Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

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Muhammad Siddiq
John Wiley & Sons, Aug 7, 2012 - Technology & Engineering - 648 pages
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.


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Overview Innovative Technologies and Quality Management 1
Postharvest Physiology and Storage 17
Enzymes in Quality and Processing of Tropical and Subtropical Fruits 35
Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits 53
Novel Processing Technologies for Fruits 71
2005 and HACCP in Fruit Processing and Packaging 97
Mango Production Postharvest Physiology and Storage 259
Subtropical FruitsCitrus Group 359
Lemon and Lime 377
Oranges 399
Tangerine Mandarin and Clementine 419
Subtropical FruitsNoncitrus Group 435
Figs 455
Kiwifruit 479

Current and Innovative Packaging Technologies for Tropical and Subtropical Fruits 115
Tropical Fruits 135
Coconut 159
Dates 179
Guava 203
Longan and Carambola 223
Lychee Litchi 241
Olives and Olive Oil 503
Pomegranate 529
Watermelon Cantaloupe and Honeydew 549
Lesser Known Tropical and Subtropical Fruits 569
Jujube and Loquat 597

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About the author (2012)

Muhammad Siddiq, PhD, is Visiting Associate Professor, Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI, USA. His area of expertise is post-harvest physiology and value-added processing of fruits and vegetables and other plant-based commodities.

Jasim Ahmed, PhD, is Scientist and Head, Biopolymer Division, Polymer Source Inc., Dorval, Quebec, Canada. He has more than 15 years of research and teaching, industrial experiences across the globe.

Maria Gloria Lobo-Rodrigo, PhD is Tenured Scientist, Postharvest & Food Technology Laboratory, Tropical Fruits Department, Instituto Canario de Investigaciones Agrarias, Canary Islands, Spain. Her published work includes postharvest quality aspects including minimal processing of tropical fruits, mainly banana, papaya, and pineapple.

Ferhan Ozadali, PhD, serves as Principal Scientist, Nestlé Nutrition / Product Technology Center, Fremont, MI, USA. He has about 15 years diversified industrial and academic experience in the areas of food safety, product/process development, quality assurance, microbiology, and process engineering, with special expertise in aseptic processing and packaging, validation technologies, and thermal processing disciplines.

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