Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers for change, including: Using more natural chemicals or physical treatments to replace synthetic chemicals Increasing the efficiency of older, more traditional methods in combination with newer biocontrol treatments Leveraging a range of biomolecular research tools or qomicsq to efficiently gather and assess mass information at molecular, enzymic, and genetic levels Using modelling systems to identify key changes and control points for better targeting of new treatments and solutions to postharvest problems The postharvest handling of fresh fruits and vegetables plays a critical role in facilitating a continuous supply of high-quality fresh produce to the consumer. Many new technologies developed and refined in recent years continue to make possible an ever-expanding supply of fresh products. This volume examines a range of recently developed technologies and systems that will help the horticulture industry to become more environmentally sustainable and economically competitive, and to minimize postharvest quality loss and generate products that are appealing and acceptable to consumers.In apple fruit, hot-air treatment at 38AdC for four days has been considered the optimum to preserve postharvest storage quality. ... (2013), the application of curing to tomato fruit (38AdC for 12 h) activated arginine catabolism and consequently reduced the susceptibility to chilling injury. ... However, some negative impacts, including enhanced yellowing of peel, reduced titratable acidity and weight loss wereanbsp;...
|Title||:||Advances in Postharvest Fruit and Vegetable Technology|
|Author||:||Ron B.H. Wills, John Golding|
|Publisher||:||CRC Press - 2015-06-01|