Emerging Technologies for Shelf-Life Enhancement of Fruits Postharvest Biology and Technology Series

Focusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on maintaining the quality of fruits from farm to table. The volume examines the factors that contribute to shortening shelf life as well as innovative solutions to maintaining quality while increasing the length of time fruit remains fresh, nutritious, and edible.

The volume considers the different needs of the diversity of fruits and covers a variety of important topics, including:

? factors affecting the postharvest quality of fruits
? microbial spoilage
? decontamination of fruits by non-thermal technologies
? new kinds of packaging and edible coatings
? ozone as shelf-life extender of fruits.

Emerging Technologies for Shelf-Life Enhancement of Fruits considers the fundamental issues and will be an important reference on shelf-life extension of fruits. Highlighting the trends in future research and development, it will provide food technologists, food engineers, and food industry professionals with new insight for prolonging the shelf life of fruits.

1. Diversity of Fruits 2. Factors Affecting the Postharvest Quality of Fruits 3. Microbial Spoilage of Fruits 4. Decontamination of Fruits by Non-Thermal Technologies 5. Modified Atmosphere Packaging as a Tool to Improve Shelf Life of Fruits 6. New Insight in Active Packaging of Fruits 7. Advances in Edible Coating for Improving the Shelf Life of Fruits 8. Approaches of Gamma Irradiation for Extending the Shelf Life of Fruits 9. Antimicrobials as Innovative Tool for Shelf-Life Enhancement of Fruits 10. Use of Chemicals for Shelf-Life Enhancement of Fruits 11. Ozone as a Shelf-Life Extender of Fruits 12. Controlled Atmosphere Storage of Fruits: An Overview on Storability and Quality 13. Techniques for Quality Estimation of Fruits 14. Safety Management of Fruits from Farm to Fork

Basharat Nabi Dar, PhD, is a Visiting Scientist at the Department of Food Science at Cornell University in Ithaca, New York. He began his career in the Department of Food Technology at the Islamic University of Science & Technology, Awantipora, JK, India. He is a recipient of a CV Raman Fellow by the University Grants Commission, New Delhi, India, as well as a recipient of a UGC Research Award (2014–16) in the field of agricultural sciences. He has worked on a multimilliondollar research project on minor fruits and vegetables of Kashmir with the Department of Biotechnology, Government of India. He is also associated with several other major research projects as Co-PI/member. Dr. Dar is a member of several professional international associations, including IFT, ASFFBC, WASET, ISEKI, and FSSAI. He has published more than 50 research and review papers in his field in various prestigious national and international journals and has presented papers in many conferences.

Shabir Ahmad Mir, PhD, is an Assistant Professor at the Government College for Women, Srinagar, India. He has published numerous international papers and book chapters and has edited two books. In addition to his close association with many scientific organizations in the area of food technology, he is an active reviewer for several journals, including Food Chemistry, Journal of Cereal Science, Journal of Food Science and Technology, Food Packaging and Shelf Life, and many other scientific journals. During his PhD work, he has received the Best Whole Grain PhD Thesis Award 2016 (South Asia) for outstanding research work from the Whole Grain Research Foundation, Canada.