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.

Tropical and sub-tropical fruits have gained significant importancein global commerce. This book examines recent developments in thearea of fruit technology including: postharvest physiology andstorage; novel processing technologies applied to fruits; andin-depth coverage on processing, packaging, and nutritional qualityof tropical and sub-tropical fruits. This contemporary handbookuniquely presents current knowledge and practices in the valuechain of tropical and subtropical fruits world-wide, coveringproduction and post-harvest practices, innovative processingtechnologies, packaging, and quality management.Chapters are devoted to each major and minor tropical fruit(mango, pineapple, banana, papaya, date, guava, passion fruitlychee, coconut, logan, carombola) and each citrus and non-citrussub-tropical fruit (orange, grapefruit, lemon/limemandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olivefig, cherimoya, jackfruit, mangosteen). Topical coverage for eachfruit is extensive, including: current storage and shippingpractices; shelf life extension and quality; microbial issues andfood safety aspects of fresh-cut products; processing operationssuch as grading, cleaning, size-reduction, blanching, fillingcanning, freezing, and drying; and effects of processing onnutrients and bioavailability. With chapters compiled from expertsworldwide, this book is an essential reference for allprofessionals in the fruit industry.

Contributors ixPreface xiiiPart I: Overview, Innovative Technologies and Quality Management 11 Introduction and Overview 3Adel Kader and Muhammad Siddiq2 Postharvest Physiology and Storage 17Marta Montero-Calderón and María de Milagro Cerdas-Araya3 Enzymes in Quality and Processing of Tropical and Subtropical Fruits 35Allan Liavoga and Norm Joseph Matella4 Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits 53Ssonko Umar Lule and Wenshui Xia5 Novel Processing Technologies for Fruits 71Jasim Ahmed and Ferhan Ozadali6 Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging 97Ioannis S. Arvanitoyannis and Maria Sakkomitrou7 Current and Innovative Packaging Technologies for Tropical and Subtropical Fruits 115Vanee Chonhenchob, Wannee Chinsirikul and Sher Paul SinghPart II: Tropical Fruits 1358 Banana 137Luis A. Bello-Perez, Edith Agama-Acevedo, Olivier Gibert and Dominique Dufour9 Coconut 159J. M. N. Marikkar and W. S. Madurapperuma10 Dates 179Salah M. Aleid11 Guava 203Rosiane Lopes da Cunha, Míriam Dupas Hubinger, Ana Carla Kawazoe Sato and Glaucia Santos Vieira12 Longan and Carambola 223Sasitorn Tongchitpakdee13 Lychee (Litchi) 241Yueming Jiang, Haiyan Gao and Mingwei Zhang14 Mango Production, Postharvest Physiology and Storage 259C. K. Narayana, D. V. Sudhakar Rao and Susanta K. Roy15 Mango Processing, Products and Nutrition 277Muhammad Siddiq, Saeed Akhtar and Raafia Siddiq16 Papaya 299Maria Gloria Lobo and Cristina Rodríguez Pastor17 Passion Fruit 321Delia B. Rodriguez-Amaya18 Pineapple 333R. E. Paull and Maria Gloria LoboPart III: Subtropical Fruits--Citrus Group 35919 Grapefruit 361I. A. Jideani, T. Takalani, V. A. Jideani and Muhammad Siddiq20 Lemon and Lime 377V. A. Jideani and I. A. Jideani21 Oranges 399José I. Reyes De Corcuera, Robert J. Braddock and Renée M. Goodrich-Schneider22 Tangerine, Mandarin and Clementine 419Masood Sadiq Butt, Muhammad Siddiq and Waqas AhmedPart IV: Subtropical Fruits--Noncitrus Group 43523 Avocado 437Lidia Dorantes-Alvarez, Alicia Ortiz-Moreno and Felipe García-Ochoa24 Figs 455A. Aytekin Polat and Muhammad Siddiq25 Kiwifruit 479Alaa El-Din Bekhit and Indrawati Oey26 Olives and Olive Oil 503Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, María Isabel Mínguez-Mosquera and María Roca27 Pomegranate 529Muharrem Ergun28 Watermelon, Cantaloupe and Honeydew 549Penelope Perkins-Veazie, John C. Beaulieu and Muhammad SiddiqPart V: Lesser Known Tropical and Subtropical Fruits 56929 Acerola, Cashew Apple, Cherimoya and Pitanga 571Delia B. Rodriguez-Amaya30 Dragon Fruit and Durian 587Muhammad Siddiq and Muhammad Nasir31 Jujube and Loquat 597Muhammad Siddiq and Mark A. UebersaxIndex 611Color plate is located between pages 434 and 435