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EB

ONLINE

2nd ed.

Newark : John Wiley & Sons, Incorporated, 2019

1 online resource (418 pages)

ISBN 9781119289456 (electronic bk.)

ISBN 9781119289449

New York Academy of Sciences Ser.

Print version: Paliyath, Gopinadhan Postharvest Biology and Nanotechnology Newark : John Wiley & Sons, Incorporated,c2019 ISBN 9781119289449

3.5.3 PLD Response During Wounding -- 3.5.4 Role of PLD in Pathogenesis Responses.

2.4.3 Aromatic Compounds -- 2.5 Regulation of Fruit Ripening -- 2.6 Transcriptional Regulation of Fruit Ripening -- 2.7 Nitric Oxide and ROS Regulate Fruit Ripening and Senescence -- 2.8 Epigenetic Modulation of Ripening Regulators -- 2.9 Concluding Remarks -- Author Contribution and Acknowledgments -- References -- Chapter 3 Ethylene Signal Transduction During Fruit Ripening and Senescence -- 3.1 Introduction -- 3.2 Ethylene Biosynthesis -- 3.3 Membrane Lipid Catabolism during Ripening and Senescence -- 3.4 Phospholipase D and its Role in Plant Developmental Processes -- 3.4.1 PLD Gene Family and Classification -- 3.4.2 PLD Domain Architecture -- 3.4.3 Subcellular Localization of PLD -- 3.4.4 Changes in PLD During Growth, Development, and Ripening -- 3.5 Role of PLD in Growth and Development -- 3.5.1 Role of PLD During Nutrient Deficiency -- 3.5.2 Role of PLD in Hyperosmotic Stress ---

3.5.3 PLD Response During Wounding -- 3.5.4 Role of PLD in Pathogenesis Responses.

Intro -- Title Page -- Copyright Page -- Contents -- Contributors -- Preface -- Chapter 1 Enhancing Food Security Through Postharvest Technology: Current and Future Perspectives -- 1.1 Introduction -- 1.2 Food Security: Changing Paradigms Linked to Food Quality and NCD Challenges -- 1.2.1 Population -- 1.2.2 Climate Change and Weather Patterns -- 1.2.3 Food, Water, and Energy Security -- 1.2.4 Choices in Increasing the World’s Food Supply -- 1.2.5 Saving More of the Food that We Already Produce -- 1.2.6 Nanotechnology in Agriculture and Food -- 1.2.7 Postharvest Technologies -- References -- Links -- Chapter 2 Ripening and Senescence of Fleshy Fruits -- 2.1 Introduction -- 2.2 Fruit Growth and Development -- 2.3 Climacteric and Non‐climacteric Fruits -- 2.4 Metabolic and Physiological Changes During Fruit Ripening -- 2.4.1 Carbon Metabolism -- 2.4.2 Carotenoids and Flavonoids ---

11.4 Effects of Preharvest Spray Treatment of Honeycrisp Apples with Hexanal Formulation -- 11.4.1 Postharvest Quality of Honeycrisp -- References -- Chapter 12 Preharvest Spray Application of Blueberry Fruits with Hexanal Formulations Improves Fruit Shelf‐life and Quality -- 12.1 Introduction -- 12.2 Quality‐determining Features of Berries -- 12.3 Common Blueberry Postharvest Issues -- 12.3.1 Ideal Storage Conditions -- 12.3.2 Postharvest Technologies -- 12.4 Experimental Protocols -- 12.4.1 Preharvest Spray Applications -- 12.4.2 Postharvest Storage of Blueberry -- 12.4.3 Fruit Quality Analysis -- 12.4.4 Statistical Analysis -- 12.5 Observations -- 12.5.1 Fruit Quality -- 12.5.2 Physiological Weight Loss and Quality of Stored Fruit -- References -- Chapter 13 Improving Shelf‐life and Quality of Sweet Cherry (Prunus avium L.) by Preharvest Application of Hexanal Compositions ---

14.4.3 Postharvest Application of Hexanal Vapor on Bell Pepper Fruit -- 14.4.4 Analysis of Quality Parameters -- 14.5 Observations -- 14.5.1 Effect of Preharvest Spray Treatments with Hexanal Formulations on Quality Parameters of Tomatoes -- 14.5.2 Effect of Postharvest Dip Treatments in Hexanal Formulations on Quality Parameters of Tomatoes -- 14.6 Effect of Postharvest Hexanal Vapor Application on Bell Pepper Fruit Shelf‐life, Ripening, and Postharvest Quality -- 14.7 Conclusion -- References -- Chapter 15 Reduction of Preharvest and Postharvest Losses of Sweet Orange (Citrus sinensis L. Osberck) Using Hexanal in Eastern Tanzania -- 15.1 Introduction -- 15.2 Socioeconomic Importance and Production of Sweet Orange in Tanzania -- 15.3 Constraints to Sweet Orange Production and Postharvest Handling -- 15.4 Field and Laboratory Tests on Effectiveness of Hexanal ---

4.3.1 Phospholipid Catabolism -- 4.3.2 Phospholipase D -- 4.4 Hexanal‐based Technologies -- 4.5 Compositions for Preharvest Sprays and Postharvest Dips of Fruits and Vegetables -- 4.6 Mechanism of Action of Hexanal -- 4.7 Summary of Treatments and Effects -- References -- Chapter 5 Nitric Oxide Signaling in Plants -- 5.1 Introduction -- 5.2 Chemical Features of NO -- 5.3 Endogenous Production of NO in Plants -- 5.4 NO, Redox Balance, and Stress Tolerance -- 5.4.1 Biotic Stress -- 5.4.2 Abiotic Stress -- 5.4.3 Redox Balance -- 5.5 The Crosstalk between NO and Phytohormones -- 5.6 Conclusion and Prospects -- Acknowledgments -- References -- Chapter 6 Postharvest Uses of Ozone Application in Fresh Horticultural Produce -- 6.1 Introduction -- 6.2 History -- 6.3 Properties and Reactions of Ozone -- 6.3.1 Physical Properties -- 6.3.2 Chemical Properties -- 6.3.3 Biocidal Property ---

7.2 Strategies Used in Preservation of Fruits and Vegetables -- 7.3 New Developments in Fruit and Vegetable Packaging -- 7.3.1 Microperforated Active MA Packaging and Its Modeling -- 7.3.2 Packaging Materials: Modulation of Barrier Properties -- 7.3.3 Gas‐releasing Films for Developing Antimicrobial Packaging Systems -- 7.3.4 Volatile Organic Compounds: Quality Markers of MA‐Packaged Products -- 7.4 Conclusions -- References -- Chapter 8 Application of Hexanal‐containing Compositions and Its Effect on Shelf‐life and Quality of Banana Varieties in Kenya -- 8.1 Introduction -- 8.2 Preharvest and Postharvest Hexanal Treatments of Banana -- 8.2.1 Fruit Retention and Shelf‐life -- 8.2.2 Peel Firmness -- 8.2.3 Fruit Quality Parameters -- Acknowledgment -- References ---

13.3 Technologies to Enhance Postharvest Quality of Sweet Cherry -- 13.4 Experimental Protocols -- 13.4.1 Preharvest Spray Treatments -- 13.4.2 Postharvest Treatments -- 13.5 Observations -- 13.5.1 Effect of Preharvest and Postharvest Treatments on Sweet Cherry Fruit Quality -- 13.5.2 Effect of Preharvest and Postharvest Treatments on Total Polyphenolic Content and Anthocyanin Components -- 13.5.3 Antioxidant Enzyme Activities -- References -- Chapter 14 Hexanal Effects on Greenhouse Vegetables -- 14.1 Introduction -- 14.2 Postharvest Losses and Issues -- 14.3 Current Technologies Used for Storage -- 14.3.1 Bell Pepper -- 14.3.2 Tomatoes -- 14.4 Experimental Protocols -- 14.4.1 Preharvest Application of Hexanal‐Containing Sprays on Greenhouse Tomato Fruit -- 14.4.2 Postharvest Application of Hexanal and EFF Dip Treatments of Tomato Fruit ---

3.5.5 PLD Activation by Oxidative Stress -- 3.5.6 PLD Regulation During Ripening and Senescence -- 3.6 Signal Transduction Sequences During Ripening -- 3.6.1 Ethylene Signaling -- 3.6.2 PLD‐regulated Lipid Signaling -- 3.7 Function and Roles of Biomembrane in Signaling -- 3.7.1 Phosphatidylinositol Metabolism in Senescence -- 3.8 Phosphatidylinositol 3‐Kinase: A Potential Link in Ethylene Signal Transduction -- 3.8.1 Phosphatidylinositol 3‐Kinases in Plant Growth and Development -- 3.8.2 Phosphatidylinositol 3‐Kinase: Intermediaries in Ethylene Signal Transduction -- 3.9 C2 Domains of PLD and PI3K -- 3.9.1 C2 Domain of PLD -- 3.9.2 C2 Domain of PI3K -- Acknowledgment -- References -- Chapter 4 Preharvest and Postharvest Technologies Based on Hexanal: An Overview -- 4.1 Introduction -- 4.2 Ripening and Senescence -- 4.3 Changes in Cell Membrane Structure and Properties ---

9.4 Postharvest Losses -- 9.5 Storage of Papaya -- 9.6 Fruit Quality and Shelf‐life Enhancement -- 9.7 Hexanal‐based Technologies for Papaya -- Acknowledgment -- References -- Chapter 10 Effect of Hexanal Composition Treatment on Wine Grape Quality -- 10.1 Introduction -- 10.1.1 Wine Grapes: Production Factors -- 10.1.2 Quality‐determining Features of Wine Grapes -- 10.2 Experimental Protocols -- 10.2.1 Growth Conditions -- 10.2.2 Production of Inoculum -- 10.2.3 Wine Processing -- 10.2.4 Quality Attributes of Musts and Wines -- 10.3 Observations -- 10.3.1 Properties of Must and Wine -- 10.3.2 Wine Quality Attributes -- 10.3.3 Surface Morphology of Grapes -- References -- Chapter 11 Benefits of Application of Hexanal Compositions on Apples -- 11.1 Introduction -- 11.2 Preharvest Spray of Hexanal Compositions in Reducing Apple Fruit Drop -- 11.3 Prevention of Superficial Scald in Apples ---

11.4 Effects of Preharvest Spray Treatment of Honeycrisp Apples with Hexanal Formulation -- 11.4.1 Postharvest Quality of Honeycrisp -- References -- Chapter 12 Preharvest Spray Application of Blueberry Fruits with Hexanal Formulations Improves Fruit Shelf‐life and Quality -- 12.1 Introduction -- 12.2 Quality‐determining Features of Berries -- 12.3 Common Blueberry Postharvest Issues -- 12.3.1 Ideal Storage Conditions -- 12.3.2 Postharvest Technologies -- 12.4 Experimental Protocols -- 12.4.1 Preharvest Spray Applications -- 12.4.2 Postharvest Storage of Blueberry -- 12.4.3 Fruit Quality Analysis -- 12.4.4 Statistical Analysis -- 12.5 Observations -- 12.5.1 Fruit Quality -- 12.5.2 Physiological Weight Loss and Quality of Stored Fruit -- References -- Chapter 13 Improving Shelf‐life and Quality of Sweet Cherry (Prunus avium L.) by Preharvest Application of Hexanal Compositions ---

13.1 Introduction -- 13.2 Quality‐determining Features of Sweet Cherries.

14.4.3 Postharvest Application of Hexanal Vapor on Bell Pepper Fruit -- 14.4.4 Analysis of Quality Parameters -- 14.5 Observations -- 14.5.1 Effect of Preharvest Spray Treatments with Hexanal Formulations on Quality Parameters of Tomatoes -- 14.5.2 Effect of Postharvest Dip Treatments in Hexanal Formulations on Quality Parameters of Tomatoes -- 14.6 Effect of Postharvest Hexanal Vapor Application on Bell Pepper Fruit Shelf‐life, Ripening, and Postharvest Quality -- 14.7 Conclusion -- References -- Chapter 15 Reduction of Preharvest and Postharvest Losses of Sweet Orange (Citrus sinensis L. Osberck) Using Hexanal in Eastern Tanzania -- 15.1 Introduction -- 15.2 Socioeconomic Importance and Production of Sweet Orange in Tanzania -- 15.3 Constraints to Sweet Orange Production and Postharvest Handling -- 15.4 Field and Laboratory Tests on Effectiveness of Hexanal ---

15.4.1 Effects of Preharvest Treatment with Hexanal on Preharvest Fruit Drop, Marketability, and Pest Damage of Sweet Oranges.

4.3.1 Phospholipid Catabolism -- 4.3.2 Phospholipase D -- 4.4 Hexanal‐based Technologies -- 4.5 Compositions for Preharvest Sprays and Postharvest Dips of Fruits and Vegetables -- 4.6 Mechanism of Action of Hexanal -- 4.7 Summary of Treatments and Effects -- References -- Chapter 5 Nitric Oxide Signaling in Plants -- 5.1 Introduction -- 5.2 Chemical Features of NO -- 5.3 Endogenous Production of NO in Plants -- 5.4 NO, Redox Balance, and Stress Tolerance -- 5.4.1 Biotic Stress -- 5.4.2 Abiotic Stress -- 5.4.3 Redox Balance -- 5.5 The Crosstalk between NO and Phytohormones -- 5.6 Conclusion and Prospects -- Acknowledgments -- References -- Chapter 6 Postharvest Uses of Ozone Application in Fresh Horticultural Produce -- 6.1 Introduction -- 6.2 History -- 6.3 Properties and Reactions of Ozone -- 6.3.1 Physical Properties -- 6.3.2 Chemical Properties -- 6.3.3 Biocidal Property ---

6.4 Hazard Regulations -- 6.5 Ozone Generation and Its Application -- 6.5.1 Corona Discharge Method.

7.2 Strategies Used in Preservation of Fruits and Vegetables -- 7.3 New Developments in Fruit and Vegetable Packaging -- 7.3.1 Microperforated Active MA Packaging and Its Modeling -- 7.3.2 Packaging Materials: Modulation of Barrier Properties -- 7.3.3 Gas‐releasing Films for Developing Antimicrobial Packaging Systems -- 7.3.4 Volatile Organic Compounds: Quality Markers of MA‐Packaged Products -- 7.4 Conclusions -- References -- Chapter 8 Application of Hexanal‐containing Compositions and Its Effect on Shelf‐life and Quality of Banana Varieties in Kenya -- 8.1 Introduction -- 8.2 Preharvest and Postharvest Hexanal Treatments of Banana -- 8.2.1 Fruit Retention and Shelf‐life -- 8.2.2 Peel Firmness -- 8.2.3 Fruit Quality Parameters -- Acknowledgment -- References ---

Chapter 9 Hexanal Compositions for Enhancing Shelf‐life and Quality in Papaya -- 9.1 Introduction -- 9.2 Papaya Fruit -- 9.2.1 Cultivation -- 9.2.2 Production and Economy -- 9.2.3 Consumption -- 9.2.4 Nutritional Value -- 9.3 Importance of Papaya in Food Security.

13.3 Technologies to Enhance Postharvest Quality of Sweet Cherry -- 13.4 Experimental Protocols -- 13.4.1 Preharvest Spray Treatments -- 13.4.2 Postharvest Treatments -- 13.5 Observations -- 13.5.1 Effect of Preharvest and Postharvest Treatments on Sweet Cherry Fruit Quality -- 13.5.2 Effect of Preharvest and Postharvest Treatments on Total Polyphenolic Content and Anthocyanin Components -- 13.5.3 Antioxidant Enzyme Activities -- References -- Chapter 14 Hexanal Effects on Greenhouse Vegetables -- 14.1 Introduction -- 14.2 Postharvest Losses and Issues -- 14.3 Current Technologies Used for Storage -- 14.3.1 Bell Pepper -- 14.3.2 Tomatoes -- 14.4 Experimental Protocols -- 14.4.1 Preharvest Application of Hexanal‐Containing Sprays on Greenhouse Tomato Fruit -- 14.4.2 Postharvest Application of Hexanal and EFF Dip Treatments of Tomato Fruit ---

15.4.2 Effect of Postharvest Treatment with Hexanal Formulation on Postharvest Quality of Orange Fruit.

3.5.5 PLD Activation by Oxidative Stress -- 3.5.6 PLD Regulation During Ripening and Senescence -- 3.6 Signal Transduction Sequences During Ripening -- 3.6.1 Ethylene Signaling -- 3.6.2 PLD‐regulated Lipid Signaling -- 3.7 Function and Roles of Biomembrane in Signaling -- 3.7.1 Phosphatidylinositol Metabolism in Senescence -- 3.8 Phosphatidylinositol 3‐Kinase: A Potential Link in Ethylene Signal Transduction -- 3.8.1 Phosphatidylinositol 3‐Kinases in Plant Growth and Development -- 3.8.2 Phosphatidylinositol 3‐Kinase: Intermediaries in Ethylene Signal Transduction -- 3.9 C2 Domains of PLD and PI3K -- 3.9.1 C2 Domain of PLD -- 3.9.2 C2 Domain of PI3K -- Acknowledgment -- References -- Chapter 4 Preharvest and Postharvest Technologies Based on Hexanal: An Overview -- 4.1 Introduction -- 4.2 Ripening and Senescence -- 4.3 Changes in Cell Membrane Structure and Properties ---

6.5.2 Electrochemical Method -- 6.5.3 Application of Ozone -- 6.6 Effect of Ozone Application on Ethylene Levels and Respiration Rates -- 6.7 Effect of Ozone Application on Fruit Quality -- 6.7.1 Storage at Ambient Temperature -- 6.7.2 Cold Storage -- 6.7.3 Controlled Atmosphere Storage -- 6.7.4 Modified Atmosphere Packaging -- 6.7.5 1‐Methylcyclopropene Application Combined with Ozone Treatment -- 6.8 Effect of Ozone Application on Surface Microbial Population and Storage Life of Fruits and Vegetables -- 6.8.1 Effect of Ozone Treatment on Microbial Population -- 6.8.2 Effect of Ozone Treatment on Storage Life -- 6.9 Limitations and Negative Impacts of Ozone Application -- 6.10 Conclusions -- References -- Chapter 7 Active and Intelligent Packaging for Reducing Postharvest Losses of Fruits and Vegetables -- 7.1 Introduction ---

9.4 Postharvest Losses -- 9.5 Storage of Papaya -- 9.6 Fruit Quality and Shelf‐life Enhancement -- 9.7 Hexanal‐based Technologies for Papaya -- Acknowledgment -- References -- Chapter 10 Effect of Hexanal Composition Treatment on Wine Grape Quality -- 10.1 Introduction -- 10.1.1 Wine Grapes: Production Factors -- 10.1.2 Quality‐determining Features of Wine Grapes -- 10.2 Experimental Protocols -- 10.2.1 Growth Conditions -- 10.2.2 Production of Inoculum -- 10.2.3 Wine Processing -- 10.2.4 Quality Attributes of Musts and Wines -- 10.3 Observations -- 10.3.1 Properties of Must and Wine -- 10.3.2 Wine Quality Attributes -- 10.3.3 Surface Morphology of Grapes -- References -- Chapter 11 Benefits of Application of Hexanal Compositions on Apples -- 11.1 Introduction -- 11.2 Preharvest Spray of Hexanal Compositions in Reducing Apple Fruit Drop -- 11.3 Prevention of Superficial Scald in Apples ---

001903861

express

(Au-PeEL)EBL5568374

(CaPaEBR)ebr11626979

(MiAaPQ)EBC5568374

(OCoLC)1061094840