Preface -- Acknowledgements -- Contents -- About the Editors -- Chapter 1: Oxygen, Carbon Dioxide, and Nitrogen -- Introduction -- Overview: Modified Atmospheres -- Physiological and Biochemical Responses -- Shelf-Life -- Nutritional and Technological Value -- Conclusions and Future Trends -- References -- Chapter 2: Nitric Oxide -- Introduction -- Biological Factors Involved in the Senescence of Harvested Fruits and Vegetables -- Chemical Properties of NO -- Nitric Oxide in Plants -- NO and Ethylene in Plant Senescence -- NO and Plant Water Loss -- NO and Antioxidant Properties in Plants -- NO and Defense-Related Genes in Plants -- Exogenous NO Application in Plants -- Application Methods for NO -- Effect of Exogenous NO on Ripening and Senescence Fruits and Vegetables -- NO and Browning Development in Postharvest Fruits and Vegetables -- NO and Other Beneficial Aspects in Postharvest of Fruits and Vegetables -- Conclusions and Future Trends -- References -- Chapter 3: Hydrogen Sulfide -- Hydrogen Sulfide General Description -- Hydrogen Sulfide in Plants -- Hydrogen Sulfide as Regulator of Plant Physiological Processes -- Mediator of Stomatal Movements -- Regulation of Senescence -- Photosynthetic Response -- Pre- and Postharvest Applications of Hydrogen Sulfide -- Shelf Life Prolongation of Food Products -- Conclusions and Future Trends -- References -- Chapter 4: Salicylic Acid -- Introduction -- Brief History of Salicylic Acid -- Salicylic Acid Biosynthesis and Metabolism -- Role of Salicylic Acid in Postharvest Management of Horticultural Crops -- Effect on Ethylene Biosynthesis -- Effect on Fruit Firmness -- Effect on Alleviating Chilling Injury -- Effect on Reducing Disease Incidence -- Effect on Antioxidant Enzymes -- Reduce Browning -- Effect on Sugars and Total Soluble Solids -- Effect on Respiration Rate -- Conclusion -- References.

Chapter 5: Polyamines -- Introduction -- Occurrence of Polyamines -- Sources of Industrial Separation of PAs -- Biosynthesis of Polyamines -- Types of Polyamines -- Time and Method of Application -- Effect of PAs on Fruit Quality -- Effect of PA on Respiration Rate -- Effect of PA on Ethylene (C2H4) Synthesis -- Effect of PA on Weight Loss -- Effect of PA on Fruit Firmness -- Effect of PA on Total Soluble Solids -- Effect of PA on Ascorbic Acid -- Effect of PA on Total Phenolics -- Effect of PA on Antioxidant Activity -- Effect of PA on Enzymatic Activity -- Effect of PA on Gene Expression -- Effect of PA on Chilling Injury -- Effect of PA on Mechanical Damage -- Effect of PA as Antibrowning Agent -- Effect of PA on Shelf Life -- Effect of PA on Postharvest Diseases -- Effect of PA on Quality and Other Treatments -- Conclusion and Future Direction -- References -- Chapter 6: Methyl Jasmonate -- MeJA Induces the Resistance of Fruits Against Fungal Pathogens -- MeJA Enhances Resistance of Fruits to Low Temperature Stress -- Effects of MeJA on the Quality of Harvested Fruits -- MeJA Improves the Biocontrol Efficiency of Antagonistic Yeasts -- MeJA Inhibits the Growth of Some Fungal Pathogens -- References -- Chapter 7: Essential Oils -- Introduction -- Antimicrobial Activity of Essential Oils: In Vitro Versus In Vivo Studies -- Essential Oils Applied as Biopreservatives in Fresh Produce -- Antioxidant Properties of Essential Oils Applied in Fresh Produce -- Essential Oils as Quorum-Sensing Inhibitors of Food-Related Bacteria -- Conclusions and Future Trends -- References -- Chapter 8: Plant Growth Regulators -- Introduction -- The Five Major Classes of Plant Growth Regulators -- Auxins -- Gibberellins -- Cytokinins -- Abscisic Acid -- Ethylene -- Other PGRs -- Conclusion -- References -- Chapter 9: Active Carbohydrates -- Chitosan -- Oligosaccharides.

Cellulose -- Starch -- Alginate -- Pectin -- References -- Chapter 10: Active Packaging -- Postharvest Problems in Fresh Produce -- Modified Atmosphere Packaging -- Moisture-Absorbing Systems -- Ethylene-Absorbing Systems -- Flavor Release/Absorbing Systems -- Natural Antimicrobial and Antioxidant Agents Incorporated in Food Packaging -- Edible Films and Coatings as Active Packagings -- References -- Chapter 11: Ozone: A Powerful Tool for the Fresh Produce Preservation -- Current Ineffective Sanitation Policies -- Ozone: Generation, Formation, and Properties -- Biocidal Action of Ozone -- Phytotoxicity of Ozone -- Mechanism of Microbial Inactivation by Ozone -- Cell Envelopes -- Enzymes -- Nucleic Material -- Virus Inactivation -- Applications -- Industrial Applications for Ozone -- Aqueous Ozone -- Gaseous Ozone -- Applications in the Food Processing for Ozone -- Impacts of Ozone on Fresh Produce -- Aqueous Ozone -- Gaseous Ozone -- Impacts of Ozone on Human Health -- Conclusion -- References -- Chapter 12: Chlorine Dioxide (ClO2) -- Introduction -- Definition -- Aqueous and Gaseous Chlorine Dioxide -- Antimicrobial Mechanisms -- Generation Methods for Chlorine Dioxide -- Applications of Chlorine Dioxide as a Sanitation Method on Produce -- Conclusions -- References -- Index.