Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

Editor(s): Muhammad Siddiq

Published Online: 20 NOV 2012 01:05PM EST

Print ISBN: 9780813811420

Online ISBN: 9781118324097

DOI: 10.1002/9781118324097

About this Book

Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management.

Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.

Table of contents

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    1. You have free access to this content
  1. Part I: Overview, Innovative Technologies and Quality Management

    1. Chapter 2

      Postharvest Physiology and Storage (pages 17–33)

      Marta Montero-Calderón and María de Milagro Cerdas-Araya

  2. Part II: Tropical Fruits

    1. Chapter 8

      Banana (pages 135–157)

      Luis A. Bello-Perez, Edith Agama-Acevedo, Olivier Gibert and Dominique Dufour

    2. Chapter 9

      Coconut (pages 159–177)

      J. M. N. Marikkar and W. S. Madurapperuma

    3. Chapter 11

      Guava (pages 203–221)

      Rosiane Lopes da Cunha, Míriam Dupas Hubinger, Ana Carla Kawazoe Sato and Glaucia Santos Vieira

    4. Chapter 13

      Lychee (Litchi) (pages 241–258)

      Yueming Jiang, Haiyan Gao and Mingwei Zhang

    5. Chapter 16

      Papaya (pages 299–319)

      Maria Gloria Lobo and Cristina Rodríguez Pastor

  3. Part III: Subtropical Fruits—Citrus Group

    1. Chapter 19

      Grapefruit (pages 359–375)

      I. A. Jideani, T. Takalani, V. A. Jideani and Muhammad Siddiq

    2. Chapter 21

      Oranges (pages 399–417)

      José I. Reyes De Corcuera, Robert J. Braddock and Renée M. Goodrich-Schneider

  4. Part IV: Subtropical Fruits—Noncitrus Group

    1. Chapter 23

      Avocado (pages 435–454)

      Lidia Dorantes-Alvarez, Alicia Ortiz-Moreno and Felipe García-Ochoa

    2. Chapter 24

      Figs (pages 455–477)

      A. Aytekin Polat and Muhammad Siddiq

    3. Chapter 26

      Olives and Olive Oil (pages 503–528)

      Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, María Isabel Mínguez-Mosquera and María Roca

    4. Chapter 28

      Watermelon, Cantaloupe and Honeydew (pages 549–568)

      Penelope Perkins-Veazie, John C. Beaulieu and Muhammad Siddiq

  5. Part V: Lesser Known Tropical and Subtropical Fruits

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