Book description
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.
