Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce qualities, diseases and insect infestation.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Dedication - p. v 6. Contributors - p. xiii 7. About the Editor - p. xvii 8. Preface - p. xix 9. Chapter 1: Postharvest Diseases of Fruits and Vegetables and Their Management - p. xx 10. Chapter 2: Peracetic Acid in Disinfection of Fruits and Vegetables - p. 52 11. Chapter 3: Electrolyzed Water Application in Fresh Produce Sanitation - p. 66 12. Chapter 4: Hydrogen Peroxide (H2O2) for Postharvest Fruit and Vegetable Disinfection - p. 89 13. Chapter 5: Ultrasonic Processing Technology for Postharvest Disinfection - p. 99 14. Chapter 6: Use of Irradiation for Postharvest Disinfection of Fruits and Vegetables - p. 119 15. Chapter 7: UV Treatment of Fresh Fruits and Vegetables - p. 136 16. Chapter 8: Ultrasound Techniques in Postharvest Disinfection of Fruits and Vegetables - p. 157 17. Chapter 9: Heat Treatment of Fruits and Vegetables - p. 177 18. Chapter 10: Cold Plasma Technology for Surface Disinfection of Fruits and Vegetables - p. 196 19. Chapter 11: Plant-Based Antimicrobial Formulations - p. 209 20. Chapter 12: Chitosan for Postharvest Disinfection of Fruits and Vegetables - p. 230 21. Chapter 13: Gaseous Chlorine Dioxide for Postharvest Treatment of Produce - p. 241 22. Chapter 14: Sodium and Calcium Hypochlorite as Postharvest Disinfectants for Fruits and Vegetables - p. 252 23. Chapter 15: Commercial Disinfectants in Skirmishing Postharvest Diseases - p. 272 24. Index - p. 293
Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce qualities, diseases and insect infestation.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Dedication - p. v 6. Contributors - p. xiii 7. About the Editor - p. xvii 8. Preface - p. xix 9. Chapter 1: Postharvest Diseases of Fruits and Vegetables and Their Management - p. xx 10. Chapter 2: Peracetic Acid in Disinfection of Fruits and Vegetables - p. 52 11. Chapter 3: Electrolyzed Water Application in Fresh Produce Sanitation - p. 66 12. Chapter 4: Hydrogen Peroxide (H2O2) for Postharvest Fruit and Vegetable Disinfection - p. 89 13. Chapter 5: Ultrasonic Processing Technology for Postharvest Disinfection - p. 99 14. Chapter 6: Use of Irradiation for Postharvest Disinfection of Fruits and Vegetables - p. 119 15. Chapter 7: UV Treatment of Fresh Fruits and Vegetables - p. 136 16. Chapter 8: Ultrasound Techniques in Postharvest Disinfection of Fruits and Vegetables - p. 157 17. Chapter 9: Heat Treatment of Fruits and Vegetables - p. 177 18. Chapter 10: Cold Plasma Technology for Surface Disinfection of Fruits and Vegetables - p. 196 19. Chapter 11: Plant-Based Antimicrobial Formulations - p. 209 20. Chapter 12: Chitosan for Postharvest Disinfection of Fruits and Vegetables - p. 230 21. Chapter 13: Gaseous Chlorine Dioxide for Postharvest Treatment of Produce - p. 241 22. Chapter 14: Sodium and Calcium Hypochlorite as Postharvest Disinfectants for Fruits and Vegetables - p. 252 23. Chapter 15: Commercial Disinfectants in Skirmishing Postharvest Diseases - p. 272 24. Index - p. 293
