فیزیولوژی رسیدن پس از برداشت محصولات زراعی ۲۰۱۶
Postharvest Ripening Physiology of Crops 2016

1. Front Cover

2. Contents

3. Dedication

4. Series Preface

5. Foreword

6. Preface

7. Acknowledgments

8. Editor

9. Contributors

10. Chapter 1: Ripening Physiology: An Overview

11. Chapter 2: Postharvest Physiology of Fruits and Vegetables

12. Chapter 3: Postharvest Quality of Ornamental Plants

13. Chapter 4: Physiology and Molecular Biology of Flower Senescence

14. Chapter 5: Respiratory Metabolism

15. Chapter 6: Stomata and Postharvest Physiology

16. Chapter 7: Water Loss from Harvested Horticultural Commodities

17. Chapter 8: Lysophospholipids and Postharvest Quality of Fruits, Vegetables, and Cut Flowers

18. Chapter 9: Fruit Skin Color and the Role of Pigments during Fruit Ripening

19. Chapter 10: Molecular Regulation of Fruit Ripening

20. Chapter 11: Advances in Ethylene Signal Transduction in Fruits and Vegetables

21. Chapter 12: Internal Atmosphere of Fruits: Role and Significance in Ripening and Storability

22. Chapter 13: Proteomics of Fruit Development and Ripening

23. Chapter 14: Potato Tuber Dormancy and Postharvest Sprout Control

24. Chapter 15: Calcium Deficiency Disorders in Plants

25. Chapter 16: Fresh Fruit Aroma: An Integrative Overview for a Complex Flavor Trait

26. Chapter 17: Flavor and Aroma Compounds of Some Exotic Tropical Fruits and Berries: Biosynthetic Pathways and Metabolism

27. Chapter 18: Impact of Postharvest Technologies on the Flavor of Fresh Fruits and Vegetables

28. Back Cover