Recent Advances In Postharvest Technologies Volume 1

The elapsing time from producer to consumer has significantly increased as a result of food marketing and trade globalization. Consequently, maintaining quality along the food value chain is becoming a significant challenge. Postharvest losses are considered a major component of food loss and waste in the supply chain from farmers to consumers, due to improper handling, storage, transport, preservation techniques and spoilage. Postharvest science aims to extend the shelf life of fresh and perishable commodities, and to reduce heavy losses, thereby contributing to food security. While significant progresses have been made in postharvest preservation and shelf-life extension, the continuous development of emerging technologies have changed our vision on postharvest science. Furthermore, recent advancements in molecular engineering of horticultural crops for quality improvement; the development of genomics, transcriptomics, proteomics, and metabolomics have led to a better understanding of the physiology and the biochemistry of the senescence processes, resulting in better preservation and improved production of fresh crops. This two-volume work focuses on innovative technologies that extend and preserve shelf life of fruits and vegetables. Volume 1 offers a review on the state-of-the-art modern technologies in the postharvest filed. The accompanying Volume 1 explores advanced and novel technologies after harvest, particularly the application of nanotechnologies to packaging materials.

Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers for change, including: Using more natural chemicals or physical treatments to replace synthetic chemicals Increasing the efficiency of older, more traditional methods in combination with newer biocontrol treatments Leveraging a range of biomolecular research tools or "omics" to efficiently gather and assess mass information at molecular, enzymic, and genetic levels Using modelling systems to identify key changes and control points for better targeting of new treatments and solutions to postharvest problems The postharvest handling of fresh fruits and vegetables plays a critical role in facilitating a continuous supply of high-quality fresh produce to the consumer. Many new technologies developed and refined in recent years continue to make possible an ever-expanding supply of fresh products. This volume examines a range of recently developed technologies and systems that will help the horticulture industry to become more environmentally sustainable and economically competitive, and to minimize postharvest quality loss and generate products that are appealing and acceptable to consumers.

This book presents a selection of innovative postharvest management practices for vegetables. It covers technologies in harvesting, handling, and storage of vegetables, including strategies for low-temperature storage of vegetables, active and smart packaging of vegetables, edible coatings, application of nanotechnology in postharvest technology of vegetable crops, and more. It considers most of the important areas of vegetable processing while maintaining nutritional quality and addressing safety issues. Fruits and vegetables are important sources of nutrients such as vitamins, minerals, and bioactive compounds, which provide many health benefits. However, due to poor postharvest management—such as non-availability of cold chain management and low-cost processing facilities, large quantities of vegetables perish before they reach the consumer. Furthermore, higher temperatures in some regions also contribute to an increased level of postharvest losses. With chapters written by experts in the postharvest handling of vegetable, this volume addresses these challenges. It is devoted to presenting both new and innovative technologies as well as advancements in traditional technologies.

The book post harvest technology assumes great attention during recent years since preservation of agricultural produce is a basic necessity to sustain agricultural production. It helps to add value of produce, thus having great scope for employment generation at the production catchments. In this book, the authors have attempted to consolidate different methods of post harvest technology of fruits and vegetables focusing on recent advances. This book will benefit both practicing food technologist/post harvest technologist who are searching for answers to critical technical questions of post harvest technology. Further, it will be useful to agricultural engineers, food processors, food scientist, researchers and progressive farmers and tom those who are working in relevant fields. it is intended to fill a gap in presently available post harvest technology literature

This book presents a selection of innovative postharvest management practices for vegetables. It covers technologies in harvesting, handling, and storage of vegetables, including strategies for low-temperature storage of vegetables, active and smart packaging of vegetables, edible coatings, application of nanotechnology in postharvest technology of vegetable crops, and more. It considers most of the important areas of vegetable processing while maintaining nutritional quality and addressing safety issues. Fruits and vegetables are important sources of nutrients such as vitamins, minerals, and bioactive compounds, which provide many health benefits. However, due to poor postharvest management—such as non-availability of cold chain management and low-cost processing facilities, large quantities of vegetables perish before they reach the consumer. Furthermore, higher temperatures in some regions also contribute to an increased level of postharvest losses. With chapters written by experts in the postharvest handling of vegetable, this volume addresses these challenges. It is devoted to presenting both new and innovative technologies as well as advancements in traditional technologies.

The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently, there is a need for a new guide covering the latest developments in this particular direction. Food Losses, Sustainable Postharvest and Food Technology provides solutions to postharvest treatment technologies. It explores modern non-thermal technologies, focusing on postharvest losses and quality of fresh-cut products. In addition, it discusses the implications for postharvest technology research, policies and practices. It also focuses on the most recent advances in the field, while it explores the potentiality and sustainability of already commercialized processes and products. Aimed at professionals working in the food industry and agriculture, it could also be utilized as a handbook for anyone dealing with sustainability issues of food production in spite of postharvest treatment. Thoroughly explores modern non-thermal technologies in postharvest treatment Discusses the implications for postharvest technology research, policies and practices Analyzes the potentiality and sustainability of already commercialized processes and products

Producers spend a great deal of money, natural resources (especially water and soil), labor, and time every year in order to feed the world’s population. However, almost one-third of the products produced as a result of all these efforts are lost before reaching consumers due to postharvest losses, which threaten both the food supply and agricultural sustainability. For this reason, it is extremely important to prevent postharvest losses of fruits and vegetables. In this context, this book provides general and new information about the physiology of postharvest losses and the latest technological developments in postharvest systems. Each chapter provides up-to-date information about the postharvest physiology and technology of fruits and vegetables for students, teachers, professors, scientists, farmers, food packers and sellers, and entrepreneurs engaged in the fresh food preservation industry.