Agriculture Reference
In-Depth Information
Quality of horticultural produce at different stages from production to con-
sumer (Moretti et al., 2010).
18.2.4.1 PHOTOSYNTHESIS
Due to Global Warmingalterations in Sugars, Acids, flavonoids and firm-
ness in crops has been reported. For example:
• Increased CO 2 level has caused tuber malformation, common scab,
changed reducing Sugar content in Potatoes.
• Increased ozone level resulted in:
• decreases photosynthesis process, Decrease growth and biomass ac-
cumulation.
• increased Vitamin C accumulation, Decreased emission of volatile
esters in Strawberries.
• increased β carotene, lutein and lycopene in tomato.
18.3
EFFECT OF TEMPERATURE ON FRUITS/VEGETABLES
• Photosynthesis, respiration, aquos relations in membrane stability
affected.
• Normal Physical process temperature (0-40 °C). Best reported pho-
tosynthesis respiration ratio >10 at 15 °C.
• Leaf to air vapor pressure difference (D) change effects photosyn-
thesis.
• Enzyme catalyzed Biochemical reactions affects photosynthesis.
• Harvest Index affected. Crops mature earlier.
• Rapid cooling to remove field heat to increase shelf life 2-3 fold for
each 10 °C increase in temperature. This reduces Respiration rate
and enzyme activity, which slows ripening, senescence, maintains
firmness, minimizes water loss and pathogens but higher pulp tem-
perature Produce shall need more energy for cooling thus raising
product prices.
 
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