Postharvest Disinfection Of Fruits And Vegetables by Mohammed Wasim SiddiquiPostharvest Disinfection Of Fruits And Vegetables by Mohammed Wasim Siddiqui

Postharvest Disinfection Of Fruits And Vegetables

byMohammed Wasim Siddiqui

Paperback | August 17, 2018

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Postharvest Disinfection of Fruits and Vegetablesdescribes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce qualities, diseases and insect infestation.

  • Includes methods to reduce microbial contamination using chlorination, ozone, pulsed light, irradiation and plasma technology
  • Provides practical applications of recently developed, natural anti-microbial agents for eco-friendly and sustainable solutions
  • Explores various disinfection technologies for quality assurance and for the development of potential new technologies
Dr. Mohammed Wasim Siddiqui is an Assistant Professor and Scientist in the Department of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, India and author or co-author of 30 peer reviewed journal articles, 18 book chapters, and 18 conference papers. He has five books (four edited and one authored) books ...
Title:Postharvest Disinfection Of Fruits And VegetablesFormat:PaperbackDimensions:322 pages, 9.41 × 7.24 × 0.98 inPublished:August 17, 2018Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128126981

ISBN - 13:9780128126981


Table of Contents

1. Postharvest disinfection of fruits and vegetables: an overview 2. Postharvest diseases of fruits and vegetables: recent advances 3. Induced resistance in fruits and vegetables against biotic stress using GRAS compounds 4. Aqueous Formulations 5. Sodium hypochlorite (NaOCl) 6. Calcium hypochlorite (CaCl2O2) 7. Peracetic acid 8. Electrolyzed reduction water 9. Ultrasonic processing technology 10. Hydrogen peroxide (H2O2) 11. Physical Treatments 12. Irradiation 13. UV-A, B, and C 14. Ozone- Nikos 15. Plasma (thermal or cold plasma) 16. Chlorine gas 17. Sulfur dioxide 18. Chitosan