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.Content:
Chapter 1 Introduction and Overview (pages 1–16): Adel Kader and Muhammad Siddiq
Chapter 2 Postharvest Physiology and Storage (pages 17–33): Marta Montero?Calderon and Maria de Milagro Cerdas?Araya
Chapter 3 Enzymes in Quality and Processing of Tropical and Subtropical Fruits (pages 35–51): Allan Liavoga and Norm Joseph Matella
Chapter 4 Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits (pages 53–69): Ssonko Umar Lule and Wenshui Xia
Chapter 5 Novel Processing Technologies for Fruits (pages 71–96): Jasim Ahmed and Ferhan Ozadali
Chapter 6 Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging (pages 97–113): Ioannis S. Arvanitoyannis and Maria Sakkomitrou
Chapter 7 Current and Innovative Packaging Technologies for Tropical and Subtropical Fruits (pages 115–134): Vanee Chonhenchob, Wannee Chinsirikul and Sher Paul Singh
Chapter 8 Banana (pages 135–157): Luis A. Bello?Perez, Edith Agama?Acevedo, Olivier Gibert and Dominique Dufour
Chapter 9 Coconut (pages 159–177): J. M. N. Marikkar and W. S. Madurapperuma
Chapter 10 Dates (pages 179–202): Salah M. Aleid
Chapter 11 Guava (pages 203–221): Rosiane Lopes da Cunha, Miriam Dupas Hubinger, Ana Carla Kawazoe Sato and Glaucia Santos Vieira
Chapter 12 Longan and Carambola (pages 223–240): Sasitorn Tongchitpakdee
Chapter 13 Lychee (Litchi) (pages 241–258): Yueming Jiang, Haiyan Gao and Mingwei Zhang
Chapter 14 Mango Production, Postharvest Physiology and Storage (pages 259–276): C. K. Narayana, D. V. Sudhakar Rao and Susanta K. Roy
Chapter 15 Mango Processing, Products and Nutrition (pages 277–297): Muhammad Siddiq, Saeed Akhtar and Raafia Siddiq
Chapter 16 Papaya (pages 299–319): Maria Gloria Lobo and Cristina Rodriguez Pastor
Chapter 17 Passion Fruit (pages 321–332): Delia B. Rodriguez?Amaya
Chapter 18 Pineapple (pages 333–357): R. E. Paull and Maria Gloria Lobo
Chapter 19 Grapefruit (pages 359–375): I. A. Jideani, T. Takalani, V. A. Jideani and Muhammad Siddiq
Chapter 20 Lemon and Lime (pages 377–397): V. A. Jideani and I. A. Jideani
Chapter 21 Oranges (pages 399–417): Jose I. Reyes De Corcuera, Robert J. Braddock and Renee M. Goodrich?Schneider
Chapter 22 Tangerine, Mandarin and Clementine (pages 419–434): Masood Sadiq Butt, Muhammad Siddiq and Waqas Ahmed
Chapter 23 Avocado (pages 435–454): Lidia Dorantes?Alvarez, Alicia Ortiz?Moreno and Felipe Garcia?Ochoa
Chapter 24 Figs (pages 455–477): A. Aytekin Polat and Muhammad Siddiq
Chapter 25 Kiwifruit (pages 479–502): Alaa El?Din Bekhit and Indrawati Oey
Chapter 26 Olives and Olive Oil (pages 503–528): Lourdes Gallardo?Guerrero, Beatriz Gandul?Rojas, Maria Isabel Minguez?Mosquera and Maria Roca
Chapter 27 Pomegranate (pages 529–548): Muharrem Ergun
Chapter 28 Watermelon, Cantaloupe and Honeydew (pages 549–568): Penelope Perkins?Veazie, John C. Beaulieu and Muhammad Siddiq
Chapter 29 Acerola, Cashew Apple, Cherimoya and Pitanga (pages 569–586): Delia B. Rodriguez?Amaya
Chapter 30 Dragon Fruit and Durian (pages 587–596): Muhammad Siddiq and Muhammad Nasir
Chapter 31 Jujube and Loquat (pages 597–609): Muhammad Siddiq and Mark A. Uebersax