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Postharvest management approaches for maintaining quality of fresh produce[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	633
書名/作者:	Postharvest management approaches for maintaining quality of fresh produce/ edited by Mohammed Wasim Siddiqui, Jesus Fernando Ayala Zavala, Cheng-An (Andy) Hwang.
其他作者:	Siddiqui, Mohammed Wasim.
出版者:	Cham : : Springer International Publishing :, 2016.
面頁冊數:	xiv, 222 p. : : ill. (some col.), digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Farm produce - Quality.
標題:	Agricultural processing - Quality control.
標題:	Agriculture - Quality control.
標題:	Chemistry.
標題:	Food Science.
ISBN:	9783319235820
ISBN:	9783319235813
內容註:	Oxygen, Carbon dioxide, and Nitrogen -- Nitric Oxide -- Hydrogen Sulfide -- Salicylic Acid -- Polyamines -- Methyl Jasmonate -- Essential Oils -- Plant Growth Regulators -- Active Carbohydrates -- Active Packaging -- Ozone -- Chlorine Dioxide.
摘要、提要註:	The volume presents existing and novel management approaches that are in use or have a great potential to be used to maintain the postharvest quality of fresh produce in terms of microbiological safety, nutrition, and sensory quality. In comparison to traditional synthetic chemicals, these eco-friendly molecules are equally effective with respect to slowing the physiological and biochemical changes in harvested produce. Application of terpenic compounds, phenolic compounds, salicylic acid, methyl jasmonates, hydrogen peroxide, ethanol, sulphur compounds, polyamines, plant growth regulators, active carbohydrates, ozone, hexanal and nitric oxide have been proven effective in minimizing storage disorders like chilling injury, scald, fungal diseases like stem-end rot, blue mould rot, green mould rot, anthracnose, regulation of ripening and senescence, etc. This book will be a standard reference work for the management of shelf life in the fresh produce industry.
電子資源:	http://dx.doi.org/10.1007/978-3-319-23582-0

Postharvest management approaches for maintaining quality of fresh produce[electronic resource] /
Postharvest management approaches for maintaining quality of fresh produce[electronic resource] /edited by Mohammed Wasim Siddiqui, Jesus Fernando Ayala Zavala, Cheng-An (Andy) Hwang. - Cham :Springer International Publishing :2016. - xiv, 222 p. :ill. (some col.), digital ;24 cm.

Oxygen, Carbon dioxide, and Nitrogen -- Nitric Oxide -- Hydrogen Sulfide -- Salicylic Acid -- Polyamines -- Methyl Jasmonate -- Essential Oils -- Plant Growth Regulators -- Active Carbohydrates -- Active Packaging -- Ozone -- Chlorine Dioxide.

The volume presents existing and novel management approaches that are in use or have a great potential to be used to maintain the postharvest quality of fresh produce in terms of microbiological safety, nutrition, and sensory quality. In comparison to traditional synthetic chemicals, these eco-friendly molecules are equally effective with respect to slowing the physiological and biochemical changes in harvested produce. Application of terpenic compounds, phenolic compounds, salicylic acid, methyl jasmonates, hydrogen peroxide, ethanol, sulphur compounds, polyamines, plant growth regulators, active carbohydrates, ozone, hexanal and nitric oxide have been proven effective in minimizing storage disorders like chilling injury, scald, fungal diseases like stem-end rot, blue mould rot, green mould rot, anthracnose, regulation of ripening and senescence, etc. This book will be a standard reference work for the management of shelf life in the fresh produce industry.

ISBN: 9783319235820

Standard No.: 10.1007/978-3-319-23582-0doiSubjects--Topical Terms:

655945
Farm produce
--Quality.

LC Class. No.: S571

Dewey Class. No.: 633

Postharvest management approaches for maintaining quality of fresh produce[electronic resource] /
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520 $a The volume presents existing and novel management approaches that are in use or have a great potential to be used to maintain the postharvest quality of fresh produce in terms of microbiological safety, nutrition, and sensory quality. In comparison to traditional synthetic chemicals, these eco-friendly molecules are equally effective with respect to slowing the physiological and biochemical changes in harvested produce. Application of terpenic compounds, phenolic compounds, salicylic acid, methyl jasmonates, hydrogen peroxide, ethanol, sulphur compounds, polyamines, plant growth regulators, active carbohydrates, ozone, hexanal and nitric oxide have been proven effective in minimizing storage disorders like chilling injury, scald, fungal diseases like stem-end rot, blue mould rot, green mould rot, anthracnose, regulation of ripening and senescence, etc. This book will be a standard reference work for the management of shelf life in the fresh produce industry.
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