Postharvest Management Approaches for Maintaining Quality of Fresh Produce

1. Oxygen, Carbon Dioxide, and Nitrogen
M. Ovando-Martínez, C. A. Ruiz-Pardo, A. E. Quirós-Sauceda, G. R. Velderrain-Rodríguez, G. A. González-Aguilar, J. F. Ayala-Zavala

2. Nitric Oxide
Cintia Mazzucotelli, María G. Goñi, Sara I. Roura, Gustavo González-Aguilar, J. Fernando Ayala-Zavala

3. Hydrogen Sulfide
A. E. Quirós-Sauceda, G. R. Velderrain-Rodríguez, M. Ovando-Martínez, M. G. Goñi, G. A. González-Aguilar, J. F. Ayala-Zavala

4. Salicylic Acid
Kalyan Barman, Swati Sharma, Pushpa Kumari, Mohammed Wasim Siddiqui

5. Polyamines
Praveen Kumar Mishra, Mohammed Wasim Siddiqui, Sanjay Sahay

6. Methyl Jasmonate
Shiping Tian, Zhanquan Zhang

7. Essential Oils
M. R. Moreira, M. V. Alvarez, A. G. Ponce

8. Plant Growth Regulators
Félicie LOPEZ-LAURI

9. Active Carbohydrates
Filomena Nazzaro, Florinda Fratianni, Autilia Cozzolino, Tiziana Granese, Raffaele Coppola

10. Active Packaging
M. M. Gutierrez-Pacheco, S. L. Gutierrez-Pacheco, L. A. Ortega-Ramirez, J. F. Ayala-Zavala

11. Ozone: A Powerful Tool for the Fresh Produce Preservation
Nikos Tzortzakis

12. Chlorine Dioxide (ClO2)
Vivian Chi-Hua Wu

Avainsanat: Chemistry, Food Science