit Quality

Cold Storage and Fruit Quality Introduction Effect of Low Temperature Storage on Fruit Metabolism Cooling Rates Precooling Techniques Chilling Injury

Heat Treatments Introduction Means of Heat Application Heat Treatments and Fruit Quality Storability Limitations: Heat Damage

Calcium Treatments Introduction Calcium Sources and Pre- and Postharvest Methods for Application Pre- and Postharvest Calcium Treatments and Calcium Fruit Content Effect of Preharvest Treatment on Fruit Size Calcium Treatments and Fruit Firmness Calcium Treatments and Color, Soluble Solids, and Total Acidity Calcium Treatment and Bioactive Compounds Calcium Treatment, Cell Membrane Stability, and CI Reduction Effects of Calcium Treatment on Postharvest Decay Calcium Treatment and Ethylene Production and Respiration Rate Undesirable Effects of Calcium Treatments

Polyamine Treatments Introduction Polyamine Biosynthesis and Regulation in Plant Tissues Polyamine and Human Diet Polyamine and Fruit Development Preharvest Polyamine Application and Fruit Ripening Postharvest Polyamine Application and Fruit Quality Polyamines and Chilling Injury Polyamines and Mechanical Damage

Future Trends 1-Methylcyclopropene Treatments Introduction 1-MCP as Blocking Ethylene Receptors Postharvest 1-MCP Application 1-MCP in Nonclimacteric Fruits Preharvest 1-MCP Application 1-MCP on Physiological and Pathological Disorders

Storage in Modified Atmosphere Packaging Introduction Films used in MA Packaging Generation of the Steady-State or Equilibrium Atmosphere Optimal CO2 and O2 Concentration Importance of Temperature Stability MAP and Fruit Quality Maintenance MAP Benefits for Storage of Fresh-Cut Fruits and Vegetables Future Research Needs

Active Packaging Introduction Active Packaging Technologies Ethylene Adsorbers Antimicrobial Fruit Packaging Edible Coatings Future Trends

Emerging Technologies Introduction Atmospheres with High O2 Biological Control UV-Irradiation References

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