ABSTRACT
Organic agriculture has a number of potential environmental benets and is considered a positive force for green consumerism. These potential benets have led to increased production and consumption of organic produce; this is one of the major market trends of this decade. To ensure this success, organic fruits and vegetables
15.1 Introduction .................................................................................................. 331 15.1.1 What Are Organic Fruits and Vegetables? ....................................... 332
15.2 Postharvest Handling Systems for Organic Produce .................................... 332 15.2.1 Handling at Harvest .......................................................................... 332 15.2.2 Waxing .............................................................................................. 333 15.2.3 Storage .............................................................................................. 334 15.2.4 Transportation and Distribution ....................................................... 334
15.3 Disinfection of Organic Produce .................................................................. 334 15.3.1 Chlorine ............................................................................................ 335 15.3.2 Ozone ................................................................................................ 336 15.3.3 Peroxyacetic Acid ............................................................................. 336 15.3.4 Organic Acids ................................................................................... 336 15.3.5 Electrolyzed Water ............................................................................ 337 15.3.6 Hydrogen Peroxide ........................................................................... 337
15.4 Postharvest Treatments for Organic Produce ............................................... 337 15.4.1 Modied Atmosphere Packaging ..................................................... 337 15.4.2 Heat Treatment ................................................................................. 337 15.4.3 Antibrowning Agents for Fresh-Cut Produce ................................... 338
15.4.3.1 Ascorbic Acid .................................................................... 338 15.4.3.2 Carboxylic Acids ................................................................ 339 15.4.3.3 Ultraviolet Radiation .......................................................... 339 15.4.3.4 Ultrasound ..........................................................................340
15.5 Postharvest Quality of Organic Produce ......................................................340 15.6 Conclusions ...................................................................................................340 Acknowledgment ................................................................................................... 342 References .............................................................................................................. 342
