Fr. 135.00

Postharvest Management Approaches for Maintaining Quality of Fresh Produce

Inglese · Tascabile

Spedizione di solito entro 6 a 7 settimane

Descrizione

Ulteriori informazioni

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.

Sommario

Oxygen, Carbon dioxide, and Nitrogen.- Nitric Oxide.- Hydrogen Sulfide.- Salicylic Acid.- Polyamines.- Methyl Jasmonate.- Essential Oils.- Plant Growth Regulators.- Active Carbohydrates.- Active Packaging.- Ozone.- Chlorine Dioxide.

Riassunto

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.

Dettagli sul prodotto

Con la collaborazione di Cheng-A (Andy) Hwang (Editore), Jesus Fernando Ayala Zavala (Editore), Jesu Fernando Ayala Zavala (Editore), Jesus Fernando Ayala Zavala (Editore), Cheng-An (Andy) Hwang (Editore), Mohammed Wasim Siddiqui (Editore)
Editore Springer, Berlin
 
Lingue Inglese
Formato Tascabile
Pubblicazione 01.01.2018
 
EAN 9783319795041
ISBN 978-3-31-979504-1
Pagine 222
Dimensioni 156 mm x 243 mm x 14 mm
Peso 367 g
Illustrazioni XIV, 222 p. 40 illus., 8 illus. in color.
Categorie Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica

B, Chemistry and Materials Science, Food Science, Food—Biotechnology, Postharvest food management, Fruit quality

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