The four volumes of Postharvest Biology and Technology of Tropical and Subtropical Fruits cover essential aspects of postharvest biology, postharvest technologies, handling and processing technologies for both well-known and lesser-known fruits.
Coverage of Volume 1: Fundamental Issues includes:
- focuses on fundamentals issues of fruit physiology, quality, safety and handling relevant to all those in the tropical and subtropical fruits supply chain
- chapters include nutritional and health benefits, preharvest factors, food safety, and biotechnology and molecular biology
- covers the economic importance of these crops and their nutritional benefits
- postharvest biology of tropical and subtropical fruits and the impact of preharvest conditions
- harvest circumstances and postharvest technologies
- microbiological safety
- control of decay and quarantine pests
- the role of biotechnology in the improvement of produce
- processing of tropical and subtropical fruit
Contents
1. Economic importance of tropical and subtropical fruits
- World fruit production and contribution to gross domestic product (GDP)
- Global consumption of tropical and subtropical fruits
- International trade in tropical and subtropical fruit
- Price of tropical and subtropical fruit
2. Nutritional and health-promoting properties of tropical and subtropical fruits
- Consumption
- Health components of tropical and subtropical fruits
- Bioactive compounds and antioxidant capacity
- Overview of health effects of some tropical and subtropical fruits
- Preharvest factors affecting accumulation of nutritional and health components
- Postharvest factors affecting nutritional and health components
- Enhancement of nutritional and health components in tropical and subtropical fruits
3. Postharvest biology of tropical and subtropical fruits
- Diversity in fruit characteristics
- Maturation and ripening
- Quality attributes
- Biological factors affecting deterioration
- Environmental factors affecting deterioration
- Pathological disorders and insect infestation
- Biotechnological approaches for improving quality and postharvest life
4. Preharvest and harvest factors influencing the postharvest quality of tropical and subtropical fruits
- Genetic factors
- Environmental factors
- Physico-chemical factors
- Diseases
- Other factors
- Harvesting factors
- Phytohormones and other growth regulators
5. Postharvest technologies to maintain the quality of tropical and subtropical fruits
- Maturity and harvesting indices
- Harvesting
- Conditioning
- Quality
- The cold chain
- Centralized packing operations
- Ripening
- Processing
6. Postharvest pathology of tropical and subtropical fruit and strategies for decay control
- Preharvest and postharvest factors affecting disease development
- Modes of infection by postharvest pathogens
- Attack mechanisms
- Fruit defense mechanisms
- Major pathogens of subtropical and tropical fruits
- Control of postharvest pathogens
7. Quarantine pests of tropical and subtropical fruits and their control
- Internal fruit feeders: an introduction
- Diptera: tephritidae
- Lepidoptera: tortricidae and elachistidae
- Coleoptera: Mango seed weevil: sternochetus mangiferae (Fabricius) (Curculionidae)
- External fruit feeders
- Control measures: an introduction
- Preharvest control measures
- Postharvest control measures
8. Microbial safety of tropical and subtropical fruits
- Foodborne pathogens associated with tropical and subtropical fruit
- Outbreaks of foodborne illness attributed to tropical and subtropical fruits
- Routes of contamination of tropical fruits
- Interventions to reduce contamination of tropical fruits
- Food safety programs used to minimize microbial contamination of fruits
9. Biotechnology and molecular biology of tropical and subtropical fruits
- Genetic transformation, transcriptome sequencing, genome mapping and sequencing of fruits
- Acerola (Malpighia emarginata DC.)
- Avocado (Persea americana Mill.)
- Banana (Musa acuminata)
- Cherimoya (Annona cherimola Mill.)
- Citrus
- Coconut (Cocos nucifera L.)
- Date (Phoenix dactylifera L.)
- Fig (Ficus carica L.)
- Grape (Vitis vinifera L.)
- Guava (Psidium guajava L.)
- Kiwifruit (Actinidia deliciosa)
- Litchi (Litchi chinensis Sonn.)
- Longan (Dimocarpus longan Lour.)
- Loquat (Eriobotrya japonica L.)
- Mango (Mangifera indica L.)
- Mangosteen (Garcinia mangostana L.)
- Melon (Cucumis melo L.)
- Nuts
- Olive (Olea europaea L.)
- Papaya (Carica papaya L.)
- Sapodilla (Manilkara zapota)
10. Fresh-cut tropical and subtropical fruit products
- Fresh-cut produce industry worldwide
- Handling and conditioning of raw materials for processing
- Sanitation of whole and fresh-cut fruits
- Mechanical and manual processing of fruits
- Physiological and biochemical aspects of fresh-cut produce
- Effects of peeling and cutting on overall quality: texture, flavour and color
- Preservative treatments for fresh-cut fruits
- Preservation of bioactive compounds and antioxidant capacity
- Nutritional aspects of fresh-cut vs whole fruits
- Hazard analysis critical control point (HACCP) and hygiene considerations for the fresh-cut produce industry
- Facilities, process design and equipment requirements
- New trends in the fresh-cut fruit industry
- Economic and market considerations
11. Preservation and processing of tropical and subtropical fruits
- Factors responsible for the deterioration of fruits and their products
- Microbiological aspects
- Enzymes
- Principles of conventional methods of preservation
- Fruit preparation for preservation purposes
- Refrigeration and freezing
- Drying
- Manufacture of fruit beverages and purees
- Manufacture of jams and jellies
- Heat treatments applied to fruit products
- On-thermal process applied to fruit processing
Index
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