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About this book
About this book
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.
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