Preharvest modulation of postharvest fruit and vegetable quality / edited by Mohammed Wasim Siddiqui.

Includes bibliographical references and index.

Title page; Copyright page; Dedication; contents; List of Contributors; About the Editor; Preface; Chapter 1 -- Postharvest Quality of Fruits and Vegetables: An Overview; 1 -- Introduction; 2 -- Postharvest quality; 2.1 -- Quality Factors; 2.1.1 -- Appearance; 2.1.2 -- Textural; 2.1.3 -- Flavor; 2.1.4 -- Nutritional; 2.1.5 -- Safety; 2.2 -- Postharvest Factors That Influence Quality; 2.2.1 -- Ethylene Commercial Use; 2.2.2 -- Use of 1-MCP as an Ethylene Inhibitor; 2.2.3 -- Temperature; 2.2.4 -- Relative Humidity; 2.2.5 -- Growth Regulators; 2.2.6 -- Atmosphere Gases Concentration; 2.2.7 -- Irradiation

3 -- Apple (Malus domestica)4 -- Banana (Musa spp.); 5 -- Cashew apple (Anacardium occidentale L.); 6 -- Kiwi (Actinidia deliciosa); 7 -- Mango (Mangifera indica L.); 8 -- Melon (Cucumis melo); 9 -- Orange (Citrus � sinensis); 10 -- Pineapple (Ananas comosus L.); 11 -- Strawberry (Fragaria � ananassa); 12 -- Tomatoes (Solanum lycopersicum); 13 -- Broccoli (Brassica oleracea var. italica); 14 -- Carrots (Daucus carota); 15 -- Cauliflower (Brassica oleracea L.); 16 -- Cilantro (Coriandrum sativum); 17 -- Cucumber (Cucumis sativus); 18 -- Spinach (Spinacia oleracea); 19 -- Conclusions; References

Further readingChapter 2 -- Fruit Maturity, Harvesting, and Quality Standards; 1 -- Introduction; 2 -- Determination of maturity indices; 2.1 -- Destructive Methods; 2.1.1 -- Sugar; 2.1.2 -- Acidity; 2.1.3 -- Starch Content; 2.1.4 -- Oil Content; 2.2 -- Nondestructive Methods; 2.2.1 -- Skin Color; 2.2.2 -- Optical Methods; 2.2.3 -- Firmness; 2.2.4 -- Size; 2.2.5 -- Aroma; 2.2.6 -- Leaf Changes; 2.3 -- Measuring Maturity: Destructive Versus Nondestructive Methods; 3 -- Harvesting methods; 3.1 -- Hand Harvesting; 3.2 -- Mechanical Harvesting; 4 -- Postharvest handling operations; 4.1 -- Precooling

4.2 -- Washing, Cleaning, and Trimming4.3 -- Sorting, Grading, and Sizing; 4.4 -- Curing; 4.5 -- Irradiation; 4.5.1 -- Uses of Irradiation; 4.6 -- Hot Water Treatment; 4.7 -- Waxing; 4.8 -- Packaging and Storage; 4.9 -- Labeling; 5 -- Quality standards for product acceptance; 5.1 -- Quality Standards; 5.2 -- Methods for Determining Quality; 5.2.1 -- Subjective Versus Objective Methods; 5.2.1.1 -- Appearance; 5.2.1.2 -- Color; 5.2.1.3 -- Shape and Size; 5.2.1.4 -- Firmness; 5.2.1.5 -- Absence of Defects; 5.2.1.6 -- Further Objective Tests; 5.2.1.6.1 -- Total soluble solids or soluble solid content (SSC)

5.2.1.6.2 -- Titratable acidity (TA)5.2.1.6.3 -- Nutritional quality; 5.2.1.6.4 -- Eating quality; References; Chapter 3 -- Effect of Elicitors in the Nutritional and Sensorial Quality of Fruits and Vegetables; Abbreviations; 1 -- Introduction; 2 -- Elicitor classification and their effect in plants; 3 -- Pathways activated by elicitors; 3.1 -- Phenylpropanoid Synthesis Pathway; 3.2 -- Vitamin C Synthesis Pathway; 3.3 -- Vitamin E Synthesis Pathway; 3.4 -- Carotenoids Synthesis Pathway; 4 -- Sensory quality affected by elicitation; 5 -- Conclusions; References

Chapter 4 -- The Fruit Cuticle: Actively Tuning Postharvest Quality

Includes index.

Online resource; title from PDF title page (ScienceDirect, viewed July 27, 2017).