FRONT COVER -- CITRUS FRUIT -- COPYRIGHT PAGE -- CONTENTS -- PREFACE -- ACKNOWLEDGEMENTS -- Chapter 1 Introduction -- I. Citrus Fruit Production and Prospects -- II. Postharvest Overview -- III. Conclusion -- References -- Chapter 2 Commercial Fresh Citrus Cultivars and Producing Countries -- I. Citrus Cultivars for Fresh Fruit Market -- A. Sweet Orange -- B. Mandarin -- C. Grapefruit (Citrus paradisi Macfadyen) -- D. Pummelo or Shaddock (C. grandis or C. maxima) -- E. Hybrids of Pummelo and Grapefruit -- F. Lemon (Citrus limon) -- G. Acid Lime -- H. Sweet Lime (Citrus limettioides Tanaka) -- I. Citron (Citrus medica Lin.) -- J. Calamondin (Citrus madurensis Loureiro) -- K. Natsudaidai (Citrus natsudaidai Hayata) -- L. Hassaku (Citrus hassaku Tanaka) -- M. Kumquat (Fortunella spp.) -- N. Bael (Aegle marmelos (L.) Correa.) -- II. Countries, Varieties Grown, and Harvesting Seasons -- A. Northern Hemisphere -- B. Southern Hemisphere -- References -- Chapter 3 Postharvest Losses -- I. Mandarins -- A. 'Nagpur' Mandarin -- B. 'Coorg' Mandarin -- C. 'Khasi' Mandarin -- II. Acid Lime -- III. Sweet Orange and Grapefruit -- IV. Measures to Reduce Losses -- References -- Chapter 4 Preharvest Factors Affecting Fruit Quality and Postharvest Life -- I. Orchard Health -- A. Diseases That Affect Fruit Quality in the Field -- B. Insect-Pests and Mites -- II. Tree Nutrition and Cultivation Practices -- III. Preharvest Sprays -- A. Auxins -- B. Gibberellins -- C. Other Chemicals -- D. Ethephon and Other Chemicals for Fruit Color Improvement -- E. Fungicides -- IV. Climatic Factors -- References -- Chapter 5 Fruit Morphology, Anatomy, and Physiology -- I. Fruit Morphology -- A. Fruit Characteristics -- II. Fruit Anatomy -- III. Fruit Physiology -- A. Respiratory Activity -- B. Biochemistry of Respiration -- C. Transpiration -- D. Role of Ethylene.

E. Color Development and Regreening -- F. Fruit Abscission -- G. Fruit Hormonal Balance -- References -- Chapter 6 Fruit Biochemistry -- I. Carbohydrates -- A. Monosaccharides -- B. Oligosaccharides -- C. Sugar Derivatives -- D. Changes in Sugars during Fruit Growth and Storage -- E. Polysaccharides -- F. Changes in Polysaccharides during Fruit Growth and Maturation -- II. Organic Acids -- A. Changes in Organic Acids During Fruit Growth and Maturation -- B. Physiological Role of Organic Acids -- III. Nitrogenous Compounds -- A. Amino Acids -- B. Amines -- C. Proteins -- D. Nucleotides and Nucleic Acids -- IV. Enzymes -- A. Polysaccharides and Pectic Enzyme Complex -- B. Sugar Metabolizing Enzymes -- C. Other Important Enzymes -- V. Lipids, Waxes, and Other Related Compounds -- A. Cutin -- B. Waxes -- C. Terpenoids and Steroids -- VI. Pigments -- VII. Phenols, Flavonoids, and Limonoids -- A. Phenols -- B. Flavonoids -- C. Limonoids -- VIII. Vitamins -- IX. Inorganic Constituents -- X. Citrus Oils and Volatile Flavoring Compounds -- A. Tangerine and Mandarin -- B. Orange -- C. Grapefruit and Pummelo -- D. Lemon -- E. Lime -- F. Other Citrus and Related Fruits -- References -- Chapter 7 Growth, Maturity, Grade Standards, and Physico-Mechanical Characteristics of Fruit -- I. Citrus Fruit and Climate -- II. Growth and Development -- A. Mineral Nutrition and Fruit Growth -- B. Fruit Maturation -- III. Indices of Maturity, Fruit Grades, and Standards -- A. Indices of Maturity (Internal Standards) -- B. Fruit Grades (External Standards) -- IV. Physical and Mechanical Characteristics -- References -- Chapter 8 Harvesting -- I. Methods of Harvesting -- A. Manual Harvesting -- B. Mechanical Harvesting -- References -- Chapter 9 Preparation for Fresh Fruit Market -- I. Degreening -- A. Degreening Conditions.

B. Ethephon, Ethylene, and Other Compounds Enhancing Rind Color -- C. Degreening Rooms -- D. Changes in Physico-Chemical Attributes of Degreened Fruit -- E. Respiration -- F. Fruit Color and Mass Loss in Degreened Fruit -- G. Decay and Disorders in Degreened Fruit -- H. Color Improvement with Other Methods -- II. Packinghouse Operations -- A. Mechanized Operations -- B. Commodity-specific Operations -- C. Care During Handling of Fruit on Packing Line -- D. Manual versus Mechanical Operations -- E. Packinghouse Environment, Worker Conditions, and Safety Rules -- F. Sanitation -- G. Wastewater Disposal -- H. Economics and Energy Needs of Packinghouse Operations -- I. Conventional Operations in Developing Countries and Recent Developments -- J. Some Tips for Export of Citrus Fruits -- III. Postharvest Treatments -- A. Curing -- B. Disinfection and Cleaning -- C. Surface Coatings -- D. Plant-Growth Regulators -- E. Other Chemicals -- References -- Chapter 10 Packaging -- I. Containers and Packaging Materials -- A. Bulk Handling Containers -- B. Containers for Transport/Shipment -- C. Commodity-specific Containers -- D. Filling and Packing of Boxes -- E. Transportworthiness and Strength of the Boxes -- F. Stacking and Handling -- G. Packaging for Retail Market -- II. Film-wrapping and Seal-packaging -- A. Seal-packaging -- B. Commodity-specific Response to Seal-Packaging -- C. Advantages of Seal-packaging -- III. Modified Atmosphere Packaging (MAP) -- A. Plastic Films and Their Characteristics -- B. Citrus Fruit Responses to Modified Atmosphere Packaging -- References -- Chapter 11 Precooling and Refrigeration -- I. Temperature, RH, and Vapor pressure Deficit -- II. Mechanical Refrigeration -- A. Refrigeration Equipment and Cooling Plant -- B. Construction of Cold Storage Rooms -- C. Heat Load and Thermal Properties -- III. Precooling.

A. Effect of Precooling on Various Citrus Fruits -- B. Packaging Containers and Their Alignment during Precooling -- References -- Chapter 12 Storage Systems and Response of Citrus Fruits -- I. Storage Systems -- A. Refrigerated Storage -- B. Storage at Suboptimal or Chilling Temperatures -- C. Controlled Atmosphere (CA) -- D. Hypobaric Storage -- E. Evaporative Cool Storage and Other Natural Systems -- F. Storage Under Ambient Conditions -- II. Removal of Ethylene from Storage Area -- III. Changes in Fruit Composition during Storage -- A. Total Soluble Solids, Sugars, and Acidity -- B. Volatiles -- C. Enzymes -- D. Ascorbic Acid -- E. Pectic Substances -- F. Lipid Fraction -- References -- Chapter 13 Transportation -- I. Road and Vehicle Condition -- II. Surface Transport -- A. Trailers/Trucks (Refrigerated and Non-refrigerated) -- B. TOFC -- C. Rail Cars -- D. Reefer Containers (Refrigerated Containers) -- E. Cargo Holds of Ships -- III. Conditioning and Quarantine Treatments during Transportation -- IV. Air Shipments -- References -- Chapter 14 Marketing and Distribution -- I. Marketing Systems and Distribution -- A. Japan -- B. Taiwan -- C. China -- D. South Asia -- E. Europe -- F. Israel -- G. South Africa -- H. United States -- I. Australia -- References -- Chapter 15 Irradiation -- I. Ionizing Radiation -- A. Irradiation Process -- B. Possible Benefits of Irradiation in Citrus -- C. Physiological, Physico-chemical, and Organoleptic Properties of Fruit -- D. Phytotoxic Effect of Irradiation on Peel and Flesh -- References -- Chapter 16 Postharvest Diseases and Their Management -- I. Postharvest Diseases -- A. Decay from Field Infection -- B. Decay from Postharvest Infection -- C. Physiological Effects of Postharvest Infection -- II. Pesticides, Residues, and Tolerances -- A. Disinfectants and Fungicides -- B. Postharvest Fungicide Treatments.

C. Strategies against Decay and Resistance Development -- D. Residues and Tolerances -- III. Organic Postharvest Management -- A. GRAS Chemicals -- B. Bioagents (Microbial Antagonists) -- C. Botanicals and Other Organic Compounds -- D. Physical Methods -- References -- Chapter 17 Physiological Disorders and Their Management -- I. Disorders Caused by Postharvest Factors -- A. Chilling Injury -- B. Oleocellosis (Rind-Oil Spot) -- C. Rind Staining -- D. Kohansho -- E. Peteca -- F. Red Blotch or Red-Colored Lesions -- G. Stylar-End Breakdown -- H. Stem-End Rind Breakdown (SERB) -- II. Disorders Caused by Preharvest Factors -- A. Freeze Injury -- B. Granulation -- C. Fruit Splitting or Cracking -- D. Puffiness -- E. Superficial Rind Pitting (SRP) -- F. Creasing -- G. Sunburn/Sunscald -- References -- Chapter 18 Postharvest Treatments for Insect Control -- I. Fly-free-zone Protocol -- II. Fruit-fly Disinfestation -- A. Chemical Control -- B. Physical Treatments -- References -- Chapter 19 Fruit Quality Control, Evaluation, and Analysis -- I. Fruit Quality -- A. Physical Parameters -- B. Chemical Parameters -- C. Physiological Parameters -- II. Analysis of Quality Attributes and Instruments -- A. Physical Attributes -- B. Chemical Attributes -- C. Physiological Attributes -- D. Sensory Attributes -- E. Fruit Sampling -- F. Instruments Useful in Storage Atmosphere Management -- III. Rapid Non-destructive Quality Evaluation and Application -- A. External Quality Evaluation -- B. Internal Quality Evaluation -- IV. Quality Control and Assurance Systems -- References -- Chapter 20 Nutritive and Medicinal Value of Citrus Fruits -- I. Nutritive Value of Citrus Fruits in the Human Diet -- A. Calorific Value -- B. Minerals -- C. Dietary Fiber and Pectin -- II. Therapeutic/Medicinal Value -- A. Vitamins -- B. Role of Citrus Fruits in Reducing Risk of Human Diseases.

III. Nutritive and Medicinal Value of Bael (Aegle marmelos).