Postharvest Biology and Technology of Fruits, Vegetables, and Flowers

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Index Abscisic acid (ABA), 65, 210, 402, 455–456 ACC oxidase (ACO), 57 reactions, 20 ACC-oxidase MdACO1, 144 ACC-synthase, 20–21 activity, 58 gene MdACS1, 144 Acetylcholinesterase (AChE), 431 Acetyl CoA moiety, 33–34 Acid invertases, 399 Acidity, of fruits, 25 Acrylamide, 398–399 Actinidiaceae family, 13 Adenine nucleotide translocase (inner membrane), 112 ADP-glucose pyrophosphorylase (AGPase), 22, 400–401 Aflatoxin B 2 , 439 Aflatoxin B 1 (AFB 1 ), 418, 435, 439 Aflatoxin G 1 , 439 Aflatoxin G 2 , 439 African violets, 17 Agapanthus, 53 AG-I backbone, 165 AGL15, 97–98 Agrobacterium rhizogenes rolB gene, 381 Agrobacterium tumefaciens, 75 AgroFresh, 142 Ajoene, 15 Alcohol acyl CoA transferase (AAT), 144, 448 Alcoholacyltransferase activity, 47 Allicin, 15 Alliin, 15 Allium vegetables, 14 Alphonso mango, 48 Alstroemeria sp., 4, 17, 69, 88 carnation, 52 senescence in, 88 Alternate oxidase, 384 Alzheimerís disease, 2 Amaranth (Amaranthus hypochondriacus) 11S globulin, 378 American diet, 2 American plum, 11 Amine oxidases, 322 1-aminocyclopropane-1-carboxylate synthase (ACS), 57, 62, 180, 321 1-aminocyclopropane-1-carboxylic acid (ACC), 19, 180, 445 oxidase activity, 247 1-aminocyclopropane-1-carboxylic acid oxidase (ACO), 445 Aminoethoxyvinylglycine (AVG), 303, 445 Aminooxyacetic acid (AOA), 21, 52 B-amylase, 28, 400 Amylopectin, 22 Amylose, 22 Anacardiaceae family, 13 Anaerobic respiration, of fruits, 35 Annonaceae family, 13 Anoxia, 35 Anthocyanidins, 267, 269 biosynthesis, 268 Anthocyanin pigments, 47 Anthocyanins, 2, 11, 12, 21, 37, 380–381 biosynthesis, 44–47, 448–450 Anti-E. coli 0157:H7 antibodies, 433 Antiethylene treatments, 54 Antifreeze proteins, 377 Antioxidants, 2, 12, 13 films, in fruit preservation, 351–354 and 1-MCP treatment, 144 response to postharvest preservation, 347–348 Antirrhinum majus, 108 Antisense PLDα1 tomato plants, 222–224 AOA (aminooxyacetic acid), 55–56 APETALA1, 380 APGgenes, 96 Apples, 3, 21, 25, 34, 151 antibrowning properties and new genotypes, 277 aroma components, 47 aroma volatiles and sensory quality, 304 effects of preharvest treatments, 303 ester components, 303 ethylene production by, 144 467
468 INDEX Apples (Cont.) health benefits of phenolics of, 351 heat treatments, effects, 246–247, 251, 307 isolation of hmg1 and hmg2 cDNA from, 295–296 Malus domestica, 11 Malus domestica MdETR1 and MdERS1 gene expression, 129 Malus × domestica Borkh. cultivars, 302 methyl butyrate in, 21 phospholipid content, 196 physiological disorders, prevention of, 148–149 postharvest heat treatments, 181 postharvest preservations, 351 with PPO expression, 277 processed, 310 red pigmentation, 268 regulation of α-farnesene biosynthesis in, 294–295 response to 1-MCP, 142–144, 305 role in diabetes control, 346–347 Arabidopsis plants, 61, 68–69, 74, 96, 103 AtCNGC2, 100 CBF1-3 proteins, 377 cell suspension culture, PCD-induced in, 113 DXS encoding in, 288, 291 etr1-1, etr1-2, etr1-3, and etr1-4, 134 gfa2 mutant, 107 lsd1 mutants, 102 mitochondria of, 111 mutants, sugar-insensitive, 104 and oxidative stress, 329 phytochrome gene family in, 290 PLD genes of, 210 transcriptional factors, 377 Arabidopsis SAGs, 67 Arabidopsis See (SAG12) promoter, 74 Arabidopsis thaliana, 125, 363 etr1-1 or ein-2, 74 PLD alpha-, beta-, and gamma-encoded amino acid sequences, 211, 218, 220–221 Arabinans, 22 Arabinogalactan proteins (AGPs), 165 Arabinogalactans, 22 Arabinoxylan backbone, 164 Arbuscular mycorrhizal fungi (AMF), 363–364. See also Rhizosphere microorganisms and their effects Arginine decarboxylase (ADC), 324 Argyranthemum frutescens, 108 Aroma, 21, 301, 446 Artichoke (Cyanara scolymus), 16 Ascorbate, 35, 366 Ascorbic acid, 438 Asparagus (Asparagus officinali ), 306 Aspergillus flavus 435 Aspergillus parasiticus, 435 Aster, 17 AtATE1 gene, 100 At1g20620, 111 At3g10920, 111 AtGA20ox1, AtGA3ox1, and AtGA3ox3 genes, 331 Atrazine, 432–433, 436 AtWRKY4, 6, and 7, 98 Autophagosomes, 87 AVG (aminoethoxyvinylglycine), 55–56 Avirulence (avr) gene, 102 Avocado, 150 lipid metabolism, 376 polyuronides, depolymerization of, 168 response to 1-MCP, 145 Avocado (Persea americana) PA-ERS1 mRNA, 130 Ayurveda, 2 Azospirillum brasilense, 366 Azospirillum sp., 362 Bacillus amyloliquefaciens, 363 Bacillus sphaericus, 366 Bacillus subtilis, 362–363 Bamboo orchid (Arundina bambusifolia), 65 Bananas, 3 biosynthesis and catabolism of, 30–31 esters, 48 flavor, 47 isoamyl acetate, 21 lipid content, 196 pBANUU10 gene and, 63 postharvest heat treatments, 181 response to 1-MCP, 145–146 Banana squash (C. maxima), 16 Bax inhibitor-1, 87 Bcl-2, 88 Bcl-2 proteins, 86, 88, 107, 109 Beans (Phaseolus sp.), 8, 17 Beehive ginger (Zinziber spectabilis), 65 Beet (Beta vulgaris), 17 Begonia, 53 Beloperone, 53 Benzo(1,2,3)thiadiazole-7-carbothioic acid S-methyl ester, 103 Benzyl acetate, 48 Benzyladenine (BA), 65 Ber fruits (Ziziphus mauritiana Lamk, cv. “Umran”), 308 Berry fruits, 8 Biacore Q, 421–422 Biacore TM , 419, 421 Bilberry (Vaccinium myrtillus), 12 Bioactive films, in fruit preservation, 351–354 Biochemical composition, of fruits and activation of metabolic pathways, 21 Biofertilizer, 361 Biological nitrogen fixation mechanism, 362 Biomembranes, 23 Bio-Rad’s ProteOn XPR36, 422 Bioreactors, 383
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Postharvest Biology and Technology
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Edition first published 2008 c○ 2
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vi CONTENTS 9 Structural Deteriorat
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Contributors Ishan Adyanthaya Depar
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x CONTRIBUTORS Gopinadhan Paliyath
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xii PREFACE difficult to find a boo
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Chapter 1 Postharvest Biology and T
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POSTHARVEST BIOLOGY AND TECHNOLOGY
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COMMON FRUITS, VEGETABLES, FLOWERS,
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Chapter 3 Biochemistry of Fruits Go
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BIOCHEMISTRY OF FRUITS 21 et al., 2
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BIOCHEMISTRY OF FRUITS 23 3.2.2 Lip
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BIOCHEMISTRY OF FRUITS 25 exposure
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BIOCHEMISTRY OF FRUITS 27 isoform o
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BIOCHEMISTRY OF FRUITS 29 Maltose
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BIOCHEMISTRY OF FRUITS 31 content i
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BIOCHEMISTRY OF FRUITS 33 control.
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BIOCHEMISTRY OF FRUITS 35 range fro
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BIOCHEMISTRY OF FRUITS 37 six (gluc
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BIOCHEMISTRY OF FRUITS 39 Ethylene
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BIOCHEMISTRY OF FRUITS 41 3.3.3 Pro
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BIOCHEMISTRY OF FRUITS 43 component
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Phenylalanine Phenylalanine ammonia
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BIOCHEMISTRY OF FRUITS 47 coloratio
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BIOCHEMISTRY OF FRUITS 49 Fluhr, R.
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Chapter 4 Biochemistry of Flower Se
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BIOCHEMISTRY OF FLOWER SENESCENCE 5
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PROGRAMMED CELL DEATH DURING PLANT
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(a) (a′) (b) (b′) (c) (d) Fig.
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Chapter 6 Ethylene Perception and G
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ETHYLENE PERCEPTION AND GENE EXPRES
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Chapter 7 Enhancing Postharvest She
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ENHANCING POSTHARVEST SHELF LIFE AN
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THE BREAKDOWN OF CELL WALL COMPONEN
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Table 8.3 Transgenic genetics to de
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Chapter 9 Structural Deterioration
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PHOSPHOLIPASE D, MEMBRANE DETERIORA
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Fig. 9.3 Fracture face of a fully o
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PHOSPHOLIPASE D INHIBITION TECHNOLO
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HEAT TREATMENT FOR ENHANCING POSTHA
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THE ROLE OF POLYPHENOLS 261 mainly
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THE ROLE OF POLYPHENOLS 263 Table 1
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THE ROLE OF POLYPHENOLS 265 Pentose
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THE ROLE OF POLYPHENOLS 267 Phenyla
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THE ROLE OF POLYPHENOLS 269 3' OH H
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THE ROLE OF POLYPHENOLS 271 OH OH O
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THE ROLE OF POLYPHENOLS 273 compoun
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THE ROLE OF POLYPHENOLS 275 washing
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THE ROLE OF POLYPHENOLS 277 (Fujita
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THE ROLE OF POLYPHENOLS 279 Boyer,
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THE ROLE OF POLYPHENOLS 281 Peschel
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ISOPRENOID BIOSYNTHESIS IN FRUITS A
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Chapter 14 Postharvest Treatments A
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POSTHARVEST TREATMENTS AFFECTING SE
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Chapter 15 Polyamines and Regulatio
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POLYAMINES AND REGULATION OF RIPENI
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Chapter 16 Postharvest Enhancement
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POSTHARVEST ENHANCEMENT OF PHENOLIC
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RHIZOSPHERE MICROORGANISMS 361 the
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RHIZOSPHERE MICROORGANISMS 363 Rese
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RHIZOSPHERE MICROORGANISMS 365 Tabl
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RHIZOSPHERE MICROORGANISMS 367 Toma
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RHIZOSPHERE MICROORGANISMS 369 Such
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RHIZOSPHERE MICROORGANISMS 371 Gian
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Chapter 18 Biotechnological Approac
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BIOTECHNOLOGICAL APPROACHES 375 tec
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BIOTECHNOLOGICAL APPROACHES 377 pro
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BIOTECHNOLOGICAL APPROACHES 379 suc
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BIOTECHNOLOGICAL APPROACHES 381 Fla
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BIOTECHNOLOGICAL APPROACHES 383 adm
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BIOTECHNOLOGICAL APPROACHES 385 wer
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BIOTECHNOLOGICAL APPROACHES 387 Bar
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BIOTECHNOLOGICAL APPROACHES 389 Kik
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BIOTECHNOLOGICAL APPROACHES 391 Tat
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POSTHARVEST FACTORS AFFECTING POTAT
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