E-Book, Englisch, 287 Seiten
Valero / Serrano Postharvest Biology and Technology for Preserving Fruit Quality
1. Auflage 2010
ISBN: 978-1-4398-0267-0
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 287 Seiten
ISBN: 978-1-4398-0267-0
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
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.
Zielgruppe
Biologists, food technologists and food scientists, quality assurance personnel, FDA and USDA personnel.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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
