Tropical and Subtropical Fruit Processing and Packaging

Informationen zum Autor Muhammad Siddiq, Ph.D. is an Associate Professor, department of Food Science & Human Nutrition, Michigan State University (USA). Dr. Siddiq has edited/co-edited several books and published extensively in the field of fruit and vegetable processing. Jasim Ahmed, Ph.D. is a Senior Scientist at Kuwait Institute for Scientific Research, Safat (Kuwait). Dr. Ahmed has published extensively and has edited three books on unit operations, rheological and thermal properties of foods and biomaterials. Maria Gloria Lobo, Ph.D. is a Research Scientist at Postharvest & Food Technology Laboratory of Tropical Fruits, Instituto Canario de Investigaciones Agrarias, Canary Islands (Spain). Dr. Lobo's published work includes postharvest quality aspects, including minimal processing of tropical fruits. Ferhan Ozadali, Ph.D. is a Senior Manager of Corporate Quality at Ocean Spray Cranberries Inc., Lakeville-Middleboro, Massachusetts (USA). Dr. Ozadali has diversified industry and academic experience in the areas of food safety, product/process development, aseptic processing and packaging, and quality assurance. Klappentext Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management.Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry. Zusammenfassung Tropical and sub-tropical fruits have gained significant importance in global commerce. Inhaltsverzeichnis Contributors ix Preface xiii Part I: Overview, Innovative Technologies and Quality Management 1 1 Introduction and Overview 3 Adel Kader and Muhammad Siddiq 2 Postharvest Physiology and Storage 17 Marta Montero-Calder ón and María de Milagro Cerdas-Araya 3 Enzymes in Quality and Processing of Tropical and Subtropical Fruits 35 Allan Liavoga and Norm Joseph Matella 4 Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits 53 Ssonko Umar Lule and Wenshui Xia 5 Novel Processing Technologies for Fruits 71 Jasim Ahmed and Ferhan Ozadali 6 Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging 97 Ioannis S. Arvanitoyannis and Maria Sakkomitrou 7 Current and Innovative Packaging Technologies for Tropical and Subtropical Fruits 115 Vanee Chonhenchob, Wannee Chinsirikul and Sher Paul Singh Part II: Tropical Fruits 135 8 Banana 137 Luis A. Bello-Perez, Edith Agama-Acevedo, Olivier Gibert and Dominique Dufour 9 Coconut 159

List of contents

Contributors ix
 
Preface xiii
 
Part I: Overview, Innovative Technologies and Quality Management 1
 
1 Introduction and Overview 3
Adel Kader and Muhammad Siddiq
 
2 Postharvest Physiology and Storage 17
Marta Montero-Calder´on and Mar´?a de Milagro Cerdas-Araya
 
3 Enzymes in Quality and Processing of Tropical and Subtropical Fruits 35
Allan Liavoga and Norm Joseph Matella
 
4 Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits 53
Ssonko Umar Lule and Wenshui Xia
 
5 Novel Processing Technologies for Fruits 71
Jasim Ahmed and Ferhan Ozadali
 
6 Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging 97
Ioannis S. Arvanitoyannis and Maria Sakkomitrou
 
7 Current and Innovative Packaging Technologies for Tropical and Subtropical Fruits 115
Vanee Chonhenchob, Wannee Chinsirikul and Sher Paul Singh
 
Part II: Tropical Fruits 135
 
8 Banana 137
Luis A. Bello-Perez, Edith Agama-Acevedo, Olivier Gibert and Dominique Dufour
 
9 Coconut 159
J. M. N. Marikkar and W. S. Madurapperuma
 
10 Dates 179
Salah M. Aleid
 
11 Guava 203
Rosiane Lopes da Cunha, M´?riam Dupas Hubinger, Ana Carla Kawazoe Sato and Glaucia Santos Vieira
 
12 Longan and Carambola 223
Sasitorn Tongchitpakdee
 
13 Lychee (Litchi) 241
Yueming Jiang, Haiyan Gao and Mingwei Zhang
 
14 Mango Production, Postharvest Physiology and Storage 259
C. K. Narayana, D. V. Sudhakar Rao and Susanta K. Roy
 
15 Mango Processing, Products and Nutrition 277
Muhammad Siddiq, Saeed Akhtar and Raafia Siddiq
 
16 Papaya 299
Maria Gloria Lobo and Cristina Rodr´?guez Pastor
 
17 Passion Fruit 321
Delia B. Rodriguez-Amaya
 
18 Pineapple 333
R. E. Paull and Maria Gloria Lobo
 
Part III: Subtropical Fruits--Citrus Group 359
 
19 Grapefruit 361
I. A. Jideani, T. Takalani, V. A. Jideani and Muhammad Siddiq
 
20 Lemon and Lime 377
V. A. Jideani and I. A. Jideani
 
21 Oranges 399
Jos´e I. Reyes De Corcuera, Robert J. Braddock and Ren´ee M. Goodrich-Schneider
 
22 Tangerine, Mandarin and Clementine 419
Masood Sadiq Butt, Muhammad Siddiq and Waqas Ahmed
 
Part IV: Subtropical Fruits--Noncitrus Group 435
 
23 Avocado 437
Lidia Dorantes-Alvarez, Alicia Ortiz-Moreno and Felipe Garc´?a-Ochoa
 
24 Figs 455
A. Aytekin Polat and Muhammad Siddiq
 
25 Kiwifruit 479
Alaa El-Din Bekhit and Indrawati Oey
 
26 Olives and Olive Oil 503
Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, Mar´?a Isabel M´?nguez-Mosquera and Mar´?a Roca
 
27 Pomegranate 529
Muharrem Ergun
 
28 Watermelon, Cantaloupe and Honeydew 549
Penelope Perkins-Veazie, John C. Beaulieu and Muhammad Siddiq
 
Part V: Lesser Known Tropical and Subtropical Fruits 569
 
29 Acerola, Cashew Apple, Cherimoya and Pitanga 571
Delia B. Rodriguez-Amaya
 
30 Dragon Fruit and Durian 587
Muhammad Siddiq and Muhammad Nasir
 
31 Jujube and Loquat 597
Muhammad Siddiq and Mark A. Uebersax
 
Index 611
 
Color plate is located between pages 434 and 435

Report

"With a team of well-known contributing experts (more than 60 outstanding authors coming from quite different scientific disciplines ranging from horticulture over food science to packaging technology), the editors have created a guideline in this special field of tropical and subtropical fruits, which represents an essential reference for all professionals in the global fruit industry." ( Advances in Food Sciences , 1 January 2013)

Product details

• Authors: Ahmed, Jasi Ahmed, Jasim Ahmed, Maria Gl. Lobo, Maria Glori Lobo, Maria Gloria Lobo, Lobo-Rodrigo, Ferhan Ozadali, Siddiq, M Siddiq, Muhammad Siddiq
• Assisted by: Muhamma Siddiq (Editor), Muhammad Siddiq (Editor), Siddiq Muhammad (Editor), Ahmed Jasim (Co-editor), Lobo Maria Gloria (Co-editor), Ozadali Ferhan (Co-editor)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 28.08.2012
• EAN: 9780813811420
• ISBN: 978-0-8138-1142-0
• No. of pages: 648
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Biology > Ecology; Food Processing, Production & Manufacture, Food Science & Technology, Lebensmitteltechnik, Lebensmittelforschung u. -technologie, Herstellung u. Verarbeitung von Lebensmitteln, Obst u. Gemüse, Fruit & Vegetable