دانلود کتاب Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

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.Content: Chapter 1 Introduction and Overview (pages 1–16): Adel Kader and Muhammad SiddiqChapter 2 Postharvest Physiology and Storage (pages 17–33): Marta Montero?Calderon and Maria de Milagro Cerdas?ArayaChapter 3 Enzymes in Quality and Processing of Tropical and Subtropical Fruits (pages 35–51): Allan Liavoga and Norm Joseph MatellaChapter 4 Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits (pages 53–69): Ssonko Umar Lule and Wenshui XiaChapter 5 Novel Processing Technologies for Fruits (pages 71–96): Jasim Ahmed and Ferhan OzadaliChapter 6 Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging (pages 97–113): Ioannis S. Arvanitoyannis and Maria SakkomitrouChapter 7 Current and Innovative Packaging Technologies for Tropical and Subtropical Fruits (pages 115–134): Vanee Chonhenchob, Wannee Chinsirikul and Sher Paul SinghChapter 8 Banana (pages 135–157): Luis A. Bello?Perez, Edith Agama?Acevedo, Olivier Gibert and Dominique DufourChapter 9 Coconut (pages 159–177): J. M. N. Marikkar and W. S. MadurapperumaChapter 10 Dates (pages 179–202): Salah M. AleidChapter 11 Guava (pages 203–221): Rosiane Lopes da Cunha, Miriam Dupas Hubinger, Ana Carla Kawazoe Sato and Glaucia Santos VieiraChapter 12 Longan and Carambola (pages 223–240): Sasitorn TongchitpakdeeChapter 13 Lychee (Litchi) (pages 241–258): Yueming Jiang, Haiyan Gao and Mingwei ZhangChapter 14 Mango Production, Postharvest Physiology and Storage (pages 259–276): C. K. Narayana, D. V. Sudhakar Rao and Susanta K. RoyChapter 15 Mango Processing, Products and Nutrition (pages 277–297): Muhammad Siddiq, Saeed Akhtar and Raafia SiddiqChapter 16 Papaya (pages 299–319): Maria Gloria Lobo and Cristina Rodriguez PastorChapter 17 Passion Fruit (pages 321–332): Delia B. Rodriguez?AmayaChapter 18 Pineapple (pages 333–357): R. E. Paull and Maria Gloria LoboChapter 19 Grapefruit (pages 359–375): I. A. Jideani, T. Takalani, V. A. Jideani and Muhammad SiddiqChapter 20 Lemon and Lime (pages 377–397): V. A. Jideani and I. A. JideaniChapter 21 Oranges (pages 399–417): Jose I. Reyes De Corcuera, Robert J. Braddock and Renee M. Goodrich?SchneiderChapter 22 Tangerine, Mandarin and Clementine (pages 419–434): Masood Sadiq Butt, Muhammad Siddiq and Waqas AhmedChapter 23 Avocado (pages 435–454): Lidia Dorantes?Alvarez, Alicia Ortiz?Moreno and Felipe Garcia?OchoaChapter 24 Figs (pages 455–477): A. Aytekin Polat and Muhammad SiddiqChapter 25 Kiwifruit (pages 479–502): Alaa El?Din Bekhit and Indrawati OeyChapter 26 Olives and Olive Oil (pages 503–528): Lourdes Gallardo?Guerrero, Beatriz Gandul?Rojas, Maria Isabel Minguez?Mosquera and Maria RocaChapter 27 Pomegranate (pages 529–548): Muharrem ErgunChapter 28 Watermelon, Cantaloupe and Honeydew (pages 549–568): Penelope Perkins?Veazie, John C. Beaulieu and Muhammad SiddiqChapter 29 Acerola, Cashew Apple, Cherimoya and Pitanga (pages 569–586): Delia B. Rodriguez?AmayaChapter 30 Dragon Fruit and Durian (pages 587–596): Muhammad Siddiq and Muhammad NasirChapter 31 Jujube and Loquat (pages 597–609): Muhammad Siddiq and Mark A. Uebersax