1st Edition

Postharvest Biology and Technology for Preserving Fruit Quality

By Daniel Valero, Maria Serrano Copyright 2010
    288 Pages 67 B/W Illustrations
    by CRC Press

    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.

    Introduction and Overview
    Fruit Ripening
    Fruit Growth
    Fruit Ripening and Related Parameters

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

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

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

    Calcium Treatments
    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
    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
    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
    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
    Active Packaging Technologies
    Ethylene Adsorbers
    Antimicrobial Fruit Packaging
    Edible Coatings
    Future Trends

    Emerging Technologies
    Atmospheres with High O2
    Biological Control


    Daniel Valero, Maria Serrano