Tropical and sub-tropical fruits have gained significant importance in global commerce
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
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
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.