Handbook of Pineapple Technology

Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America.

This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook.

Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.

List of contributors, vi

Preface, viii

1 Overview of pineapple production, postharvest physiology, processing and nutrition 1
María Gloria Lobo and Muhammad Siddiq

2 Pineapple breeding and production practices 16
Robert E. Paull, Duane P. Bartholomew and Ching‐Cheng Chen

3 Biology and postharvest physiology of pineapple 39
María Gloria Lobo and Elhadi Yahia

4 Pests, diseases and weeds 62
Brent Sipes and Koon‐Hui Wang

5 Pineapple harvesting and postharvest handling 89
Robert E. Paull, Nancy Jung Chen and Parson Saradhuldhat

6 Packaging technologies for pineapple and pineapple products 108
Vanee Chonhenchob, Daisy Tanafranca and S. Paul Singh

7 Canned, frozen and dried pineapple 126
Lee‐Fong Siow and Kar‐Hing Lee

8 Pineapple juice and concentrates 140
Lucia Maria Jaeger de Carvalho, Gloria Panadés Ambrosio, María Gabriela Bello Koblitz, Flavio de Souza Neves Cardoso and José Luiz Viana de Carvalho

9 Fresh‐cut pineapple 153
Marta Montero‐Calderón and Olga Martín‐Belloso

10 Innovative processing technologies for pineapple processing 175
Jasim Ahmed and Muhammad Siddiq

11 Value added processing and utilization of pineapple by‐products 196
Eva Dorta and Dalbir S. Sogi

12 Pineapple composition and nutrition 221
Begoña de Ancos, Concepción Sánchez‐Moreno and Gustavo Adolfo González‐Aguilar

13 Functional properties of pineapple 240
Gustavo Rubén Valderrain‐Rodríguez, Begoña de Ancos, Concepción Sánchez‐Moreno and Gustavo Adolfo González‐Aguilar

Index 258

Dr Maria Gloria Lobo, Tenured Scientist, Tropical Fruits Department, Instituto Canario de Investigaciones Agrarias, Canary Islands, Spain

Dr Robert E. Paull, Professor and Researcher, Department of Tropical Plant & Soil Sciences, University of Hawaii, Honolulu, United States Pineapple is the third most important tropical fruit in the world, with production occuring throughough the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America.

This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook.

Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.