ISBN : 9780323898645
Author : Charles Oluwaseun Adetunji
Publisher : Elsevier
Year : 2023
Language : English
Type : Book
Description : Table of contents Cover Title page Table of Contents Copyright Contributors Preface Chapter One: Key contributors to postharvest losses and the scale of the problem Abstract Introduction Primary causes of fruit and vegetable postharvest losses Postharvest losses caused by environmental factors Traditional operation Harvesting and field handling Cleaning and sorting Packaging Postharvest loss caused during transporting fruits and vegetables Types of postharvest losses in fruit and vegetables Other problems of postharvest for fruits and vegetables Conclusion and future recommendation References Chapter Two: Influence of geographical and climatic factors on the performance of evaporative coolers for the storage of postharvest produce Abstract Introduction Climatic and geographical limitations affecting the implementation of an evaporative coolant structure Conclusion References Chapter Three: Influence of evaporative coolant structures on the postharvest attributes of climacteric fruits Abstract Acknowledgments Introduction Climacteric fruit and its physiological processes Evaporative cooling technologies for fresh produce Evaporative coolant structures Effects of evaporative coolant structures on quality of fresh produce Conclusions References Chapter Four: Effect of evaporative cooling on the attributes of nonclimacteric fruits Abstract Introduction Effect of postharvest evaporative cooling on the quality attributes of nonclimacteric fruits Conclusions References Chapter Five: Effectiveness of evaporative cooling to extend shelf life of fruits and vegetables Abstract World commodity supply systems The need for evaporative cooling systems Precooling Evaporative coolers as aggregation centers The economics of evaporative cooling systems Mechanism of spoilage in fruits and vegetables Best practices in the use of the charcoal and brick coolers to store fruits and vegetables Further reading Chapter Six: Application of edible coatings in porous evaporative cooling Abstract Introduction Methods of cooling effect Evaporative cooler designs in the past Extension of the life span of various fruits and veggies porous evaporative cooling structures and edible coatings Edible covering for different fresh produce Conclusion References Further reading Chapter Seven: Recent advances in evaporative cooling applications in fruits and vegetables for short-term cooling at the postharvest stage Abstract Introduction Recent advances in evaporative cooling applications in fruits and vegetables for short-term cooling at the postharvest stage Conclusions References Chapter Eight: Health benefits derived from fruits and vegetables stored using evaporative coolers Abstract Introduction Benefits derived from fruits and vegetables stored using evaporative coolers Health benefits of using evaporative coolers for storing fruits and vegetables Merits of fruits and vegetables stored in evaporative cooling structure Conclusion References Chapter Nine: Postharvest management of aflatoxins in fruits and vegetables Abstract Introduction Aflatoxin contamination in food Nano-based techniques for aflatoxin detection Degradation and metabolism of aflatoxins Aflatoxins in edible fruits and vegetables Potential health risk for consumers Mitigating aflatoxin contamination through pre- and postharvest management practices Conclusion References Further Reading Chapter Ten: Synergetic effect of edible coatings from natural materials on the shelf-life extension of fruits and vegetables Abstract Introduction Effect of edible coatings on the shelf-life extension of fruits and vegetables Conclusion References Further Reading Chapter Eleven: Effect of evaporative coolant structure on chemical, biochemical, and physiological changes in fruits and vegetables Abstract Introduction Changes observed in fruits and vegetables coated and stored using an evaporative coolant structure Different types of coatings usually used on fresh produce Conclusion References Further reading Chapter Twelve: Effect of evaporative cooling structures on the sensory attributes of fruits and vegetables and consumer acceptability Abstract Introduction The theory and basic principle of an evaporative cooling system Analysis of the sensory properties of evaporative cooling effects in fruits and vegetables Storage conditions and factors affecting fresh fruits and vegetables Novel modeling approaches to characterize and quantify carryover effects on sensory acceptability Application of sensory descriptive analysis and consumer studies to investigate Conclusions References Chapter Thirteen: Effectiveness of evaporative coolant structures in reducing spoilage microorganisms Abstract Introduction Evaporative cooling systems Spoilage microorganisms in food, fruits, and vegetables Spoilage of fruits and vegetables by bacteria Spoilage of fruits and vegetables by fungi Spoilage of fruits and vegetables by yeast Techniques used for the identification of microorganisms Application of nanotechnology combined with evaporative coolant structures for the reduction of spoilage microorganisms Effect of natural materials derived from plants, most especially medicinal plants Effect of natural materials derived from animal materials such as chitosan and many others Modes of action involved in the reduction of microorganisms by the fruits and vegetables stored in an evaporative cooling system Storage conditions and factors affecting fresh fruits and vegetables in an evaporative coolant structure Significance and effectiveness of an evaporative coolant structure for postharvest food, fruit, and vegetable preservation Conclusions and future perspectives References Chapter Fourteen: Farmers’ awareness of edible coatings and other dissemination measures Abstract Introduction Edible films and coatings Theory and principles of edible coatings Types and nature of edible coatings Methods of making edible coatings Composition and formulation of edible coatings Preservation of food products by edible coatings Application of edible coatings in food products References Chapter Fifteen: The effect of evaporative coolant structure on ornamental plants Abstract Introduction History of improvement of ornamental plants Evaporative coolant structure Types of evaporative cooling system Materials required for designing evaporative coolers Advances in the technology of evaporative coolant structure Practical applications of evaporative coolant structure on ornamental plants Quality attributes in ornamental plants Evaporative coolant structure in the cultivation of ornamental plants Evaporative coolant structure in harvesting and postharvest care of ornamental plants Cooling methods Evaporative coolant structures in the distribution and marketing of ornamental plants Environmental benefits of evaporative coolant application on ornamental plants Health benefits of evaporative coolant structure application on ornamental plants Economic benefits of evaporative coolant structure application on ornamental plants References Chapter Sixteen: Effect of evaporative cooling structures on tropical and subtropical fruits and nuts Abstract Introduction Edible coatings and biopolymers Application of nanomaterials in enhancing edible films Plant-derived essential oils for edible films Use of chitosan derived from animal materials for edible films Edible coating farming: Efficiency and impact on family livelihood, food security, and the environment Progress and development in edible coating systems Challenges and limitations of dissemination of an edible coating system faced by farmers and public awareness Conclusions and future perspectives References Chapter Seventeen: Effect of an evaporative cooling structure as a storage technique in the preservation of fresh produce/horticulture to benefit human health Abstract Introduction A general overview Evaporative cooling structures Evaporative cooling storage and its positive human health implications Storage techniques utilized for the preservation of fresh produce/horticulture Impact of storage techniques on food security and the environment Negative health implications of storage techniques in evaporative cooling structures Edible coating materials/biopolymers Health implications of edible coating materials after storage Challenges and limitations of the use of different storage techniques in evaporative cooling structures Future recommendations and further suggestions Summary References Chapter Eighteen: Effect of evaporative coolant structure on roots and tubers Abstract Introduction Nutritional and health benefits of roots and tubers stored in evaporative coolant structure Conclusion References Further reading Chapter Nineteen: Evaporative coolers for the postharvest management of fruits and vegetables Abstract Introduction Advantages of evaporative cooling systems in most communities Economic perspectives of communities utilizing evaporative cooling systems Utilization of evaporative cooling systems in India References Further reading Chapter Twenty: Application of essential oils as edible coatings: Implications of storage in evaporating coolant structure Abstract Introduction General overview Application of essential oil in preventing fungus, bacteria, and yeast responsible for spoilage of fruits and vegetables Essential oils as edible coatings Evaporating coolant structure and the implications of combination with edible coatings containing essential oils Impact of essential oils as edible coatings on food security, health, and environment Conclusions References Further reading Chapter Twenty-One: Chitosan as an edible coating on fruits stored in evaporative cooling structures Abstract Introduction The mechanism of edible coating functioning The concept and principles of evaporative cooling Recent studies on chitosan as an edible coating on fruits stored in evaporative cooling structures Conclusions and future trends References Chapter Twenty-Two: Intelligent freshness indicators in packaging of plant-based food products Abstract Introduction Intelligent packaging through coding Intelligent packaging through sensors Oxygen sensors and oxygen absorbers for intelligent packaging Relevance of intelligence freshness indicators to plant-based foods in the food industry Applications of freshness indicators in the detection of perishable food References Chapter Twenty-Three: Influence of evaporative cooling, refrigeration, and traditional underground storage methods on the physicochemical properties of amadumbe starch Abstract Introduction Materials and methods Results and discussion Conclusions Conclusions, Recommendations, and Future Research Opportunities References Chapter Twenty-Four: Physicochemical properties of amadumbe flour derived from amadumbe corms subjected to different storage methods Abstract Introduction Materials and methods Results and discussion Conclusions References Chapter Twenty-Five: Biogenic nanomaterials with diverse biological activities in the food and biomedical industries Abstract Introduction Modes of action of nano drugs synthesized from microorganisms Types of nanomaterials Nitric oxide Dendrimers Synthesis of nanoparticles from microorganisms Mechanism of action involved with nanoparticles possessing antibacterial activities Antimicrobial in vitro assay Nanomaterials derived from medicinal plants Production of synthesized nanomaterials derived from microorganisms Fabrication of nanoparticles derived from microorganisms Mode of action of nanoparticles derived from microorganisms Anticancer property of nanomaterials derived from microorganisms Wound healing activities of nanomaterials derived from microorganisms Conclusion References Further reading Chapter Twenty-Six: Patenting protocols, toxicity, risk assessments, and policy issues of nanomaterials with diverse applications in food, biomedical, and other relevant sectors Abstract Introduction The role of industrialization in nanotechnology The role of marketing of nanotechnology and nano drugs in medicine Toxicity, risk assessments, and nanomaterials Policy issues of nanomaterials References Index