Post-Harvest Technology and Processing

2.

Biological and Physiological Principles

2.1.

Post-Harvest Physiology of Plant Products

2.1.1.

Cellular Structure and Function

2.1.1.1.

Cell Wall Composition

2.1.1.2.

Membrane Integrity

2.1.1.3.

Organelle Function

2.1.2.

Respiration Processes

2.1.2.1.

Aerobic Respiration Pathways

2.1.2.2.

Anaerobic Respiration and Fermentation

2.1.2.3.

Respiratory Quotient

2.1.2.4.

Effects on Shelf Life and Quality

2.1.2.5.

Temperature Dependence

2.1.3.

Transpiration and Water Relations

2.1.3.1.

Mechanisms of Water Loss

2.1.3.2.

Factors Affecting Transpiration Rate

2.1.3.3.

Effects on Quality and Appearance

2.1.3.4.

Water Stress Responses

2.1.4.

Ethylene Biosynthesis and Action

2.1.4.1.

Ethylene Production Pathways

2.1.4.2.

Regulation of Ethylene Synthesis

2.1.4.3.

Ethylene Perception and Signal Transduction

2.1.4.4.

Role in Ripening and Senescence

2.1.4.5.

Ethylene Sensitivity Variations

2.1.5.

Ripening and Maturation

2.1.5.1.

Climacteric and Non-Climacteric Fruits

2.1.5.2.

Biochemical Changes During Ripening

2.1.5.3.

Color Development Mechanisms

2.1.5.4.

Texture Changes

2.1.5.5.

Flavor Development

2.1.6.

Senescence and Aging

2.1.6.1.

Cellular and Molecular Changes

2.1.6.2.

Signs and Symptoms of Senescence

2.1.6.3.

Factors Accelerating Senescence

2.1.6.4.

Strategies for Delaying Senescence

2.1.7.

Sprouting and Germination

2.1.7.1.

Physiological Basis of Sprouting

2.1.7.2.

Environmental Triggers

2.1.7.3.

Effects on Quality and Storage

2.1.7.4.

Prevention and Control Methods

2.2.

Factors Affecting Post-Harvest Life

2.2.1.

Pre-Harvest Factors

2.2.1.1.

Genetic Characteristics

2.2.1.1.1.

Varietal Differences in Storage Life

2.2.1.1.2.

Breeding for Post-Harvest Traits

2.2.1.1.3.

Genetic Markers for Quality

2.2.1.2.

Cultural Practices

2.2.1.2.1.

Fertilization Effects

2.2.1.2.2.

Irrigation Management

2.2.1.2.3.

Pest and Disease Management

2.2.1.2.4.

Plant Growth Regulators

2.2.1.3.

Environmental Conditions

2.2.1.3.1.

Temperature Stress

2.2.1.3.2.

2.2.1.3.3.

Light Exposure Effects

2.2.1.3.4.

Soil Conditions

2.2.2.

Harvest-Related Factors

2.2.2.1.

Maturity and Ripeness Assessment

2.2.2.1.1.

Physiological Maturity Indicators

2.2.2.1.2.

Commercial Maturity Standards

2.2.2.1.3.

Harvest Timing Optimization

2.2.2.2.

Harvesting Methods and Techniques

2.2.2.2.1.

Manual Harvesting Practices

2.2.2.2.2.

Mechanical Harvesting Impact

2.2.2.2.3.

Tool Selection and Use

2.2.2.2.4.

Handling During Harvest

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1. Foundations of Post-Harvest Technology

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3. Causes and Assessment of Post-Harvest Losses