Tropical and subtropical fruits are vulnerable to postharvest losses and may also be transported long distances for sale. Therefore technologies for quality maintenance postharvest and a thorough understanding of the underpinning biological mechanisms are essential. Volume 1 focuses on key issues of fruit physiology, quality, safety, and handling.

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Woodhead Publishing Series in Food Science, Technology and Nutrition

Dr Adel Kader

Foreword

Preface

Chapter 1: Economic importance of tropical and subtropical fruits

Abstract:

1.1 Introduction

1.2 World fruit production and contribution to gross domestic product (GDP)

1.3 Global consumption of tropical and subtropical fruits

1.4 International trade in tropical and subtropical fruit

1.5 Price of tropical and subtropical fruit

1.6 Conclusions

Chapter 2: Nutritional and health-promoting properties of tropical and subtropical fruits

Abstract:

2.1 Introduction

2.2 Consumption

2.3 Health components of tropical and subtropical fruits

2.4 Bioactive compounds and antioxidant capacity

2.5 Overview of health effects of some tropical and subtropical fruits

2.6 Preharvest factors affecting accumulation of nutritional and health components

2.7 Postharvest factors affecting nutritional and health components

2.8 Enhancement of nutritional and health components in tropical and subtropical fruits

2.9 Conclusions

Chapter 3: Postharvest biology of tropical and subtropical fruits

Abstract:

3.1 Introduction

3.2 Diversity in fruit characteristics

3.3 Maturation and ripening

3.4 Quality attributes

3.5 Biological factors affecting deterioration

3.6 Environmental factors affecting deterioration

3.7 Pathological disorders and insect infestation

3.8 Biotechnological approaches for improving quality andpostharvest life

3.9 Conclusions

Chapter 4: Preharvest and harvest factors infl uencing the postharvest quality of tropical and subtropical fruits

Abstract:

4.1 Introduction

4.2 Genetic factors

4.3 Environmental factors

4.4 Physico-chemical factors

4.5 Diseases

4.6 Other factors

4.7 Harvesting factors

4.8 Phytohormones and other growth regulators

4.9 Conclusions

Chapter 5: Postharvest technologies to maintain the quality of tropical and subtropical fruits

Abstract:

5.1 Introduction

5.2 Maturity and harvesting indices

5.3 Harvesting

5.4 Conditioning

5.5 Quality

5.6 The cold chain

5.7 Centralized packing operations

5.8 Ripening

5.9 Processing

5.10 Conclusions

Chapter 6: Postharvest pathology of tropical and subtropical fruit and strategies for decay control

Abstract:

6.1 Introduction

6.2 Preharvest and postharvest factors affecting disease development

6.3 Modes of infection by postharvest pathogens

6.4 Attack mechanisms

6.5 Fruit defense mechanisms

6.6 Major pathogens of subtropical and tropical fruits

6.7 Control of postharvest pathogens

6.8 Conclusions and future challenges

Chapter 7: Quarantine pests of tropical and subtropical fruits and their control

Abstract:

7.1 Introduction

7.2 Internal fruit feeders: an introduction

7.3 Diptera: Tephritidae

7.4 Lepidoptera: Tortricidae and Elachistidae

7.5 Coleoptera: mango seed weevil: Sternochetus mangiferae (Fabricius) (Curculionidae)

7.6 External fruit feeders

7.7 Control measures: an introduction

7.8 Preharvest control measures

7.9 Postharvest control measures

7.10 Conclusions

Chapter 8: Microbial safety of tropical and subtropical fruits

Abstract:

8.1 Introduction

8.2 Foodborne pathogens associated with tropical and subtropical fruit

8.3 Outbreaks of foodborne illness attributed to tropical and subtropical fruits

8.4 Routes of contamination of tropical fruits

8.5 Interventions to reduce contamination of tropical fruits

8.6 Food safety programs used to minimize microbial contamination of fruits

8.7 Conclusions

Chapter 9: Biotechnology and molecular biology of tropical and subtropical fruits

Abstract:

9.1 Introduction

9.2 Genetic transformation, transcriptome sequencing, genome mapping and sequencing of fruits

9.3 Acerola (Malpighia emarginata DC.)

9.4 Avocado (Persea americana Mill.)

9.5 Banana (Musa acuminata)

9.6 Cherimoya (Annona cherimola Mill.)

9.7 Citrus

9.8 Coconut (Cocos nucifera L.)

9.9 Date (Phoenix dactylifera L.)

9.10 Fig (Ficus carica L.)

9.11 Grape (Vitis vinifera L.)

9.12 Guava (Psidium guajava L.)

9.13 Kiwifruit (Actinidia deliciosa)

9.14 Litchi (Litchi chinensis Sonn.)

9.15 Longan (Dimocarpus longan Lour.)

9.16 Loquat (Eriobotrya japonica L.)

9.17 Mango (Mangifera indica L.)

9.18 Mangosteen (Garcinia mangostana L.)

9.19 Melon (Cucumis melo L.)

9.20 Nuts

9.21 Olive (Olea europaea L.)

9.22 Papaya (Carica papaya L.)

9.23 Passion fruit (Passiflora edulis Sim)

9.24 Pineapple (Ananas comosus L. Merr)

9.25 Sapodilla (Manilkara zapota)

9.26 Conclusions

Chapter 10: Fresh-cut tropical and subtropical fruit products

Abstract:

10.1 Fresh-cut produce industry worldwide

10.2 Handling and conditioning of raw materials for processing

10.3 Sanitation of whole and fresh-cut fruits

10.4 Mechanical and manual processing of fruits

10.5 Physiological and biochemical aspects of fresh-cut produce

10.6 Effects of peeling and cutting on overall quality: texture, flavour and colour

10.7 Preservative treatments for fresh-cut fruits

10.8 Preservation of bioactive compounds and antioxidant capacity

10.9 Nutritional aspects of fresh-cut vs whole fruits

10.10 Hazard Analysis Critical Control Point (HACCP) and hygiene considerations for the fresh-cut produce industry

10.11 Facilities, process design and equipment requirements

10.12 New trends in the fresh-cut fruit industry

10.13 Economic and market considerations

10.14 Conclusions

Chapter 11: Preservation and processing of tropical and subtropical fruits

Abstract:

11.1 Factors responsible for the deterioration of tropical fruits and their products

11.2 Microbiological aspects

11.3 Enzymes

11.4 Principles of conventional methods of preservation

11.5 Fruit preparation for preservation purposes

11.6 Refrigeration and freezing

11.7 Drying

11.8 Manufacture of fruit beverages and purees

11.9 Manufacture of jams and jellies

11.10 Heat treatments applied to fruit products

11.11 Non-thermal processes applied to tropical and subtropical fruit processing

11.12 Conclusions

Index