Tropical and Subtropical Fruits

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.

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-Calderón 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
J. M. N. Marikkar and W. S. Madurapperuma

10 Dates 179
Salah M. Aleid

11 Guava 203
Rosiane Lopes da Cunha, Míriam 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 Rodríguez 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
José I. Reyes De Corcuera, Robert J. Braddock and Renée 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 García-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, María Isabel Mínguez-Mosquera and María 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

“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)

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.

Tropical and subtropical fruits have gained significant importance in the global commerce in recent years. Tropical and Subtropical Fruits serves as a reference book on the production, postharvest physiology and storage, innovative processing, packaging and nutritional aspects by covering the latest developments and advances for these fruits. Tropical and Subtropical Fruits is a unique book that takes a "farm-to-fork" and multi-disciplinary approach involving the fields of horticulture, food processing, food engineering, packaging, and nutrition. The value-chain approach to the topics coverage is the unique feature of this book. Coverage includes chapters on postharvest physiology and storage, enzymes role in processing, phytochemical and bioactive compounds, novel processing technologies, quality management, and current and innovative packaging technologies of tropical and subtropical fruits. In addition, 24 full chapters are devoted to individual tropical fruits, subtropical fruits – citrus and non-citrus types, and some lesser known tropical and subtropical fruits. A team of world renowned editors and authors have contributed to this contemporary collective work that brings together current knowledge and practices across the value-chain of tropical and subtropical fruits.

Special Features

• Unparalleled expertise on important topics contributed by more than 60 experienced contributors
• Complete chapters on more than 25 tropical and subtropical fruits covering topics across the value-chain
• Coverage of bioactive compounds and nutritional aspects of tropical and subtropical fruits
• In-depth coverage of novel processing technologies, packaging, and quality management, ISO, HACCP