About The book: This book presents several pre- and postharvest strategies that have been developed to modify these physiological activities, resulting in increased shelf life. The book also discusses the best technologies that positively influence quality attributes of the produce, including senescenal changes and, afterwards, the consumers’ decision to purchase the product in the marketplace. With contributions from experts with experience in both developed and developing regions, the book includes chapters covering thorough discussions on postharvest management strategies of fresh horticultural commodities. This volume covers: • recent advances in postharvest cooling of horticultural produce • different postharvest handling and storage systems of root and tuber crops • proper post-harvest handling methods for prolonging the vase life of cut flowers • postharvest management and processing technology of mushrooms • new research findings on the interaction of gibberellins with other plant hormones and their role in maintaining postharvest quality of horticultural produce • advancement in creative and innovative packaging of fresh fruits and vegetables for better food quality, safety, and traceability • technological advances in preserving quality and ensuring safety of fresh cut products • important aspects of postharvest pathology, deterioration, and spoilage of horticultural produce and the limitations of synthetic fungicides • the application of natural antimicrobials in postharvest storage and minimal processing of fruits and vegetables With photos throughout the book to illustrate the concepts described, this book will provide a wealth of information on new research and technologies to enhance the quality, prolong the shelf life, and ensure the safety of postharvest produce.
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