Tropical Fruit Processing
Tropical Fruit Processing focuses on the improved food preservations methods of tropical fruits for lesser developed and developed countries. This book covers four tropical fruits, namely, guava, mango, papaya, and passion fruit. These fruits have the greatest growth potential based on the knowledge and technology acquired in their cultivation, processing, and preservation. Each chapter in this book discusses the botany, cultivars, horticulture, harvesting, handling, storage, composition, packing, and processing of the fruit. A variety of processed products from these fruits, such as jell
1 online resource (196 pages).
9780323141000, 0323141005
1044727730
Front Cover; Tropical Fruit Processing; Copyright Page; Table of Contents; Preface; Acknowledgments; Chapter 1. Introduction; I. Guava; II. Mango; III. Papaya; IV. Passion Fruit; References; Chapter 2. Guava; I. Introduction; II. Botany; III. Horticulture; IV. Harvesting and Handling; V. Storage; VI. Biochemical and Nutrient Composition; VII. Processing; References; Chapter 3. Mango; I. Introduction; II. Botany; III. Cultivars, Production Areas, and Markets; IV. Horticulture; V. Fruit Maturity and Harvesting; VI. Storage; VII. Packing and Shipment of Fruit; VIII. Composition. IX. Processed ProductsReferences; Chapter 4. Papaya; I. Introduction and Botany; II. Horticulture; III. Composition of Papaya; IV. Papaya Puree and Beverage Products; V. Canned Papaya Products; VI. Papaya Jams, Jellies, Preserves, and Sauces; VII. Papaya By-Products; VIII. Dehydrated Papaya Products; References; Chapter 5. Passion Fruit; I. Introduction; II. Botany; III. Horticulture; IV. Harvesting and Storage; V. Composition of Passion Fruit Juice; VI. Processing of Passion Fruit Juice; VII. Concentration of Passion Fruit Juice; VIII. Passion Fruit Juice Powders; IX. Passion Fruit Products. X. Passion Fruit By-ProductsReferences; Index