278 Pages
by
CRC Press
278 Pages
by
CRC Press
Learn how oxidative stress affects fresh fruits and vegetables--and how to inhibit this process!This vital book brings together internationally respected authorities who share their experiences, insights, and approaches to postharvest oxidative stress. It examines the factors that induce oxidative stress and the processes by which oxidative stress affects the quality, shelf life, and nutritional value of fruits and vegetables after harvest. Postharvest Oxidative Stress in Horticultural Crops also explores regulation of oxygen species production and the function of antioxidants, and examines technologies that can enhance the resistance of fruits and vegetables to oxidative stress.
With Postharvest Oxidative Stress in Horticultural Crops, you'll examine:
- the impact of various storage temperatures and atmospheres
- senescence dynamics
- superficial scald and other symptoms of postharvest oxidative stress
- antioxidants and their role in inhibiting oxidative stress
- regulation of superoxide, hydroxyl radical, and hydrogen peroxide production
- physical treatments and chemical treatments that can reduce oxidative stress
- genetic engineering techniques designed to combat the tendency toward postharvest oxidative stress
- About the Editor
- Contributors
- Preface
- Chapter 1. Overview: Oxidative Stress and Postharvest Produce
- Active Oxygen Species
- General AOS Activity
- AOS Generation
- Conclusion
- Chapter 2. Postharvest Response of Horticultural Products to Ozone
- Introduction
- Ozone Chemistry
- Physiological Effects on Plants
- Postharvest Use on Fresh Produce
- Conclusion and Topics for Further Research
- Chapter 3. Low Temperature As a Causative Agent of Oxidative Stress in Postharvest Crops
- Introduction
- Chilling Injury
- Low-Temperature Sweetening
- Low-Temperature Stress-Related Quality Defects
- Temperature Preconditioning to Inhibit Low-Temperature Oxidative Stress
- Conclusion
- Issues and Topics for Further Research
- Chapter 4. Effects of Storage Conditions and Postharvest Procedures on Oxidative Stress in Fruits and Vegetables
- Introduction
- Maturity at Harvest
- Storage Duration
- Storage Temperature
- Postharvest Water Loss
- Controlled and Modified Atmospheres
- Ethylene
- Irradiation
- Future Directions
- Chapter 5. Superficial Scald—A Postharvest Oxidative Stress Disorder
- Chemistry of Scald
- Scald and Oxidative Stress Theories
- Ethylene and Scald
- Postharvest Scald Treatments to Control Oxidative Stress
- Conclusion and Future Research Direction
- Chapter 6. Oxidative Stress Affecting Fruit Senescence
- Introduction
- Oxidative Stress
- Factors Affecting Oxidative Stress and Senescence
- Recent Research into Fruit Oxidative Stress
- Conclusion
- Issues for Further Research
- Chapter 7. Antioxidants
- Introduction
- Lipid-Soluble Membrane-Associated Antioxidants
- Water-Soluble Antioxidants
- Enzymatic Antioxidant Systems
- Antioxidants During Postharvest Storage
- Conclusion and Directions for Future Research
- Chapter 8. How Respiring Plant Cells Limit the Production of Active Oxygen Species
- Introduction
- Sites of Active Oxygen Species Production in the Mitochondrial Electron Transport Chain
- Intracellular Oxygen Concentration
- The Alternative Oxidase
- The Plant Uncoupling Mitochondrial Protein
- Q-Cycle Inhibitors
- The Q Pool
- Conclusion
- Issues and Topics for Future Research
- Chapter 9. Physiological Effects of Oxidative Stress in Relation to Ethylene in Postharvest Produce
- Introduction
- Ethylene Physiology in Postharvest
- Future Directions
- Chapter 10. Genetic Variation and Prospects for Genetic Engineering of Horticultural Crops for Resistance to Oxidative Stress Induced by Postharvest Conditions
- Introduction
- AOS Metabolism
- Senescence, Ripening, and AOS Metabolism
- Chilling Injuries of Fruits and Vegetables
- Genetic Approaches: Are They Feasible?
- Conclusion and Future Research
- Chapter 11. Postharvest Treatments of Control Oxidative Stress in Fruits and Vegetables
- Introduction
- Control of Oxidative Injury Using Antioxidant Dips and Edible Coatings
- Postharvest Treatments to Control Oxidant Injury in Fruits and Vegetables
- Future Directions
- Index
- Reference Notes Included
Biography
D. Mark Hodges
