This valuable book brings together internationally respected authorities who share their experiences, insights, and approaches to postharvest oxidative stress on fruits and vegetables. It explores the impact of various storage temperatures and atmospheres, looks at senescence dynamics and scald, and examines antioxidants and the regulation of active oxygen species production. You'll also learn about technologies that can enhance resistance to oxidative stressphysical treatments, chemical treatments, and genetic engineering.
This valuable book brings together internationally respected authorities who share their experiences, insights, and approaches to postharvest oxidative stress on fruits and vegetables. It explores the impact of various storage temperatures and atmospheres, looks at senescence dynamics and scald, and examines antioxidants and the regulation of active oxygen species production. You'll also learn about technologies that can enhance resistance to oxidative stressphysical treatments, chemical treatments, and genetic engineering.
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
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
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