{"product_id":"tropical-and-subtropical-fruits-isbn-9780813811420","title":"Tropical and Subtropical Fruits","description":"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.  \u003cp\u003eChapters 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.\u003c\/p\u003e \u003cp\u003eContributors ix\u003c\/p\u003e \u003cp\u003ePreface xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I: Overview, Innovative Technologies and Quality Management \u003c\/b\u003e\u003cb\u003e1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction and Overview 3\u003cbr\u003e\u003ci\u003eAdel Kader and Muhammad Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Postharvest Physiology and Storage 17\u003cbr\u003e\u003ci\u003eMarta Montero-Calder\u003c\/i\u003e\u003ci\u003eón and María de Milagro Cerdas-Araya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Enzymes in Quality and Processing of Tropical and Subtropical Fruits 35\u003cbr\u003e\u003ci\u003eAllan Liavoga and Norm Joseph Matella\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits 53\u003cbr\u003e\u003ci\u003eSsonko Umar Lule and Wenshui Xia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Novel Processing Technologies for Fruits 71\u003cbr\u003e\u003ci\u003eJasim Ahmed and Ferhan Ozadali\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging 97\u003cbr\u003e\u003ci\u003eIoannis S. Arvanitoyannis and Maria Sakkomitrou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Current and Innovative Packaging Technologies for Tropical and Subtropical Fruits 115\u003cbr\u003e\u003ci\u003eVanee Chonhenchob, Wannee Chinsirikul and Sher Paul Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II: Tropical Fruits \u003c\/b\u003e\u003cb\u003e135\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8 Banana 137\u003cbr\u003e\u003ci\u003eLuis A. Bello-Perez, Edith Agama-Acevedo, Olivier Gibert and Dominique Dufour\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Coconut 159\u003cbr\u003e\u003ci\u003eJ. M. N. Marikkar and W. S. Madurapperuma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Dates 179\u003cbr\u003e\u003ci\u003eSalah M. Aleid\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Guava 203\u003cbr\u003e\u003ci\u003eRosiane Lopes da Cunha, Míriam Dupas Hubinger, Ana Carla Kawazoe Sato and Glaucia Santos Vieira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Longan and Carambola 223\u003cbr\u003e\u003ci\u003eSasitorn Tongchitpakdee\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Lychee (Litchi) 241\u003cbr\u003e\u003ci\u003eYueming Jiang, Haiyan Gao and Mingwei Zhang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Mango Production, Postharvest Physiology and Storage 259\u003cbr\u003e\u003ci\u003eC. K. Narayana, D. V. Sudhakar Rao and Susanta K. Roy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Mango Processing, Products and Nutrition 277\u003cbr\u003e\u003ci\u003eMuhammad Siddiq, Saeed Akhtar and Raafia Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Papaya 299\u003cbr\u003e\u003ci\u003eMaria Gloria Lobo and Cristina Rodríguez Pastor\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Passion Fruit 321\u003cbr\u003e\u003ci\u003eDelia B. Rodriguez-Amaya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18 Pineapple 333\u003cbr\u003e\u003ci\u003eR. E. Paull and Maria Gloria Lobo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III: Subtropical Fruits—Citrus Group \u003c\/b\u003e\u003cb\u003e359\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e19 Grapefruit 361\u003cbr\u003e\u003ci\u003eI. A. Jideani, T. Takalani, V. A. Jideani and Muhammad Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20 Lemon and Lime 377\u003cbr\u003e\u003ci\u003eV. A. Jideani and I. A. Jideani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21 Oranges 399\u003cbr\u003e\u003ci\u003eJosé I. Reyes De Corcuera, Robert J. Braddock and Renée M. Goodrich-Schneider\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22 Tangerine, Mandarin and Clementine 419\u003cbr\u003e\u003ci\u003eMasood Sadiq Butt, Muhammad Siddiq and Waqas Ahmed\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV: Subtropical Fruits—Noncitrus Group \u003c\/b\u003e\u003cb\u003e435\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e23 Avocado 437\u003cbr\u003e\u003ci\u003eLidia Dorantes-Alvarez, Alicia Ortiz-Moreno and Felipe García-Ochoa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24 Figs 455\u003cbr\u003e\u003ci\u003eA. Aytekin Polat and Muhammad Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25 Kiwifruit 479\u003cbr\u003e\u003ci\u003eAlaa El-Din Bekhit and Indrawati Oey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26 Olives and Olive Oil 503\u003cbr\u003e\u003ci\u003eLourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, María Isabel Mínguez-Mosquera and María Roca\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27 Pomegranate 529\u003cbr\u003e\u003ci\u003eMuharrem Ergun\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28 Watermelon, Cantaloupe and Honeydew 549\u003cbr\u003e\u003ci\u003ePenelope Perkins-Veazie, John C. Beaulieu and Muhammad Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V: Lesser Known Tropical and Subtropical Fruits \u003c\/b\u003e\u003cb\u003e569\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e29 Acerola, Cashew Apple, Cherimoya and Pitanga 571\u003cbr\u003e\u003ci\u003eDelia B. Rodriguez-Amaya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30 Dragon Fruit and Durian 587\u003cbr\u003e\u003ci\u003eMuhammad Siddiq and Muhammad Nasir\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31 Jujube and Loquat 597\u003cbr\u003e\u003ci\u003eMuhammad Siddiq and Mark A. Uebersax\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 611\u003c\/p\u003e \u003cp\u003eColor plate is located between pages 434 and 435\u003c\/p\u003e  \u003cp\u003e“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.”  (\u003ci\u003eAdvances in Food Sciences\u003c\/i\u003e, 1 January 2013)\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eMuhammad Siddiq, Ph.D.\u003c\/b\u003e is an Associate Professor, department of Food Science \u0026amp; 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. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eJasim Ahmed, Ph.D.\u003c\/b\u003e 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. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eMaria Gloria Lobo, Ph.D.\u003c\/b\u003e is a Research Scientist at Postharvest \u0026amp; 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. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eFerhan Ozadali, Ph.D.\u003c\/b\u003e 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.   \u003c\/p\u003e\u003cp\u003eTropical and subtropical fruits have gained significant importance in the global commerce in recent years. \u003ci\u003eTropical and Subtropical Fruits\u003c\/i\u003e 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. \u003ci\u003eTropical and Subtropical Fruits\u003c\/i\u003e 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. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eSpecial Features\u003c\/b\u003e \u003c\/p\u003e\u003cul\u003e \u003cli\u003eUnparalleled expertise on important topics contributed by more than 60 experienced contributors\u003c\/li\u003e \u003cli\u003eComplete chapters on more than 25 tropical and subtropical fruits covering topics across the value-chain\u003c\/li\u003e \u003cli\u003eCoverage of bioactive compounds and nutritional aspects of tropical and subtropical fruits\u003c\/li\u003e \u003cli\u003eIn-depth coverage of novel processing technologies, packaging, and quality management, ISO, HACCP\u003c\/li\u003e \u003c\/ul\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990414508261,"sku":"NP9780813811420","price":276.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813811420.jpg?v=1761787734","url":"https:\/\/k12savings.com\/es\/products\/tropical-and-subtropical-fruits-isbn-9780813811420","provider":"K12savings","version":"1.0","type":"link"}