Table of Contents
Contributors vii
Preface xi
Part 1 Biology, Biochemistry, Nutrition, and Microbiology
1. Physiology and Classification of Fruits 3Kuo-Tan Li
2. Biochemistry of Fruits and Fruit Products 13María-Jesùus Rodrigo, Berta Alquèzar, Fernando Alfèrez, and Lorenzo Zacar´ıas
3. Flavor of Fruits and Fruit Products and Their Sensory Qualities 35Yearul Kabir and Jiwan S. Sidhu
4. Microbiology of Fresh and Processed Fruits 51Anu Kalia and Rajinder P. Gupta
5. Nutritional Quality of Fruits 73Concepciòon Sànchez-Moreno, Sonia De Pascual-Teresa, Bego˜na De Ancos, and M. Pilar Cano
Part 2 Postharvest Handling and Preservation Technologies
6. Postharvest Storage Systems: Biology, Physical Factors, Storage, and Transport 87N. R. Bhat
7. Freezing Preservation of Fruits 103Bego˜na De Ancos, Concepciòon Sànchez-Moreno, Sonia De Pascual-Teresa, and M. Pilar Cano
8. Conventional Thermal Processing and Preservation 121Szu-Chuan Shen, Ming-ChangWu, and James S. B.Wu
9. Dehydration Preservation of Fruits 133Jòozsef Barta, Csaba Balla, and Gyula Vatai
10. Developments in Minimal Processing of Fruits 153Csaba Balla, Jòozsef Farkas, and Istvàn Dalmadi
11. Aseptic Processing and Packaging 175James S. B. Wu, Hsin-Yun Hsu, and Bing-Heui B. Yang
12. Food Additives in Fruit Processing 189P. S. Raju and A. S. Bawa
Part 3 Processed Fruit Products and Packaging
13. Manufacturing Fruit Beverages and Concentrates 215Em˝oke Horvàth-Kerkai and Mòonika Stèger-Màtè
14. Manufacturing Jams and Jellies 229H. S. Vibhakara and A. S. Bawa
15. Fresh-Cut Fruits 245Olga Mart´ın-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu
16. Fruit and Fruit Products as Ingredients 263Gyórgyi Pàtkai
17. Developments in Packaging of Fresh Fruits and Fruit Products 277Poonam Aggarwal and Amarjit Kaur
Part 4 Processing Plant, Safety, and Regulations
18. Fruit Processing Plants and Equipments 299Jòozsef Barta
19. Fruit Processing Waste Management 315Judit Monspart-Sènyi
20. Microbial Safety and Sanitation of Fruits and Fruit Products 333Sameer Al-Zenki, Husam Al-Omirah, and Jiwan S. Sidhu
21. Fresh and Processed Fruits: Safety and Regulations 353Muhammad Siddiq, Nirmal K. Sinha, and Nanda P. Joshi
Part 5 Commodity Processing
22. Apples and Pears: Production, Physicochemical and Nutritional Quality, and Major Products 367Nirmal K. Sinha
23. Apricots Production, Processing, and Nutrition 385Muhammad Siddiq, Masood Sadiq Butt, and Ibrahim Greiby
24. Cranberry, Blueberry, Currant, and Gooseberry 399Kristen K. Girard and Nirmal K. Sinha
25. Strawberries and Raspberries 419Nirmal K. Sinha
26. Sweet and Tart Cherries 433Mòonika Stèger-Màtè
27. Grapes and Raisins 447N. R. Bhat, B. B. Desai, and M. K. Suleiman
28. Wine Technology 461Maite Novo, Manuel Quiròos, Pilar Morales, and Ramòon Gonzàlez
29. Processing of Citrus Juices 489Kulwant S. Sandhu, Kuldip S. Minhas, and Jiwan S. Sidhu
30. Peaches and Nectarines 535Muhammad Siddiq, Allan Liavoga, and Ibrahim Greiby
31. Plums and Prunes 551Muhammad Siddiq and Muhammad Tauseef Sultan
32. Tropical Fruit I: Banana, Mango, and Pineapple 565Lillian Occe˜na Po and Edgar C. Po
33. Tropical Fruit II: Production, Processing and Quality of Guava, Lychee, and Papaya 591Jiwan S. Sidhu
34. Production and Processing of Date Fruits 629Jiwan S. Sidhu
35. Super Fruits: Pomegranate, Wolfberry, Aronia (Chokeberry), Acai, Noni, and Amla 653Jiwan S. Sidhu and Tasleem A. Zafar
Index 681