| Description |
1 online resource illustrations (black and white) |
| Series |
World Food Preservation Center Book Ser |
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World Food Preservation Center Book Ser
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| Contents |
Cover -- Half Title -- Series Page -- Title Page -- Copyright Page -- Dedication -- Table of Contents -- Preface -- Acknowledgments -- Editors -- Contributors -- Chapter 1 Postharvest Biological Control: Antagonists, Microbiomes, and Beyond -- 1.1 Introduction and Background -- 1.2 Advent of Microbiomes in Postharvest Biological Control -- 1.3 Postharvest Biological Control beyond Antagonists and Microbiomes -- 1.3.1 Induced Resistance to Postharvest Diseases -- 1.3.2 Breeding for Resistance to Postharvest Diseases -- 1.3.3 Postharvest "Biocontrol Genes"? |
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1.3.4 Conservation of Biological Control of Postharvest Diseases -- 1.3.5 Making Postharvest Commodities "Better than Fresh" -- 1.4 Conclusion -- References -- Chapter 2 Managing Postharvest Diseases: Classical versus New Technologies -- 2.1 Introduction -- 2.2 Postharvest/Market Pathology -- 2.3 Types of Food Spoilage -- 2.4 Types of Infection -- 2.4.1 Latent Infections -- 2.4.2 Contact infections -- 2.4.3 Invasion through Natural Openings -- 2.4.4 Penetration through Wounds -- 2.4.5 Penetration Owing to Senescence -- 2.4.6 Physical Damage -- 2.5 Factors Affecting Food Spoilage |
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2.5.1 Extrinsic Factors -- 2.5.1.1 Water Content/Moisture Content (Water Activity) -- 2.5.1.2 Temperature -- 2.5.1.3 Humidity -- 2.5.1.4 Oxygen -- 2.5.2 Intrinsic Factors -- 2.6 Enormity of Postharvest Losses -- 2.7 Food Security: An Urgent Need -- 2.8 Chemicals in Use -- 2.9 Chemicals: A Hazardous Threat -- 2.10 The Path beyond 2020: Toward Food Security -- 2.11 Strategies for Postharvest Disease Management -- 2.11.1 Prevention of Injury -- 2.11.2 Sanitation -- 2.11.3 Disinfection -- 2.11.4 Pre-cooling and Refrigeration -- 2.11.5 Heat Treatments |
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2.12 New Technologies for Postharvest Disease Control -- 2.12.1 GRAS Agents -- 2.12.1.1 Salts -- 2.12.1.2 Organic Acids -- 2.13 Electrolyzed Water -- 2.14 Chitosan -- 2.15 Essential Oils -- 2.16 Plant-derived Products -- 2.17 Coatings and Edible Film from Natural Sources -- 2.18 Radiation -- 2.19 Ultrasound -- 2.20 Fogging -- 2.21 Biological Control -- 2.22 Modified or Controlled Atmospheres -- 2.23 Nanotechnology -- 2.24 Cold Plasma Technology -- 2.25 Integrated Disease Management -- 2.25.1 Combining GRAS with Other Treatments -- 2.25.2 Combination of Irradiation with Other Treatments |
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2.25.3 Combination of Ultrasound with Other Treatments -- 2.25.4 Combining Hot Water with Other Treatments -- 2.25.5 Nanotechnology and Edible Coatings -- 2.26 Non-polluting Integrated Disease Management -- References -- Chapter 3 Chitosan: An Antimicrobial Coating to Reduce Pre- and Postharvest Diseases of Fruits and Vegetables -- 3.1 Introduction -- 3.2 Status of Postharvest Losses of Fruits and Vegetables Due to Diseases -- 3.3 Effect of Fruit Coatings to Extend the Storage Life of Perishables -- 3.4 Structure and Properties of Chitosan -- 3.5 Mode of Action of Chitosan |
| Subject |
Food crops -- Diseases and pests -- Biological control
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Mycotoxins.
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Toxigenic fungi.
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Biological decontamination.
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Mycotoxins
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Biological decontamination
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Food crops -- Diseases and pests -- Biological control
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Mycotoxins
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Toxigenic fungi
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| Form |
Electronic book
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| Author |
Sharma, Neeta, Dr., editor.
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Bhandari, Avantina S., editor
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| ISBN |
1000123855 |
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9781000123852 |
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