Postharvest Diseases of Fruits and Vegetables
Development and Control

R. Barkai-Golan (Author)

9780444505842

Hardback, published 7 June 2001

442 pages
24.4 x 17.5 x 2.8 cm, 0.93 kg

(A.A. Kader, Department of Pomology, UC Davis, USA)"Dr. Barkai-Golan effectively used her expertise and experience as a researcher and professor of postharvest pathology in writing a very informative reference book that will be very useful to teachers, students, researchers, extension workers, and others who are interested in reducing postharvest losses of produce.With more than 1000 cited references, this book presents a thorough review of the relevant literature on postharvest pathology of fruits and vegetables." --Perishables Handling Quarterly No. 107

Focusing on the great variety of research being done in the field of postharvest pathology, this volume presents a collection of topics concerning the diseases of harvested fruits and vegetables.

Each chapter represents a separate unit which taken together create a better understanding of the whole subject. Topics include the causal agents of postharvest diseases of fruits and vegetables, their sources and their ways of penetration into the host; factors that may accelerate the development of the pathogen in the host - and those that suppress them; a list of the main pathogens of fruits and vegetables, their hosts and the diseases elicited by them; and a detailed description of the major diseases of selected groups of fruits and solanaceous vegetable fruits. Attack mechanisms of pathogens and defense mechanisms of the host are examined as are treatments aimed at suppressing postharvest diseases. The search for natural and safe chemical compounds and the variety of alternative physical and biological methods for use in postharvest disease control are emphasized.

Preface.Chapter 1. Introduction.Chapter 2. Postharvest Disease Initiation.The pathogens. The origin of the pathogens. Spore germination. Pathogen penetration into the host. Chapter 3. Each Fruit or Vegetable and its Characteristic Pathogens. Host-pathogen combinations in postharvest diseases. The main pathogens of harvested fruits and vegetables. Chapter 4. Factors Affecting Disease Development. Preharvest factors, harvesting and handling. Inoculum level. Storage conditions. Conditions pertaining to the host tissues. Host-pathogen interactions. Chapter 5. Attack Mechanisms of the Pathogen. Enzymatic activity. Toxin production. Detoxification of host-defense compounds by pathogens. Chapter 6. Host Protection and Defense Mechanisms. The cuticle as a barrier against invasion. Inhibitors of cell-wall degrading enzymes. Preformed inhibitory compounds. Phytoalexins - induced inhibitory compounds. Wound healing and host barriers. Active oxygen. Pathogenesis-related proteins. Chapter 7. Physiological and Biochemical Changes Following Infection. Changes in fruit respiration and ethylene evolution. Ethylene source in infected tissue. Pectolytic activity and its source in infected tissue. Stimulation of fruit softening and changes in the pectic compound contents. Changes in biochemical constituents of infected tissues. Chapter 8. Means for Maintaining Host Resistance. Cold storage. Modified and controlled atmospheres. Growth regulators. Calcium application. Chapter 9. Chemical Control. Preharvest chemical treatments. Sanitation. Postharvest chemical treatments. Generally recognized as safe (GRAS) compounds. Natural chemical compounds. Lectins. Chapter 10. Physical Means. Heat treatments. Ionizing radiation. Ultraviolet illumination. Chapter 11. Biological Control. Isolation and selection of antagonists. Introduction of antagonists for disease control. Mode of action of the antagonist. Antagonist mixtures to improve disease biocontrol. Combined treatments to improve disease control. Integration into postharvest strategies. Chapter 12. Novel Approaches for Enhancing Host Resistance. Induced resistance. Genetic modification of plants. Manipulation of ethylene biosynthesis and genetic resistance in tomatoes.

Subject Areas: Agronomy & crop production [TVK], Food & beverage technology [TDCT]