Synopses & Reviews
Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximizing their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimization of processed products is also important.
Postharvest biology and technology of tropical and subtropical fruits covers current state-of-the-art and emerging post-harvest and processing technologies.
With Chapters in Volume 4 reviewing the factors affecting the quality of different tropical and subtropical fruits from mangosteen to white sapote. Important issues relevant to each product are discussed, including means of maintaining quality and minimizing losses postharvest, recommended storage and transport conditions and processing methods, among other topics.
Synopsis
While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimisation of processed products is also important. The books cover current state-of-the-art and emerging post-harvest and processing technologies. Volume 1 contains chapters on particular production stages and issues, whereas Volumes 2, 3 and 4 contain chapters focused on particular fruit.
Chapters in Volume 4 review the factors affecting the quality of different tropical and subtropical fruits from mangosteen to white sapote. Important issues relevant to each product are discussed, including means of maintaining quality and minimising losses postharvest, recommended storage and transport conditions and processing methods, among other topics.
With its distinguished editor and international team of contributors, Volume 4 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, are essential references both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area.
- Along with the other volumes in the collection, Volume 4 is an essential reference for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area
- Reviews factors affecting the quality of different tropical and subtropical fruits, concentrating on postharvest biology and technology
- Important issues relevant to each particular fruit are discussed, such as postharvest physiology, preharvest factors affecting postharvest quality and pests and diseases
About the Author
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).
Table of Contents
Mangosteen (Garcinia mangostana L.), S Ketsa, Kasetsart University, Thailand and R E Paull, University of Hawaii at Manoa, USA; Melon (Cucumis melo L.), M E Saltveit, University of California, Davis, USA; Nance (Byrsonima crassifolia (L.) Kunth), O Duarte, National Agrarian University, La Molina, Peru; Noni (Morinda citrifolia L.), A Carrillo-López, Autonomous University of Sinaloa, Mexico and E M Yahia, Autonomous University of Queretaro, Mexico; Olive (Olea europaea L.), C H Crisosto and L Ferguson, University of California, USA and G Nanos, University of Thessaly, Greece; Papaya (Carica papaya L.), S P Singh, Curtin University of Technology, Australia and D V Sudhakar Rao, Indian Institute of Horticultural Research, India; Passion fruit (Passiflora edulis Sim.), W C Schotsmans, Institute of Agricultural Research and Technology, Spain and G Fischer, National University of Colombia, Colombia; Pecan (Carya illinoiensis (Wangenh.) K. Koch.), A A Gardea and M A Martínez-Téllez, Research Center for Food and Development and E M Yahia, Autonomous University of Queretaro, Mexico; Persimmon (Diospyros kaki L.), A B Woolf, The New Zealand Institute for Plant & Food Research Limited, New Zealand and R Ben-Arie, Israel Fruit Growers Association, Israel; Pineapple (Ananas comosus L. Merr.), A Hassan and Z Othman, Malaysian Agricultural Research and Development Institute (MARDI), Malaysia and J Siriphanich, Kasetsart University, Thailand; Pistachio (Pistacia vera L.), M Kashaninejad, Gorgan University of Agricultural Sciences and Natural Resources, Iran and L G Tabil, University of Saskatchewan, Canada; Pitahaya (pitaya) (Hylocereus spp.), F Le Bellec and F Vaillant, Centre for Agricultural Research and Development (CIRAD), France; Pitanga (Eugenia uniflora L.), M Vizzotto and L Cabral, Brazilian Agricultural Research Corporation (EMBRAPA) and A Santos Lopes, Federal University of Pará, Brazil; Pomegranate (Punica granatum L.), M Erkan, Akdeniz University, Turkey and A A Kader, University of California, Davis, USA; Rambutan (Nephelium lappaceum L.), M M Wall, US Department of Agriculture, Agricultural Research Service (USDA ARS), USA, D Sivakumar, Tshwane University of Technology, South Africa and L Korsten, University of Pretoria, South Africa; Salak (Salacca zalacca (Gaertner) Voss), S Supapvanich, Kasetsart University, Thailand, R Megia, Bogor Agricultural University, Indonesia and P Ding, University of Putra Malaysia, Malaysia; Sapodilla (Manilkara achras (Mill) Fosb., syn Achras sapota, L.), E M Yahia and F Guttierrez-Orozco, Autonomous University of Queretaro, Mexico; Soursop (Annona muricata L.), M A Coêlho de Lima and R E Alves, Brazilian Agricultural Research Corporation (EMBRAPA), Brazil; Star apple (Chrysophyllum cainito L.), E M Yahia and F Guttierrez-Orozco, Autonomous University of Queretaro, Mexico; Sugar apple (Annona squamosa L.) and atemoya (A. cherimola Mill. x A. squamosa L.), C Wongs-Aree, King Mongkuts University of Technology Thonburi (KMUTT) and S Noichinda, King Mongkuts University of Technology North Bangkok (KMUTNB), Thailand; Tamarillo (Solanum betaceum (Cav.)), W C Schotsmans, Institute of Agricultural Research and Technology, Spain, A East, Massey University and A Woolf, The New Zealand Institute for Plant & Food Research Limited, New Zealand; Tamarind (Tamarindus indica L.), E M Yahia, Autonomous University of Queretaro, Mexico and N K-E Salih, Agricultural Research Corporation, Sudan; Wax Apple (Syzygium samarangense (Blume) Merr. and L.M. Perry) and related species, Z-H Shü, Meiho University, Taiwan, C-C Hsieh and H-L Lin, National Chung-hsing University, Taiwan; (85) White sapote (Casimiroa edulis Llave & Lex), E M Yahia and F Guttierrez-Orozco, Autonomous University of Queretaro, Mexico