目次

1. Postharvest disinfection of fruits and vegetables: an overview 2. Postharvest diseases of fruits and vegetables: recent advances 3. Induced resistance in fruits and vegetables against biotic stress using GRAS compounds 4. Aqueous Formulations 5. Sodium hypochlorite (NaOCl) 6. Calcium hypochlorite (CaCl2O2) 7. Peracetic acid 8. Electrolyzed reduction water 9. Ultrasonic processing technology 10. Hydrogen peroxide (H2O2) 11. Physical Treatments 12. Irradiation 13. UV-A, B, and C 14. Ozone- Nikos 15. Plasma (thermal or cold plasma) 16. Chlorine gas 17. Sulfur dioxide 18. Chitosan