Novel Postharvest Treatments of Fresh Produce

Preserving quality, maintaining nutritional components, reducing storage losses, and alleviating chilling injury are the major challenges for the fresh produce industry. This book examines the shelf life, quality, physico-chemical and biochemical changes during the storage. It discusses the latest developments made in novel postharvest treatments, storage and packaging. The latest technologies such as nitric oxide, ozone, methyl Jasmonate, salicylic acid, oxalic acid, calcium and heat treatments are discussed at length with focus on physiology, biochemistry, nutritional aspects, quality and shelf life under storage.