Description

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 optimization 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 2 review the factors affecting the quality of different tropical and subtropical fruits from açai to citrus fruits. Important issues relevant to each product are discussed, including means of maintaining quality and minimizing losses postharvest, recommended storage and transport conditions and processing methods, among other topics.

With its distinguished editor and international team of contributors, Volume 2 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.

Key Features

  • Along with the other volumes in the collection, Volume 2 is an essential reference for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area
  • Reviews the factors affecting the quality of different tropical and subtropical fruits from açai to citrus fruits
  • Important issues relevant to each particular fruit are discussed, including means of maintaining quality and minimising losses postharvest, recommended storage and transport conditions

Readership

Professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area.

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Foreword

Chapter 1: Açai (Euterpe oleracea Martius)

Abstract:

1.1 Introduction

1.2 Fruit ripening, seasonality and accumulation of anthocyanins

1.3 Maturity and quality components and indices

1.4 Preharvest factors affecting fruit quality

1.5 Postharvest handling factors that affect quality

1.6 Microbiological and physiological disorders

1.7 Pathological disorders, insect pests and their control

1.8 Postharvest handling practices

1.9 Processing practices

1.10 Conclusions

Chapter 2: Acerola (Malpighia emarginata DC.)

Abstract:

2.1 Introduction

2.2 Fruit growth and development

2.3 Preharvest factors affecting fruit quality

2.4 Postharvest factors affecting quality

2.5 Physiological disorders

2.6 Pathological disorders and pests and their control

2.7 Postharvest handling practices

2.8 Processing

2.9 Conclusions

Chapter 3: Achachairú (Garcinia humilis (Vahl) C. D. Adam)

Abstract:

3.1 Introduction

3.2 Fruit development and postharvest physiology

3.3 Maturity and quality components and indices

3.4 Preharvest factors affecting fruit 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 Conclusions

Chapter 4: Ackee fruit (Blighia sapida Konig)

Abstract:

4.1 Introduction

4.2 Toxicity of ackee fruit

4.3 Fruit maturity

4.4 Biochemical composition

4.5 Food and other uses

4.6 Processing

4.7 Economic importance

4.8 Conclusions

4.9 Acknowledgements

Details

No. of pages:
560
Language:
English
Copyright:
© 2011
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857092762
Print ISBN:
9781845697341

About the editor

Elhadi Yahia

Elhadi Yahia is a Professor in the Faculty of Natural Sciences at the Autonomous University of Querétaro, Mexico, and is a consultant to several organizations including the Food and Agriculture Organization of the United Nations (FAO), the World Food Logistics Organization (WFLO), the United States Agency for International Development (USAID) and the United States Department of Agriculture (USDA).

Affiliations and Expertise

Universidad Autónoma de Querétaro, Mexico

Reviews

It is fair to say that this milestone publication could not have come at a better time., Food and beverage reporter