By Jerry A. Bartz, Jeffrey K. Brecht
Focusing completely on postharvest vegetable reports, this publication covers advances in biochemistry, plant body structure, and molecular body structure to maximise vegetable caliber. The publication reports the rules of harvest and garage; elements affecting postharvest body structure, calcium nutrients and irrigation keep an eye on; product caliber adjustments in the course of dealing with and garage; applied sciences to enhance caliber; spoilage components and biocontrol tools; and garage features of produce by means of class. It covers adjustments in sensory caliber resembling colour, texture, and taste after harvest and the way biotechnology is getting used to enhance postharvest caliber.
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Extra info for Postharvest physiology and pathology of vegetables
Tuber growth rate and auxin content have been associated (Ewing, 1995). When carrot roots, cv. Vanity, were treated with growth regulators and then stored in high humidities for 117 days at 0°C, water-treated control carrots were 60% rooted and sprouted (Table 2), while treatment with NAA promoted rooting at the expense of sprouting (Abdel-Rahman and Isenberg, 1974). Only at the lowest concentration of Figure 2 Sprouting and hormonal changes in onion bulbs during storage at 5 to 8°C (3-year average).
Pekinensis group) suppresses the effect of applied ethylene (100 µL LϪ1) on leaf abscission at 10°C (Wang, 1985). Most storage-type cabbage keeps fairly well for several months if it is harvested during low ﬁeld temperatures and stored with adequate ventilation of cold winter air. This has been the traditional method for common storage, but the product quality declines rapidly as the termination of rest approaches, the cabbage becoming bland in ﬂavor, bleached, and tough. Ethylene is a contributing factor in the rapid decline often experienced with common-stored cabbage.
Since Van’t Hoff’s time, scientists have found that the Q10 is not constant for most biological processes over a wide range of physiological temperatures (Tables 2 and 3). Usually, Q10 values range from 1 to 5, although higher values may occur. For most biological reactions, the Q10 is between 2 and 3 for temperatures between 10 and 30°C. That means that the reaction rate will double or triple with every 10°C rise in temperature. While normally constant over a limited temperature range, the Q10 of complex phenomena can change greatly over wide temperature ﬂuctuations.
Postharvest physiology and pathology of vegetables by Jerry A. Bartz, Jeffrey K. Brecht