Environmentally Friendly Technologies for Agricultural Produce Quality

This book focuses on the most recent environmentally-friendly technologies, such as physical treatments of heat and modified atmospheric packaging, developed to reduce spoilage and maintain the quality of produce. Internationally recognized investigators review the latest knowledge in this field. With several chapters written by the researchers who developed recent scientific breakthroughs, the book details newer technologies in heat treatment that help reduce decay, scalding, and chilling injury. Other topics include the technological revolution in transportation of produce from the producing countries to the consuming countries, and the growing trend of demand for fresh cut products.

Introduction. PHYSICAL TREATMENTS. Heat Treatments to Reduce Decay. Heat Treatments to Reduce Chilling Injury and Superficial Scald. Modified Atmosphere Packaging and Controlled Atmosphere Storage. Innovations in Quarantine. Minimizing the Harmful Effects of Ethylene on the Quality of Fruit and Vegetables. Fresh-Cut Produce. Innovative Environmentally Friendly Technologies to Maintain Quality of Durable Agricultural Produce. NON-PHYSICAL TREATMENTS. UV Irradiation, Biological Agents, and Natural Compounds for Controlling Postharvest Decay in Fresh Fruits and Vegetables. Edible Coatings. Hormonal Regulation of Ripening and Senescence Phenomena. Why Fruits and Vegetables Are Good for Health. Use of Genetic Engineering to Control Ripening, Reduce Spoilage, and Maintain Quality of Fruits and Vegetables. Innovations in Transportation. How Postharvest Technologies Affect Quality.