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.
Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
Table of Contents
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
