Tropical and Subtropical Fruits E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 1791

Veröffentlichungsjahr: 2012

Beschreibung

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.

Leseprobe

Contents

Cover

Title Page

Copyright

Contributors

Preface

Part I: Overview, Innovative Technologies and Quality Management

Chapter 1: Introduction and Overview

INTRODUCTION

TRENDS IN PRODUCTION AND MARKETING

TRENDS IN CONSUMPTION

CURRENT POSTHARVEST TECHNOLOGY, RESEARCH AND DEVELOPMENT TRENDS

FOOD SAFETY AND SECURITY (DEFENSE)

POTENTIAL OF BIOTECHNOLOGY TO IMPROVE QUALITY AND POSTHARVEST SHELF LIFE OF FRUITS

POSTHARVEST LOSSES

CONCLUDING REMARKS

Chapter 2: Postharvest Physiology and Storage

INTRODUCTION

PREHARVEST FACTORS AFFECTING FRUIT QUALITY

HARVESTING INDICES

POSTHARVEST PHYSIOLOGY

POSTHARVEST HANDLING

PHYSIOLOGICAL DISORDERS

POSTHARVEST STORAGE

Chapter 3: Enzymes in Quality and Processing of Tropical and Subtropical Fruits

INTRODUCTION

POLYPHENOL OXIDASE (PPO)

POLYGALACTURONASE (PG)

PECTIN METHYLESTERASE (PME)

LIPOXYGENASE (LOX)

PEROXIDASE (POD)

CELLULASE

CONCLUSION

Chapter 4: Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits

INTRODUCTION

PHENOLIC COMPOUNDS

HEALTH FUNCTIONALITY OF PHYTOCHEMICALS/BIOACTIVE COMPOUNDS

SUMMARY

Chapter 5: Novel Processing Technologies for Fruits

INTRODUCTION

HIGH-PRESSURE PROCESSING (HPP)

PULSED ELECTRIC FIELD PROCESSING

OHMIC HEATING

MICROWAVE HEATING

RADIO FREQUENCY HEATING

OTHER NOVEL TECHNOLOGIES FOR FRUIT PROCESSING

CONCLUSION

Chapter 6: Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging

INTRODUCTION

HACCP APPLICATION IN TROPICAL FRUITS PROCESSING

CONCLUSION

Chapter 7: Current and Innovative Packaging Technologies for Tropical and Subtropical Fruits

INTRODUCTION

ROLE OF PACKAGING IN FRESH AND PROCESSED TROPICAL AND SUBTROPICAL FRUITS

CURRENT AND INNOVATIVE PACKAGING TECHNOLOGIES

PACKAGING FOR INNOVATIVELY PROCESSED TROPICAL AND SUBTROPICAL FRUITS

SUMMARY AND FUTURE RESEARCH NEEDS

Part II: Tropical Fruits

Chapter 8: Banana

INTRODUCTION

WORLD PRODUCTION AND TRADE

CONSUMPTION TRENDS

PRODUCTION, VARIETIES, AND HARVESTING

POSTHARVEST PHYSIOLOGY AND STORAGE TECHNOLOGIES

FRESH-CUT OR MINIMALLY PROCESSED BANANA

PROCESSING AND PROCESSED PRODUCTS

NUTRITIONAL PROFILE

HEALTH-BENEFICIAL COMPOUNDS

INNOVATIVE PROCESSING TECHNOLOGIES

SUMMARY

Chapter 9: Coconut

INTRODUCTION

CULTIVATION OF COCONUT

VARIETIES AND HYBRID CROSSES

HARVESTING AND POSTHARVEST STORAGE

COCONUT KERNEL PROCESSING AND FINISHED PRODUCTS

COCONUT NUTRITION

CONCLUSION

Chapter 10: Dates

INTRODUCTION

MATURITY STAGES

DATE HARVESTING

COMPOSITION

DATE CONSUMPTION TRENDS

POSTHARVEST PHYSIOLOGY

POSTHARVEST TREATMENTS

STORAGE OF DATES

POSTHARVEST QUALITY

CONTAMINANTS IN DATES

MICROBIAL CONTAMINATION AND SPOILAGE OF DATES

DATE PACKAGING

PROCESSING AND PROCESSED PRODUCTS

MANAGING QUALITY IN DATE PROCESSING

BY-PRODUCT UTILIZATION (DATE PITS)

INNOVATIVE PROCESSING OF DATES

NUTRITIONAL PROFILE AND HEALTH BENEFITS OF DATES

ACKNOWLEDGEMENT

Chapter 11: Guava

INTRODUCTION

POSTHARVEST PHYSIOLOGY AND STORAGE TECHNOLOGIES

MINIMALLY PROCESSED OR FRESH-CUT PRODUCTS

PROCESSING AND PROCESSED PRODUCTS

NUTRITIONAL PROFILE AND HEALTH BENEFITS

Chapter 12: Longan and Carambola

INTRODUCTION

VARIETIES, PRODUCTION, AND HARVESTING

CONSUMPTION TRENDS, SIGNIFICANCE IN HUMAN HEALTH

POSTHARVEST PHYSIOLOGY AND STORAGE TECHNOLOGIES

MINIMALLY OR FRESH-CUT PRODUCTS

PROCESSING AND PROCESSED PRODUCTS

NUTRITIONAL PROFILE AND HEALTH BENEFITS

INTRODUCTION

ORIGIN AND MAJOR PRODUCTION AREAS/COUNTRIES

VARIETIES, PRODUCTION, AND HARVESTING

CONSUMPTION TRENDS, SIGNIFICANCE IN HUMAN HEALTH

POSTHARVEST PHYSIOLOGY AND STORAGE TECHNOLOGIES

MINIMALLY OR FRESH-CUT PRODUCTS

PROCESSING AND PROCESSED PRODUCTS

NUTRITIONAL PROFILE AND HEALTH BENEFITS

SUMMARY

Chapter 13: Lychee (Litchi)

INTRODUCTION

POSTHARVEST PHYSIOLOGY

POSTHARVEST TREATMENTS AND STORAGE TECHNOLOGIES

MINIMALLY OR FRESH-CUT PRODUCTS

PROCESSING AND PROCESSED PRODUCTS

NUTRITIONAL PROFILE AND HEALTH BENEFITS

INNOVATIVE PROCESSING TECHNOLOGIES

SUMMARY

ACKNOWLEDGMENTS

Chapter 14: Mango Production, Postharvest Physiology and Storage

INTRODUCTION

MANGO VARIETIES, MATURITY INDICES, AND HARVESTING

POSTHARVEST PHYSIOLOGY

SHELF LIFE EXTENSION AND QUALITY

STORAGE TECHNOLOGIES

Chapter 15: Mango Processing, Products and Nutrition

INTRODUCTION

MINIMALLY PROCESSED OR FRESH-CUT PRODUCTS

MANGO PROCESSING AND PRODUCTS

NUTRITIONAL PROFILE AND HEALTH BENEFITS

SUMMARY

Chapter 16: Papaya

INTRODUCTION

WORLD DISTRIBUTION AND PRODUCTION

SIGNIFICANCE IN HUMAN HEALTH AND CONSUMPTION TRENDS

TAXONOMY AND MORPHOLOGY

MAJOR CULTIVARS

HARVESTING, POSTHARVEST HANDLING, AND STORAGE

FRESH-CUT PROCESSING

PAPAYA PROCESSING

NUTRITIONAL PROFILE AND HEALTH BENEFITS

ACKNOWLEDGMENTS

Chapter 17: Passion Fruit

INTRODUCTION

FRUIT AND PLANT CHARACTERISTICS

HARVESTING

POSTHARVEST PHYSIOLOGY AND HANDLING

CHEMICAL COMPOSITION AND HEALTH BENEFITS

PROCESSING AND PROCESSED PRODUCTS

APPLICATION OF EMERGING TECHNOLOGIES

WASTE UTILIZATION

Chapter 18: Pineapple

INTRODUCTION

WORLD DISTRIBUTION AND PRODUCTION

SIGNIFICANCE IN HUMAN HEALTH AND CONSUMPTION TRENDS

MAIN CULTIVARS

MORPHOLOGY

HARVESTING, POSTHARVEST HANDLING, AND STORAGE

POSTHARVEST LOSSES: CAUSES AND REMEDIES

FRESH-CUT PINEAPPLE

PROCESSING AND PROCESSED PRODUCTS

FOOD SAFETY OF FRESH-CUT AND PROCESSED PRODUCTS

NUTRITIONAL PROFILE AND HEALTH BENEFITS

ACKNOWLEDGMENTS

Part III: Subtropical Fruits—Citrus Group

Chapter 19: Grapefruit

INTRODUCTION

PRODUCTION, VARIETIES, AND HARVESTING

CONSUMPTION TREND, SIGNIFICANCE TO HUMAN HEALTH

POSTHARVEST PHYSIOLOGY AND STORAGE TECHNOLOGIES

FRESH-CUT AND MINIMALLY PROCESSED PRODUCTS

PROCESSING AND PROCESSED PRODUCTS

NUTRITIONAL PROFILE AND HEALTH BENEFITS

Chapter 20: Lemon and Lime

INTRODUCTION

LEMON AND LIME FRUIT STRUCTURE

PRODUCTION, VARIETIES, AND HARVESTING

CONSUMPTION TRENDS: CULINARY USES

POSTHARVEST PHYSIOLOGY AND STORAGE TECHNOLOGIES

MARKET QUALITY AND SHELF LIFE EXTENSION

MINIMALLY PROCESSED AND FRESH-CUT PRODUCTS

PROCESSING AND PROCESSED PRODUCTS

NUTRITIONAL PROFILE AND HEALTH BENEFITS

Chapter 21: Oranges

INTRODUCTION

HARVEST, POSTHARVEST PHYSIOLOGY, PACKINGHOUSE OPERATIONS, AND STORAGE TECHNOLOGIES

MICROBIOLOGY OF FRESH AND PROCESSED ORANGES

ORANGE COMPONENTS, FLAVOR CHEMISTRY, AND TECHNOLOGY

QUALITY STANDARDS

PROCESSING AND PROCESSED PRODUCTS

QUALITY ASSURANCE METHODS OF ANALYSIS

ORANGE BY-PRODUCTS

NUTRITIONAL PROFILE AND HEALTH BENEFITS

SUMMARY

Chapter 22: Tangerine, Mandarin and Clementine

INTRODUCTION

WORLD PRODUCTION

PRODUCTION PRACTICES, PREHARVEST MANAGEMENT, AND HARVEST

POSTHARVEST PHYSIOLOGY, TREATMENTS, AND STORAGE

POSTHARVEST LOSSES AND REMEDIAL TREATMENTS

PROCESSING AND PROCESSED PRODUCTS

NUTRITIONAL PROFILE, BIOACTIVE COMPOUNDS, AND HEALTH BENEFITS

SUMMARY

Part IV: Subtropical Fruits—Noncitrus Group

Chapter 23: Avocado

INTRODUCTION

WORLD PRODUCTION AND TRADE

PRODUCTION, VARIETIES, AND HARVESTING

CONSUMPTION TRENDS AND HEALTH SIGNIFICANCE

POSTHARVEST PHYSIOLOGY AND STORAGE

MINIMALLY PROCESSED OR FRESH-CUT PRODUCTS

PROCESSING AND PROCESSED PRODUCTS

NUTRITIONAL PROFILE

INNOVATIVE PROCESSING TECHNOLOGIES

SUMMARY

ACKNOWLEDGMENTS

Chapter 24: Figs

INTRODUCTION

WORLD PRODUCTION AND TRADE

PRODUCTION, CULTIVARS, AND HARVEST

POSTHARVEST PHYSIOLOGY AND STORAGE

FIG PROCESSING AND PROCESSED PRODUCTS

NUTRITIONAL PROFILE

SUMMARY

Chapter 25: Kiwifruit

INTRODUCTION

WORLD PRODUCTION AND TRADE

CONSUMPTION TRENDS AND SIGNIFICANCE

PRODUCTION, VARIETIES, AND HARVESTING

POSTHARVEST PHYSIOLOGY AND STORAGE TECHNOLOGIES

MINIMALLY OR FRESH-CUT PRODUCTS

PROCESSING AND PROCESSED PRODUCTS

INDIGENOUS PROCESSED PRODUCTS AND BY-PRODUCT UTILIZATION

NUTRITIONAL PROFILE AND HEALTH BENEFITS

SUMMARY

Chapter 26: Olives and Olive Oil

INTRODUCTION

WORLD PRODUCTION AND TRADE

TABLE OLIVES

OLIVE OIL

Chapter 27: Pomegranate

INTRODUCTION

PRODUCTION, VARIETIES, AND HARVEST

POSTHARVEST PHYSIOLOGY AND STORAGE TECHNOLOGIES

MINIMALLY PROCESSED POMEGRANATE ARILS

PROCESSING AND PROCESSED PRODUCTS

NUTRITIONAL PROFILE AND HEALTH BENEFITS

SUMMARY

Chapter 28: Watermelon, Cantaloupe and Honeydew

WATERMELON

CANTALOUPE

HONEYDEW

SUMMARY

Part V: Lesser Known Tropical and Subtropical Fruits

Chapter 29: Acerola, Cashew Apple, Cherimoya and Pitanga

INTRODUCTION

ACEROLA

CASHEW APPLE

CHERIMOYA

PITANGA

SUMMARY

Chapter 30: Dragon Fruit and Durian

INTRODUCTION

DRAGON FRUIT

DURIAN

Chapter 31: Jujube and Loquat

INTRODUCTION

JUJUBE

LOQUAT

Index

This edition first published 2012 © 2012 by John Wiley & Sons, Inc.

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Library of Congress Cataloging-in-Publication Data

Tropical and subtropical fruits : postharvest physiology, processing and packaging / editor, Muhammad Siddiq ; associate editors, Jasmim Ahmed, Maria Gloria Lobo, Ferhan Ozdali. p. cm. Includes bibliographical references and index. ISBN 978-0-8138-1142-0 (hardcover : alk. paper) 1. Tropical fruit–Processing. I. Siddiq, Muhammad, 1957– TP440.T76 2012 664′.8046–dc23 2011048258

A catalogue record for this book is available from the British Library.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

Contributors

Edith Agama-AcevedoDepartamento de Desarrollo Tecnologico, Yautepec, Morelos, Mexico

Saeed AkhtarDepartment of Food Science and Technology, Bahauddin Zakariya University, Multan, Pakistan

Jasim AhmedFood and Nutrition Program, Kuwait Institute for Scientific Research, Safat, Kuwait

Waqas AhmedNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Salah M. AleidDate Palm Research Center of Excellence, King Faisal University, Alhassa, Saudi Arabia

Ioannis S. ArvanitoyannisDepartment of Agriculture, School of Agricultural Sciences, University of Thessaly, Volos, Greece

John C. BeaulieuFood Processing and Sensory Quality Unit, US Department of Agriculture, Agricultural Research Service, New Orleans, Louisiana, USA

Alaa El-Din BekhitDepartment of Food Science, University of Otago, Dunedin, New Zealand

Luis A. Bello-PerezDepartamento de Desarrollo Tecnologico, Yautepec, Morelos, Mexico

Robert J. BraddockProfessor Emeritus, Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, Lake Alfred, Florida, USA

Masood Sadiq ButtNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

María de Milagro Cerdas-ArayaPostharvest Technology Laboratory, Center for Agronomic Research, University of Costa Rica, San Jose, Costa Rica

Wannee ChinsirikulNational Metal and Materials Technology Center, National Science and Technology Development Agency, Pathumthani, Thailand

Vanee ChonhenchobDepartment of Packaging and Materials Technology, Kasetsart University, Bangkok, Thailand

José I. Reyes De CorcueraCitrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, Lake Alfred, Florida, USA

Rosiane Lopes da CunhaDepartment of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, Brazil

Lidia Dorantes-AlvarezDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biolégicas, Instituto Politécnico Nacional, Colonia Santo Tomas, Mexico

Dominique DufourCirad/UMR QUALISUD, Montpellier, France

Muharrem ErgunDepartment of Horticulture, Faculty of Agriculture, Bingol University, Bingol, Turkey

Lourdes Gallardo-GuerreroFood Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain

Beatriz Gandul-RojasFood Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain

Haiyan GaoFood Processing Institute, ZheJiang Academy of Agriculture Sciences, Hangzhou, People’s Republic of China

Felipe García-OchoaDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biolégicas, Instituto Politécnico Nacional, Colonia Santo Tomas, Mexico

Olivier GibertCirad/UMR QUALISUD, Montpellier, France

Renée M. Goodrich-SchneiderDepartment of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, USA

Míriam Dupas HubingerDepartment of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, Brazil

Yueming JiangDepartment of Agriculture and Plant Resources, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou Leyiju, People’s Republic of China

I. A. JideaniDepartment of Food Science and Technology, University of Venda, Thohoyandou, Limpopo Province, South Africa

V. A. JideaniDepartment of Food Technology, Cape Peninsula University of Technology, Cape Town, South Africa

Adel KaderProfessor Emeritus, Department of Plant Sciences, University of California, Davis, California, USA

Allan LiavogaBio-resources Innovations Network for Eastern African Development International Livestock Research Institute Nairobi, Kenya

Maria Gloria LoboPostharvest and Food Technology Laboratory of Tropical Fruits, Instituto Canario de Investigaciones Agrarias, La Laguna (Tenerife, Canary Islands), Spain

Ssonko Umar LulePresidential Initiative on Banana Industrial Development, Kampala, Uganda

W. S. MadurapperumaCoconut Research Institute, Bandirippuwa Research Station, Lunuwila, Sri Lanka

Norm Joseph MatellaCampari America, Lawrenceburg, Kentucky, USA

María Isabel Mínguez-MosqueraFood Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain

J. M. N. MarikkarHalal Products Research Institute, University Putra Malaysia, Selangor, Malaysia

Marta Montero-CalderénPostharvest Technology Laboratory, Center for Agronomic Research, University of Costa Rica, San Jose, Costa Rica

C. K. NarayanaIndian Institute of Horticultural Research, Bangalore, India

Muhammad NasirDepartment of Dairy Technology, University of Animal and Veterinary Sciences, Lahore, Pakistan

Indrawati OeyDepartment of Food Science, University of Otago, Dunedin, New Zealand

Alicia Ortiz-MorenoDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biolégicas, Instituto Politécnico Nacional, Colonia Santo Tomas, Mexico

Ferhan OzadaliOcean Spray Cranberries Inc., Lakeville-Middleboro, Massachusetts, USA

R. E. PaullTropical Plant and Soil Sciences, University of Hawaii, Honolulu, Hawaii, USA

Penelope Perkins-VeaziePlants for Human Health Institute, Department of Horticulture, North Carolina State University, Kannapolis, North Carolina, USA

A. Aytekin PolatDepartment of Horticulture, Faculty of Agriculture, Mustafa Kemal University, Antakya, Hatay, Turkey

Cristina Rodríguez PastorDepartment of Tropical Fruits, Instituto Canario de Investigaciones Agrarias, La Laguna (Tenerife, Canary Islands), Spain

D. V. Sudhakar RaoIndian Institute of Horticultural Research, Bangalore, India

María RocaFood Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain

Delia B. Rodriguez-AmayaDepartment of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil

Susanta K. RoyAmity Science, Technology, and Innovation Foundation, Noida, India

Maria SakkomitrouDepartment of Agriculture, School of Agricultural Sciences, University of Thessaly, Volos, Greece

Ana Carla Kawazoe SatoDepartment of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, Brazil

Muhammad SiddiqDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA

Raafia SiddiqAFC R&E Packaging Engineer, Kimberly-Clark Corp., Neenah, Wisconsin, USA

Sher Paul SinghProfessor Emeritus, School of Packaging, Michigan State University, East Lansing, Michigan, USA

T. TakalaniDepartment of Food Science and Technology, University of Venda, Thohoyandou, Limpopo Province, South Africa

Sasitorn TongchitpakdeeDepartment of Food Science and Technology, Kasetsart University, Bangkok, Thailand

Mark A. UebersaxProfessor Emeritus, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA

Glaucia Santos VieiraDepartment of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, Brazil

Wenshui XiaLaboratory of Food Processing and Functional Foods, School of Food Science, Southern Yangtze University, Jiangsu, People’s Republic of China

Mingwei ZhangBiotechnological Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, People’s Republic of China

Preface

Tropical and subtropical fruits have gained significant importance in global commerce in recent years, as evidenced by significant growth in their production and consumption since the mid-1990s. Two factors have contributed to this continued growth: (1) increased consumption of fruits and vegetables to promote good health and well-being and (2) the growing popularity of tropical and subtropical fruits among North American and European consumers, which has resulted in increased trade. Tropical and subtropical fruits are a good source of a number of vitamins, minerals, and other natural substances, for example, bioactive phytochemicals, making their demand grow further.

This book is a contemporary collective work that brings together current knowledge and practices in the value chain of tropical and subtropical fruits from “farm-to-fork.” This value chain approach to the topic’s coverage is the unique feature of this book. An experienced team of more than 60 contributors from North America, South America, Asia, Africa, and Europe has written 31 chapters, divided into five parts. The contributors come from diverse disciplines, including horticulture, postharvest physiology, food science and technology, food biochemistry, food engineering, and packaging technology.

Part I of the book has seven chapters, covering an introduction and overview, postharvest physiology and storage technologies, role of enzymes in fruit quality and processing, phytochemicals, packaging technologies, innovative and novel fruit processing technologies, and quality management of tropical and subtropical fruits. Part II has 11 chapters on tropical fruits (banana, coconut, dates, guava, longan and carambola, lychee, mango, papaya, passion fruit, and pineapple). Part III has four chapters on citrus-group subtropical fruits (grapefruit, lemon and lime, orange, tangerine, mandarin, and clementine), and Part IV covers six chapters on noncitrus subtropical fruits (avocado, figs, kiwifruit, olives and olive oil, pomegranate, watermelon, cantaloupe, and honeydew). The last part, Part V, has three chapters on eight lesser known tropical and subtropical fruits (acerola, cashew apple, cherymoya and pitanga, dragon fruit and durian, and jujube and loquat). Each of these 31 chapters provides an in-depth review of topics covering history, production, consumption trends, varieties and field practices, harvesting and postharvest physiology/storage, commercial processing, application of novel processing techniques, composition and nutritional profiles of raw and processed fruit products, and potential health benefits.

Currently there are a very limited number of books on the tropical and subtropical fruits, with none taking a multidisciplinary approach to covering the topics, as we have attempted in this work. This book is intended as a contemporary source book on tropical and subtropical fruits’ postharvest physiology, processing, and packaging for industry, academia, government agencies, libraries, research institutes, laboratories, and other interested professionals.

The editorial team acknowledges many individuals for their support from conception through final development of this book. Foremost is our sincere thanks and gratitude to all authors for their contributions and for bearing with us during the review and finalization process of their chapters. We are grateful to our family members for their understanding and support, enabling us to complete this work.

Muhammad Siddiq

Jasim Ahmed

Maria Gloria Lobo

Ferhan Ozadali

Part I

Overview, Innovative Technologies and Quality Management