Preharvest Modulation of POSTHARVEST FRUIT AND VEGETABLE QUALITY / 
edited by MOHAMMED WASIM SIDDIQUI 
 - xix, 516 pages :  illustrations ;  23 cm, 
<br/><br/>Includes bibliographical references and index 
<br/><br/>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 ©ا sinensis); 10 --Pineapple (Ananas comosus L.); 11 --Strawberry (Fragaria ©ا 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 
<br/><br/><label>ISBN: </label>9780128098073  RM835.20 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fruit--Quality<br/>Vegetables--Quality<br/>Crops--Postharvest losses--Prevention