Postharvest Management Approaches for Maintaining Quality of Fresh Produce

  • Mohammed Wasim Siddiqui
  • Jesus Fernando Ayala Zavala
  • Cheng-An (Andy) Hwang

Table of contents

  1. Front Matter
    Pages i-xiv
  2. M. Ovando-Martínez, C. A. Ruiz-Pardo, A. E. Quirós-Sauceda, G. R. Velderrain-Rodríguez, G. A. González-Aguilar, J. F. Ayala-Zavala
    Pages 1-16
  3. Cintia Mazzucotelli, María G. Goñi, Sara I. Roura, Gustavo González-Aguilar, J. Fernando Ayala-Zavala
    Pages 17-36
  4. A. E. Quirós-Sauceda, G. R. Velderrain-Rodríguez, M. Ovando-Martínez, M. G. Goñi, G. A. González-Aguilar, J. F. Ayala-Zavala
    Pages 37-50
  5. Kalyan Barman, Swati Sharma, Pushpa Kumari, Mohammed Wasim Siddiqui
    Pages 51-68
  6. Praveen Kumar Mishra, Mohammed Wasim Siddiqui, Sanjay Sahay
    Pages 69-96
  7. Shiping Tian, Zhanquan Zhang
    Pages 97-111
  8. M. R. Moreira, M. V. Alvarez, A. G. Ponce
    Pages 113-124
  9. Félicie LOPEZ-LAURI
    Pages 125-139
  10. Filomena Nazzaro, Florinda Fratianni, Autilia Cozzolino, Tiziana Granese, Raffaele Coppola
    Pages 141-156
  11. M. M. Gutierrez-Pacheco, S. L. Gutierrez-Pacheco, L. A. Ortega-Ramirez, J. F. Ayala-Zavala
    Pages 157-173
  12. Vivian Chi-Hua Wu
    Pages 209-218
  13. Back Matter
    Pages 219-222

About this book


The volume presents existing and novel management approaches that are in use or have a great potential to be used to maintain the postharvest quality of fresh produce in terms of microbiological safety, nutrition, and sensory quality.  In comparison to traditional synthetic chemicals, these eco-friendly molecules are equally effective with respect to slowing the physiological and biochemical changes in harvested produce. Application of terpenic compounds, phenolic compounds, salicylic acid, methyl jasmonates, hydrogen peroxide, ethanol,  sulphur compounds, polyamines, plant growth regulators, active carbohydrates, ozone, hexanal and nitric oxide have been proven effective in minimizing storage disorders like chilling injury, scald, fungal diseases like stem-end rot, blue mould rot, green mould rot, anthracnose, regulation of ripening and senescence, etc. This book will be a standard reference work for the management of shelf life in the fresh produce industry.


Food quality Food safety Fresh produce Fruit quality Postharvest food management

Editors and affiliations

  • Mohammed Wasim Siddiqui
    • 1
  • Jesus Fernando Ayala Zavala
    • 2
  • Cheng-An (Andy) Hwang
    • 3
  1. 1.Food Science and TechnologyBihar Agricultural UniversitySabour, BhagalpurIndia
  2. 2.Centro de Investigacion en Alimentacion y Desarrollo, A.C.HermosilloMexico
  3. 3.USDA-ARSWyndmoorUSA

Bibliographic information