Contributors ix Preface xiii Part I: Overview, Innovative Technologies and Quality Management 1 1 Introduction and Overview 3Adel Kader and Muhammad Siddiq 2 Postharvest Physiology and Storage 17Marta Montero-Calderón and María de Milagro Cerdas-Araya 3 Enzymes in Quality and Processing of Tropical and Subtropical Fruits 35Allan Liavoga and Norm Joseph Matella 4 Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits 53Ssonko Umar Lule and Wenshui Xia 5 Novel Processing Technologies for Fruits 71Jasim Ahmed and Ferhan Ozadali 6 Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging 97Ioannis S. Arvanitoyannis and Maria Sakkomitrou 7 Current and Innovative Packaging Technologies for Tropical and Subtropical Fruits 115Vanee Chonhenchob, Wannee Chinsirikul and Sher Paul Singh Part II: Tropical Fruits 135 8 Banana 137Luis A. Bello-Perez, Edith Agama-Acevedo, Olivier Gibert and Dominique Dufour 9 Coconut 159J. M. N. Marikkar and W. S. Madurapperuma 10 Dates 179Salah M. Aleid 11 Guava 203Rosiane Lopes da Cunha, Míriam Dupas Hubinger, Ana Carla Kawazoe Sato and Glaucia Santos Vieira 12 Longan and Carambola 223Sasitorn Tongchitpakdee 13 Lychee (Litchi) 241Yueming Jiang, Haiyan Gao and Mingwei Zhang 14 Mango Production, Postharvest Physiology and Storage 259C. K. Narayana, D. V. Sudhakar Rao and Susanta K. Roy 15 Mango Processing, Products and Nutrition 277Muhammad Siddiq, Saeed Akhtar and Raafia Siddiq 16 Papaya 299Maria Gloria Lobo and Cristina Rodríguez Pastor 17 Passion Fruit 321Delia B. Rodriguez-Amaya 18 Pineapple 333R. E. Paull and Maria Gloria Lobo Part III: Subtropical Fruits—Citrus Group 359 19 Grapefruit 361I. A. Jideani, T. Takalani, V. A. Jideani and Muhammad Siddiq 20 Lemon and Lime 377V. A. Jideani and I. A. Jideani 21 Oranges 399José I. Reyes De Corcuera, Robert J. Braddock and Renée M. Goodrich-Schneider 22 Tangerine, Mandarin and Clementine 419Masood Sadiq Butt, Muhammad Siddiq and Waqas Ahmed Part IV: Subtropical Fruits—Noncitrus Group 435 23 Avocado 437Lidia Dorantes-Alvarez, Alicia Ortiz-Moreno and Felipe García-Ochoa 24 Figs 455A. Aytekin Polat and Muhammad Siddiq 25 Kiwifruit 479Alaa El-Din Bekhit and Indrawati Oey 26 Olives and Olive Oil 503Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, María Isabel Mínguez-Mosquera and María Roca 27 Pomegranate 529Muharrem Ergun 28 Watermelon, Cantaloupe and Honeydew 549Penelope Perkins-Veazie, John C. Beaulieu and Muhammad Siddiq Part V: Lesser Known Tropical and Subtropical Fruits 569 29 Acerola, Cashew Apple, Cherimoya and Pitanga 571Delia B. Rodriguez-Amaya 30 Dragon Fruit and Durian 587Muhammad Siddiq and Muhammad Nasir 31 Jujube and Loquat 597Muhammad Siddiq and Mark A. Uebersax Index 611 Color plate is located between pages 434 and 435

Tropical and subtropical fruits have gained significant importance in the global commerce in recent years. Tropical and Subtropical Fruits serves as a reference book on the production, postharvest physiology and storage, innovative processing, packaging and nutritional aspects by covering the latest developments and advances for these fruits. Tropical and Subtropical Fruits is a unique book that takes a "farm-to-fork" and multi-disciplinary approach involving the fields of horticulture, food processing, food engineering, packaging, and nutrition. The value-chain approach to the topics coverage is the unique feature of this book. Coverage includes chapters on postharvest physiology and storage, enzymes role in processing, phytochemical and bioactive compounds, novel processing technologies, quality management, and current and innovative packaging technologies of tropical and subtropical fruits. In addition, 24 full chapters are devoted to individual tropical fruits, subtropical fruits – citrus and non-citrus types, and some lesser known tropical and subtropical fruits. A team of world renowned editors and authors have contributed to this contemporary collective work that brings together current knowledge and practices across the value-chain of tropical and subtropical fruits. Special Features Unparalleled expertise on important topics contributed by more than 60 experienced contributorsComplete chapters on more than 25 tropical and subtropical fruits covering topics across the value-chainCoverage of bioactive compounds and nutritional aspects of tropical and subtropical fruitsIn-depth coverage of novel processing technologies, packaging, and quality management, ISO, HACCP

“With a team of well-known contributing experts (more than 60 outstanding authors coming from quite different scientific disciplines ranging from horticulture over food science to packaging technology), the editors have created a guideline in this special field of tropical and subtropical fruits, which represents an essential reference for all professionals in the global fruit industry.”  (Advances in Food Sciences, 1 January 2013)