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.
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