Handbook of Fruits and Fruit Processing

The Editors Nirmal K. Sinha, PhD, VP, Research and Development, Graceland Fruit Inc., Frankfort, Michigan, USA Jiwan S. Sidhu, PhD, Professor and Chairperson, Department of Family Sciences, College for Women, Kuwait University, Safat, Kuwait József Barta, PhD, Department Head and Vice Dean Scientific and International, Department of Food Science and Preservation, Corvinus University of Budapest, Hungary James S. B. Wu, PhD, Professor, Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan M. Pilar Cano, PhD, Professor, Institute of Food Research, Instituto de Investigación en Ciencias de la Alimentación, Madrid, Spain

• Contributors viiPreface xiPart 1 Biology, Biochemistry, Nutrition, and Microbiology1. Physiology and Classification of Fruits 3Kuo-Tan Li2. Biochemistry of Fruits and Fruit Products 13Mar´ıa-Jes´us Rodrigo, Berta Alqu´ezar, Fernando Alf´erez, and Lorenzo Zacar´ıas3. Flavor of Fruits and Fruit Products and Their Sensory Qualities 35Yearul Kabir and Jiwan S. Sidhu4. Microbiology of Fresh and Processed Fruits 51Anu Kalia and Rajinder P. Gupta5. Nutritional Quality of Fruits 73Concepci´on S´anchez-Moreno, Sonia De Pascual-Teresa, Bego˜na De Ancos, and M. Pilar CanoPart 2 Postharvest Handling and Preservation Technologies6. Postharvest Storage Systems: Biology, Physical Factors, Storage, and Transport 87N. R. Bhat7. Freezing Preservation of Fruits 103Bego˜na De Ancos, Concepci´on S´anchez-Moreno, Sonia De Pascual-Teresa, and M. Pilar Cano8. Conventional Thermal Processing and Preservation 121Szu-Chuan Shen, Ming-ChangWu, and James S. B.Wu9. Dehydration Preservation of Fruits 133J´ozsef Barta, Csaba Balla, and Gyula Vatai10. Developments in Minimal Processing of Fruits 153Csaba Balla, J´ozsef Farkas, and Istv´an Dalmadi11. Aseptic Processing and Packaging 175James S. B. Wu, Hsin-Yun Hsu, and Bing-Heui B. Yang12. Food Additives in Fruit Processing 189P. S. Raju and A. S. BawaPart 3 Processed Fruit Products and Packaging13. Manufacturing Fruit Beverages and Concentrates 215Em˝oke Horv´ath-Kerkai and M´onika St´eger-M´at´e14. Manufacturing Jams and Jellies 229H. S. Vibhakara and A. S. Bawa15. Fresh-Cut Fruits 245Olga Mart´ın-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu16. Fruit and Fruit Products as Ingredients 263Gy¨orgyi P´atkai17. Developments in Packaging of Fresh Fruits and Fruit Products 277Poonam Aggarwal and Amarjit KaurPart 4 Processing Plant, Safety, and Regulations18. Fruit Processing Plants and Equipments 299J´ozsef Barta19. Fruit Processing Waste Management 315Judit Monspart-S´enyi20. Microbial Safety and Sanitation of Fruits and Fruit Products 333Sameer Al-Zenki, Husam Al-Omirah, and Jiwan S. Sidhu21. Fresh and Processed Fruits: Safety and Regulations 353Muhammad Siddiq, Nirmal K. Sinha, and Nanda P. JoshiPart 5 Commodity Processing22. Apples and Pears: Production, Physicochemical and Nutritional Quality, and Major Products 367Nirmal K. Sinha23. Apricots Production, Processing, and Nutrition 385Muhammad Siddiq, Masood Sadiq Butt, and Ibrahim Greiby24. Cranberry, Blueberry, Currant, and Gooseberry 399Kristen K. Girard and Nirmal K. Sinha25. Strawberries and Raspberries 419Nirmal K. Sinha26. Sweet and Tart Cherries 433M´onika St´eger-M´at´e27. Grapes and Raisins 447N. R. Bhat, B. B. Desai, and M. K. Suleiman28. Wine Technology 461Maite Novo, Manuel Quir´os, Pilar Morales, and Ram´on Gonz´alez29. Processing of Citrus Juices 489Kulwant S. Sandhu, Kuldip S. Minhas, and Jiwan S. Sidhu30. Peaches and Nectarines 535Muhammad Siddiq, Allan Liavoga, and Ibrahim Greiby31. Plums and Prunes 551Muhammad Siddiq and Muhammad Tauseef Sultan32. Tropical Fruit I: Banana, Mango, and Pineapple 565Lillian Occe˜na Po and Edgar C. Po33. Tropical Fruit II: Production, Processing and Quality of Guava, Lychee, and Papaya 591Jiwan S. Sidhu34. Production and Processing of Date Fruits 629Jiwan S. Sidhu35. Super Fruits: Pomegranate, Wolfberry, Aronia (Chokeberry), Acai, Noni, and Amla 653Jiwan S. Sidhu and Tasleem A. ZafarIndex 681

“This “Handbook of Fruits and Fruit Processing” is a comprehensive description of the latest developments and research efforts in this special field that are aimed at improving production methods, post-harvest storage and processing, safety, quality as well as developing new processes and products.”  (Advances in Food Science, 1 January 2013)