Ladaniya / Ladanyia Citrus Fruit

Biology, Technology and Evaluation
1. Auflage 2010
ISBN: 978-0-08-055623-9
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 576 Seiten

Post harvest biology and technology of citrus fruits is gaining importance as the therapeutic value of citrus fruits is realized and supported by the increase in health awareness among the general public.
This book is the most comprehensive reference on citrus fruit biology, biotechnology and quality. Basic and applied scientific information is interwoven to serve the researcher, marketer, scientist, nutritionist, or dietician. With discussions of fruit morphology, anatomy, physiology and biochemistry and chapters on growth phases, maturity standards, grades and physical and mechanical characteristics of citrus trees, this book provides the foundation for understanding growth, harvest and post harvest aspects of these important plants. Insect-pests and diseases, irrigation, nutrition and rootstocks are also addressed.
* Provides practical tips for post harvest management.
* Includes all aspects of citrus fruit biology, technology and quality evaluation.
* Discusses biotechnological applications and potential fresh citrus fruit quality improvement
* Evaluates medicinal and therapeutic applications and recent clinical findings
* Exhaustive glossary included


Principal Scientist at Dev-Gandhar Citrus Fruit Research Center

Autoren/Hrsg.

Ladaniya, Milind

Ladanyia, Milind

Inhaltsverzeichnis

1;FRONT COVER;1
2;CITRUS FRUIT;4
3;COPYRIGHT PAGE;5
4;CONTENTS;6
5;PREFACE;14
6;ACKNOWLEDGEMENTS;18
7;Chapter 1 Introduction;20
7.1;I. Citrus Fruit Production and Prospects;20
7.2;II. Postharvest Overview;25
7.3;III. Conclusion;29
7.4;References;29
8;Chapter 2 Commercial Fresh Citrus Cultivars and Producing Countries;32
8.1;I. Citrus Cultivars for Fresh Fruit Market;32
8.1.1;A. Sweet Orange;32
8.1.2;B. Mandarin;37
8.1.3;C. Grapefruit (Citrus paradisi Macfadyen);41
8.1.4;D. Pummelo or Shaddock (C. grandis or C. maxima);42
8.1.5;E. Hybrids of Pummelo and Grapefruit;43
8.1.6;F. Lemon (Citrus limon);43
8.1.7;G. Acid Lime;46
8.1.8;H. Sweet Lime (Citrus limettioides Tanaka);47
8.1.9;I. Citron (Citrus medica Lin.);47
8.1.10;J. Calamondin (Citrus madurensis Loureiro);48
8.1.11;K. Natsudaidai (Citrus natsudaidai Hayata);48
8.1.12;L. Hassaku (Citrus hassaku Tanaka);49
8.1.13;M. Kumquat (Fortunella spp.);49
8.1.14;N. Bael (Aegle marmelos (L.) Correa.);49
8.2;II. Countries, Varieties Grown, and Harvesting Seasons;50
8.2.1;A. Northern Hemisphere;50
8.2.2;B. Southern Hemisphere;74
8.3;References;82
9;Chapter 3 Postharvest Losses;86
9.1;I. Mandarins;88
9.1.1;A. 'Nagpur' Mandarin;88
9.1.2;B. 'Coorg' Mandarin;89
9.1.3;C. 'Khasi' Mandarin;90
9.2;II. Acid Lime;93
9.3;III. Sweet Orange and Grapefruit;94
9.4;IV. Measures to Reduce Losses;96
9.5;References;96
10;Chapter 4 Preharvest Factors Affecting Fruit Quality and Postharvest Life;98
10.1;I. Orchard Health;99
10.1.1;A. Diseases That Affect Fruit Quality in the Field;99
10.1.2;B. Insect-Pests and Mites;101
10.2;II. Tree Nutrition and Cultivation Practices;106
10.3;III. Preharvest Sprays;108
10.3.1;A. Auxins;109
10.3.2;B. Gibberellins;110
10.3.3;C. Other Chemicals;113
10.3.4;D. Ethephon and Other Chemicals for Fruit Color Improvement;114
10.3.5;E. Fungicides;115
10.4;IV. Climatic Factors;116
10.5;References;116
11;Chapter 5 Fruit Morphology, Anatomy, and Physiology;122
11.1;I. Fruit Morphology;122
11.1.1;A. Fruit Characteristics;123
11.2;II. Fruit Anatomy;125
11.3;III. Fruit Physiology;128
11.3.1;A. Respiratory Activity;128
11.3.2;B. Biochemistry of Respiration;131
11.3.3;C. Transpiration;132
11.3.4;D. Role of Ethylene;134
11.3.5;E. Color Development and Regreening;136
11.3.6;F. Fruit Abscission;137
11.3.7;G. Fruit Hormonal Balance;137
11.4;References;140
12;Chapter 6 Fruit Biochemistry;144
12.1;I. Carbohydrates;146
12.1.1;A. Monosaccharides;146
12.1.2;B. Oligosaccharides;146
12.1.3;C. Sugar Derivatives;148
12.1.4;D. Changes in Sugars during Fruit Growth and Storage;150
12.1.5;E. Polysaccharides;151
12.1.6;F. Changes in Polysaccharides during Fruit Growth and Maturation;153
12.2;II. Organic Acids;154
12.2.1;A. Changes in Organic Acids During Fruit Growth and Maturation;155
12.2.2;B. Physiological Role of Organic Acids;156
12.3;III. Nitrogenous Compounds;157
12.3.1;A. Amino Acids;157
12.3.2;B. Amines;160
12.3.3;C. Proteins;161
12.3.4;D. Nucleotides and Nucleic Acids;162
12.4;IV. Enzymes;163
12.4.1;A. Polysaccharides and Pectic Enzyme Complex;164
12.4.2;B. Sugar Metabolizing Enzymes;165
12.4.3;C. Other Important Enzymes;167
12.5;V. Lipids, Waxes, and Other Related Compounds;169
12.5.1;A. Cutin;171
12.5.2;B. Waxes;171
12.5.3;C. Terpenoids and Steroids;172
12.6;VI. Pigments;173
12.7;VII. Phenols, Flavonoids, and Limonoids;176
12.7.1;A. Phenols;176
12.7.2;B. Flavonoids;180
12.7.3;C. Limonoids;182
12.8;VIII. Vitamins;185
12.9;IX. Inorganic Constituents;187
12.10;X. Citrus Oils and Volatile Flavoring Compounds;189
12.10.1;A. Tangerine and Mandarin;191
12.10.2;B. Orange;192
12.10.3;C. Grapefruit and Pummelo;194
12.10.4;D. Lemon;195
12.10.5;E. Lime;197
12.10.6;F. Other Citrus and Related Fruits;197
12.11;References;197
13;Chapter 7 Growth, Maturity, Grade Standards, and Physico-Mechanical Characteristics of Fruit;210
13.1;I. Citrus Fruit and Climate;210
13.2;II. Growth and Development;212
13.2.1;A. Mineral Nutrition and Fruit Growth;215
13.2.2;B. Fruit Maturation;216
13.3;III. Indices of Maturity, Fruit Grades, and Standards;217
13.3.1;A. Indices of Maturity (Internal Standards);217
13.3.2;B. Fruit Grades (External Standards);221
13.4;IV. Physical and Mechanical Characteristics;225
13.5;References;228
14;Chapter 8 Harvesting;234
14.1;I. Methods of Harvesting;234
14.1.1;A. Manual Harvesting;234
14.1.2;B. Mechanical Harvesting;241
14.2;References;245
15;Chapter 9 Preparation for Fresh Fruit Market;248
15.1;I. Degreening;249
15.1.1;A. Degreening Conditions;250
15.1.2;B. Ethephon, Ethylene, and Other Compounds Enhancing Rind Color;252
15.1.3;C. Degreening Rooms;258
15.1.4;D. Changes in Physico-Chemical Attributes of Degreened Fruit;260
15.1.5;E. Respiration;261
15.1.6;F. Fruit Color and Mass Loss in Degreened Fruit;261
15.1.7;G. Decay and Disorders in Degreened Fruit;262
15.1.8;H. Color Improvement with Other Methods;264
15.2;II. Packinghouse Operations;264
15.2.1;A. Mechanized Operations;264
15.2.2;B. Commodity-specific Operations;276
15.2.3;C. Care During Handling of Fruit on Packing Line;280
15.2.4;D. Manual versus Mechanical Operations;280
15.2.5;E. Packinghouse Environment, Worker Conditions, and Safety Rules;281
15.2.6;F. Sanitation;281
15.2.7;G. Wastewater Disposal;282
15.2.8;H. Economics and Energy Needs of Packinghouse Operations;282
15.2.9;I. Conventional Operations in Developing Countries and Recent Developments;283
15.2.10;J. Some Tips for Export of Citrus Fruits;284
15.3;III. Postharvest Treatments;285
15.3.1;A. Curing;285
15.3.2;B. Disinfection and Cleaning;285
15.3.3;C. Surface Coatings;286
15.3.4;D. Plant-Growth Regulators;294
15.3.5;E. Other Chemicals;296
15.4;References;297
16;Chapter 10 Packaging;306
16.1;I. Containers and Packaging Materials;307
16.1.1;A. Bulk Handling Containers;307
16.1.2;B. Containers for Transport/Shipment;308
16.1.3;C. Commodity-specific Containers;311
16.1.4;D. Filling and Packing of Boxes;315
16.1.5;E. Transportworthiness and Strength of the Boxes;317
16.1.6;F. Stacking and Handling;319
16.1.7;G. Packaging for Retail Market;319
16.2;II. Film-wrapping and Seal-packaging;320
16.2.1;A. Seal-packaging;320
16.2.2;B. Commodity-specific Response to Seal-Packaging;321
16.2.3;C. Advantages of Seal-packaging;324
16.3;III. Modified Atmosphere Packaging (MAP);326
16.3.1;A. Plastic Films and Their Characteristics;329
16.3.2;B. Citrus Fruit Responses to Modified Atmosphere Packaging;330
16.4;References;332
17;Chapter 11 Precooling and Refrigeration;338
17.1;I. Temperature, RH, and Vapor pressure Deficit;339
17.2;II. Mechanical Refrigeration;340
17.2.1;A. Refrigeration Equipment and Cooling Plant;341
17.2.2;B. Construction of Cold Storage Rooms;342
17.2.3;C. Heat Load and Thermal Properties;344
17.3;III. Precooling;345
17.3.1;A. Effect of Precooling on Various Citrus Fruits;346
17.3.2;B. Packaging Containers and Their Alignment during Precooling;347
17.4;References;350
18;Chapter 12 Storage Systems and Response of Citrus Fruits;352
18.1;I. Storage Systems;353
18.1.1;A. Refrigerated Storage;354
18.1.2;B. Storage at Suboptimal or Chilling Temperatures;364
18.1.3;C. Controlled Atmosphere (CA);368
18.1.4;D. Hypobaric Storage;375
18.1.5;E. Evaporative Cool Storage and Other Natural Systems;375
18.1.6;F. Storage Under Ambient Conditions;380
18.2;II. Removal of Ethylene from Storage Area;381
18.3;III. Changes in Fruit Composition during Storage;381
18.3.1;A. Total Soluble Solids, Sugars, and Acidity;382
18.3.2;B. Volatiles;384
18.3.3;C. Enzymes;384
18.3.4;D. Ascorbic Acid;384
18.3.5;E. Pectic Substances;385
18.3.6;F. Lipid Fraction;385
18.4;References;385
19;Chapter 13 Transportation;394
19.1;I. Road and Vehicle Condition;395
19.2;II. Surface Transport;397
19.2.1;A. Trailers/Trucks (Refrigerated and Non-refrigerated);399
19.2.2;B. TOFC;400
19.2.3;C. Rail Cars;401
19.2.4;D. Reefer Containers (Refrigerated Containers);401
19.2.5;E. Cargo Holds of Ships;404
19.3;III. Conditioning and Quarantine Treatments during Transportation;405
19.4;IV. Air Shipments;406
19.5;References;407
20;Chapter 14 Marketing and Distribution;410
20.1;I. Marketing Systems and Distribution;411
20.1.1;A. Japan;411
20.1.2;B. Taiwan;412
20.1.3;C. China;412
20.1.4;D. South Asia;414
20.1.5;E. Europe;416
20.1.6;F. Israel;420
20.1.7;G. South Africa;420
20.1.8;H. United States;420
20.1.9;I. Australia;421
20.2;References;421
21;Chapter 15 Irradiation;422
21.1;I. Ionizing Radiation;422
21.1.1;A. Irradiation Process;423
21.1.2;B. Possible Benefits of Irradiation in Citrus;424
21.1.3;C. Physiological, Physico-chemical, and Organoleptic Properties of Fruit;428
21.1.4;D. Phytotoxic Effect of Irradiation on Peel and Flesh;432
21.2;References;434
22;Chapter 16 Postharvest Diseases and Their Management;436
22.1;I. Postharvest Diseases;436
22.1.1;A. Decay from Field Infection;437
22.1.2;B. Decay from Postharvest Infection;439
22.1.3;C. Physiological Effects of Postharvest Infection;441
22.2;II. Pesticides, Residues, and Tolerances;442
22.2.1;A. Disinfectants and Fungicides;442
22.2.2;B. Postharvest Fungicide Treatments;446
22.2.3;C. Strategies against Decay and Resistance Development;451
22.2.4;D. Residues and Tolerances;451
22.3;III. Organic Postharvest Management;454
22.3.1;A. GRAS Chemicals;456
22.3.2;B. Bioagents (Microbial Antagonists);457
22.3.3;C. Botanicals and Other Organic Compounds;458
22.3.4;D. Physical Methods;459
22.4;References;463
23;Chapter 17 Physiological Disorders and Their Management;470
23.1;I. Disorders Caused by Postharvest Factors;471
23.1.1;A. Chilling Injury;471
23.1.2;B. Oleocellosis (Rind-Oil Spot);473
23.1.3;C. Rind Staining;474
23.1.4;D. Kohansho;474
23.1.5;E. Peteca;474
23.1.6;F. Red Blotch or Red-Colored Lesions;475
23.1.7;G. Stylar-End Breakdown;475
23.1.8;H. Stem-End Rind Breakdown (SERB);475
23.2;II. Disorders Caused by Preharvest Factors;476
23.2.1;A. Freeze Injury;476
23.2.2;B. Granulation;476
23.2.3;C. Fruit Splitting or Cracking;478
23.2.4;D. Puffiness;478
23.2.5;E. Superficial Rind Pitting (SRP);479
23.2.6;F. Creasing;479
23.2.7;G. Sunburn/Sunscald;479
23.3;References;480
24;Chapter 18 Postharvest Treatments for Insect Control;484
24.1;I. Fly-free-zone Protocol;485
24.2;II. Fruit-fly Disinfestation;486
24.2.1;A. Chemical Control;486
24.2.2;B. Physical Treatments;486
24.3;References;491
25;Chapter 19 Fruit Quality Control, Evaluation, and Analysis;494
25.1;I. Fruit Quality;494
25.1.1;A. Physical Parameters;495
25.1.2;B. Chemical Parameters;495
25.1.3;C. Physiological Parameters;496
25.2;II. Analysis of Quality Attributes and Instruments;496
25.2.1;A. Physical Attributes;496
25.2.2;B. Chemical Attributes;503
25.2.3;C. Physiological Attributes;505
25.2.4;D. Sensory Attributes;509
25.2.5;E. Fruit Sampling;510
25.2.6;F. Instruments Useful in Storage Atmosphere Management;510
25.3;III. Rapid Non-destructive Quality Evaluation and Application;513
25.3.1;A. External Quality Evaluation;513
25.3.2;B. Internal Quality Evaluation;513
25.4;IV. Quality Control and Assurance Systems;514
25.5;References;517
26;Chapter 20 Nutritive and Medicinal Value of Citrus Fruits;520
26.1;I. Nutritive Value of Citrus Fruits in the Human Diet;520
26.1.1;A. Calorific Value;521
26.1.2;B. Minerals;523
26.1.3;C. Dietary Fiber and Pectin;524
26.2;II. Therapeutic/Medicinal Value;524
26.2.1;A. Vitamins;526
26.2.2;B. Role of Citrus Fruits in Reducing Risk of Human Diseases;528
26.3;III. Nutritive and Medicinal Value of Bael (Aegle marmelos);531
26.4;References;531
27;Chapter 21 Biotechnological Applications in Fresh Citrus Fruit;534
27.1;References;537
28;Chapter 22 World Fresh Citrus Trade and Quarantine Issues;540
28.1;I. Exports, Imports, and World Trade;541
28.1.1;A. Fresh Citrus Consumption Trend;541
28.1.2;B. Major Exporting Countries;542
28.1.3;C. Major Importing Countries;546
28.1.4;D. Fresh Citrus Trade Prospects;548
28.1.5;E. Barriers in Citrus Trade;549
28.2;II. Quarantine Issues;550
28.2.1;A. Quarantine Regulations;551
28.3;References;552
29;ANNEXURE I;554
30;ANNEXURE II;556
31;GLOSSARY;558
31.1;A;558
31.2;B;559
31.3;C;559
31.4;D;559
31.5;E;559
31.6;G;560
31.7;H;560
31.8;I;560
31.9;M;560
31.10;N;560
31.11;P;560
31.12;R;560
31.13;S;561
31.14;T;561
31.15;U;561
31.16;V;561
32;INDEX;562
32.1;A;562
32.2;B;563
32.3;C;563
32.4;D;565
32.5;E;565
32.6;F;566
32.7;G;567
32.8;H;568
32.9;I;568
32.10;J;569
32.11;K;569
32.12;L;569
32.13;M;569
32.14;N;570
32.15;O;571
32.16;P;571
32.17;Q;573
32.18;R;573
32.19;S;574
32.20;T;575
32.21;U;576
32.22;V;576
32.23;W;577
32.24;X;577
32.25;Z;577
33;COLOR PLATES;578