Environmentally friendly technologies for agricultural produce quality

Environmentally Friendly Technologies for Agricultural Produce Quality......Page 2
Dedication......Page 4
Preface......Page 6
The Editor......Page 7
Contributors......Page 8
Contents......Page 10
CONTENTS......Page 12
IMPLEMENTATION AND THE TRIPLE BOTTOM LINE......Page 14
OTHER CHAPTERS OF THE BOOK......Page 15
IS GENETIC ENGINEERING ENVIRONMENTALLY FRIENDLY?......Page 16
ACKNOWLEDGMENTS......Page 18
REFERENCES......Page 19
Section I: Physical Treatments......Page 20
2.1 INTRODUCTION......Page 21
2.2 DEVELOPMENT OF THE HEAT TREATMENT......Page 22
2.3 REDUCTION OF POSTHARVEST DECAY IN HORTICULTURAL COMMODITIES BY HEAT TREATMENTS......Page 24
2.4.1 INHIBITION OF PATHOGEN GROWTH......Page 29
2.4.2 CLOSING CUTICLE FRACTURES AND WASHING OFF PATHOGENS FROM THE WAX SURFACE......Page 31
2.4.3 INDUCTION OF HOST PATHOGEN DEFENSE RESPONSES......Page 32
2.5.1. HEAT SHOCK PROTEINS......Page 36
2.5.3 PATHOGEN DEFENSE GENES......Page 37
2.6 HEAT-INDUCED CHILLING TOLERANCE......Page 38
2.7 COMBINATION OF HEAT TREATMENTS WITH LOW DOSES OF FUNGICIDES......Page 39
2.8 INTEGRATION OF HEAT TREATMENTS WITH OTHER ENVIRONMENTALLY FRIENDLY TECHNIQUES......Page 40
2.9 COMMERCIAL APPLICATION OF HEAT TREATMENTS......Page 41
REFERENCES......Page 44
3.1 INTRODUCTION......Page 53
3.2.1 HOT WATER DIPS AND SPRAYS......Page 54
3.2.2 VAPOR HEAT......Page 55
3.2.4 OTHER MEANS OF HEATING......Page 56
3.3.1 HEAT DAMAGE......Page 57
3.3.2 FRUIT METABOLISM AND RIPENING......Page 58
3.3.3 HEAT TREATMENTS AND CHILLING INJURY......Page 59
3.3.4 SUPERFICIAL SCALD AS CHILLING INJURY......Page 61
3.3.5 MODE OF ACTION......Page 62
NOTE......Page 64
REFERENCES......Page 65
CONTENTS......Page 71
4.1 HISTORICAL DEVELOPMENT OF MODIFIED ATMOSPHERE USE......Page 72
4.2 THE INFLUENCE OF MODIFIED ATMOSPHERES ON THE PHYSIOLOGY OF THE PRODUCT......Page 79
4.2.1.2 Inhibition of Ethylene Action......Page 80
4.2.1.3 Induction of Fermentation......Page 81
4.2.1.4 Browning Reactions......Page 82
4.2.1.5 Decay Control......Page 83
4.2.2.1 Biophysics of Moisture Loss......Page 84
4.2.2.2 Water Stress......Page 85
4.2.2.3 Effects on Decay......Page 86
4.3.2 NITROGEN PURGING......Page 87
4.3.3 ATMOSPHERE CONTROL INNOVATIONS......Page 88
4.3.4 1-METHYLCYCLOPROPENE: INHIBITOR OF ETHYLENE ACTION......Page 89
4.3.5 HUMIDITY MODIFICATION......Page 90
4.4 MODIFIED ATMOSPHERE PACKAGING STRATEGIES AND TECHNOLOGIES......Page 91
4.4.1 BALANCING RESPIRATION WITH PERMEABILITY......Page 92
4.4.3 HIGH-PERMEABILITY FILMS......Page 94
4.4.4.1 Perforation Techniques......Page 95
4.4.5.1 Migration of Water Vapor through the Package......Page 96
4.4.5.2 Modified Humidity Packaging......Page 98
4.4.6 STRATEGIES FOR DEALING WITH TEMPERATURE CHANGE......Page 100
4.4.7 INCORPORATING VARIATION INTO PACKAGING STRATEGIES......Page 103
4.5 INDIVIDUAL SEAL PACKAGING......Page 104
4.6 HYPOBARIC STORAGE......Page 106
4.7 CONCLUSION......Page 110
REFERENCES......Page 112
CONTENTS......Page 123
5.1 RADIO FREQUENCY HEATING......Page 124
5.2 HEAT WITH CONTROLLED ATMOSPHERES......Page 126
5.3 CONTROLLED ATMOSPHERES......Page 127
5.3.2 LOW-TEMPERATURE CA......Page 128
5.4.1 HISTORY OF IRRADIATION FOR ARTHROPOD CONTROL......Page 129
5.4.2 SOURCES OF RADIATION ENERGY......Page 131
5.4.3 TOLERANCE OF COMMODITIES TO IRRADIATION......Page 132
5.5 GENERALLY RECOGNIZED AS SAFE FUMIGANTS......Page 133
5.6 SURFACTANTS......Page 136
ACKNOWLEDGMENT......Page 137
REFERENCES......Page 138
6.1 INTRODUCTION......Page 142
6.3 INHIBITION OF ETHYLENE ACTION......Page 144
6.4 1-METHYLCYCLOPROPENE ㄀ⴀ䴀䌀倀......Page 146
6.6 NITRIC OXIDE......Page 149
6.7 VENTILATION......Page 152
6.8 ENVIRONMENTAL BALANCE SHEET......Page 153
REFERENCES......Page 154
CONTENTS......Page 158
7.1 INTRODUCTION......Page 159
7.2.2 ETHYLENE PRODUCTION......Page 160
7.2.3 MEMBRANE DETERIORATION......Page 161
7.2.5 TISSUE DAMAGE AND WOUND HEALING......Page 162
7.3.2 MODIFIED ATMOSPHERE PACKAGING......Page 163
7.3.3.1 Prevention of Browning......Page 165
7.3.5 RECENT INDUSTRY DEVELOPMENT ? FIELD CORING......Page 166
7.4.1.1 Fresh Produce......Page 167
7.4.1.2 Processing In-Plant......Page 169
7.4.2 SPOILAGE MICROFLORA OF FRESH-CUT PRODUCE......Page 170
7.4.3 FOOD-BORNE PATHOGENS ASSOCIATED WITH FRESH-CUT PRODUCE......Page 172
7.4.4 INTERACTION BETWEEN EPIPHYTIC MICROORGANISMS AND FOOD-BORNE PATHOGENS......Page 174
7.5.1 CHLORINE......Page 175
7.5.2.1 Chlorine Dioxide......Page 177
7.5.2.3 Ozone......Page 178
7.5.2.4 Hydrogen Peroxide and Its Derivatives......Page 179
7.5.2.5 Alkaline Biocides......Page 180
7.5.2.6 Electrolyzed Water......Page 181
7.5.3 WASHING AIDS......Page 182
7.5.4.1 Organic Acids......Page 183
7.5.4.3 Bacteriocins......Page 184
7.5.5.1 Ionizing Irradiation......Page 185
7.5.6 HYDROSTATIC PRESSURE......Page 186
7.5.7 HEAT......Page 187
7.5.9 ATMOSPHERE COMPOSITION......Page 188
7.5.10.1 Enzymatic Browning......Page 189
7.5.10.4 Microbial Safety......Page 190
7.6.1 GOOD AGRICULTURAL PRACTICES......Page 191
7.6.2 GOOD MANUFACTURING PRACTICE......Page 193
7.6.4 QUALIFIED THROUGH VERIFICATION......Page 194
REFERENCES......Page 197
CONTENTS......Page 213
8.1.1 BACKGROUND AND HISTORY OF POSTHARVEST TECHNOLOGIES......Page 214
8.1.2.1 Components of the Ecosystem......Page 216
8.1.2.2.1 Effects of Temperature on Insects......Page 217
8.1.2.2.2 Effects of Temperature on Microflora......Page 218
8.1.2.3.1 Effects of Moisture and Relative Humidity on Insects......Page 219
8.1.2.3.2 Effects of Humidity on Microflora......Page 220
8.2 PHYSICALLY BASED TECHNOLOGIES FOR MANIPULATING THE STORAGE ECOSYSTEM......Page 221
8.2.1.1.1 Preservation of Stored Grain by Aeration......Page 223
8.2.1.1.2 Preservation by Chilling of Grain by Refrigerated Air......Page 224
8.2.1.2 High Temperatures......Page 225
8.2.1.2.3 Fluidized Bed for Heating Grain......Page 226
8.2.1.2.4 Disinfestation of Dry Fruits......Page 227
8.2.2.1.1 MAs under Normal Atmospheric Pressure......Page 228
8.2.2.1.2 MAs under Altered Atmospheric Pressure......Page 229
8.2.2.2.3 Combinations of Low Oxygen and High Carbon Dioxide......Page 230
8.2.2.2.4 Effects of Low Pressures......Page 231
8.2.2.3 The Effect of MA on Preventing Mold Growth and Mycotoxin Formation......Page 232
8.2.2.4.1 Germination of Seeds......Page 233
8.2.2.5.1 Supply of Gases from Tankers......Page 235
8.2.2.5.4 Biogeneration of MAs......Page 236
8.2.2.5.5 High-Pressure Carbon Dioxide Treatment 䠀倀䌀吀......Page 239
8.2.2.6.1 Cereal Grain Preservation......Page 240
8.2.2.6.4 Packaging of Food......Page 241
8.2.2.6.6 Narcissus Bulbs Treatments......Page 242
8.2.3 INERT DUSTS......Page 243
8.2.4 IMPACT AND REMOVAL......Page 244
8.2.5.1 Nonionizing Radiation......Page 245
8.2.5.2 Ionizing Radiation......Page 246
8.3 USE OF PHEROMONES AND TRAPS FOR MONITORING INSECT POPULATIONS......Page 247
8.3.1.2 Grain Probe Traps......Page 248
8.3.3 CURRENT USAGE......Page 249
8.4.1.1 Use in Subsistence Agriculture......Page 250
8.4.2 RESEARCH NEEDS......Page 251
8.5.1.2 Fungi......Page 252
8.5.1.5 Nematodes......Page 253
8.5.2.1 Use of Teretriosoma nigrescens in Africa......Page 254
REFERENCES......Page 255
Section II: Nonphysical Treatments......Page 271
CONTENTS......Page 272
9.1 INTRODUCTION......Page 273
9.2.1 UV IRRADIATION ? ABIOTIC PHYSICAL ELICITOR OF RESISTANCE MECHANISMS......Page 274
9.2.1.1 Mode of Action of UV Irradiation in Reducing Decay of Citrus Fruits......Page 279
9.2.1.3.1 Effects on Carrots......Page 280
9.2.1.3.3 Effects on Small Fruits......Page 281
9.2.1.3.4 Effects on Grapes......Page 282
9.2.1.3.7 Effects on Pome Fruits and Stone Fruits......Page 283
9.3.1 ANTAGONISTIC MICROBES......Page 284
9.3.3 BIOCONTROL OF AFLATOXIN CONTAMINATION......Page 288
9.4 NATURAL MICROBIOCIDAL COMPOUNDS......Page 289
9.4.1 USE OF NATURAL PLANT COMPOUNDS FOR POSTHARVEST DISEASE CONTROL......Page 290
9.4.2 ESSENTIAL OILS......Page 291
9.4.3 IN VITRO STUDY OF THE ACTIVITY OF NATURAL COMPOUNDS OF CITRUS FRUITS......Page 293
9.4.4 INNOVATIVE ELICITOR AND A BIOCIDE DERIVED FROM CITRUS PEEL......Page 294
9.5 RISKS AND ADVANTAGES OF NATURAL DISEASE-CONTROL AGENTS......Page 295
9.6 FUTURE POTENTIAL AND PRESENT IMPLEMENTATION......Page 297
REFERENCES......Page 298
10.1 INTRODUCTION......Page 307
10.2 TECHNIQUES TO PROLONG SHELF LIFE OF FRESH PRODUCE......Page 308
10.3 ADVANTAGES AND DISADVANTAGES OF DIFFERENT MATERIALS USED TO MAKE COATINGS......Page 310
10.4 COATINGS FOR WHOLE FRUITS AND VEGETABLES......Page 311
10.6 COATING FOR FRESH-CUT FRUITS AND VEGETABLES......Page 315
REFERENCES......Page 316
CONTENTS......Page 321
11.1 THE BEGINNINGS......Page 322
11.2 ENVIRONMENTALLY FRIENDLY PLANT GROWTH REGULATORS......Page 323
11.3.1 AUXINS......Page 324
11.3.2 GIBBERELLINS......Page 325
11.3.4 ETHYLENE......Page 327
11.3.5 JASMONIC ACID, SALICYLIC ACID, AND BRASSINOSTEROIDS......Page 328
11.4 MODE OF ACTION OF PGRs......Page 329
REFERENCES......Page 330
CONTENTS......Page 338
12.1 INTRODUCTION......Page 340
12.2.1.1 Fruit and Vegetable Consumption and Cancer......Page 341
12.2.1.2 Carcinogen Formation......Page 342
12.2.1.3 Carcinogen Activation and Phase I Enzymes......Page 343
12.2.1.5 Cell Division and Apoptosis......Page 344
12.2.2.1 Fruit and Vegetable Consumption and Cardiovascular Disease......Page 345
12.2.2.3 Lipoprotein Oxidation......Page 347
12.2.3 DIABETES......Page 348
12.2.4 ALZHEIMER'S DISEASE......Page 349
12.2.5 DISEASES OF VISION......Page 350
12.2.7 AGING AS A DISEASE......Page 351
12.3.1 INTRODUCTION......Page 352
12.3.2 FORMATION OF ISOTHIOCYANATES......Page 353
12.3.3.2 Excretion from the Body......Page 354
12.3.4.2 Effect on Phase II Enzymes......Page 355
12.3.4.3 Interaction of Isothiocyanate Action with Human Genotype......Page 356
12.3.4.6 Dose Response Effects......Page 357
12.4.2 ACTION OF ALLIINASE ON ALLIUM COMPOUNDS......Page 358
12.4.3 EFFECT OF CULINARY PREPARATION......Page 361
12.4.4 ALLIUM VEGETABLES AND CANCER......Page 362
12.4.4.4 Effect on Cancer Proliferation......Page 363
12.4.5.1 Effect of Alliums on Blood Lipids......Page 364
12.4.6 ANTIOXIDANT EFFECTS......Page 365
12.5.1 INTRODUCTION......Page 366
12.5.2 LYCOPENE AND DISEASE......Page 367
12.5.3 CAROTENOIDS AND EYE DISEASE......Page 368
12.6.2 SOURCES OF PHENOLICS......Page 369
12.6.3 STABILITY AND METABOLISM......Page 371
12.6.5 PHENOLICS AND CANCER......Page 372
12.6.5.1 Effect on Carcinogen Activation and Excretion......Page 373
12.6.5.2 Effect on Cell Division......Page 374
12.6.5.5 Indirect Anticancer Effects of Phenolics......Page 375
12.6.6.1 Effect on Atherosclerosis......Page 376
12.7.1 MONOTERPENES......Page 377
12.7.3 MONOTERPENES AND CARDIOVASCULAR DISEASE......Page 378
12.8 CONCLUSIONS......Page 379
REFERENCES......Page 380
CONTENTS......Page 402
13.1 INTRODUCTION......Page 403
13.2.1 CONTROL OF SENESCENCE......Page 404
13.2.2 CONTROL OF ETHYLENE BIOSYNTHESIS IN RIPENING FRUIT......Page 407
13.3.1 SUGARS AND OTHER SWEETENERS......Page 410
13.3.2 AROMA VOLATILES......Page 412
13.3.3 TEXTURE......Page 413
13.4 BIOTECHNOLOGICAL CONTROL OF PARTHENOCARPY AND FRUIT SIZE......Page 415
13.5.1 CAROTENOIDS......Page 416
13.5.2 PHENOLIC COMPOUNDS......Page 417
13.5.5 ESSENTIAL AMINO ACIDS......Page 418
13.5.7 NITRATES......Page 419
13.6.1 POSTHARVEST DISEASE RESISTANCE ASSOCIATED WITH ETHYLENE OR RIPENING AND SENESCENCE CONTROL......Page 420
13.6.2 RESISTANCE TO PATHOGENS INDUCED BY ANTIAPOPTOTIC GENES......Page 421
13.7 IMPROVING RESISTANCE TO WOUNDING AND ABIOTIC STRESSES......Page 422
13.7.2 REDUCTION OF BROWNING AND BRUISING......Page 425
13.7.3 RESISTANCE TO SALT AND DROUGHT STRESSES......Page 426
13.8.1 GENERAL CONSIDERATIONS......Page 428
13.8.2 SPECIFIC FUTURE TRENDS FOR SUSTAINABLE AND FRIENDLY POSTHARVEST TECHNIQUES......Page 430
REFERENCES......Page 431
14.1 INTRODUCTION......Page 444
14.2 REFRIGERATED TRUCKS......Page 445
14.3 FUTURE IMPROVEMENTS......Page 447
14.4 REFRIGERATED MARINE CONTAINERS......Page 448
14.6 AIR CARGO......Page 449
FURTHER READING......Page 450
CONTENTS......Page 451
15.1 INTRODUCTION......Page 452
15.2.2 QUALITY ATTRIBUTES......Page 453
15.2.3.2 Flavor......Page 455
15.2.3.3 Texture......Page 456
15.3 PHYSIOLOGY OF QUALITY......Page 457
15.3.1 APPEARANCE......Page 458
15.3.3 TEXTURE......Page 459
15.3.4 NUTRITIONAL VALUE......Page 460
15.3.4.2 Sulfur Compounds in Alliums......Page 461
15.4.1.1 Optimizing the Storage Temperature......Page 462
15.4.1.3 Effects of Temperature on Flavor and Aroma......Page 464
15.4.1.4 Effects of Temperature on Texture......Page 465
15.4.2 RELATIVE HUMIDITY......Page 466
15.4.3.1 Types of Altered Atmospheres......Page 467
15.4.3.2 Effects of Modified Atmospheres on Appearance......Page 469
15.4.3.4 Effects of Modified Atmospheres on Texture......Page 470
15.4.4.1 1-MCP and Ethylene......Page 471
15.4.4.3 Effects of 1-MCP on Flavor and Aroma......Page 472
15.4.5 HEAT TREATMENTS......Page 473
15.4.5.1 Effects of Heat on Appearance......Page 474
15.4.5.4 Effects of Heat on Nutritional Value......Page 475
15.4.6 RADIATION TREATMENTS......Page 476
15.5 CONCLUSIONS......Page 477
REFERENCES......Page 478