Description
Book SynopsisWith the increasing need and demand for fresh fruits and vegetables, the field of postharvest science is continuously evolving. Endeavors are being made by scientists involved in postharvest research for maintenance of the quality and safety of fresh horticultural produce to enhance the postharvest life and to extend the availability of the produce in both time and space. This volume, Emerging Postharvest Treatment of Fruits and Vegetables, addresses the demand for the development and application of effective technologies for preservation of perishable food products, particularly fresh fruits and vegetables. It provides an abundance of up-to-date information about postharvest treatments. The chapters discuss a number of innovative technologies to prolong and enhance postharvest fruits and vegetables.
This book will be valuable for those concerned with horticulture and postharvest technology. It provides essential information for students, teachers, professors, scientists, and entrepreneurs engaged in fresh horticultural produce handling related to this field.
Table of ContentsPostharvest Treatments to Alleviate Chilling Injury in Fruits and Vegetables. Heat Treatments for Enhancing Storability of Fruits and Vegetables. Calcium: An Indispensable Element Affecting Postharvest Life of Fruits and Vegetables. Effects of Methyl Jasmonate Treatment on Fruit Quality Properties. Nitric Oxide for Enhancing Storage Life of Fruits and Vegetables. Nanotechnology in Packaging of Fresh Fruits and Vegetables. Biological Control of Postharvest Diseases. Application of Ozone as a Postharvest Treatment. Advances in Edible Coatings and Films for Fresh Fruits and Vegetables. Postharvest Treatments to Reduce Browning in Minimally Processed Products. Essential Oils and Plant Extracts as Natural Antimicrobial Agents. Polyamines for Preserving Postharvest Quality.
