{"product_id":"postharvest-biology-and-technology-of-tropical-and-subtropical-fruits-fundamental-issues-hardback-9781845697334","title":"Postharvest Biology and Technology of Tropical and Subtropical Fruits; Fundamental Issues (Hardback) 9781845697334","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003ePostharvest Biology and Technology of Tropical and Subtropical Fruits\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eFundamental Issues\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eElhadi M. Yahia (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781845697334, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 19 September 2011\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e534 pages\u003cbr\u003e23.3 x 15.6 x 3.1 cm, 0.79 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\"It is fair to say that this milestone publication could not have come at a better time.\" \u003cb\u003e--Food and Beverage Reporter\u003c\/b\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eTropical and subtropical fruits are popular products, but are often highly perishable and need to be transported long distances for sale. The four volumes of Postharvest biology and technology of tropical fruits review essential aspects of postharvest biology, postharvest technologies, handling and processing technologies for both well-known and lesser-known fruits. Volume 1 contains chapters on general topics and issues, while Volumes 2, 3 and 4 contain chapters focused on individual fruits, organised alphabetically.Volume 1 provides an overview of key factors associated with the postharvest quality of tropical and subtropical fruits. Two introductory chapters cover the economic importance of these crops and their nutritional benefits. Chapters reviewing the postharvest biology of tropical and subtropical fruits and the impact of preharvest conditions, harvest circumstances and postharvest technologies on quality follow. Further authors review microbiological safety, the control of decay and quarantine pests and the role of biotechnology in the improvement of produce of this type. Two chapters on the processing of tropical and subtropical fruit complete the volume.With its distinguished editor and international team of contributors, Volume 1 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, will be an essential reference both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eContributor contact details\u003c\/p\u003e \u003cp\u003eWoodhead Publishing Series in Food Science, Technology and Nutrition\u003c\/p\u003e \u003cp\u003eDr Adel Kader\u003c\/p\u003e \u003cp\u003eForeword\u003c\/p\u003e \u003cp\u003ePreface\u003c\/p\u003e \u003cp\u003eChapter 1: Economic importance of tropical and subtropical fruits\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e1.1 Introduction\u003c\/p\u003e \u003cp\u003e1.2 World fruit production and contribution to gross domestic product (GDP)\u003c\/p\u003e \u003cp\u003e1.3 Global consumption of tropical and subtropical fruits\u003c\/p\u003e \u003cp\u003e1.4 International trade in tropical and subtropical fruit\u003c\/p\u003e \u003cp\u003e1.5 Price of tropical and subtropical fruit\u003c\/p\u003e \u003cp\u003e1.6 Conclusions\u003c\/p\u003e \u003cp\u003eChapter 2: Nutritional and health-promoting properties of tropical and subtropical fruits\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e2.1 Introduction\u003c\/p\u003e \u003cp\u003e2.2 Consumption\u003c\/p\u003e \u003cp\u003e2.3 Health components of tropical and subtropical fruits\u003c\/p\u003e \u003cp\u003e2.4 Bioactive compounds and antioxidant capacity\u003c\/p\u003e \u003cp\u003e2.5 Overview of health effects of some tropical and subtropical fruits\u003c\/p\u003e \u003cp\u003e2.6 Preharvest factors affecting accumulation of nutritional and health components\u003c\/p\u003e \u003cp\u003e2.7 Postharvest factors affecting nutritional and health components\u003c\/p\u003e \u003cp\u003e2.8 Enhancement of nutritional and health components in tropical and subtropical fruits\u003c\/p\u003e \u003cp\u003e2.9 Conclusions\u003c\/p\u003e \u003cp\u003eChapter 3: Postharvest biology of tropical and subtropical fruits\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e3.1 Introduction\u003c\/p\u003e \u003cp\u003e3.2 Diversity in fruit characteristics\u003c\/p\u003e \u003cp\u003e3.3 Maturation and ripening\u003c\/p\u003e \u003cp\u003e3.4 Quality attributes\u003c\/p\u003e \u003cp\u003e3.5 Biological factors affecting deterioration\u003c\/p\u003e \u003cp\u003e3.6 Environmental factors affecting deterioration\u003c\/p\u003e \u003cp\u003e3.7 Pathological disorders and insect infestation\u003c\/p\u003e \u003cp\u003e3.8 Biotechnological approaches for improving quality andpostharvest life\u003c\/p\u003e \u003cp\u003e3.9 Conclusions\u003c\/p\u003e \u003cp\u003eChapter 4: Preharvest and harvest factors infl uencing the postharvest quality of tropical and subtropical fruits\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e4.1 Introduction\u003c\/p\u003e \u003cp\u003e4.2 Genetic factors\u003c\/p\u003e \u003cp\u003e4.3 Environmental factors\u003c\/p\u003e \u003cp\u003e4.4 Physico-chemical factors\u003c\/p\u003e \u003cp\u003e4.5 Diseases\u003c\/p\u003e \u003cp\u003e4.6 Other factors\u003c\/p\u003e \u003cp\u003e4.7 Harvesting factors\u003c\/p\u003e \u003cp\u003e4.8 Phytohormones and other growth regulators\u003c\/p\u003e \u003cp\u003e4.9 Conclusions\u003c\/p\u003e \u003cp\u003eChapter 5: Postharvest technologies to maintain the quality of tropical and subtropical fruits\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e5.1 Introduction\u003c\/p\u003e \u003cp\u003e5.2 Maturity and harvesting indices\u003c\/p\u003e \u003cp\u003e5.3 Harvesting\u003c\/p\u003e \u003cp\u003e5.4 Conditioning\u003c\/p\u003e \u003cp\u003e5.5 Quality\u003c\/p\u003e \u003cp\u003e5.6 The cold chain\u003c\/p\u003e \u003cp\u003e5.7 Centralized packing operations\u003c\/p\u003e \u003cp\u003e5.8 Ripening\u003c\/p\u003e \u003cp\u003e5.9 Processing\u003c\/p\u003e \u003cp\u003e5.10 Conclusions\u003c\/p\u003e \u003cp\u003eChapter 6: Postharvest pathology of tropical and subtropical fruit and strategies for decay control\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e6.1 Introduction\u003c\/p\u003e \u003cp\u003e6.2 Preharvest and postharvest factors affecting disease development\u003c\/p\u003e \u003cp\u003e6.3 Modes of infection by postharvest pathogens\u003c\/p\u003e \u003cp\u003e6.4 Attack mechanisms\u003c\/p\u003e \u003cp\u003e6.5 Fruit defense mechanisms\u003c\/p\u003e \u003cp\u003e6.6 Major pathogens of subtropical and tropical fruits\u003c\/p\u003e \u003cp\u003e6.7 Control of postharvest pathogens\u003c\/p\u003e \u003cp\u003e6.8 Conclusions and future challenges\u003c\/p\u003e \u003cp\u003eChapter 7: Quarantine pests of tropical and subtropical fruits and their control\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e7.1 Introduction\u003c\/p\u003e \u003cp\u003e7.2 Internal fruit feeders: an introduction\u003c\/p\u003e \u003cp\u003e7.3 Diptera: Tephritidae\u003c\/p\u003e \u003cp\u003e7.4 Lepidoptera: Tortricidae and Elachistidae\u003c\/p\u003e \u003cp\u003e7.5 Coleoptera: mango seed weevil: Sternochetus mangiferae (Fabricius) (Curculionidae)\u003c\/p\u003e \u003cp\u003e7.6 External fruit feeders\u003c\/p\u003e \u003cp\u003e7.7 Control measures: an introduction\u003c\/p\u003e \u003cp\u003e7.8 Preharvest control measures\u003c\/p\u003e \u003cp\u003e7.9 Postharvest control measures\u003c\/p\u003e \u003cp\u003e7.10 Conclusions\u003c\/p\u003e \u003cp\u003eChapter 8: Microbial safety of tropical and subtropical fruits\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e8.1 Introduction\u003c\/p\u003e \u003cp\u003e8.2 Foodborne pathogens associated with tropical and subtropical fruit\u003c\/p\u003e \u003cp\u003e8.3 Outbreaks of foodborne illness attributed to tropical and subtropical fruits\u003c\/p\u003e \u003cp\u003e8.4 Routes of contamination of tropical fruits\u003c\/p\u003e \u003cp\u003e8.5 Interventions to reduce contamination of tropical fruits\u003c\/p\u003e \u003cp\u003e8.6 Food safety programs used to minimize microbial contamination of fruits\u003c\/p\u003e \u003cp\u003e8.7 Conclusions\u003c\/p\u003e \u003cp\u003eChapter 9: Biotechnology and molecular biology of tropical and subtropical fruits\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e9.1 Introduction\u003c\/p\u003e \u003cp\u003e9.2 Genetic transformation, transcriptome sequencing, genome mapping and sequencing of fruits\u003c\/p\u003e \u003cp\u003e9.3 Acerola (Malpighia emarginata DC.)\u003c\/p\u003e \u003cp\u003e9.4 Avocado (Persea americana Mill.)\u003c\/p\u003e \u003cp\u003e9.5 Banana (Musa acuminata)\u003c\/p\u003e \u003cp\u003e9.6 Cherimoya (Annona cherimola Mill.)\u003c\/p\u003e \u003cp\u003e9.7 Citrus\u003c\/p\u003e \u003cp\u003e9.8 Coconut (Cocos nucifera L.)\u003c\/p\u003e \u003cp\u003e9.9 Date (Phoenix dactylifera L.)\u003c\/p\u003e \u003cp\u003e9.10 Fig (Ficus carica L.)\u003c\/p\u003e \u003cp\u003e9.11 Grape (Vitis vinifera L.)\u003c\/p\u003e \u003cp\u003e9.12 Guava (Psidium guajava L.)\u003c\/p\u003e \u003cp\u003e9.13 Kiwifruit (Actinidia deliciosa)\u003c\/p\u003e \u003cp\u003e9.14 Litchi (Litchi chinensis Sonn.)\u003c\/p\u003e \u003cp\u003e9.15 Longan (Dimocarpus longan Lour.)\u003c\/p\u003e \u003cp\u003e9.16 Loquat (Eriobotrya japonica L.)\u003c\/p\u003e \u003cp\u003e9.17 Mango (Mangifera indica L.)\u003c\/p\u003e \u003cp\u003e9.18 Mangosteen (Garcinia mangostana L.)\u003c\/p\u003e \u003cp\u003e9.19 Melon (Cucumis melo L.)\u003c\/p\u003e \u003cp\u003e9.20 Nuts\u003c\/p\u003e \u003cp\u003e9.21 Olive (Olea europaea L.)\u003c\/p\u003e \u003cp\u003e9.22 Papaya (Carica papaya L.)\u003c\/p\u003e \u003cp\u003e9.23 Passion fruit (Passiflora edulis Sim)\u003c\/p\u003e \u003cp\u003e9.24 Pineapple (Ananas comosus L. Merr)\u003c\/p\u003e \u003cp\u003e9.25 Sapodilla (Manilkara zapota)\u003c\/p\u003e \u003cp\u003e9.26 Conclusions\u003c\/p\u003e \u003cp\u003eChapter 10: Fresh-cut tropical and subtropical fruit products\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e10.1 Fresh-cut produce industry worldwide\u003c\/p\u003e \u003cp\u003e10.2 Handling and conditioning of raw materials for processing\u003c\/p\u003e \u003cp\u003e10.3 Sanitation of whole and fresh-cut fruits\u003c\/p\u003e \u003cp\u003e10.4 Mechanical and manual processing of fruits\u003c\/p\u003e \u003cp\u003e10.5 Physiological and biochemical aspects of fresh-cut produce\u003c\/p\u003e \u003cp\u003e10.6 Effects of peeling and cutting on overall quality: texture, flavour and colour\u003c\/p\u003e \u003cp\u003e10.7 Preservative treatments for fresh-cut fruits\u003c\/p\u003e \u003cp\u003e10.8 Preservation of bioactive compounds and antioxidant capacity\u003c\/p\u003e \u003cp\u003e10.9 Nutritional aspects of fresh-cut vs whole fruits\u003c\/p\u003e \u003cp\u003e10.10 Hazard Analysis Critical Control Point (HACCP) and hygiene considerations for the fresh-cut produce industry\u003c\/p\u003e \u003cp\u003e10.11 Facilities, process design and equipment requirements\u003c\/p\u003e \u003cp\u003e10.12 New trends in the fresh-cut fruit industry\u003c\/p\u003e \u003cp\u003e10.13 Economic and market considerations\u003c\/p\u003e \u003cp\u003e10.14 Conclusions\u003c\/p\u003e \u003cp\u003eChapter 11: Preservation and processing of tropical and subtropical fruits\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e11.1 Factors responsible for the deterioration of tropical fruits and their products\u003c\/p\u003e \u003cp\u003e11.2 Microbiological aspects\u003c\/p\u003e \u003cp\u003e11.3 Enzymes\u003c\/p\u003e \u003cp\u003e11.4 Principles of conventional methods of preservation\u003c\/p\u003e \u003cp\u003e11.5 Fruit preparation for preservation purposes\u003c\/p\u003e \u003cp\u003e11.6 Refrigeration and freezing\u003c\/p\u003e \u003cp\u003e11.7 Drying\u003c\/p\u003e \u003cp\u003e11.8 Manufacture of fruit beverages and purees\u003c\/p\u003e \u003cp\u003e11.9 Manufacture of jams and jellies\u003c\/p\u003e \u003cp\u003e11.10 Heat treatments applied to fruit products\u003c\/p\u003e \u003cp\u003e11.11 Non-thermal processes applied to tropical and subtropical fruit processing\u003c\/p\u003e \u003cp\u003e11.12 Conclusions\u003c\/p\u003e \u003cp\u003eIndex\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Tropical agriculture: practice \u0026amp; techniques [\u003ca title=\"See our other books on Tropical agriculture: practice \u0026amp; techniques\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Tropical%20agriculture:%20practice%20\u0026amp;%20techniques%20%5BTVQ%5D%22\"\u003eTVQ\u003c\/a\u003e], Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46651766276376,"sku":"9781845697334","price":121.85,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9781845697334_8343021d-dd4a-41a9-a2c7-a4704310a835.jpg?v=1696713314","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/postharvest-biology-and-technology-of-tropical-and-subtropical-fruits-fundamental-issues-hardback-9781845697334","provider":"Freshly Printed Books","version":"1.0","type":"link"}