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.
Зміст
Contributors ix
Preface xiii
Part I: Overview, Innovative Technologies and Quality Management 1
1 Introduction and Overview 3
Adel Kader and Muhammad Siddiq
2 Postharvest Physiology and Storage 17
Marta Montero-Calderón and María de Milagro Cerdas-Araya
3 Enzymes in Quality and Processing of Tropical and Subtropical Fruits 35
Allan Liavoga and Norm Joseph Matella
4 Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits 53
Ssonko Umar Lule and Wenshui Xia
5 Novel Processing Technologies for Fruits 71
Jasim Ahmed and Ferhan Ozadali
6 Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging 97
Ioannis S. Arvanitoyannis and Maria Sakkomitrou
7 Current and Innovative Packaging Technologies for Tropical and Subtropical Fruits 115
Vanee Chonhenchob, Wannee Chinsirikul and Sher Paul Singh
Part II: Tropical Fruits 135
8 Banana 137
Luis A. Bello-Perez, Edith Agama-Acevedo, Olivier Gibert and Dominique Dufour
9 Coconut 159
J. M. N. Marikkar and W. S. Madurapperuma
10 Dates 179
Salah M. Aleid
11 Guava 203
Rosiane Lopes da Cunha, Míriam Dupas Hubinger, Ana Carla Kawazoe Sato and Glaucia Santos Vieira
12 Longan and Carambola 223
Sasitorn Tongchitpakdee
13 Lychee (Litchi) 241
Yueming Jiang, Haiyan Gao and Mingwei Zhang
14 Mango Production, Postharvest Physiology and Storage 259
C. K. Narayana, D. V. Sudhakar Rao and Susanta K. Roy
15 Mango Processing, Products and Nutrition 277
Muhammad Siddiq, Saeed Akhtar and Raafia Siddiq
16 Papaya 299
Maria Gloria Lobo and Cristina Rodríguez Pastor
17 Passion Fruit 321
Delia B. Rodriguez-Amaya
18 Pineapple 333
R. E. Paull and Maria Gloria Lobo
Part III: Subtropical Fruits–Citrus Group 359
19 Grapefruit 361
I. A. Jideani, T. Takalani, V. A. Jideani and Muhammad Siddiq
20 Lemon and Lime 377
V. A. Jideani and I. A. Jideani
21 Oranges 399
José I. Reyes De Corcuera, Robert J. Braddock and Renée M. Goodrich-Schneider
22 Tangerine, Mandarin and Clementine 419
Masood Sadiq Butt, Muhammad Siddiq and Waqas Ahmed
Part IV: Subtropical Fruits–Noncitrus Group 435
23 Avocado 437
Lidia Dorantes-Alvarez, Alicia Ortiz-Moreno and Felipe García-Ochoa
24 Figs 455
A. Aytekin Polat and Muhammad Siddiq
25 Kiwifruit 479
Alaa El-Din Bekhit and Indrawati Oey
26 Olives and Olive Oil 503
Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, María Isabel Mínguez-Mosquera and María Roca
27 Pomegranate 529
Muharrem Ergun
28 Watermelon, Cantaloupe and Honeydew 549
Penelope Perkins-Veazie, John C. Beaulieu and Muhammad Siddiq
Part V: Lesser Known Tropical and Subtropical Fruits 569
29 Acerola, Cashew Apple, Cherimoya and Pitanga 571
Delia B. Rodriguez-Amaya
30 Dragon Fruit and Durian 587
Muhammad Siddiq and Muhammad Nasir
31 Jujube and Loquat 597
Muhammad Siddiq and Mark A. Uebersax
Index 611
Color plate is located between pages 434 and 435
Про автора
Muhammad Siddiq, Ph.D. is an Associate Professor, department of Food Science & Human Nutrition, Michigan State University (USA). Dr. Siddiq has edited/co-edited several books and published extensively in the field of fruit and vegetable processing.
Jasim Ahmed, Ph.D. is a Senior Scientist at Kuwait Institute for Scientific Research, Safat (Kuwait). Dr. Ahmed has published extensively and has edited three books on unit operations, rheological and thermal properties of foods and biomaterials.
Maria Gloria Lobo, Ph.D. is a Research Scientist at Postharvest & Food Technology Laboratory of Tropical Fruits, Instituto Canario de Investigaciones Agrarias, Canary Islands (Spain). Dr. Lobo’s published work includes postharvest quality aspects, including minimal processing of tropical fruits.
Ferhan Ozadali, Ph.D. is a Senior Manager of Corporate Quality at Ocean Spray Cranberries Inc., Lakeville-Middleboro, Massachusetts (USA). Dr. Ozadali has diversified industry and academic experience in the areas of food safety, product/process development, aseptic processing and packaging, and quality assurance.
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