Postharvest biology and technology of fruits, vegetables and flowers

Postharvest biology and technology: An international perspective, cap.1 Common fruits, vegetables, flowers and their quality characteristics, cap.2 Biochemistry of fruits, cap.3 Biochemistry of flower senescence, cap.4 Programmed cell death during plant senescence, cap.5 Ethylene perception and gene expression, cap.6 Enhancing postharvest shelf life and quality in horticultural commodities using 1-MCP technology, cap.7 Structural deterioration of the produce: The breakdown of cell wall components, cap.8 Structural deterioration in produce: Phospholipase D, membrane deterioration and senescence, cap.9 Phospholipase D inhibition technology for enhancing shelf life and quality, cap.10 Heat treatment for enhancing postharvest quality, cap.11 The role of polyphenois in quality, postharvest handling and processing of fruits, cap.12 Isoprenoid biosynthesis in fruits and vegetables, cap.13 Postharvest treatments affecting sensory quality of fresh and fresh-cut products, cap.14 Polyamines and regulation of ripening and senescence, cap.15 Postharvest enhancement of phenolic phytochemicals in apples for preservation and health benefits, cap.16 Rhizosphere microorganisms and their effect on fruit quality, cap.17 Biotechnological approaches to enhancing tropical fruit quality, cap.18 Postharvest factors affecting potato quality and storability, cap.19 Biosensor-based technologies for the evaluation of quality, cap.20 Changes in nutritional quality of fruits and vegetables during storage, cap.21

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