Fruit quality and its biological basis

목차 (Table of Contents)

• CONTENTS
• 1 Fruits in the global market / ADEL A. KADER = 1
• 1.1 Introduction = 1
• 1.2 Classification of fruits based on postharvest considerations = 3
• 1.3 World fruit production and trade = 4
• 1.4 Importance of fruits and nuts in human nutrition and health = 7
• 1.5 Fruit composition and quality = 8
• 1.6 Quality attributes of fruits = 9
• 1.7 Fruit maturity, ripening and quality relationships = 10
• 1.8 Factors influencing quality = 12
• 1.9 Food safety assurance = 14
• References = 14
• 2 Inorganic nutrients and fruit quality / IAN B. FERGUSON ; LINDA M. BOYD = 17
• 2.1 Introduction = 17
• 2.2 Inorganic contents of fruit and how they are achieved = 17
• 2.2.1 Concentrations in mature fruit = 18
• 2.2.2 Patterns of mineral input = 20
• 2.2.3 Factors influencing mineral input = 22
• 2.2.4 Horticultural practices influencing fruit mineral contents = 23
• 2.3 Inorganic nutrients and fruit quality at harvest and during postharvest storage = 25
• 2.3.1 Fruit colour = 25
• 2.3.2 Flavour = 26
• 2.3.3 Flesh firmness = 27
• 2.3.4 Ripening = 28
• 2.3.5 Rots = 29
• 2.3.6 Specific nutrient-related disorders and postharvest responses = 30
• 2.3.7 Prediction of disorders = 32
• 2.4 Inorganic nutrients in relation to human nutrition and the consumer = 33
• 2.4.1 Health and fruit consumption = 33
• 2.4.2 Fruit as a direct source of minerals = 35
• 2.5 Genetic approaches = 35
• 2.6 Conclusions = 37
• References = 38
• 3 Fruit texture, cell wall metabolism and consumer perceptions / ROBERT J. REDGWELL ; MONICA FISCHER = 46
• 3.1 Introduction = 46
• 3.2 Texture and the cell wall = 47
• 3.3 Chemistry of the fruit cell wall = 48
• 3.3.1 Rhamnogalacturonans = 49
• 3.3.2 Xyloglucans = 51
• 3.3.3 Glucuronoarabinoxylans = 52
• 3.3.4 Galactoglucomannans = 52
• 3.3.5 Cellulose = 53
• 3.3.6 Proteins = 53
• 3.4 Changes to polysaccharides during fruit softening = 53
• 3.4.1 Pectic polysaccharides = 54
• 3.4.2 Xyloglucans = 57
• 3.4.3 Galactoglucomannans and glucuronoarabinoxylans = 58
• 3.4.4 Cellulose = 58
• 3.5 Cell-wall associated enzymes : role in texture change = 58
• 3.5.1 Polygalacturonase in tomato = 59
• 3.5.2 Polygalacturonases in other fruit = 60
• 3.5.3 Rhamnogalacturonase = 62
• 3.5.4 Pectin methylesterase = 62
• 3.5.5 β-Galactosidase = 63
• 3.5.6 Xyloglucan endotransglycosylase = 64
• 3.5.7 Endo-β-1, 4-glucanase = 65
• 3.6 Non-enzymatic mechanisms of change = 66
• 3.6.1 Expansins = 66
• 3.6.2 Hydroxyl radicals and cell wall lysis = 67
• 3.6.3 Calcium and the apoplast = 67
• 3.7 Wall oligosaccharides as ripening regulators = 68
• 3.8 Cell wall synthesis during ripening = 69
• 3.9 Low temperature disorders = 70
• 3.9.1 Mealiness and chilling injury = 70
• 3.9.2 Low temperature breakdown in kiwifruit = 71
• 3.10 Consumer perception = 71
• 3.10.1 Quality and increased consumption = 71
• 3.10.2 Firmness and freshness = 72
• 3.10.3 Mealiness = 73
• 3.10.4 Applications of biotechnology = 73
• 3.11 Conclusions = 74
• References = 75
• 4 Fruit flavor, volatile metabolism and consumer perceptions / ELIZABETH A. BALDWIN = 89
• 4.1 Introduction = 89
• 4.2 Flavor is an elusive trait = 89
• 4.3 Flavor components in fruits = 91
• 4.4 Measurement of flavor components = 92
• 4.5 Biochemical pathways that produce flavor components in fruits = 93
• 4.6 Perception of flavor components = 96
• 4.7 Measurement of flavor perception = 97
• 4.8 Conclusions = 99
• References = 99
• 5 Temperature management / SUSAN LURIE = 107
• 5.1 Preharvest temperatures = 107
• 5.1.1 Fruit growth and development = 107
• 5.1.2 Susceptibiliy to storage disorders = 107
• 5.2 Removing field heat = 109
• 5.2.1 Hydrocooling = 109
• 5.2.2 Forced air cooling = 110
• 5.2.3 Delayed cooling = 111
• 5.3 Storage temperatures = 112
• 5.3.1 Prestorage heat treatments = 114
• 5.3.2 Intermittent warming, step down cooling and dual temperature regimes = 116
• 5.4 Conclusions = 117
• References = 117
• 6 Atmosphere control using oxygen and carbon dioxide / NAZIR MIR ; RANDOLPH BEAUDRY = 122
• 6.1 Introduction = 122
• 6.2 Respiratory metabolism = 123
• 6.2.1 Biochemical responses of the respiratory chain to O₂and CO₂ = 123
• 6.2.2 Whole tissue respiratory responses to O₂and CO₂ = 139
• 6.3 Ethylene biology = 146
• 6.4 Secondary metabolic pathways = 147
• 6.5 Conclusions = 148
• References = 149
• 7 Mechanical injury / MICHAEL KNEE ; A. RAYMOND MILLER = 157
• 7.1 Introduction = 157
• 7.2 Fruit anatomy = 158
• 7.3 Fruit cells = 159
• 7.4 Causes of injury = 161
• 7.5 Losses caused by mechanical injury = 162
• 7.6 Fruit impact injuries = 164
• 7.6.1 General features of impact injury = 164
• 7.6.2 Energy and impact injury = 165
• 7.6.3 Cellular structure and impact injury = 166
• 7.6.4 Factors affecting impact damage = 166
• 7.6.5 Impact injury and harvest maturity = 167
• 7.6.6 Ripening and impact injury = 168
• 7.6.7 Temperature and impact injury = 168
• 7.7 Compression damage = 169
• 7.8 Vibration = 170
• 7.9 Prevention of damage = 170
• 7.10 Detection of injury = 171
• 7.11 Metabolism in injured tissue = 172
• 7.11.1 Phenolics = 172
• 7.11.2 Respiration = 173
• 7.11.3 Ethylene synthesis = 173
• 7.11.4 Other metabolic changes = 174
• 7.11.5 Summary time line of changes following injury = 174
• 7.12 Conclusions = 175
• References = 175
• 8 Ethylene synthesis, mode of action, consequences and control / CHRISTOPHER B. WATKINS = 180
• 8.1 Introduction = 180
• 8.2 Fruit ripening and interactions with ethylene = 180
• 8.2.1 Non-climacteric and climacteric fruit = 181
• 8.2.2 Ethylene and fruit quality = 184
• 8.2.3 Active ethylene concentrations = 185
• 8.2.4 Control of ethylene production and action = 186
• 8.2.5 Pre-and post-harvest ethylene application = 187
• 8.3 Ethylene biosynthesis and perception = 188
• 8.3.1 Ethylene biosynthesis = 188
• 8.3.2 Interaction with other pathways = 191
• 8.3.3 Ethylene perception = 191
• 8.3.4 Negative and positive feedback inhibition = 194
• 8.3.5 Ethylene-dependent and independent events = 195
• 8.3.6 Transgenic approaches for reducing ethylene production = 195
• 8.4 Effects of postharvest treatments on ethylene biosynthesis and perception = 196
• 8.4.1 Storage temperature = 196
• 8.4.2 Storage atmospheres = 199
• 8.4.3 Heat treatments = 201
• 8.4.4 1-Methylcyclopropene = 202
• 8.5 Summary = 207
• References = 207
• 9 Management of postharvest diseases / DAVID SUGAR = 225
• 9.1 Introduction = 225
• 9.2 The nature of postharvest disease = 225
• 9.3 Opportunities for infection = 227
• 9.3.1 The role of wounds = 228
• 9.3.2 Lenticel infections = 230
• 9.3.3 Quiescent infections = 230
• 9.3.4 Floral infections = 231
• 9.4 Factors influencing fruit susceptibility to postharvest disease = 233
• 9.4.1 Fruit maturity = 233
• 9.4.2 Interaction with pathogen enzymes = 233
• 9.4.3 Fruit calcium and decay resistance = 234
• 9.4.4 Fruit nitrogen and decay resistance = 236
• 9.5 Disease management strategies = 236
• 9.5.1 Presence of the pathogen = 237
• 9.5.2 Storage conditions = 237
• 9.5.3 Fungicide treatment = 238
• 9.5.4 Fungicide resistance = 239
• 9.5.5 Biological control = 240
• 9.5.6 Storage atmospheres = 242
• 9.5.7 Novel treatments = 244
• 9.5.8 Integrated management of postharvest disease = 245
• References = 245
• 10 Genetic control of fruit ripening / GRAHAM B. SEYMOUR ; KENNETH MANNING = 253
• 10.1 Introduction = 253
• 10.2 Evolution and development of fleshy fruits = 253
• 10.3 Texture = 254
• 10.4 Colour = 258
• 10.5 Flavour = 261
• 10.6 Hormonal regulation = 265
• 10.7 Ripening-regulatory genes : current progress and future prospects = 267
• References = 269
• Index = 275