Postharvest Biology and Technology for Preserving Fruit Quality: 1st Edition (Hardback) book cover

Postharvest Biology and Technology for Preserving Fruit Quality

1st Edition

By Daniel Valero, Maria Serrano

CRC Press

288 pages | 67 B/W Illus.

Purchasing Options:$ = USD
Hardback: 9781439802663
pub: 2010-05-12
$175.00
x
eBook (VitalSource) : 9780429093333
pub: 2010-05-12
from $28.98


FREE Standard Shipping!

Description

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.

Table of 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

Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science