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Postharvest Management Approaches for Maintaining Quality of Fresh Produce

  • Book
  • © 2016

Overview

Editors:
  1. Mohammed Wasim Siddiqui

    1. Food Science and Technology, Bihar Agricultural University, Sabour, Bhagalpur, India

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  2. Jesus Fernando Ayala Zavala

    1. Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Mexico

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    You can also search for this editor in PubMed   Google Scholar

  3. Cheng-An (Andy) Hwang

    1. USDA-ARS, Wyndmoor, USA

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    You can also search for this editor in PubMed   Google Scholar

  • Covers storage stability of fresh produce
  • Discusses approaches to ensure microbial safety and sensory quality
  • Looks at future directions in postharvest management technologies
  • Includes supplementary material: sn.pub/extras

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Table of contents (12 chapters)

  1. Front Matter

    Pages i-xiv
    Download chapter PDF

  2. Oxygen, Carbon Dioxide, and Nitrogen

    • M. Ovando-Martínez, C. A. Ruiz-Pardo, A. E. Quirós-Sauceda, G. R. Velderrain-Rodríguez, G. A. González-Aguilar, J. F. Ayala-Zavala
    Pages 1-16

  3. Nitric Oxide

    • Cintia Mazzucotelli, María G. Goñi, Sara I. Roura, Gustavo González-Aguilar, J. Fernando Ayala-Zavala
    Pages 17-36

  4. Hydrogen Sulfide

    • A. E. Quirós-Sauceda, G. R. Velderrain-Rodríguez, M. Ovando-Martínez, M. G. Goñi, G. A. González-Aguilar, J. F. Ayala-Zavala
    Pages 37-50

  5. Salicylic Acid

    • Kalyan Barman, Swati Sharma, Pushpa Kumari, Mohammed Wasim Siddiqui
    Pages 51-68

  6. Polyamines

    • Praveen Kumar Mishra, Mohammed Wasim Siddiqui, Sanjay Sahay
    Pages 69-96

  7. Methyl Jasmonate

    • Shiping Tian, Zhanquan Zhang
    Pages 97-111

  8. Essential Oils

    • M. R. Moreira, M. V. Alvarez, A. G. Ponce
    Pages 113-124

  9. Plant Growth Regulators

    • Félicie LOPEZ-LAURI
    Pages 125-139

  10. Active Carbohydrates

    • Filomena Nazzaro, Florinda Fratianni, Autilia Cozzolino, Tiziana Granese, Raffaele Coppola
    Pages 141-156

  11. Active Packaging

    • M. M. Gutierrez-Pacheco, S. L. Gutierrez-Pacheco, L. A. Ortega-Ramirez, J. F. Ayala-Zavala
    Pages 157-173

  12. Ozone: A Powerful Tool for the Fresh Produce Preservation

    • Nikos Tzortzakis
    Pages 175-207

  13. Chlorine Dioxide (ClO2)

    • Vivian Chi-Hua Wu
    Pages 209-218

  14. Back Matter

    Pages 219-222
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Keywords

About this book

The volume presents existing and novel management approaches that are in use or have a great potential to be used to maintain the postharvest quality of fresh produce in terms of microbiological safety, nutrition, and sensory quality. In comparison to traditional synthetic chemicals, these eco-friendly molecules are equally effective with respect to slowing the physiological and biochemical changes in harvested produce. Application of terpenic compounds, phenolic compounds, salicylic acid, methyl jasmonates, hydrogen peroxide, ethanol, sulphur compounds, polyamines, plant growth regulators, active carbohydrates, ozone, hexanal and nitric oxide have been proven effective in minimizing storage disorders like chilling injury, scald, fungal diseases like stem-end rot, blue mould rot, green mould rot, anthracnose, regulation of ripening and senescence, etc. This book will be a standard reference work for the management of shelf life in the fresh produce industry.

Editors and Affiliations

  • Food Science and Technology, Bihar Agricultural University, Sabour, Bhagalpur, India

    Mohammed Wasim Siddiqui

  • Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Mexico

    Jesus Fernando Ayala Zavala

  • USDA-ARS, Wyndmoor, USA

    Cheng-An (Andy) Hwang

Bibliographic Information

  • Book Title: Postharvest Management Approaches for Maintaining Quality of Fresh Produce

  • Editors: Mohammed Wasim Siddiqui, Jesus Fernando Ayala Zavala, Cheng-An (Andy) Hwang

  • DOI: https://doi.org/10.1007/978-3-319-23582-0

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer International Publishing Switzerland 2016

  • Hardcover ISBN: 978-3-319-23581-3Published: 03 March 2016

  • Softcover ISBN: 978-3-319-79504-1Published: 08 April 2018

  • eBook ISBN: 978-3-319-23582-0Published: 24 February 2016

  • Edition Number: 1

  • Number of Pages: XIV, 222

  • Number of Illustrations: 32 b/w illustrations, 8 illustrations in colour

  • Topics: Food Science

  • Industry Sectors: Biotechnology, Chemical Manufacturing, Consumer Packaged Goods, Pharma

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