Postharvest Biology and Technology of Tropical and Subtropical Fruits

Elhadi Yahia is a Professor in the Faculty of Natural Sciences at the Autonomous University of Querétaro, Mexico, and is a consultant to several organizations including the Food and Agriculture Organization of the United Nations (FAO), the World Food Logistics Organization (WFLO), the United States Agency for International Development (USAID) and the United States Department of Agriculture (USDA).

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionDr Adel KaderForewordPrefaceChapter 1: Economic importance of tropical and subtropical fruitsAbstract:1.1 Introduction1.2 World fruit production and contribution to gross domestic product (GDP)1.3 Global consumption of tropical and subtropical fruits1.4 International trade in tropical and subtropical fruit1.5 Price of tropical and subtropical fruit1.6 ConclusionsChapter 2: Nutritional and health-promoting properties of tropical and subtropical fruitsAbstract:2.1 Introduction2.2 Consumption2.3 Health components of tropical and subtropical fruits2.4 Bioactive compounds and antioxidant capacity2.5 Overview of health effects of some tropical and subtropical fruits2.6 Preharvest factors affecting accumulation of nutritional and health components2.7 Postharvest factors affecting nutritional and health components2.8 Enhancement of nutritional and health components in tropical and subtropical fruits2.9 ConclusionsChapter 3: Postharvest biology of tropical and subtropical fruitsAbstract:3.1 Introduction3.2 Diversity in fruit characteristics3.3 Maturation and ripening3.4 Quality attributes3.5 Biological factors affecting deterioration3.6 Environmental factors affecting deterioration3.7 Pathological disorders and insect infestation3.8 Biotechnological approaches for improving quality andpostharvest life3.9 ConclusionsChapter 4: Preharvest and harvest factors infl uencing the postharvest quality of tropical and subtropical fruitsAbstract:4.1 Introduction4.2 Genetic factors4.3 Environmental factors4.4 Physico-chemical factors4.5 Diseases4.6 Other factors4.7 Harvesting factors4.8 Phytohormones and other growth regulators4.9 ConclusionsChapter 5: Postharvest technologies to maintain the quality of tropical and subtropical fruitsAbstract:5.1 Introduction5.2 Maturity and harvesting indices5.3 Harvesting5.4 Conditioning5.5 Quality5.6 The cold chain5.7 Centralized packing operations5.8 Ripening5.9 Processing5.10 ConclusionsChapter 6: Postharvest pathology of tropical and subtropical fruit and strategies for decay controlAbstract:6.1 Introduction6.2 Preharvest and postharvest factors affecting disease development6.3 Modes of infection by postharvest pathogens6.4 Attack mechanisms6.5 Fruit defense mechanisms6.6 Major pathogens of subtropical and tropical fruits6.7 Control of postharvest pathogens6.8 Conclusions and future challengesChapter 7: Quarantine pests of tropical and subtropical fruits and their controlAbstract:7.1 Introduction7.2 Internal fruit feeders: an introduction7.3 Diptera: Tephritidae7.4 Lepidoptera: Tortricidae and Elachistidae7.5 Coleoptera: mango seed weevil: Sternochetus mangiferae (Fabricius) (Curculionidae)7.6 External fruit feeders7.7 Control measures: an introduction7.8 Preharvest control measures7.9 Postharvest control measures7.10 ConclusionsChapter 8: Microbial safety of tropical and subtropical fruitsAbstract:8.1 Introduction8.2 Foodborne pathogens associated with tropical and subtropical fruit8.3 Outbreaks of foodborne illness attributed to tropical and subtropical fruits8.4 Routes of contamination of tropical fruits8.5 Interventions to reduce contamination of tropical fruits8.6 Food safety programs used to minimize microbial contamination of fruits8.7 ConclusionsChapter 9: Biotechnology and molecular biology of tropical and subtropical fruitsAbstract:9.1 Introduction9.2 Genetic transformation, transcriptome sequencing, genome mapping and sequencing of fruits9.3 Acerola (Malpighia emarginata DC.)9.4 Avocado (Persea americana Mill.)9.5 Banana (Musa acuminata)9.6 Cherimoya (Annona cherimola Mill.)9.7 Citrus9.8 Coconut (Cocos nucifera L.)9.9 Date (Phoenix dactylifera L.)9.10 Fig (Ficus carica L.)9.11 Grape (Vitis vinifera L.)9.12 Guava (Psidium guajava L.)9.13 Kiwifruit (Actinidia deliciosa)9.14 Litchi (Litchi chinensis Sonn.)9.15 Longan (Dimocarpus longan Lour.)9.16 Loquat (Eriobotrya japonica L.)9.17 Mango (Mangifera indica L.)9.18 Mangosteen (Garcinia mangostana L.)9.19 Melon (Cucumis melo L.)9.20 Nuts9.21 Olive (Olea europaea L.)9.22 Papaya (Carica papaya L.)9.23 Passion fruit (Passiflora edulis Sim)9.24 Pineapple (Ananas comosus L. Merr)9.25 Sapodilla (Manilkara zapota)9.26 ConclusionsChapter 10: Fresh-cut tropical and subtropical fruit productsAbstract:10.1 Fresh-cut produce industry worldwide10.2 Handling and conditioning of raw materials for processing10.3 Sanitation of whole and fresh-cut fruits10.4 Mechanical and manual processing of fruits10.5 Physiological and biochemical aspects of fresh-cut produce10.6 Effects of peeling and cutting on overall quality: texture, flavour and colour10.7 Preservative treatments for fresh-cut fruits10.8 Preservation of bioactive compounds and antioxidant capacity10.9 Nutritional aspects of fresh-cut vs whole fruits10.10 Hazard Analysis Critical Control Point (HACCP) and hygiene considerations for the fresh-cut produce industry10.11 Facilities, process design and equipment requirements10.12 New trends in the fresh-cut fruit industry10.13 Economic and market considerations10.14 ConclusionsChapter 11: Preservation and processing of tropical and subtropical fruitsAbstract:11.1 Factors responsible for the deterioration of tropical fruits and their products11.2 Microbiological aspects11.3 Enzymes11.4 Principles of conventional methods of preservation11.5 Fruit preparation for preservation purposes11.6 Refrigeration and freezing11.7 Drying11.8 Manufacture of fruit beverages and purees11.9 Manufacture of jams and jellies11.10 Heat treatments applied to fruit products11.11 Non-thermal processes applied to tropical and subtropical fruit processing11.12 ConclusionsIndex

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