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Conventional and Modern Technologies for the Management of Post-Harvest Diseases

文献类型： 外文期刊

作者： Qadri, Rashad 1 ; Azam, Muhammad 1 ; Khan, Imran 2 ; Yang, Yaodong 3 ; Ejaz, Shaghef 4 ; Akram, Muhammad Tahir 1 ; Khan, M. Arslan 1 ;

作者机构： 1.Univ Agr Faisalabad, Inst Hort Sci, Faisalabad, Punjab, Pakistan

2.Univ Agr Faisalabad, Inst Soil & Environm Sci, Faisalabad, Punjab, Pakistan

3.Chinese Acad Trop Agr Sci, Coconut Res Inst, Hainan Key Lab Trop Oil Crops Biol, Wenchang, Hainan, Peoples R China

4.Bahauddin Zakariya Univ, Dept Hort, Multan, Pakistan

关键词： Post harvest technologies; Essential oils; Biofilm; Organic volatile compounds; Antagonistic microorganisms

期刊名称：PLANT DISEASE MANAGEMENT STRATEGIES FOR SUSTAINABLE AGRICULTURE THROUGH TRADITIONAL AND MODERN APPROACHES

ISSN：

年卷期： 2020 年 13 卷

页码：

收录情况： SCI

摘要： Postharvest losses mostly occur due to senescence, microbial decay and pathogen attack, which greatly affect the quantity and quality of food. Number of techniques are used to minimize the postharvest losses and diseases, by treating products with several physical, biochemical and biological means, directly controlling pathogen infestation and extends products shelf life. Numerous physical techniques (refrigeration, cold atmosphere storage, low pressure storage and modified atmosphere storage) used to control postharvest diseases are either curative or preventive, aiming at halting disease spreading. Among physical techniques, heat treatment is considered the most effective technique especially to manage fungal diseases, which are the most common in postharvest (chilling injury). Moreover, UV treatments (UV-C, UV-B and UV-A) are used to sterilize commodities, reducing the decay due to microorganisms, helping in extending shelf life and to maintain fruits and vegetables quality. Recently, exogenous application of calcium based chemicals helped in stabilizing plant cell wall, maintaining quality of fruits and vegetables. Postharvest biological control agents have been extensively studied. By introducing natural enemies of the pathogen to be targeted its population may be reduced by restricting normal growth or activity. Additionally, volatile compounds are usually applied on a commercial scale for flavoring and seasoning agents in foods, that strongly reduce the incidence of microbial pathogens. These volatile compounds have various properties such as antiprotectants, antimicrobial, are less harmful to mammalians, are environment friendly, and could be used as alternatives for chemical fungicides. Plants represent a huge reservoir of natural compounds harboring fungicidal activities with potential to replace synthetic fungicides. Many species produce volatile substances and essential oils that could serve as antifungal or antimicrobial preservatives for fruits and other harvested commodities. Thus, combining various treatment options may offer a more consistent, durable, practical, and sustainable solution to stakeholders and producers for postharvest control of infections. This chapter will highlight the importance of conventional and modern technologies used to control pathogens infestation, postharvest disorders to maintain quality of fruit and vegetables.

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