TY - BOOK ID - 138681639 TI - Postharvest Management of Fruits and Vegetables AU - Tsantili, Eleni AU - Bai, Jinhe PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - apple flesh KW - absorption KW - scattering KW - soluble sugars KW - 905–1650 nm KW - cell wall modification KW - chitosan KW - ethylene biosynthesis KW - fruit quality KW - lignin metabolism KW - postharvest quality KW - preharvest treatment KW - amidated graphene oxide KW - sulfonated poly ether ether ketone KW - modified atmosphere film KW - cherry tomatoes KW - food packaging KW - post-harvest treatment KW - jasmonate KW - metabolite profiling KW - lipid metabolism KW - Solanum lycopersicum KW - ethylene inhibition KW - modified atmosphere KW - carbon dioxide KW - phenols KW - antioxidant KW - ethanol KW - acetaldehyde KW - Phaseolus vulgaris KW - peppermint KW - tea tree KW - storability KW - minimal processed KW - ready to eat KW - internal packaging KW - modified atmosphere packaging KW - storage quality KW - transpiration KW - water loss KW - chilling injury KW - controlled atmosphere KW - far-red KW - aroma KW - blanching KW - chilling KW - synthetic pathway KW - volatile KW - maturity KW - tomato KW - flavor KW - postharvest KW - bruise susceptibility KW - apples KW - mechanical shock KW - transportation KW - molded fiber KW - expanded polystyrene KW - sweet potato KW - postharvest treatment KW - edible quality KW - transcriptome KW - mango KW - bioactive KW - coatings KW - biodegradable KW - Aloe vera KW - nanotechnology KW - wax coating KW - natural antimicrobials KW - essential oils KW - nanocoatings KW - post-harvest KW - bioactive compounds KW - quality KW - preservation methods KW - nanomaterials KW - Capsicum annuum L. KW - hot water treatment KW - ascorbate-glutathione cycle KW - Musa AAA KW - ALDH KW - aroma volatile KW - ester KW - enzyme characteristics KW - Prunus avium KW - edible coatings KW - Opuntia ficus-indica extracts KW - storage KW - anthocyanins KW - phenolic compounds KW - total antioxidant capacity UR - https://www.unicat.be/uniCat?func=search&query=sysid:138681639 AB - All articles in the presented collection are high-quality examples of both basic and applied research. The publications collectively refer to apples, bananas, cherries, kiwi fruit, mango, grapes, green bean pods, pomegranates, sweet pepper, sweet potato tubers and tomato and are aimed at improving the postharvest quality and storage extension of fresh produce. The experimental works include the following postharvest treatments: 1-methylcycloprpene, methyl jasmonate, immersion in edible coatings (aloe, chitosan, plant extracts, nanoemulsions, ethanol, ascorbic acid and essential oils solutions), heat treatments, packaging, innovative packaging materials, low temperature, low O2 and high CO2 modified atmosphere, and non-destructible technique development to measure soluble solids with infra- and near infra-red spectroscopy. Preharvest treatments were also included, such as chitosan application, fruit kept on the vine, and cultivation under far-red light. Quality assessment was dependent on species, treatment and storage conditions in each case and included evaluation of color, bruising, water loss, organoleptic estimation and texture changes in addition to changes in the concentrations of sugars, organic acids, amino acids, fatty acids, carotenoids, tocopherols, phytosterols, phenolic compounds and aroma volatiles. Gene transcription related to ethylene biosynthesis, modification of cell wall components, synthesis of aroma compounds and lipid metabolism were also the focus of some of the articles. ER -