مدولاسیون پیش‌برد برداشت کیفیت میوه و سبزیجات پس از برداشت

__Preharvest Modulation of Postharvest Fruit and Vegetable Quality__ is the first book to focus on the potential yield quality, quantity and safety benefits of intervention during growth. Of the many factors responsible for overall quality of produce, about 70 percent comes from pre-harvest conditions. Written by an international team of experts, this book presents the key opportunities and challenges of pre-harvest interventions. From selecting the most appropriate growing scenario, to treating plants during the maturation process, to evaluating for quality factors to determine appropriate interventions, this book provides an integrated look at maximizing crop yield through preventative means. In fact, with the very best of postharvest knowledge and technologies available, the best that can be achieved is a reduction in the rate at which products deteriorate as they progress through their normal developmental pattern of maturation, ripening and senescence. Therefore, it is very important to understand what pre-harvest factors influence the many important harvest quality attributes that affect the rate of postharvest deterioration and, subsequently, the consumers’ decision to purchase the product in the marketplace. * Presents the important pre-harvest factors that influence harvest quality * Includes up-to-date information on pre-harvest factors that modulate post-harvest biology * Identifies potential methodologies and technologies to enhance pre-harvest interventions Content: Title page Copyright page Dedication contents List of Contributors About the Editor Preface Chapter 1 -- Postharvest Quality of Fruits and Vegetables: An Overview 1 -- Introduction 2 -- Postharvest quality 2.1 -- Quality Factors 2.1.1 -- Appearance 2.1.2 -- Textural 2.1.3 -- Flavor 2.1.4 -- Nutritional 2.1.5 -- Safety 2.2 -- Postharvest Factors That Influence Quality 2.2.1 -- Ethylene Commercial Use 2.2.2 -- Use of 1-MCP as an Ethylene Inhibitor 2.2.3 -- Temperature 2.2.4 -- Relative Humidity 2.2.5 -- Growth Regulators 2.2.6 -- Atmosphere Gases Concentration 2.2.7 -- Irradiation 3 -- Apple (Malus domestica)4 -- Banana (Musa spp.) 5 -- Cashew apple (Anacardium occidentale L.) 6 -- Kiwi (Actinidia deliciosa) 7 -- Mango (Mangifera indica L.) 8 -- Melon (Cucumis melo) 9 -- Orange (Citrus × sinensis) 10 -- Pineapple (Ananas comosus L.) 11 -- Strawberry (Fragaria × ananassa) 12 -- Tomatoes (Solanum lycopersicum) 13 -- Broccoli (Brassica oleracea var. italica) 14 -- Carrots (Daucus carota) 15 -- Cauliflower (Brassica oleracea L.) 16 -- Cilantro (Coriandrum sativum) 17 -- Cucumber (Cucumis sativus) 18 -- Spinach (Spinacia oleracea) 19 -- Conclusions References Further readingChapter 2 -- Fruit Maturity, Harvesting, and Quality Standards 1 -- Introduction 2 -- Determination of maturity indices 2.1 -- Destructive Methods 2.1.1 -- Sugar 2.1.2 -- Acidity 2.1.3 -- Starch Content 2.1.4 -- Oil Content 2.2 -- Nondestructive Methods 2.2.1 -- Skin Color 2.2.2 -- Optical Methods 2.2.3 -- Firmness 2.2.4 -- Size 2.2.5 -- Aroma 2.2.6 -- Leaf Changes 2.3 -- Measuring Maturity: Destructive Versus Nondestructive Methods 3 -- Harvesting methods 3.1 -- Hand Harvesting 3.2 -- Mechanical Harvesting 4 -- Postharvest handling operations 4.1 -- Precooling 4.2 -- Washing, Cleaning, and Trimming4.3 -- Sorting, Grading, and Sizing 4.4 -- Curing 4.5 -- Irradiation 4.5.1 -- Uses of Irradiation 4.6 -- Hot Water Treatment 4.7 -- Waxing 4.8 -- Packaging and Storage 4.9 -- Labeling 5 -- Quality standards for product acceptance 5.1 -- Quality Standards 5.2 -- Methods for Determining Quality 5.2.1 -- Subjective Versus Objective Methods 5.2.1.1 -- Appearance 5.2.1.2 -- Color 5.2.1.3 -- Shape and Size 5.2.1.4 -- Firmness 5.2.1.5 -- Absence of Defects 5.2.1.6 -- Further Objective Tests 5.2.1.6.1 -- Total soluble solids or soluble solid content (SSC) 5.2.1.6.2 -- Titratable acidity (TA)5.2.1.6.3 -- Nutritional quality 5.2.1.6.4 -- Eating quality References Chapter 3 -- Effect of Elicitors in the Nutritional and Sensorial Quality of Fruits and Vegetables Abbreviations 1 -- Introduction 2 -- Elicitor classification and their effect in plants 3 -- Pathways activated by elicitors 3.1 -- Phenylpropanoid Synthesis Pathway 3.2 -- Vitamin C Synthesis Pathway 3.3 -- Vitamin E Synthesis Pathway 3.4 -- Carotenoids Synthesis Pathway 4 -- Sensory quality affected by elicitation 5 -- Conclusions References Chapter 4 -- The Fruit Cuticle: Actively Tuning Postharvest Quality

Preharvest Modulation of Postharvest Fruit and Vegetable Quality is the first book to focus on the potential yield quality, quantity and safety benefits of intervention during growth. Of the many factors responsible for overall quality of produce, about 70 percent comes from pre-harvest conditions. Written by an international team of experts, this book presents the key opportunities and challenges of pre-harvest interventions. From selecting the most appropriate growing scenario, to treating plants during the maturation process, to evaluating for quality factors to determine appropriate interventions, this book provides an integrated look at maximizing crop yield through preventative means.

In fact, with the very best of postharvest knowledge and technologies available, the best that can be achieved is a reduction in the rate at which products deteriorate as they progress through their normal developmental pattern of maturation, ripening and senescence. Therefore, it is very important to understand what pre-harvest factors influence the many important harvest quality attributes that affect the rate of postharvest deterioration and, subsequently, the consumers’ decision to purchase the product in the marketplace.

• Presents the important pre-harvest factors that influence harvest quality
• Includes up-to-date information on pre-harvest factors that modulate post-harvest biology
• Identifies potential methodologies and technologies to enhance pre-harvest interventions

This text focuses on the potential yield quality, quantity and safety benefits of intervention during growth. Of the many factors responsible for overall quality of produce, about 70 percent comes from pre-harvest conditions. Written by an international team of experts, it presents the key opportunities and challenges of pre-harvest interventions. From selecting the most appropriate growing scenario, to treating plants during the maturation process, to evaluating for quality factors to determine appropriate interventions, it provides an integrated look at maximising crop yield through preventative means