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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
