Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition

Pineapple is the third most important tropical fruit in the world, with production occuring throughough the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America.

This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook.

Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing packaging and manufacturing. It is also a useful resources for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.

Preface

Chapter 1 Overview of Pineapple

Chapter 2 Pineapple Breeding and Production

Chapter 3 Biology and Postharvest

Chapter 4 Pests, Diseases and Weeds

Chapter 5 Pineapple Harvesting and Postharvest

Chapter 6 Packaging Technologies

Chapter 7 Canned, Frozen and Dried

Chapter 8 Pineapple Juice and Concentrates

Chapter 9 Fresh–cut pineapple

Chapter 10 Innovative Processing Technologies

Chapter 11 Value Added Processing

Chapter 12 Composition and Nutrition

Chapter 13 Functional Properties

Index

Dr Maria Gloria Lobo, Tenured Scientist, Tropical Fruits Department, Instituto Canario de Investigaciones Agrarias, Canary Islands, Spain

Dr Robert E. Paull, Professor and Researcher, Department of Tropical Plant & Soil Sciences, University of Hawaii, Honolulu, United States