Chapters authored
Influence of Indigenous Processing Methods on Aflatoxin Occurrence in Africa
Aflatoxin is a major mycotoxin naturally produced in plants. Various postharvest treatments such as drying, storage materials and storage conditions have shown to influence the accumulation of this toxin in food crops. Beside indigenous processing methods including fermentation, roasting, and cooking have contributed to the reduction in aflatoxin expression. Although these methods are not used in exclusion, each stage has an inherent impact on the levels of aflatoxin in the final products. This chapter reviewed studies on the use of indigenous processing methods in African against aflatoxin occurrences in traditional foods and beverages.
Part of the book: Aflatoxins
Alternative Green and Novel Postharvest Treatments for Minimally Processed Fruits and Vegetables
Minimally processed fresh produce is ready to eat and subjected to minimal technology before consumption. Fresh fruits and vegetables (FFVs) are minimally processed commodities that are metabolically active and undergo physiological processes such as ripening and senescence, reducing their quality and shelf life. Postharvest technologies maintain the quality and prolong the shelf life of harvested produce, without which the quality deteriorates such that significant economic loss ensues due to water and nutrients loss, physiological deterioration, biochemical changes, and microbial degeneration. Conventional postharvest treatments such as temperature management, and chemical and gaseous treatments are widely known for controlling postharvest issues in FFVs. However, there are novel and green alternative safe methods that are employed to maintain the postharvest quality and prolong the shelf life of FFVs. This chapter focuses on seven common alternative novel and green postharvest treatments: nitric oxide, ozone, methyl jasmonate, salicylic acid, oxalic acid, calcium, and heat treatments. These treatments are explained and some of their current application on FFVs are discussed and tabularized indicating the optimum treatment conditions reported in the latest scientific publications.
Part of the book: New Advances in Postharvest Technology