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Postharvest management approaches fo...

Ayala Zavala, Jesus Fernando.

Postharvest management approaches for maintaining quality of fresh produce

Record Type:	Electronic resources : Monograph/item
Title/Author:	Postharvest management approaches for maintaining quality of fresh produceedited by Mohammed Wasim Siddiqui, Jesus Fernando Ayala Zavala, Cheng-An (Andy) Hwang.
other author:	Siddiqui, Mohammed Wasim.
Published:	Cham :Springer International Publishing :2016.
Description:	xiv, 222 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Farm produceQuality.
Online resource:	http://dx.doi.org/10.1007/978-3-319-23582-0
ISBN:	9783319235820$q(electronic bk.)

Postharvest management approaches for maintaining quality of fresh produce
Postharvest management approaches for maintaining quality of fresh produce[electronic resource] /edited by Mohammed Wasim Siddiqui, Jesus Fernando Ayala Zavala, Cheng-An (Andy) Hwang. - Cham :Springer International Publishing :2016. - xiv, 222 p. :ill. (some col.), digital ;24 cm.

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.

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.

ISBN: 9783319235820$q(electronic bk.)

Standard No.: 10.1007/978-3-319-23582-0doiSubjects--Topical Terms:

302851
Farm produce
--Quality.

LC Class. No.: S571

Dewey Class. No.: 633

Postharvest management approaches for maintaining quality of fresh produce
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245 0 0 $a Postharvest management approaches for maintaining quality of fresh produce $h [electronic resource] / $c edited by Mohammed Wasim Siddiqui, Jesus Fernando Ayala Zavala, Cheng-An (Andy) Hwang.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a xiv, 222 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a 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.
520 $a 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.
650 0 $a Farm produce $x Quality. $3 302851
650 0 $a Agricultural processing $x Quality control. $3 740584
650 0 $a Agriculture $x Quality control. $3 740585
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
700 1 $a Siddiqui, Mohammed Wasim. $3 711158
700 1 $a Ayala Zavala, Jesus Fernando. $3 740582
700 1 $a Hwang, Cheng-An (Andy) $3 740583
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856 4 0 $u http://dx.doi.org/10.1007/978-3-319-23582-0
950 $a Chemistry and Materials Science (Springer-11644)