Postharvest Oxidative Stress in Horticultural Crops 1st Edition by D Mark Hodges ISBN 1560229624 9781560229629

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Product details:

ISBN 10: 1560229624 
ISBN 13: 9781560229629
Author: D Mark Hodges

Learn how oxidative stress affects fresh fruits and vegetables–and how to inhibit this process!This vital book brings together internationally respected authorities who share their experiences, insights, and approaches to postharvest oxidative stress. It examines the factors that induce oxidative stress and the processes by which oxidative stress affects the quality, shelf life, and nutritional value of fruits and vegetables after harvest. Postharvest Oxidative Stress in Horticultural Crops also explores regulation of oxygen species production and the function of antioxidants, and examines technologies that can enhance the resistance of fruits and vegetables to oxidative stress.
With Postharvest Oxidative Stress in Horticultural Crops, you’ll examine:

• the impact of various storage temperatures and atmospheres
• senescence dynamics
• superficial scald and other symptoms of postharvest oxidative stress
• antioxidants and their role in inhibiting oxidative stress
• regulation of superoxide, hydroxyl radical, and hydrogen peroxide production
• physical treatments and chemical treatments that can reduce oxidative stress
• genetic engineering techniques designed to combat the tendency toward postharvest oxidative stress

Essential for researchers, teachers, and advanced students in plant physiology, biochemistry, molecular biology, biotechnology, breeding, and horticulture, Postharvest Oxidative Stress in Horticultural Crops is also vital for everyone whose day-to-day work is impacted by plant stress.

Postharvest Oxidative Stress in Horticultural Crops 1st Table of contents:

Chapter 1: Overview: Oxidative Stress and Postharvest Produce
Chapter 2: Postharvest Response of Horticultural Products to Ozone
Chapter 3: Low Temperature as a Causative Agent of Oxidative Stress in Postharvest Crops
Chapter 4: Effects of Storage Conditions and Postharvest Procedures on Oxidative Stress in Fruits and Vegetables
Chapter 5: Superficial Scald—A Postharvest Oxidative Stress Disorder
Chapter 6: Oxidative Stress Affecting Fruit Senescence
Chapter 7: Antioxidants
Chapter 8: How Respiring Plant Cells Limit the Production of Active Oxygen Species
Chapter 9: Physiological Effects of Oxidative Stress in Relation to Ethylene in Postharvest Produce
Chapter 10: Genetic Variation and Prospects for Genetic Engineering of Horticultural Crops for Resistance to Oxidative Stress Induced by Postharvest Conditions

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