Handbook of Fruits and Fruit Processing

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.

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

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

“This “Handbook of Fruits and Fruit Processing” is a comprehensive description of the latest developments and research efforts in this special field that are aimed at improving production methods, post–harvest storage and processing, safety, quality as well as developing new processes and products.”  ( Advances in Food Science , 1 January 2013)