Handbook of Fruits and Fruit Processing -- Contents -- Contributors -- Preface -- Part I Processing Technology -- 1. Fruit Microbiology -- 2. Nutritional Values of Fruits -- 3. Fruit Processing: Principles of Heat Treatment -- 4. Fruit Freezing Principles -- 5. Fruit Drying Principles -- 6. Non-Thermal Pasteurization of Fruit Juice Using High Voltage Pulsed Electric Fields -- 7. Minimally Processed Fruits and Fruit Products and Their Microbiological Safety -- 8. Fresh-Cut Fruits -- 9. Food Additives in Fruit Processing -- 10. Fruit Processing Waste Management -- Part II Products Manufacturing -- 11. Manufacturing Jams and Jellies -- 12. Manufacturing Fruit Beverages -- 13. Fruit as an Ingredient in a Fruit Product -- 14. Fruit Processing Plant -- 15. Fruits: Sanitation and Safety -- Part III Commodity Processing -- 16. Apples -- 17. Apricots -- 18. Horticultural and Quality Aspects of Citrus Fruits -- 19. Oranges and Citrus Juices -- 20. Sweet Cherries -- 21. Cranberry, Blueberry, Currant, and Gooseberry -- 22. Date Fruits Production and Processing -- 23. Grape Juice -- 24. Grapes and Raisins -- 25. Grape and Wine Biotechnology: Setting New Goals for the Design of Improved Grapevines, Wine Yeast, and Malolactic Bacteria -- 26. Olive Processing -- 27. Peach and Nectarine -- 28. Pear Drying -- 29. Plums and Prunes -- 30. Processing of Red Pepper Fruits (Capsicum annuum L.) for Production of Paprika and Paprika Oleoresin -- 31. Strawberries and Raspberries -- 32. Tropical Fruits: Guava, Lychee, and Papaya -- 33. Banana, Mango, and Passion Fruit -- 34. Nutritional and Medicinal Uses of Prickly Pear Cladodes and Fruits: Processing Technology Experiences and Constraints -- 35. Speciality Fruits Unique to Hungary -- Index.