Table of Contents
Table of Contents
Preface
Chapter 1 – Cropping Strawberry for Improving Productivity and Environmental Sustainability (pp. 1-20)
E. Martínez-Ferri, M. T. Ariza, P. Domínguez, J. J. Medina, L. Miranda, J. L. Muriel, P. Montesinos, J. A. Rodríguez-Díaz and C. Soria (IFAPA. Centro de Churriana. Cortijo de la Cruz, Churriana, Málaga, Spain, and others)
Chapter 2 – Impact of Processing on Nutritional and Functional Properties of Strawberry (pp. 21-38)
Ana Oliveira and Manuela Pintado (Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal)
Chapter 3 – Anthocyanins Constituents, Antioxidant and Anti-Inflammatory Activity of Strawberries: Comparison with Other Berry Fruits (pp. 39-54)
Concepción Pérez, María Luisa Ruiz del Castillo, Carmen Gil, Gracia Patricia Blanch and Gema Flores (Instituto de Química Médica, Consejo Superior de Investigaciones Científicas (IQM-CSIC), Madrid, Spain, and others)
Chapter 4 – Impact of Minimal Processing and Storage on Strawberry Functional and Nutritional Quality (pp. 55-72)
A. L. Amaro, M. J. Pereira, G. Colelli and M. Pintado (Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Centro Regional do Porto da Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, Porto, Portugal, and others)
Chapter 5 – Traditional and Emerging Technologies for Strawberry Processing (pp. 73-92)
Elisabete M. C. Alexandre, Cristina L. M. Silva and Teresa R. S. Brandão (CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Dr. António Bernardino Almeida, Porto, Portugal)
Chapter 6 – Strawberry Micropropagation and Somaclonal Variation (pp. 93-108)
Samir C. Debnath (Atlantic Cool Climate Crop Research Centre (ACCCRC)
Chapter 7 – Epidemiology and Management of Strawberry Fruit Rot Diseases in North America: A Review (pp. 109-120)
Rishi R. Burlakoti, Pragyan Burlakoti and Neal Evans (Weather INnovations Consulting LP, Chatham, ON, Canada, and others)
Chapter 8 – Strawberry: Factors of High Yield (pp. 121-188)
Ana Selamovska (Institute of Agriculture, University “Ss. Cyril and Methodius”, Skopje, Republic of Macedonia)
Chapter 9 – Strawberries: Antioxidant Properties, Health Benefits and Innovative Technologies (pp. 189-214)
Jorge Moreno, Guillermo Petzold, Constanza Pavez and Pamela Zúñiga (Department of Food Engineering, Universidad del Bío-Bío, Chillán, Chile)
Chapter 10 – Wild and Cultivated Strawberries: Diversity, Pigments and Metabolic Changes (pp. 215-238)
M. E. Arias, A. C. Luque, L. F. Fernández-Dattoli and M. A. Debes (Facultad de Ciencias Naturales e I.M.L. – Universidad Nacional de Tucumán. Argentina, and others)
Chapter 11 – Nutrient Management in Strawberry: Effects on Yield, Quality and Plant Health (pp. 239-268)
Libia I. Trejo-Téllez and Fernando C. Gómez-Merino (Colegio de Postgraduados Campus Montecillo, Carretera México-Texcoco, Montecillo, State of Mexico, Mexico, and others)
Chapter 12 – Effect of Minimal Processing on Bioactive Compounds of Fresh-Cut Strawberries (pp. 269-282)
Franco Van de Velde, Andrea M. Piagentini and María E. Pirovani (Instituto de Tecnología de Alimentos – Facultad de Ingeniería Química – Universidad Nacional del Litoral, Argentina)
Chapter 13 – Postharvest Technologies for Fresh and Minimally Processed Strawberry Conservation (pp. 283-308)
Henriqueta Talita Guimarães Barboza, Alexandra Mara Goulart Nunes Mamede, Antonio Gomes Soares, Luiz Carlos do Carmo Motta and Elen Vasques Pacheco
Chapter 14 – Vertically-Moving Cultivation and Local Environment Control for High Strawberry Yield (pp. 309-342)
Kota Hidaka, Yuta Miyoshi, Eiji Ito and Masaharu Kitano (NARO Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization (NARO), Kurume, Fukuoka, Japan, and others)
Chapter 15 – Effects of Substrate Medium and Container Type in Hydroponically Grown Strawberries (pp. 343-358)
Nikos Tzortzakis (Department of Agricultural Sciences, Biotechnology and Food Science, Faculty of Geotechnical Sciences and Environmental Management, Cyprus University of Technology, Limassol, Cyprus)
Chapter 16 – Strawberries: Antioxidant Properties and Preservation Processes (pp. 359-382)
Wafa Hajji,·Tamara Allaf, Sihem Bellagha and Karim Allaf (Sciences, Economy and Food Technology Laboratory, Tunisian National Institute of Agronomy INAT, Tunis Mahrajene, Tunisia, and others)
Index
