Postharvest Biology and Technology for Preserving Fruit Quality

ISBN: 9781439802663 出版年：2010 页码：290 Valero, Daniel Serrano, Maria CRC Press

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