Postharvest Management Approaches for Maintaining Quality of Fresh Produce PDF
Preview Postharvest Management Approaches for Maintaining Quality of Fresh Produce
Mohammed Wasim Siddiqui Jesus Fernando Ayala Zavala Cheng-An (Andy) Hwang Editors Postharvest Management Approaches for Maintaining Quality of Fresh Produce Postharvest Management Approaches for Maintaining Quality of Fresh Produce Mohammed Wasim Siddiqui Jesus Fernando Ayala Zavala Cheng-An (Andy) Hwang Editors Postharvest Management Approaches for Maintaining Quality of Fresh Produce Editors Mohammed Wasim Siddiqui Jesus Fernando Ayala Zavala Food Science and Technology Centro de Investigacion en Alimentacion Bihar Agricultural University y Desarrollo, A.C. Sabour, Bhagalpur , B ihar , India Hermosillo , Sonora , Mexico Cheng-An (Andy) Hwang USDA-ARS Wyndmoor , PA , USA ISBN 978-3-319-23581-3 ISBN 978-3-319-23582-0 (eBook) DOI 10.1007/978-3-319-23582-0 Library of Congress Control Number: 2015960447 © Springer International Publishing Switzerland 2016 T his work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifi cally the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfi lms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. T he use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specifi c statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. T he publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Portions of this book were written and prepared by offi cers and/or employees of the U.S. Government as part of their offi cial duties and are not copyrightable within the United States. Printed on acid-free paper This Springer imprint is published by Springer Nature The registered company is Springer International Publishing AG Switzerland To Our Beloved Parents This Book Is Affectionately Dedicated Pref ace Maintaining the postharvest quality of fresh produce has long been a challenging task. In the past, several chemicals were used for postharvest treatment of fresh produce. These chemicals have been phased out, however, and replaced due to fac- tors such as advances in technology a rise in health consciousness among consum- ers, and new environmental concerns. The safety and effi cacy of postharvest treatments depends on the use of novel preservation technologies. The existing food laws have brought about several desirable changes in the logistics of postharvest handling and the value chain of fruits, vegetables, and other fresh produce. Synthetic pre- and post-storage treatment agents/molecules have been replaced by eco- friendly products. In the last couple of years, environmental and consumer friendly postharvest treatments have gained popularity across the globe. The book “Postharvest Management Approaches for Maintaining Quality of Fresh Produce” is comprised of 12 chapters written by eminent experts of the developing and developed world. The book presents existing and novel manage- ment systems that are in use or have the potential to be used to maintain the post- harvest quality of fresh produce in terms of microbiological safety, nutrition, and sensory quality. Gaseous composition plays a vital role in the biochemical and physiological responses of fruits and vegetables, which in turn affect the postharvest quality. Chapter 1 discusses the importance of the changes in the respiration rate and its infl uence on the physiological and biochemical process, as well as its effect on the nutritional value and sensorial properties of fruits and vegetables. The endogenous signaling molecules play important roles in regulating/enhancing postharvest defense responses. These molecules delay the ripening process by inhibiting ethyl- ene/CO production and microbial infection, and maintain postharvest quality. 2 Chapters 2 – 6 focus on the recent advances in exploring the roles of nitric oxide, hydrogen sulfi de, salicylic acid, polyamines, and methyl jasmonate in regulating fruit senescence and microbial infection. T he antimicrobial power of plants and herb extracts has been recognized for centuries. In this volume, Chap. 7 includes a discussion of the use of essential oils as potential inhibitors of the quorum sensing mechanism, capable of controlling vii viii Preface bacterial spoilage and pathogenesis in food-related microorganisms. Endogenous plant growth regulators (PGR) are important regulators of many functions in plant development and physiology. Chapter 8 describes the major classes of PGR, includ- ing their nature, physiological functions, and horticultural practices. The chapter also covers their role in maintaining postharvest sensorial and nutritional quality and ripening or senescence processes. Chapter 9 discusses carbohydrates, focusing on their biological activity, in particular their antibacterial and antifungal activity, or their prebiotic effectiveness on postharvest quality preservation of fresh perishables. Chapter 1 0 explains the principle operation of each active packaging system and its effect on fresh produce quality and safety. As an effective disinfectant, ozone can be employed in cold storage, washing systems, or process water sterilization. Chapter 1 1 discusses the generation, forma- tion, properties, biocidal action, and phytotoxicity of ozone along with its mecha- nism of microbial inactivation. A chlorine-based solution has been one of the commonly used disinfectants for fresh produce, owing to its very potent oxidizing properties and cost-effectiveness. Chapter 1 2 discusses the characteristics and gen- eration of ClO , the basis of its antimicrobial action, and its antimicrobial effects 2 on the safety and quality of produce. The editors are confi dent that this book will prove a standard reference work for the industries and researchers involved in postharvest management of fresh com- modities. The editors would appreciate receiving new information and comments to assist in the future development of the next edition. Bhagalpur, Bihar, India Mohammed Wasim Siddiqui Hermosillo, Sonora, Mexico Jesus Fernando Ayala - Zavala Wyndmoor, PA, USA Cheng-An (Andy) Hwang Acknowledgements It is almost impossible to reveal the deepest sense of veneration to all without whose precious exhortation this book project could not have been completed. At the onset of the Acknowledgement, we ascribe all glory to the Gracious “Almighty God” from whom all blessings come. We would like to thank Him for His blessing to write this book. W ith a profound and unfading sense of gratitude, we wish to express our sincere thanks to the Bihar Agricultural University, India, Centro de Investigacion en Alimentacion y Desarrollo, Mexico, and Agricultural Research Service, U.S. Department of Agriculture, USA for providing us with the opportunity and facilities to execute such an exciting project, and for supporting us in our research and other intellectual activities around the globe. We convey special thanks to our colleagues and other research team members for their support and encouragement, and for helping us to accomplish this venture. We would like to thank Ms. Susan Safren, Ms. Susan Westendorf, and Mr. Daniel Falatko of Springer Publishing for their continuous support throughout the duration of the project. Our vocabulary remains insuffi cient to express our indebtedness to our beloved parents and family members for their infi nitive love, cordial affection, incessant inspiration, and silent prayers to “God” for our well-being and confi dence. ix
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