Postharvest Disinfection of Fruits and Vegetables. (2018)

• Record Type: Book
• Further Information: Note: Edited by Mohammed Wasim Siddiqui.
• Editors: Siddiqui, Mohamm Wasim
• Contents: Front Cover; Postharvest Disinfection of Fruits and Vegetables; Copyright; Dedication; Contents; Contributors; About the Editor; Preface; Chapter 1: Postharvest Diseases of Fruits and Vegetables and Their Management; 1. Introduction; 2. Pathogens Causing Postharvest Diseases; 3. The Infection Process; 3.1. Preharvest Infection; 3.2. Postharvest Infection; 3.2.1. Floral Infection; 3.2.2. Stem-End Infection; 3.2.3. Quiescent Infection; 4. Factors Affecting the Development of Infection; 5. Management of Postharvest Diseases of Fruits and Vegetables; 5.1. Physical Treatments 5.1.1. Use of Gamma Irradiation5.1.2. Use of Low Temperature; 5.1.3. Heat Treatment of the Produce; 5.2. Chemical Treatments; 5.2.1. Preharvest Chemical Treatments; 5.2.2. Sanitation; 5.2.3. Postharvest Chemical Treatments; 5.2.4. Plant Growth Regulators; 5.2.5. Methods of Application; 5.2.5.1. Dipping; 5.2.5.2. Electrostatic Sprays; 5.2.5.3. Dusting; 5.2.5.4. Fumigation; 5.2.5.5. Chemical Pads; 5.3. Biological Control; 5.3.1. Development and Use of Resistant Varieties; 5.3.2. Manipulation of Resistance Responses in Harvested Commodities; 5.3.2.1. Wound Healing; 5.3.2.2. Enzyme Inhibitors 5.3.2.3. Induction of Resistance5.3.2.4. Polyamine Biosynthesis Inhibitors; 5.3.3. Natural Plant Products for Biological Control; 5.3.4. Use of Microbial Antagonists; 5.3.4.1. Natural Antagonists; 5.3.4.2. Artificially Introduced Antagonists; 5.3.4.2.1. Mode of Action of Microbial Antagonists; 5.3.4.2.2. Enhancing the Bio-Efficacy of Microbial Antagonists; 6. Future Line of Work; References; Further Reading; Chapter 2: Peracetic Acid in Disinfection of Fruits and Vegetables; 1. Introduction; 2. Physicochemical Characteristics; 3. Mode of Action; 4. Antimicrobial Activity 5. Peracetic Acid Mixtures6. Sensory Effects; 7. Regulatory Status; 8. Conclusions; References; Chapter 3: Electrolyzed Water Application in Fresh Produce Sanitation; 1. Introduction; 2. History and Terminology; 3. Production of Electrolyzed Water; 4. The Advantages and Disadvantages of Electrolyzed Water; 5. The Mechanisms of Antimicrobial Activity of Electrolyzed Water; 6. The Effect of Electrolyzed Water on Pre- and Postharvest Microorganisms Inactivation; 7. The Effect of Electrolyzed Water on Bacterial Inactivation on Fresh Produce 8. The Effect of Electrolyzed Water on Plant Physiology and Quality8.1. Induce Resistance; 8.2. Quality Changes; 8.3. Regulation; 9. Future of Electrolyzed Water; References; Chapter 4: Hydrogen Peroxide (H2O2) for Postharvest Fruit and Vegetable Disinfection; 1. Introduction; 2. Concentrations and Combined Treatment; 3. Mechanism of Disinfection of H2O2; 4. Influence of Hydrogen Peroxide on Nutritional Compounds, Quality Factors, and Sensorial Aspects; 5. Performance of Hydrogen Peroxide Based on the Application Methods; 6. Application Methods; 7. Conclusion; References
• Publisher Details: London : Academic Press
• Publication Date: 2018
• Extent: 1 online resource
• Subjects: 631.56; Fruit -- Postharvest technology; Vegetables -- Postharvest technology; Fruit -- Microbiology; Vegetables -- Microbiology; TECHNOLOGY & ENGINEERING / Agriculture / General; Electronic books
• Languages: English
• ISBNs: 9780128126998
• Related ISBNs: 012812699X; 9780128126981
• Notes: Note: Includes bibliographical references and index.; Note: Online resource; title from PDF file page (EBSCO, viewed August 16, 2018).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.