Emerging Technologies for Shelf-Life Enhancement of Fruits


PrefaceDiversity of FruitsABSTRACTINTRODUCTIONIMPORTANCE OF FRUITS IN NUTRITIONFRUIT DIVERSITY—EXPLORATION AND DISTRIBUTIONMEDITERRANEAN FRUITSCENTRAL ASIAN FRUITSCHINESE AND SOUTH ASIAN FRUITSAMERICAN FRUITSDIVERSITY IN PRODUCTION OF FRUITSDIVERSITY IN CONSUMPTIONFOOD POLICIESCAMPAIGNS TO INCREASE FRUIT CONSUMPTIONCONCLUSIONSKEYWORDSREFERENCESFactors Affecting the Postharvest Quality of FruitsABSTRACTINTRODUCTIONCLIMATIC CONDITIONSGENETIC FACTORSCULTURAL PRACTICESPRUNING AND THINNINGIRRIGATIONPLANT GROWTH REGULATORSSEASON AND TIMEMATURITY STAGEFERTILIZER APPLICATIONPOSTHARVEST QUALITY OF FRUITSPRECOOLINGHYDROCOOLINGFORCED AIR COOLINGVACUUM COOLINGICINGSORTING AND GRADINGPACKAGING, PACKAGING MATERIAL, AND PALLATIZATIONUSE OF CUSHIONING MATERIALSTORAGETEMPERATURERELATIVE HUMIDITYTRANSPORTATIONCONCLUSIONSKEYWORDSREFERENCESMicrobial Spoilage of FruitsABSTRACTINTRODUCTIONNATURAL MICROFLORA ON FRUITSMECHANISM OF MICROBIAL SPOILAGECONTAMINATION OF FRUIT BY MICROORGANISMSBROWN ROTDOWNY MILDEWANTHRACNOSEBACTERIAL SOFT ROTGRAY MOLD ROTBLACK MOLD ROTRHIZOPUSGREEN MOLD ROTFUSARIUM ROTBLUE MOLDFACTORS RESPONSIBLE FOR MICROBIOLOGICAL SPOILAGEPRE-HARVEST FACTORSPOST-HARVEST FACTORSCONCLUSIONSKEYWORDSREFERENCESDecontamination of Fruits by Nonthermal TechnologiesABSTRACTINTRODUCTIONHIGH-HYDROSTATIC PRESSUREDECONTAMINATION OF RAW AND MINIMALLY PROCESSED FRUITSDECONTAMINATION OF FRUIT JAMS, PULPS, PUREES, AND JUICESIONIZING IRRADIATIONCOLD ATMOSPHERIC PLASMAHIGH-POWER ULTRASOUNDPULSED LIGHTNATURAL ANTIMICROBIALSNATURAL ANTIMICROBIALS IN EDIBLE COATINGSNATURAL ANTIMICROBIALS IN POWDERS: VALORIZATION OF AGRO-INDUSTRIAL BY-PRODUCTSFUTURE TRENDS ANALYSISACKNOWLEDGMENTSKEYWORDSREFERENCESModified Atmosphere Packaging as a Tool to Improve the Shelf Life of FruitsABSTRACTINTRODUCTIONMAP OF WHOLE OF FRUITSMAP OF FRESH-CUT FRUITSMAP IN COMBINATION WITH OTHER TECHNIQUESCONCLUSIONKEYWORDSREFERENCESNew Insights in Active Packaging of FruitsABSTRACTINTRODUCTIONFACTORS INVOLVED IN DETERIORATION OF FRUITSRESPIRATIONETHYLENESTORAGE TEMPERATURERELATIVE HUMIDITYHANDLINGACTIVE PACKAGING TECHNOLOGYOXYGEN SCAVENGERSETHYLENE SCAVENGERSCARBON DIOXIDE SCAVENGERS/EMITTERSHUMIDITY CONTROLLERETHANOL EMITTERFLAVOR/ODOR ABSORBERLEGAL AND SAFETY ASPECTS OF ACTIVE PACKAGINGCONCLUSIONKEYWORDSREFERENCESAdvances in Edible Coating for Improving the Shelf Life of FruitsABSTRACTINTRODUCTIONEDIBLE COATING: DEFINITION, CHARACTERISTICS, AND FUNCTIONSMECHANISM OF EDIBLE COATINGS' ACTIONCHEMISTRY OF EDIBLE COATINGSPOLYSACCHARIDESLIPIDSPROTEINSCOMPOSITE MATERIALSEDIBLE COATINGS: APPROACH TO EXTEND SHELF-LIFE IN FRUITSEDIBLE COATINGS: NOVEL CARRIER FOR ACTIVE COMPONENTSPLASTICIZERSEMULSIFIERSANTIMICROBIAL AGENTSTEXTURE ENHANCERSNUTRACEUTICALSANTIBROWNING AGENTSCURRENT TRENDS IN EDIBLE COATINGSMAJOR CHALLENGES IN APPLICATION OF EDIBLE COATINGSLEGISLATIVE ISSUES OF EDIBLE COATINGSFUTURE OUTLOOKCONCLUSIONSREFERENCESApproaches of Gamma Irradiation for Extending the Shelf Life of FruitsABSTRACTINTRODUCTIONIRRADIATION OF FRUITSQUALITY CHARACTERISTICS OF IRRADIATED FRUITSSENSORY PROPERTIES OF IRRADIATED FRUITSSHELF LIFE EXTENSION AND QUARANTINE OF FRUITS BY IRRADIATIONINFLUENCE OF IRRADIATION ON MICROBIAL QUALITY OF DIFFERENT FRUITS AND FRUIT-BASED PRODUCTSUSE OF IRRADIATION FOR FRUITS IN COMBINATION WITH OTHER TECHNIQUESCONCLUSIONSKEYWORDSREFERENCESAntimicrobials as an Innovative Tool for the Shelf-Life Enhancement of FruitsABSTRACTINTRODUCTIONSALTSVOLATILE ORGANIC COMPOUNDSALDEHYDESISOTHIOCYANATESESSENTIAL OILSMETHYL CYCLOPROPANEACETIC ACIDETHANOLPHENOLIC COMPOUNDSCHITOSAN AND DERIVATIVESPROTECTIVE CULTURESLACTOFERRINCOMBINATION TREATMENT WITH NATURAL ANTIMICROBIALSNANOFORMULATIONSCONCLUSIONSKEYWORDSREFERENCESUse of Chemicals for Shelf-Life Enhancement of FruitsABSTRACTINTRODUCTIONFACTORS AFFECTING THE SHELF-LIFE OF FRUITSEFFECT OF CHEMICAFS ON PHYSICO-CHEMICAF QUAFITYFIRMNESSCOLORWEIGHT LOSSEFFECT OF CHEMICAFS ON BIOFOGICAF QUAFITYPHYSIOLOGICAL DISORDERSMICROBIAL GROWTH AND DECAYEFFECT OF CHEMICAFS ON SENSORY QUALITYCONCLUDING REMARKSKEYWORDSREFERENCESOzone as a Shelf-Life Extender of FruitsABSTRACTINTRODUCTIONOZONE: PHYSICOCHEMICAL PROFILECONCLUSIONKEYWORDSREFERENCESControlled Atmosphere Storage of Fruits: An Overview of Storability and QualityABSTRACTINTRODUCTIONEFFECTS OF CA ON STORAGE FIFE AND QUAFITY OF FRUITSAPPLESAPRICOTAVOCADOBANANACARAMBOLACUSTARD APPLEGUAVAGRAPESKIWI FRUITLITCHIMANGOESPAPAYAPEARSPEACHESPOMEGRANATERAMBUTANRASPBERRYCONCLUDING REMARKSREFERENCESTechniques for Quality Estimation of FruitsABSTRACTINTRODUCTIONDESTRUCTIVE METHODSANTIOXIDANT ACTIVITYTITRATION METHODSTEXTURE ANALYSISGAS CHROMATOGRAPHY/HIGH-PERFORMANCE LIQUID CHROMATOGRAPHYREFRACTOMETER ANALYSISNON DESTRUCTIVE METHODS FOR QUALITY EVALUATION OF FRUITSMECHANICALOPTICALDYNAMICELECTROMAGNETICCOMPUTER VISION TECHNOLOGYOPTICAL TECHNIQUESVISIBLE/NIR SPECTROSCOPYTIME-RESOLVED REFLECTANCE SPECTROSCOPYLASER SPECTROSCOPYDYNAMIC TECHNIQUESVIBRA TED EXCITA TION TECHNIQUESULTRASONIC TECHNIQUESX-RAY AND COMPUTED TOMOGRAPHY (CT)ELECTROMAGNETIC TECHNIQUESCOMPUTER VISION TECHNOLOGYCONCLUDING REMARKSKEYWORDSREFERENCESSafety Management of Fruits from Farm to ForkABSTRACTINTRODUCTIONSUPPLY CHAIN MANAGEMENTFOOD ORIGIN/FARMERFOOD PROCESSING/PROCESSORTRANSPORTATION AND STORAGECONSUMERGOOD AGRICULTURAL PRACTICESBEFORE PLANTINGDURING PRODUCTIONDURING HARVESTPOST-HARVESTGOOD MANUFACTURING PRACTICESHAZARD ANALYSIS CRITICAL CONTROL POINTHAZARD ANALYSIS AND THEIR CONTROLBIOLOGICAL HAZARDSCHEMICAL HAZARDSPHYSICAL HAZARDSCONCLUSIONKEYWORDSREFERENCES
 
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