Handbook of Fruits and Fruit Processing

HANDBOOK OF FRUITS AND FRUIT PROCESSING

SECOND EDITION

Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, 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

Every 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 for scientists, product developers, students, and all professionals with an interest in this field.

Auteur

• Nirmal K. Sinha, Ph.D., VP, Research and Development, Graceland Fruit Inc., Frankfort, Michigan, USA
• Jiwan S. Sidhu, Ph.D., Professor and Chairperson, Department of Family Sciences, College for Women, Kuwait University, Safat, Kuwait
• József Barta, Ph.D., Department Head and Vice Dean Scientific and International, Department of Food Science and Preservation, Corvinus University of Budapest, Hungary
• James Swi-Bea Wu, Ph.D., Professor, Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
• M. Pilar Cano, Ph.D., Professor, Institute of Food Research, Instituto de Investigación en Ciencias de la Alimentación, Madrid, Spain

Texte du rabat

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.

Contenu

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, Begona 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
   Begona 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
    Emoke 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 G…