Bibliothèque de L'IMIST/CNRST

Includes bibliographical references and index.

Front Cover; Postharvest Disinfection of Fruits and Vegetables; Copyright; Dedication; Contents; Contributors; About the Editor; Preface; Chapter 1: Postharvest Diseases of Fruits and Vegetables and Their Management; 1. Introduction; 2. Pathogens Causing Postharvest Diseases; 3. The Infection Process; 3.1. Preharvest Infection; 3.2. Postharvest Infection; 3.2.1. Floral Infection; 3.2.2. Stem-End Infection; 3.2.3. Quiescent Infection; 4. Factors Affecting the Development of Infection; 5. Management of Postharvest Diseases of Fruits and Vegetables; 5.1. Physical Treatments

5.1.1. Use of Gamma Irradiation5.1.2. Use of Low Temperature; 5.1.3. Heat Treatment of the Produce; 5.2. Chemical Treatments; 5.2.1. Preharvest Chemical Treatments; 5.2.2. Sanitation; 5.2.3. Postharvest Chemical Treatments; 5.2.4. Plant Growth Regulators; 5.2.5. Methods of Application; 5.2.5.1. Dipping; 5.2.5.2. Electrostatic Sprays; 5.2.5.3. Dusting; 5.2.5.4. Fumigation; 5.2.5.5. Chemical Pads; 5.3. Biological Control; 5.3.1. Development and Use of Resistant Varieties; 5.3.2. Manipulation of Resistance Responses in Harvested Commodities; 5.3.2.1. Wound Healing; 5.3.2.2. Enzyme Inhibitors

5.3.2.3. Induction of Resistance5.3.2.4. Polyamine Biosynthesis Inhibitors; 5.3.3. Natural Plant Products for Biological Control; 5.3.4. Use of Microbial Antagonists; 5.3.4.1. Natural Antagonists; 5.3.4.2. Artificially Introduced Antagonists; 5.3.4.2.1. Mode of Action of Microbial Antagonists; 5.3.4.2.2. Enhancing the Bio-Efficacy of Microbial Antagonists; 6. Future Line of Work; References; Further Reading; Chapter 2: Peracetic Acid in Disinfection of Fruits and Vegetables; 1. Introduction; 2. Physicochemical Characteristics; 3. Mode of Action; 4. Antimicrobial Activity

5. Peracetic Acid Mixtures6. Sensory Effects; 7. Regulatory Status; 8. Conclusions; References; Chapter 3: Electrolyzed Water Application in Fresh Produce Sanitation; 1. Introduction; 2. History and Terminology; 3. Production of Electrolyzed Water; 4. The Advantages and Disadvantages of Electrolyzed Water; 5. The Mechanisms of Antimicrobial Activity of Electrolyzed Water; 6. The Effect of Electrolyzed Water on Pre- and Postharvest Microorganisms Inactivation; 7. The Effect of Electrolyzed Water on Bacterial Inactivation on Fresh Produce

8. The Effect of Electrolyzed Water on Plant Physiology and Quality8.1. Induce Resistance; 8.2. Quality Changes; 8.3. Regulation; 9. Future of Electrolyzed Water; References; Chapter 4: Hydrogen Peroxide (H2O2) for Postharvest Fruit and Vegetable Disinfection; 1. Introduction; 2. Concentrations and Combined Treatment; 3. Mechanism of Disinfection of H2O2; 4. Influence of Hydrogen Peroxide on Nutritional Compounds, Quality Factors, and Sensorial Aspects; 5. Performance of Hydrogen Peroxide Based on the Application Methods; 6. Application Methods; 7. Conclusion; References

Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce qualities, diseases and insect infestation.