Handbook of fruit science and technology. Production, composition, storage, and processing.
Author Affiliation: Correspondence address: Utah State University, Logan, Utah, USA.
: xii + 611 pp.
Abstract : This multiauthor book aims to fulfill the need to have, in one volume, comprehensive information on preharvest production, postharvest handling and processing of fruit crops grown throughout the world. An introductory chapter is followed by chapters on individual temperate, subtropical and tropical fruits and nuts (grapes, citrus, bananas, apples, mangoes, pineapples, pears, plums, peaches/nectarines, pawpaws, apricots, avocados, annonaceous fruits, Ziziphus spp., cherries, figs, guavas, Litchi, passion fruits, pomegranates, olives, sapodillas, coconuts and cashews), berries (blackberries, blueberries, cranberries, gooseberries, kiwifruits, raspberries and strawberries), other fruits and nuts, and fruits in human nutrition. The chapters contain information on botany (cultivars and fruit development), production (soil and climate, propagation, cultural practices, pests and diseases, harvesting and packaging), composition, storage and processing. This publication should prove useful to students of horticulture, marketing, food processing, engineering, food science and nutrition, as well as to processors and shippers of fruits in both developed and developing countries.