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Postharvest Biology and Technology of Tropical and Subtropical Fruits
Mangosteen to White Sapote
Elhadi M. Yahia (Edited by)
9780857090904, Elsevier Science
Hardback, published 30 June 2011
536 pages
23.3 x 15.6 x 3.1 cm, 0.99 kg
"It's fair to say that this milestone publication could not have come at a better time." --Food and beverage reporter
While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimisation of processed products is also important. The books cover current state-of-the-art and emerging post-harvest and processing technologies. Volume 1 contains chapters on particular production stages and issues, whereas Volumes 2, 3 and 4 contain chapters focused on particular fruit.
Chapters in Volume 4 review the factors affecting the quality of different tropical and subtropical fruits from mangosteen to white sapote. Important issues relevant to each product are discussed, including means of maintaining quality and minimising losses postharvest, recommended storage and transport conditions and processing methods, among other topics.
With its distinguished editor and international team of contributors, Volume 4 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, are essential references both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area.
Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Foreword Chapter 1: Mangosteen (Garcinia mangostana L.) Abstract: 1.1 Introduction 1.2 Fruit development and postharvest physiology 1.3 Maturity and quality components 1.4 Preharvest factors affecting fruit quality 1.5 Postharvest handling factors affecting quality 1.6 Physiological disorders 1.7 Pathological disorders 1.8 Harvesting practices 1.9 Postharvest operations 1.10 Processing 1.11 Conclusions 1.12 Acknowledgements Chapter 2: Melon (Cucumis melo L.) Abstract: 2.1 Introduction 2.2 Fruit development and postharvest physiology 2.3 Maturity and quality components and indices 2.4 Preharvest factors affecting fruit quality 2.5 Postharvest handling factors affecting fruit quality 2.6 Physiological disorders 2.7 Pathological disorders 2.8 Insect pests and their control 2.9 Postharvest handling practices 2.10 Processing 2.11 Conclusions Chapter 3: Nance (Byrsonima crassifolia (L.) Kunth) Abstract: 3.1 Introduction 3.2 Fruit development and postharvest physiology 3.3 Maturity and quality components and indices 3.4 Preharvest factors affecting quality 3.5 Postharvest handling factors affecting quality 3.6 Physiological disorders 3.7 Pathological disorders 3.8 Insect pests and their control 3.9 Postharvest handling practices 3.10 Processing 3.11 Conclusion Chapter 4: Noni (Morinda citrifolia L.) Abstract: 4.1 Introduction 4.2 Fruit growth, development and maturation 4.3 Preharvest conditions and postharvest handling factors affecting quality 4.4 Pathological disorders 4.5 Insect pests and their control 4.6 Postharvest handling practices 4.7 Processing 4.8 Conclusions Chapter 5: Olive (Olea europaea L.) Abstract: 5.1 Introduction 5.2 Fruit development and postharvest physiology 5.3 Maturity and quality components and indices 5.4 Postharvest handling factors affecting quality 5.5 Physiological disorders 5.6 Pathological disorders 5.7 Insect pests and their control 5.8 Harvest operations 5.9 Packinghouse handling practices 5.10 Grades and standards for processed olives 5.11 Recommended storage and shipping conditions 5.12 Processing 5.13 Conclusions Chapter 6: Papaya (Carica papaya L.) Abstract: 6.1 Introduction 6.2 Fruit development and postharvest physiology 6.3 Maturity indices 6.4 Preharvest factors affecting fruit quality 6.5 Postharvest factors affecting fruit quality 6.6 Physiological disorders 6.7 Postharvest pathological disorders 6.8 Postharvest insect pests and phytosanitary treatments 6.9 Postharvest handling practices 6.10 Processing 6.11 Conclusions Chapter 7: Passion fruit (Passiflora edulis Sim.) Abstract: 7.1 Introduction 7.2 Preharvest factors affecting fruit quality 7.3 Postharvest physiology and quality 7.4 Postharvest handling factors affecting quality 7.5 Crop losses 7.6 Processing 7.7 Conclusions Chapter 8: Pecan (Carya illinoiensis (Wangenh.) K. Koch.) Abstract: 8.1 Introduction 8.2 Nutritional value of pecan nuts 8.3 Harvesting, handling and storage 8.4 Current quality grading system 8.5 In-shell and shelled pecans 8.6 Description of main quality attributes 8.7 Storage 8.8 Postharvest physiology factors affecting nut quality 8.9 Potential improvements in handling 8.10 Processing 8.11 Conclusions 8.12 Acknowledgments Chapter 9: Persimmon (Diospyros kaki L.) Abstract: 9.1 Introduction 9.2 Fruit development and postharvest physiology 9.3 Maturity, quality at harvest and phytonutrients 9.4 Preharvest factors affecting postharvest fruit quality 9.5 Postharvest handling factors affecting fruit quality 9.6 Physiological disorders 9.7 Pathological disorders 9.8 Insect pests and their control 9.9 Postharvest handling practices 9.10 Processing 9.11 Conclusions Chapter 10: Pineapple (Ananas comosus L. Merr.) Abstract: 10.1 Introduction 10.2 Fruit development and postharvest physiology 10.3 Physical and biochemical changes during maturation and ripening 10.4 Preharvest factors affecting fruit quality 10.5 Postharvest factors affecting quality 10.6 Physiological disorders 10.7 Pathological disorders 10.8 Insect pests and their control 10.9 Postharvest handling practices 10.10 Processing 10.11 Conclusions 10.12 Acknowledgements Chapter 11: Pistachio (Pistacia vera L.) Abstract: 11.1 Introduction 11.2 Physiological disorders 11.3 Postharvest pathology and mycotoxin contamination 11.4 Postharvest handling practices 11.5 Processing of fresh pistachio nuts 11.6 Processing of dried pistachio nuts Chapter 12: Pitahaya (pitaya) (Hylocereus spp.) Abstract: 12.1 Introduction 12.2 Uses and market 12.3 Botany, origin and morphology 12.4 Cropping system 12.5 Cultivation techniques 12.6 Pests and diseases 12.7 Quality components and indices 12.8 Postharvest handling factors affecting quality 12.9 Processing 12.10 Conclusions Chapter 13: Pitanga (Eugenia uniflora L.) Abstract: 13.1 Introduction 13.2 Postharvest physiology 13.3 Maturity and quality components and composition 13.4 Postharvest handling factors affecting quality 13.5 Postharvest handling practices 13.6 Processing 13.7 Conclusions Chapter 14: Pomegranate (Punica granatum L.) Abstract: 14.1 Introduction 14.2 Fruit development and postharvest physiology 14.3 Maturity and quality components and indices 14.4 Preharvest factors affecting fruit quality 14.5 Postharvest handling factors affecting quality 14.6 Physiological disorders 14.7 Pathological disorders 14.8 Postharvest handling practices 14.9 Processing 14.10 Conclusions Chapter 15: Rambutan (Nephelium lappaceum L.) Abstract: 15.1 Introduction 15.2 Fruit development and postharvest physiology 15.3 Maturity and quality components and indices 15.4 Preharvest factors affecting fruit quality 15.5 Postharvest handling factors affecting quality 15.6 Physiological disorders 15.7 Pathological disorders 15.8 Insect pests and their control 15.9 Postharvest handling practices 15.10 Processing 15.11 Conclusions Chapter 16: Salak (Salacca zalacca (Gaertner) Voss) Abstract: 16.1 Introduction 16.2 Fruit development and postharvest physiology 16.3 Changes in quality components during maturation 16.4 Preharvest factors affecting fruit quality 16.5 Postharvest factors and physiological disorders affecting fruit quality 16.6 Postharvest pathology and entomology 16.7 Postharvest handling practices 16.8 Processing 16.9 Conclusions Chapter 17: Sapodilla (Manilkara achras (Mill) Fosb., syn Achras sapota L.) Abstract: 17.1 Introduction 17.2 Fruit development and postharvest physiology 17.3 Maturity and quality components and indices 17.4 Preharvest factors affecting fruit quality 17.5 Postharvest handling factors affecting quality 17.6 Physiological disorders 17.7 Pathological disorders 17.8 Insect pests and their control 17.9 Postharvest handling practices 17.10 Processing 17.11 Conclusions Chapter 18: Soursop (Annona muricata L.) Abstract: 18.1 Introduction 18.2 Fruit growth and ripening 18.3 Maturity and quality components and indices 18.4 Preharvest factors affecting fruit quality 18.5 Postharvest handling factors affecting quality 18.6 Physiological disorders 18.7 Pathological disorders 18.8 Postharvest handling practices 18.9 Conclusions Chapter 19: Star apple (Chrysophyllum cainito L.) Abstract: 19.1 Introduction 19.2 Fruit development and postharvest physiology 19.3 Maturity and quality components and indices 19.4 Preharvest factors affecting fruit quality 19.5 Postharvest handling factors affecting quality 19.6 Physiological disorders 19.7 Pathological disorders 19.8 Insect pests and their control 19.9 Postharvest handling practices 19.10 Processing 19.11 Conclusions Chapter 20: Sugar apple (Annona squamosa L.) and atemoya (A. cherimola Mill. × A. squamosa L.) Abstract: 20.1 Introduction 20.2 Fruit development and postharvest physiology 20.3 Maturity 20.4 Preharvest factors affecting fruit quality 20.5 Postharvest handling factors affecting quality 20.6 Physiological disorders 20.7 Diseases, insect pests and their control 20.8 Postharvest handling practices 20.9 Processing 20.10 Conclusions 20.11 Acknowledgements Chapter 21: Tamarillo (Solanum betaceum (Cav.)) Abstract: 21.1 Introduction 21.2 Preharvest factors affecting fruit quality 21.3 Postharvest physiology and quality 21.4 Postharvest handling factors affecting quality 21.5 Crop losses 21.6 Processing 21.7 Conclusions Chapter 22: Tamarind (Tamarindus indica L.) Abstract: 22.1 Introduction 22.2 Fruit growth and ripening 22.3 Maturity and quality components and indices 22.4 Preharvest factors affecting fruit quality 22.5 Diseases and pests and their control 22.6 Postharvest handling factors affecting quality 22.7 Postharvest handling practices 22.8 Processing 22.9 Conclusions Chapter 23: Wax apple (Syzygium samarangense (Blume) Merr. and L.M. Perry) and related species Abstract: 23.1 Introduction Chapter 24: White sapote (Casimiroa edulis Llave & Lex) Abstract: 24.1 Introduction 24.2 Fruit development and postharvest physiology 24.3 Maturation and quality components and indices 24.4 Preharvest factors affecting fruit quality 24.5 Postharvest handling factors affecting quality 24.6 Physiological disorders 24.7 Pathological disorders 24.8 Insect pests and their control 24.9 Postharvest handling practices 24.10 Processing 24.11 Conclusions Index
Subject Areas: Food & beverage technology [TDCT]
