Postharvest Management of Fruits and Vegetables

<p>All articles in the presented collection are high-quality examples of both basic and applied research. The publications collectively refer to apples bananas cherries kiwi fruit mango grapes green bean pods pomegranates sweet pepper sweet potato tubers and tomato and are aimed at improving the postharvest quality and storage extension of fresh produce. The experimental works include the following postharvest treatments: 1-methylcycloprpene methyl jasmonate immersion in edible coatings (aloe chitosan plant extracts nanoemulsions ethanol ascorbic acid and essential oils solutions) heat treatments packaging innovative packaging materials low temperature low O<sub>2</sub> and high CO<sub>2</sub> modified atmosphere and non-destructible technique development to measure soluble solids with infra- and near infra-red spectroscopy. Preharvest treatments were also included such as chitosan application fruit kept on the vine and cultivation under far-red light. Quality assessment was dependent on species treatment and storage conditions in each case and included evaluation of color bruising water loss organoleptic estimation and texture changes in addition to changes in the concentrations of sugars organic acids amino acids fatty acids carotenoids tocopherols phytosterols phenolic compounds and aroma volatiles. Gene transcription related to ethylene biosynthesis modification of cell wall components synthesis of aroma compounds and lipid metabolism were also the focus of some of the articles.</p>