Postharvest Biology and Technology of Fruits, Vegetables, and FlowersAn increased understanding of the developmental physiology, biochemistry, and molecular biology during early growth, maturation, ripening, and postharvest conditions has improved technologies to maintain the shelf life and quality of fruits, vegetables, and flowers. Postharvest Biology and Technology of Fruits, Vegetables, and Flowers provides a comprehensive introduction to this subject, offering a firm grounding in the basic science and branching out into the technology and practical applications. An authoritative resource on the science and technology of the postharvest sector, this book surveys the body of knowledge with an emphasis on the recent advances in the field. |
Contents
| 1 | |
| 8 | |
3 Biochemistry of Fruits | 19 |
4 Biochemistry of Flower Senescence | 51 |
5 Programmed Cell Death during Plant Senescence | 86 |
6 Ethylene Perception and Gene Expression | 125 |
7 Enhancing Postharvest Shelf Life and Quality in Horticultural Commodities Using 1MCP Technology | 139 |
8 Structural Deterioration of the Produce The Breakdown of Cell Wall Components | 162 |
13 Isoprenoid Biosynthesis in Fruits and Vegetables | 282 |
14 Postharvest Treatments Affecting Sensory Quality of Fresh and FreshCut Products | 301 |
15 Polyamines and Regulation of Ripening and Senescence | 319 |
16 Postharvest Enhancement of Phenolic Phytochemicals in Apples for Preservation and Health Benefits | 341 |
17 Rhizosphere Microorganisms and Their Effect on Fruit Quality | 360 |
18 Biotechnological Approaches to Enhancing Tropical Fruit Quality | 373 |
19 Postharvest Factors Affecting Potato Quality and Storability | 392 |
20 BiosensorBased Technologies for the Evaluation of Quality | 418 |
9 Structural Deterioration in Produce Phospholipase D Membrane Deterioration and Senescence | 195 |
10 Phospholipase D Inhibition Technology for Enhancing Shelf Life and Quality | 240 |
11 Heat Treatment for Enhancing Postharvest Quality | 246 |
12 The Role of Polyphenols in Quality Postharvest Handling and Processing of Fruits | 260 |
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Common terms and phrases
accumulation Agric anthocyanins antibody antioxidant antisense apple apple fruit Arabidopsis aroma Biochem biosynthesis calcium carnation carotenoid cDNA cell death cell wall changes components compounds cultivars cytokinin decrease degradation effect enhanced enzyme ethylene ethylene production ethylene receptor firmness first flavonoids flavor floral flower senescence flowers Food Chem fresh-cut fruit ripening fruit softening fruits and vegetables gene expression genetic glucose growth harvest Hort identified increase influence inhibition inhibitor involved isoprenoid l-MCP l-methylcyclopropene leaf senescence levels lipid lycopene mature membrane metabolism modification molecular mRNA mutant oxidase oxidation Paliyath pathway pectin petal senescence phenolic phosphate phospholipase physiological phytochrome Plant Cell Plant Mol Plant Physiol PLD activity PLD alpha polyamines polyphenols Postharvest Biol processes proteins reduced regulation response role sensory shelf signal significant significantly specific sprout starch storage strawberry stress substrate sucrose sugar synthase synthesis Technol temperature tissue tomato tomato fruit transcript transgenic volatile Wang