Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties.ย ย
Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation and packaging, processing and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits and wines. The 35 chapters are organized into five parts:
- Part I: Fruit physiology, biochemistry, microbiology, nutrition and health
- Part II:ย Postharvest handling and preservation of fruits
- Part III: Product manufacturing and packaging
- Part IV: Processing plant, waste management, safety and regulations
- Part V:ย Production, quality and processing aspects of major fruits and fruit products
Each chapter has been contributed by professionals from around the globe representing academia, government institutions and industry. The book is designed to be a valuable source and reference book for scientists, product developers, students and all professionals with an interest in this field.
Content:
Chapter 1 Physiology and Classification of Fruits (pages 1โ12): Kuo?Tan Li
Chapter 2 Biochemistry of Fruits and Fruit Products (pages 13โ34): Maria?Jesus Rodrigo, Berta Alquezar, Fernando Alferez and Lorenzo Zacarias
Chapter 3 Flavor of Fruits and Fruit Products and their Sensory Qualities (pages 35โ50): Yearul Kabir and Jiwan S. Sidhu
Chapter 4 Microbiology of Fresh and Processed Fruits (pages 51โ72): Anu Kalia and Rajinder P. Gupta
Chapter 5 Nutritional Quality of Fruits (pages 73โ84): Concepcion Sanchez?Moreno, Sonia De Pascual?Teresa, Bego?na De Ancos and M. Pilar Cano
Chapter 6 Postharvest Storage Systems: Biology, Physical Factors, Storage, and Transport (pages 85โ101): N. R. Bhat
Chapter 7 Freezing Preservation of Fruits (pages 103โ119): Bego?na De Ancos, Concepcion Sanchez?Moreno, Sonia De Pascual?Teresa and M. Pilar Cano
Chapter 8 Conventional Thermal Processing and Preservation (pages 121โ131): Szu?Chuan Shen, Ming?Chang Wu and James S. B. Wu
Chapter 9 Dehydration Preservation of Fruits (pages 133โ151): Jozsef Barta, Csaba Balla and Gyula Vatai
Chapter 10 Developments in Minimal Processing of Fruits (pages 153โ173): Csaba Balla, Jozsef Farkas and Istvan Dalmadi
Chapter 11 Aseptic Processing and Packaging (pages 175โ187): James S. B. Wu, Hsin?Yun Hsu and Bing?Heui B. Yang
Chapter 12 Food Additives in Fruit Processing (pages 189โ212): P. S. Raju and A. S. Bawa
Chapter 13 Manufacturing Fruit Beverages and Concentrates (pages 213โ228): Em?ke Horvath?Kerkai and Monika Steger?Mate
Chapter 14 Manufacturing Jams and Jellies (pages 229โ243): H. S. Vibhakara and A. S. Bawa
Chapter 15 Fresh?Cut Fruits (pages 245โ262): Olga Martin?Belloso, Robert Soliva?Fortuny and Gemma Oms?Oliu
Chapter 16 Fruit and Fruit Products as Ingredients (pages 263โ275): Gyorgyi Patkai
Chapter 17 Developments in Packaging of Fresh Fruits and Fruit Products (pages 277โ295): Poonam Aggarwal and Amarjit Kaur
Chapter 18 Fruit Processing Plants and Equipments (pages 297โ313): Jozsef Barta
Chapter 19 Fruit Processing Waste Management (pages 315โ331): Judit Monspart?Senyi
Chapter 20 Microbial Safety and Sanitation of Fruits and Fruit Products (pages 333โ351): Sameer Al?Zenki, Husam Al?Omirah and Jiwan S. Sidhu
Chapter 21 Fresh and Processed Fruits: Safety and Regulations (pages 353โ363): Muhammad Siddiq, Nirmal K. Sinha and Nanda P. Joshi
Chapter 22 Apples and Pears: Production, Physicochemical and Nutritional Quality, and Major Products (pages 365โ383): Nirmal K. Sinha
Chapter 23 Apricots Production, Processing, and Nutrition (pages 385โ398): Muhammad Siddiq, Masood Sadiq Butt and Ibrahim Greiby
Chapter 24 Cranberry, Blueberry, Currant, and Gooseberry (pages 399โ417): Kristen K. Girard and Nirmal K. Sinha
Chapter 25 Strawberries and Raspberries (pages 419โ431): Nirmal K. Sinha
Chapter 26 Sweet and Tart Cherries (pages 433โ446): Monika Steger?Mate
Chapter 27 Grapes and Raisins (pages 447โ459): N. R. Bhat, B. B. Desai and M. K. Suleiman
Chapter 28 Wine Technology (pages 461โ488): Maite Novo, Manuel Quiros, Pilar Morales and Ramon Gonzalez
Chapter 29 Processing of Citrus Juices (pages 489โ533): Kulwant S. Sandhu, Kuldip S. Minhas and Jiwan S. Sidhu
Chapter 30 Peaches and Nectarines (pages 535โ549): Muhammad Siddiq, Allan Liavoga and Ibrahim Greiby
Chapter 31 Plums and Prunes (pages 551โ564): Muhammad Siddiq and Muhammad Tauseef Sultan
Chapter 32 Tropical Fruit I: Banana, Mango, and Pineapple (pages 565โ589): Lillian Occena Po and Edgar C. Po
Chapter 33 Tropical Fruit II: Production, Processing and Quality of Guava, Lychee, and Papaya (pages 591โ628): Jiwan S. Sidhu
Chapter 34 Production and Processing of Date Fruits (pages 629โ651): Jiwan S. Sidhu
Chapter 35 Super Fruits: Pomegranate, Wolfberry, Aronia (Chokeberry), Acai, Noni, and Amla (pages 653โ679): Jiwan S. Sidhu and Tasleem A. Zafar