Tropical and Subtropical Fruits Postharvest Physiology, Processing and Packaging -- Contents -- Contributors -- Preface -- Part I Overview, Innovative Technologies and Quality Management -- 1 Introduction and Overview -- INTRODUCTION -- TRENDS IN PRODUCTION AND MARKETING -- Banana -- Pineapple -- Papaya -- Mango, mangosteen, and guava -- Citrus group -- TRENDS IN CONSUMPTION -- CURRENT POSTHARVEST TECHNOLOGY, RESEARCH AND DEVELOPMENT TRENDS -- Nutritional and flavor quality of fruits -- Management of temperature and relative humidity -- Modified and controlled atmospheres -- Reducing undesirable effects of ethylene -- Postharvest pathology -- Postharvest entomology -- FOOD SAFETY AND SECURITY (DEFENSE) -- POTENTIAL OF BIOTECHNOLOGY TO IMPROVE QUALITY AND POSTHARVEST SHELF LIFE OF FRUITS -- POSTHARVEST LOSSES -- CONCLUDING REMARKS -- REFERENCES -- 2 Postharvest Physiology and Storage -- INTRODUCTION -- Fruits: types and classification -- Fruit composition -- Cultivar differences -- Quality attributes -- Challenges of the tropical and subtropical fruit industry -- PREHARVEST FACTORS AFFECTING FRUIT QUALITY -- HARVESTING INDICES -- POSTHARVEST PHYSIOLOGY -- Respiration -- Ethylene production and response -- Fruit ripening -- Water loss -- POSTHARVEST HANDLING -- PHYSIOLOGICAL DISORDERS -- Chilling injury -- Freezing injury -- Browning and discoloration -- Mechanical damage and wounding response -- POSTHARVEST STORAGE -- Cooling and cold storage -- Modified atmosphere and controlled atmosphere storage -- REFERENCES -- 3 Enzymes in Quality and Processing of Tropical and Subtropical Fruits -- INTRODUCTION -- POLYPHENOL OXIDASE (PPO) -- Nomenclature and reactions catalyzed -- Occurrence and role of PPO in plants -- Latency and activation of PPO -- Substrates and inhibitors of PPO -- PPO in tropical and subtropical fruits.

Controlling of browning in tropical and subtropical fruits -- POLYGALACTURONASE (PG) -- Nomenclature and reactions catalyzed -- Occurrence and activity of PG in tropical and subtropical fruits -- Control of PG activity in tropical and subtropical fruits -- PECTIN METHYLESTERASE (PME) -- Nomenclature and reactions catalyzed -- Occurrence and function of PME in plants -- Occurrence and function of PME in tropical and subtropical fruits -- Control of PME activity in tropical and subtropical fruits -- LIPOXYGENASE (LOX) -- Nomenclature and reactions catalyzed -- Occurrence and function of LOX in plants -- LOX activity in tropical and subtropical fruits -- Control of LOX activity in tropical and subtropical fruits -- PEROXIDASE (POD) -- Nomenclature and reactions catalyzed -- Occurrence and function of POD in plants -- Activity of POD in tropical and subtropical fruits -- Control of POD in tropical and subtropical fruits -- CELLULASE -- Nomenclature and reactions catalyzed -- Occurrence and activity of cellulase in tropical and subtropical fruits -- Control of cellulase in tropical and subtropical fruits -- CONCLUSION -- REFERENCES -- 4 Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits -- INTRODUCTION -- Common forms of phytochemicals/bioactive compounds -- PHENOLIC COMPOUNDS -- Simple phenols -- Polyphenols -- Carotenoids -- Oligosaccharides and polysaccharides/ dietary fiber -- Phytosterols -- HEALTH FUNCTIONALITY OF PHYTOCHEMICALS/BIOACTIVE COMPOUNDS -- Antimicrobial properties -- Antiviral activity -- Anti-inflammatory activity -- Antitumor activity -- Anticancer activity -- Antioxidant potential -- Coronary heart disease -- Diabetes lowering effect -- Antiulcer activity -- Other health benefits -- SUMMARY -- REFERENCES -- 5 Novel Processing Technologies for Fruits -- INTRODUCTION -- HIGH-PRESSURE PROCESSING (HPP).

Effect of high-pressure treatment on quality -- High-pressure shift freezing -- PULSED ELECTRIC FIELD PROCESSING -- PEF treatment for fruits -- OHMIC HEATING -- OH treatment of fruits -- MICROWAVE HEATING -- Application in fruit processing -- RADIO FREQUENCY HEATING -- Fruit processing -- OTHER NOVEL TECHNOLOGIES FOR FRUIT PROCESSING -- Ultraviolet (UV) light -- Ionizing radiation -- Pulsed light technology -- Ultrasound -- Ozone treatment -- Dense-phase carbon dioxide -- CONCLUSION -- REFERENCES -- 6 Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging -- INTRODUCTION -- Hazard analysis critical control point (HACCP) -- HACCP principles -- Prerequisite programs for HACCP -- GMP and HACCP -- ISO 22000:2005 and HACCP -- HACCP APPLICATION IN TROPICAL FRUITS PROCESSING -- Critical steps for developing HACCP program -- HACCP for tropical fruit processing -- CONCLUSION -- REFERENCES -- 7 Current and Innovative Packaging Technologies for Tropical and Subtropical Fruits -- INTRODUCTION -- ROLE OF PACKAGING IN FRESH AND PROCESSED TROPICAL AND SUBTROPICAL FRUITS -- Packaging of fresh tropical and subtropical fruits -- Packaging of processed tropical and subtropical fruits -- CURRENT AND INNOVATIVE PACKAGING TECHNOLOGIES -- Packaging technologies for fresh tropical and subtropical fruits -- Packaging technologies for processed tropical and subtropical fruits -- PACKAGING FOR INNOVATIVELY PROCESSED TROPICAL AND SUBTROPICAL FRUITS -- SUMMARY AND FUTURE RESEARCH NEEDS -- REFERENCES -- Part II Tropical Fruits -- 8 Banana -- INTRODUCTION -- WORLD PRODUCTION AND TRADE -- CONSUMPTION TRENDS -- PRODUCTION, VARIETIES, AND HARVESTING -- POSTHARVEST PHYSIOLOGY AND STORAGE TECHNOLOGIES -- Postharvest losses, causes, and remedies -- Current storage and shipping practices -- Shelf life extension and quality.

FRESH-CUT OR MINIMALLY PROCESSED BANANA -- Physiology of banana tissue -- Biochemical alterations -- Chemical treatment to prevent browning -- Physical treatment to prevent browning -- Texture change and ethylene production -- Microbiological alterations -- PROCESSING AND PROCESSED PRODUCTS -- Preparation operations -- Drying -- Juice, concentrate, and juice blends -- Canning -- Freezing -- Indigenous and new products -- Food safety of processed products -- By-product utilization -- NUTRITIONAL PROFILE -- HEALTH-BENEFICIAL COMPOUNDS -- Indigestible carbohydrates -- INNOVATIVE PROCESSING TECHNOLOGIES -- Starch isolation and modification -- Unripe banana flour production -- SUMMARY -- REFERENCES -- 9 Coconut -- INTRODUCTION -- CULTIVATION OF COCONUT -- VARIETIES AND HYBRID CROSSES -- Improved hybrid crosses of coconut -- HARVESTING AND POSTHARVEST STORAGE -- Postharvest storage of mature coconuts -- Postharvest storage of tender 'King' coconuts -- COCONUT KERNEL PROCESSING AND FINISHED PRODUCTS -- Copra processing -- Desiccated coconut processing -- Coconut milk, cream, and milk powder -- Coconut oil processing -- Other edible products -- COCONUT NUTRITION -- Tender coconut water -- Coconut oil -- Defatted kernel residue -- CONCLUSION -- REFERENCES -- 10 Dates -- INTRODUCTION -- MATURITY STAGES -- DATE HARVESTING -- COMPOSITION -- Proximate composition -- Tannins -- Pigments -- Volatile compounds -- DATE CONSUMPTION TRENDS -- POSTHARVEST PHYSIOLOGY -- Role of ethylene in date ripening -- Artificial ripening -- Enzyme activity -- Water activity and water sorption isotherms -- Color darkening in dates -- POSTHARVEST TREATMENTS -- Date dehydration and rehydration -- Insect control in dates -- STORAGE OF DATES -- Refrigeration and freezing storage of dates -- POSTHARVEST QUALITY -- Quality profile of dates -- CONTAMINANTS IN DATES.

Pesticide residues in dates -- Pollutant residues in dates -- MICROBIAL CONTAMINATION AND SPOILAGE OF DATES -- Spoilage in Tamar stage -- Spoilage in Rutab stage -- DATE PACKAGING -- Modified atmosphere packaging -- Storage for Khalal (Bisir) -- PROCESSING AND PROCESSED PRODUCTS -- Glucose syrup coating -- Date paste -- Date syrup -- Use of dates in bread making -- MANAGING QUALITY IN DATE PROCESSING -- GMP in date processing -- HACCP in date processing -- BY-PRODUCT UTILIZATION (DATE PITS) -- INNOVATIVE PROCESSING OF DATES -- Fructose from date syrup -- Baker's yeast production from dates -- Ethanol production from dates -- Machine vision in date processing -- NUTRITIONAL PROFILE AND HEALTH BENEFITS OF DATES -- Nutritional composition and antioxidants -- Medicinal uses of dates -- ACKNOWLEDGEMENT -- REFERENCES -- 11 Guava -- INTRODUCTION -- POSTHARVEST PHYSIOLOGY AND STORAGE TECHNOLOGIES -- Postharvest physiology -- Postharvest losses -- Postharvest diseases -- Storage and postharvest technologies -- MINIMALLY PROCESSED OR FRESH-CUT PRODUCTS -- Harvesting -- Fast cooling, selection, and storage -- Cleaning and sanitization -- Peeling and cutting -- Washing and cooling -- Packaging and distribution -- Quality attributes: physical, chemical, and sensory -- Microbiological safety aspects -- PROCESSING AND PROCESSED PRODUCTS -- Processing of whole fruits and fruit pieces -- Puree/pulp derivates -- By-products from guava -- NUTRITIONAL PROFILE AND HEALTH BENEFITS -- Nutritional composition -- Effect of processing on nutrients -- Medicinal properties -- REFERENCES -- 12 Longan and Carambola -- LONGAN FRUIT -- INTRODUCTION -- VARIETIES, PRODUCTION, AND HARVESTING -- Varieties -- Production -- Maturity indices -- Harvesting -- CONSUMPTION TRENDS, SIGNIFICANCE IN HUMAN HEALTH -- POSTHARVEST PHYSIOLOGY AND STORAGE TECHNOLOGIES.

Respiration and ethylene production.