Tropical And Subtropical Fruits, Postharvest Physiology, Processing And Packaging

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Tropical and sub-tropical fruits have gained significant importance in global commerce.

Tropical and subtropical fruits have gained significant importance in the global commerce in recent years. Tropical and Subtropical Fruits serves as a reference book on the production, postharvest physiology and storage, innovative processing, packaging and nutritional aspects by covering the latest developments and advances for these fruits. Tropical and Subtropical Fruits is a unique book that takes a "farm-to-fork" and multi-disciplinary approach involving the fields of horticulture, food processing, food engineering, packaging, and nutrition. The value-chain approach to the topics coverage is the unique feature of this book. Coverage includes chapters on postharvest physiology and storage, enzymes role in processing, phytochemical and bioactive compounds, novel processing technologies, quality management, and current and innovative packaging technologies of tropical and subtropical fruits. In addition, 24 full chapters are devoted to individual tropical fruits, subtropical fruits citrus and non-citrus types, and some lesser known tropical and subtropical fruits. A team of world renowned editors and authors have contributed to this contemporary collective work that brings together current knowledge and practices across the value-chain of tropical and subtropical fruits. Special Features

Unparalleled expertise on important topics contributed by more than 60 experienced contributors
Complete chapters on more than 25 tropical and subtropical fruits covering topics across the value-chain
Coverage of bioactive compounds and nutritional aspects of tropical and subtropical fruits
In-depth coverage of novel processing technologies, packaging, and quality management, ISO, HACCP

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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Unparalleled expertise on important topics contributed by more than 60 experienced contributors
Complete chapters on more than 25 tropical and subtropical fruits covering topics across the value-chain
Coverage of bioactive compounds and nutritional aspects of tropical and subtropical fruits
In-depth coverage of novel processing technologies, packaging, and quality management, ISO, HACCP