Postharvest Biology and Nanotechnology.

• Superior document: New York Academy of Sciences Series
• Author: Paliyath, Gopinadhan.
• TeilnehmendeR: Subramanian, Jayasankar.; Lim, Loong-Tak.; Subramanian, K. S.; Handa, Avtar K.; Mattoo, Autar K.
• Place / Publishing House: Newark : : John Wiley & Sons, Incorporated,, 2019.; ©2019.
• Year of Publication: 2019
• Edition: 2nd ed.
• Language: English
• Series: New York Academy of Sciences Series
• Physical Description: 1 online resource (418 pages)

Table of Contents

• Intro
• Title Page
• Copyright Page
• Contents
• Contributors
• Preface
• Chapter 1 Enhancing Food Security Through Postharvest Technology: Current and Future Perspectives
• 1.1 Introduction
• 1.2 Food Security: Changing Paradigms Linked to Food Quality and NCD Challenges
• 1.2.1 Population
• 1.2.2 Climate Change and Weather Patterns
• 1.2.3 Food, Water, and Energy Security
• 1.2.4 Choices in Increasing the World's Food Supply
• 1.2.5 Saving More of the Food that We Already Produce
• 1.2.6 Nanotechnology in Agriculture and Food
• 1.2.7 Postharvest Technologies
• References
• Links
• Chapter 2 Ripening and Senescence of Fleshy Fruits
• 2.1 Introduction
• 2.2 Fruit Growth and Development
• 2.3 Climacteric and Non‐climacteric Fruits
• 2.4 Metabolic and Physiological Changes During Fruit Ripening
• 2.4.1 Carbon Metabolism
• 2.4.2 Carotenoids and Flavonoids
• 2.4.3 Aromatic Compounds
• 2.5 Regulation of Fruit Ripening
• 2.6 Transcriptional Regulation of Fruit Ripening
• 2.7 Nitric Oxide and ROS Regulate Fruit Ripening and Senescence
• 2.8 Epigenetic Modulation of Ripening Regulators
• 2.9 Concluding Remarks
• Author Contribution and Acknowledgments
• References
• Chapter 3 Ethylene Signal Transduction During Fruit Ripening and Senescence
• 3.1 Introduction
• 3.2 Ethylene Biosynthesis
• 3.3 Membrane Lipid Catabolism during Ripening and Senescence
• 3.4 Phospholipase D and its Role in Plant Developmental Processes
• 3.4.1 PLD Gene Family and Classification
• 3.4.2 PLD Domain Architecture
• 3.4.3 Subcellular Localization of PLD
• 3.4.4 Changes in PLD During Growth, Development, and Ripening
• 3.5 Role of PLD in Growth and Development
• 3.5.1 Role of PLD During Nutrient Deficiency
• 3.5.2 Role of PLD in Hyperosmotic Stress
• 3.5.3 PLD Response During Wounding
• 3.5.4 Role of PLD in Pathogenesis Responses.
• 3.5.5 PLD Activation by Oxidative Stress
• 3.5.6 PLD Regulation During Ripening and Senescence
• 3.6 Signal Transduction Sequences During Ripening
• 3.6.1 Ethylene Signaling
• 3.6.2 PLD‐regulated Lipid Signaling
• 3.7 Function and Roles of Biomembrane in Signaling
• 3.7.1 Phosphatidylinositol Metabolism in Senescence
• 3.8 Phosphatidylinositol 3‐Kinase: A Potential Link in Ethylene Signal Transduction
• 3.8.1 Phosphatidylinositol 3‐Kinases in Plant Growth and Development
• 3.8.2 Phosphatidylinositol 3‐Kinase: Intermediaries in Ethylene Signal Transduction
• 3.9 C2 Domains of PLD and PI3K
• 3.9.1 C2 Domain of PLD
• 3.9.2 C2 Domain of PI3K
• Acknowledgment
• References
• Chapter 4 Preharvest and Postharvest Technologies Based on Hexanal: An Overview
• 4.1 Introduction
• 4.2 Ripening and Senescence
• 4.3 Changes in Cell Membrane Structure and Properties
• 4.3.1 Phospholipid Catabolism
• 4.3.2 Phospholipase D
• 4.4 Hexanal‐based Technologies
• 4.5 Compositions for Preharvest Sprays and Postharvest Dips of Fruits and Vegetables
• 4.6 Mechanism of Action of Hexanal
• 4.7 Summary of Treatments and Effects
• References
• Chapter 5 Nitric Oxide Signaling in Plants
• 5.1 Introduction
• 5.2 Chemical Features of NO
• 5.3 Endogenous Production of NO in Plants
• 5.4 NO, Redox Balance, and Stress Tolerance
• 5.4.1 Biotic Stress
• 5.4.2 Abiotic Stress
• 5.4.3 Redox Balance
• 5.5 The Crosstalk between NO and Phytohormones
• 5.6 Conclusion and Prospects
• Acknowledgments
• References
• Chapter 6 Postharvest Uses of Ozone Application in Fresh Horticultural Produce
• 6.1 Introduction
• 6.2 History
• 6.3 Properties and Reactions of Ozone
• 6.3.1 Physical Properties
• 6.3.2 Chemical Properties
• 6.3.3 Biocidal Property
• 6.4 Hazard Regulations
• 6.5 Ozone Generation and Its Application
• 6.5.1 Corona Discharge Method.
• 6.5.2 Electrochemical Method
• 6.5.3 Application of Ozone
• 6.6 Effect of Ozone Application on Ethylene Levels and Respiration Rates
• 6.7 Effect of Ozone Application on Fruit Quality
• 6.7.1 Storage at Ambient Temperature
• 6.7.2 Cold Storage
• 6.7.3 Controlled Atmosphere Storage
• 6.7.4 Modified Atmosphere Packaging
• 6.7.5 1‐Methylcyclopropene Application Combined with Ozone Treatment
• 6.8 Effect of Ozone Application on Surface Microbial Population and Storage Life of Fruits and Vegetables
• 6.8.1 Effect of Ozone Treatment on Microbial Population
• 6.8.2 Effect of Ozone Treatment on Storage Life
• 6.9 Limitations and Negative Impacts of Ozone Application
• 6.10 Conclusions
• References
• Chapter 7 Active and Intelligent Packaging for Reducing Postharvest Losses of Fruits and Vegetables
• 7.1 Introduction
• 7.2 Strategies Used in Preservation of Fruits and Vegetables
• 7.3 New Developments in Fruit and Vegetable Packaging
• 7.3.1 Microperforated Active MA Packaging and Its Modeling
• 7.3.2 Packaging Materials: Modulation of Barrier Properties
• 7.3.3 Gas‐releasing Films for Developing Antimicrobial Packaging Systems
• 7.3.4 Volatile Organic Compounds: Quality Markers of MA‐Packaged Products
• 7.4 Conclusions
• References
• Chapter 8 Application of Hexanal‐containing Compositions and Its Effect on Shelf‐life and Quality of Banana Varieties in Kenya
• 8.1 Introduction
• 8.2 Preharvest and Postharvest Hexanal Treatments of Banana
• 8.2.1 Fruit Retention and Shelf‐life
• 8.2.2 Peel Firmness
• 8.2.3 Fruit Quality Parameters
• Acknowledgment
• References
• Chapter 9 Hexanal Compositions for Enhancing Shelf‐life and Quality in Papaya
• 9.1 Introduction
• 9.2 Papaya Fruit
• 9.2.1 Cultivation
• 9.2.2 Production and Economy
• 9.2.3 Consumption
• 9.2.4 Nutritional Value
• 9.3 Importance of Papaya in Food Security.
• 9.4 Postharvest Losses
• 9.5 Storage of Papaya
• 9.6 Fruit Quality and Shelf‐life Enhancement
• 9.7 Hexanal‐based Technologies for Papaya
• Acknowledgment
• References
• Chapter 10 Effect of Hexanal Composition Treatment on Wine Grape Quality
• 10.1 Introduction
• 10.1.1 Wine Grapes: Production Factors
• 10.1.2 Quality‐determining Features of Wine Grapes
• 10.2 Experimental Protocols
• 10.2.1 Growth Conditions
• 10.2.2 Production of Inoculum
• 10.2.3 Wine Processing
• 10.2.4 Quality Attributes of Musts and Wines
• 10.3 Observations
• 10.3.1 Properties of Must and Wine
• 10.3.2 Wine Quality Attributes
• 10.3.3 Surface Morphology of Grapes
• References
• Chapter 11 Benefits of Application of Hexanal Compositions on Apples
• 11.1 Introduction
• 11.2 Preharvest Spray of Hexanal Compositions in Reducing Apple Fruit Drop
• 11.3 Prevention of Superficial Scald in Apples
• 11.4 Effects of Preharvest Spray Treatment of Honeycrisp Apples with Hexanal Formulation
• 11.4.1 Postharvest Quality of Honeycrisp
• References
• Chapter 12 Preharvest Spray Application of Blueberry Fruits with Hexanal Formulations Improves Fruit Shelf‐life and Quality
• 12.1 Introduction
• 12.2 Quality‐determining Features of Berries
• 12.3 Common Blueberry Postharvest Issues
• 12.3.1 Ideal Storage Conditions
• 12.3.2 Postharvest Technologies
• 12.4 Experimental Protocols
• 12.4.1 Preharvest Spray Applications
• 12.4.2 Postharvest Storage of Blueberry
• 12.4.3 Fruit Quality Analysis
• 12.4.4 Statistical Analysis
• 12.5 Observations
• 12.5.1 Fruit Quality
• 12.5.2 Physiological Weight Loss and Quality of Stored Fruit
• References
• Chapter 13 Improving Shelf‐life and Quality of Sweet Cherry (Prunus avium L.) by Preharvest Application of Hexanal Compositions
• 13.1 Introduction
• 13.2 Quality‐determining Features of Sweet Cherries.
• 13.3 Technologies to Enhance Postharvest Quality of Sweet Cherry
• 13.4 Experimental Protocols
• 13.4.1 Preharvest Spray Treatments
• 13.4.2 Postharvest Treatments
• 13.5 Observations
• 13.5.1 Effect of Preharvest and Postharvest Treatments on Sweet Cherry Fruit Quality
• 13.5.2 Effect of Preharvest and Postharvest Treatments on Total Polyphenolic Content and Anthocyanin Components
• 13.5.3 Antioxidant Enzyme Activities
• References
• Chapter 14 Hexanal Effects on Greenhouse Vegetables
• 14.1 Introduction
• 14.2 Postharvest Losses and Issues
• 14.3 Current Technologies Used for Storage
• 14.3.1 Bell Pepper
• 14.3.2 Tomatoes
• 14.4 Experimental Protocols
• 14.4.1 Preharvest Application of Hexanal‐Containing Sprays on Greenhouse Tomato Fruit
• 14.4.2 Postharvest Application of Hexanal and EFF Dip Treatments of Tomato Fruit
• 14.4.3 Postharvest Application of Hexanal Vapor on Bell Pepper Fruit
• 14.4.4 Analysis of Quality Parameters
• 14.5 Observations
• 14.5.1 Effect of Preharvest Spray Treatments with Hexanal Formulations on Quality Parameters of Tomatoes
• 14.5.2 Effect of Postharvest Dip Treatments in Hexanal Formulations on Quality Parameters of Tomatoes
• 14.6 Effect of Postharvest Hexanal Vapor Application on Bell Pepper Fruit Shelf‐life, Ripening, and Postharvest Quality
• 14.7 Conclusion
• References
• Chapter 15 Reduction of Preharvest and Postharvest Losses of Sweet Orange (Citrus sinensis L. Osberck) Using Hexanal in Eastern Tanzania
• 15.1 Introduction
• 15.2 Socioeconomic Importance and Production of Sweet Orange in Tanzania
• 15.3 Constraints to Sweet Orange Production and Postharvest Handling
• 15.4 Field and Laboratory Tests on Effectiveness of Hexanal
• 15.4.1 Effects of Preharvest Treatment with Hexanal on Preharvest Fruit Drop, Marketability, and Pest Damage of Sweet Oranges.
• 15.4.2 Effect of Postharvest Treatment with Hexanal Formulation on Postharvest Quality of Orange Fruit.