Handbook of Fruits and Fruit Processing, 2nd edition
Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation and packaging, processing and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits and wines. The 35 chapters are organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutrition and health Part II: Postharvest handling and preservation of fruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety and regulations Part V: Production, quality and processing aspects of major fruits and fruit products Each chapter has been contributed by professionals from around the globe representing academia, government institutions and industry. The book is designed to be a valuable source and reference book for scientists, product developers, students and all professionals with an interest in this field.
Table of Contents
Contributors vii
Preface xi
Part 1: Biology, Biochemistry, Nutrition, and Microbiology
1. Physiology and Classification of Fruits 3
Kuo-Tan Li
2. Biochemistry of Fruits and Fruit Products 13
Mar´¥a-Jes´us Rodrigo, Berta Alqu´ezar, Fernando Alf´erez, and Lorenzo Zacar´¥as
3. Flavor of Fruits and Fruit Products and Their Sensory Qualities 35
Yearul Kabir and Jiwan S. Sidhu
4. Microbiology of Fresh and Processed Fruits 51
Anu Kalia and Rajinder P. Gupta
5. Nutritional Quality of Fruits 73
Concepci´on S´anchez-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 87
N. R. Bhat
7. Freezing Preservation of Fruits 103
Bego˜na De Ancos, Concepci´on S´anchez-Moreno, Sonia De Pascual-Teresa, and M. Pilar Cano
8. Conventional Thermal Processing and Preservation 121
Szu-Chuan Shen, Ming-ChangWu, and James S. B.Wu
9. Dehydration Preservation of Fruits 133
J´ozsef Barta, Csaba Balla, and Gyula Vatai
10. Developments in Minimal Processing of Fruits 153
Csaba Balla, J´ozsef Farkas, and Istv´an Dalmadi
11. Aseptic Processing and Packaging 175
James S. B. Wu, Hsin-Yun Hsu, and Bing-Heui B. Yang
12. Food Additives in Fruit Processing 189
P. S. Raju and A. S. Bawa
Part 3: Processed Fruit Products and Packaging 13. Manufacturing Fruit Beverages and Concentrates 215
Em¢oke Horv´ath-Kerkai and M´onika St´eger-M´at´e
14. Manufacturing Jams and Jellies 229
H. S. Vibhakara and A. S. Bawa
15. Fresh-Cut Fruits 245
Olga Mart´¥n-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu
16. Fruit and Fruit Products as Ingredients 263
Gy¨orgyi P´atkai
17. Developments in Packaging of Fresh Fruits and Fruit Products 277
Poonam Aggarwal and Amarjit Kaur
Part 4: Processing Plant, Safety, and Regulations
18. Fruit Processing Plants and Equipments 299
J´ozsef Barta
19. Fruit Processing Waste Management 315
Judit Monspart-S´enyi
20. Microbial Safety and Sanitation of Fruits and Fruit Products 333
Sameer Al-Zenki, Husam Al-Omirah, and Jiwan S. Sidhu
21. Fresh and Processed Fruits: Safety and Regulations 353
Muhammad Siddiq, Nirmal K. Sinha, and Nanda P. Joshi
Part 5: Commodity Processing
22. Apples and Pears: Production, Physicochemical and Nutritional Quality, and Major Products 367
Nirmal K. Sinha
23. Apricots Production, Processing, and Nutrition 385
Muhammad Siddiq, Masood Sadiq Butt, and Ibrahim Greiby
24. Cranberry, Blueberry, Currant, and Gooseberry 399
Kristen K. Girard and Nirmal K. Sinha
25. Strawberries and Raspberries 419
Nirmal K. Sinha
26. Sweet and Tart Cherries 433
M´onika St´eger-M´at´e
27. Grapes and Raisins 447
N. R. Bhat, B. B. Desai, and M. K. Suleiman
28. Wine Technology 461
Maite Novo, Manuel Quir´os, Pilar Morales, and Ram´on Gonz´alez
29. Processing of Citrus Juices 489
Kulwant S. Sandhu, Kuldip S. Minhas, and Jiwan S. Sidhu
30. Peaches and Nectarines 535
Muhammad Siddiq, Allan Liavoga, and Ibrahim Greiby
31. Plums and Prunes 551
Muhammad Siddiq and Muhammad Tauseef Sultan
32. Tropical Fruit I: Banana, Mango, and Pineapple 565
Lillian Occe˜na Po and Edgar C. Po
33. Tropical Fruit II: Production, Processing and Quality of Guava, Lychee, and Papaya 591
Jiwan S. Sidhu
34. Production and Processing of Date Fruits 629
Jiwan S. Sidhu
35. Super Fruits: Pomegranate, Wolfberry, Aronia (Chokeberry), Acai, Noni, and Amla 653
Jiwan S. Sidhu and Tasleem A. Zafar
Index 681
