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Full Description
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
Essential for researchers, teachers, and advanced students in plant physiology, biochemistry, molecular biology, biotechnology, breeding, and horticulture, Postharvest Oxidative Stress in Horticultural Crops is also vital for everyone whose day-to-day work is impacted by plant stress.
Contents
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 ScaldA 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
