Sustainable Postharvest Technologies For Fruits And Vegetables Sajid Ali by Sajid Ali, Shabir Ahmad Mir, B. N. Dar, And Shaghef Ejaz 9781032426013, 9781032440866, 9781003370376, 9781040095300, 1032426012, 1040095305, 1032440864, 1003370373 instant download after payment.

Fruits and vegetables, commonly termed as “fresh produce,” are an important component of the human diet, as they provide various beneficial and essential health-related compounds. Nevertheless, fresh produce is susceptible to postharvest deterioration and decay along with loss of certain nutrients due to inappropriate storage conditions and lack of standard postharvest technologies. In addition, a short shelf life is considered another major constraint that must be extended after harvest to ensure a wider availability window of fresh produce for consumers. From this perspective, the use of postharvest approaches is considered imperative to reduce the deterioration of harvested fresh produce in order to extend their storage and shelf life potential on a sustainable basis. Sustainable Postharvest Technologies for Fruits and Vegetables covers various aspects of postharvest technologies, with major developments over the recent past, and provides a way forward for the future., The sustainable use of various technologies and elicitors could be adapted from farm to fork in order to conserve the eating quality of fresh produce. Therefore, this book covers various sustainable postharvest treatments and technologies that could be considered highly effective for the delay of postharvest senescence and deterioration. Among the various technologies, the use of preharvest treatments, controlled atmosphere, dynamic control atmosphere, modified atmosphere and hypobaric conditions has tremendous potential for the fresh fruits and vegetables industry. In the same way, cold plasma, pulsed light, ultraviolet light, ultrasound technology, nanoemulsions, nano-packaging, electrolyzed water, high pressure processing, ozone gas, irradiations, edible coatings, vacuum packaging and active packaging with slow releasing compounds along with nanotechnology are highly practicable and possess tremendous potential to be used in the maintenance of overall eating quality and storage life extension o