Citrus Fruit: Biology, Technology and Evaluation, Second Edition presents a comprehensive view of these globally important crops, from cultivars to consumer acceptability. Now fully revised and updated to address the latest technologies and advancements, along with an exploration of highly current topics, including the impacts of climate and COVID-19, the book presents fresh fruit scenarios from around the globe. Sections explore the challenge of losses, background on fresh citrus cultivars production, factors that impact fruit quality, morphology, anatomy, physiology and biochemistry of fruit, fruit maturity, grades, and physico-chemical characteristics before moving into aspects of post-harvest technology.
From irradiation and quality control to the nutritive, medicinal and safety aspects, the book presents the wide range of factors that can impact successful citrus crop production, delivery and consumption. Intended as a resource for researchers and scientists dealing with the growth, development and distribution of citrus fruit, the book provides up-to-date coverage on global citrus fruit production and practices.
1. Chapter 1 Introduction - p. 1 2. Chapter 2 Commercial fresh citrus cultivars and producing countries - p. 23 3. Chapter 3 Postharvest losses - p. 93 4. Chapter 4 Preharvest factors - p. 113 5. Chapter 5 Fruit morphology, anatomy and physiology - p. 145 6. Chapter 6 Fruit biochemistry - p. 173 7. Chapter 7 Growth, maturity, grade standards, and physico-mechanical characteristics of fruit - p. 249 8. Chapter 8 Harvesting - p. 279 9. Chapter 9 Preparation for the fresh fruit market - p. 299 10. I: Degreening - p. 300 11. II: Packinghouse operations - p. 319 12. III: Postharvest treatments - p. 346 13. Chapter 10 Packaging - p. 379 14. Chapter 11 Precooling and refrigeration - p. 423 15. Chapter 12 Storage systems and response of citrus fruits - p. 443 16. Chapter 13 Transportation - p. 495 17. Chapter 14 Marketing and distribution - p. 521 18. Chapter 15 Irradiation - p. 541 19. Chapter 16 Postharvest disease management with fungicides - p. 563 20. Chapter 17 Alternative strategies for postharvest disease management - p. 595 21. Chapter 18 Physiological disorders and their management - p. 625 22. Chapter 19 Postharvest quarantine treatments for insect-pests, mites and diseases - p. 645 23. Chapter 20 Fruit quality control, evaluation, and analysis - p. 661 24. Chapter 21 Nutritive and medicinal value of citrus fruits - p. 693 25. Chapter 22 Biotechnological applications in fresh citrus fruit - p. 721 26. Chapter 23 World fresh citrus trade and quarantine issues - p. 737 27. Chapter 24 Impact of climate change and COVID-19 pandemic on citrus industry - p. 763 28. Appendix A - p. 791 29. Appendix B - p. 793 30. Index - p. 801
Citrus Fruit: Biology, Technology and Evaluation, Second Edition presents a comprehensive view of these globally important crops, from cultivars to consumer acceptability. Now fully revised and updated to address the latest technologies and advancements, along with an exploration of highly current topics, including the impacts of climate and COVID-19, the book presents fresh fruit scenarios from around the globe. Sections explore the challenge of losses, background on fresh citrus cultivars production, factors that impact fruit quality, morphology, anatomy, physiology and biochemistry of fruit, fruit maturity, grades, and physico-chemical characteristics before moving into aspects of post-harvest technology.
From irradiation and quality control to the nutritive, medicinal and safety aspects, the book presents the wide range of factors that can impact successful citrus crop production, delivery and consumption. Intended as a resource for researchers and scientists dealing with the growth, development and distribution of citrus fruit, the book provides up-to-date coverage on global citrus fruit production and practices.
1. Chapter 1 Introduction - p. 1 2. Chapter 2 Commercial fresh citrus cultivars and producing countries - p. 23 3. Chapter 3 Postharvest losses - p. 93 4. Chapter 4 Preharvest factors - p. 113 5. Chapter 5 Fruit morphology, anatomy and physiology - p. 145 6. Chapter 6 Fruit biochemistry - p. 173 7. Chapter 7 Growth, maturity, grade standards, and physico-mechanical characteristics of fruit - p. 249 8. Chapter 8 Harvesting - p. 279 9. Chapter 9 Preparation for the fresh fruit market - p. 299 10. I: Degreening - p. 300 11. II: Packinghouse operations - p. 319 12. III: Postharvest treatments - p. 346 13. Chapter 10 Packaging - p. 379 14. Chapter 11 Precooling and refrigeration - p. 423 15. Chapter 12 Storage systems and response of citrus fruits - p. 443 16. Chapter 13 Transportation - p. 495 17. Chapter 14 Marketing and distribution - p. 521 18. Chapter 15 Irradiation - p. 541 19. Chapter 16 Postharvest disease management with fungicides - p. 563 20. Chapter 17 Alternative strategies for postharvest disease management - p. 595 21. Chapter 18 Physiological disorders and their management - p. 625 22. Chapter 19 Postharvest quarantine treatments for insect-pests, mites and diseases - p. 645 23. Chapter 20 Fruit quality control, evaluation, and analysis - p. 661 24. Chapter 21 Nutritive and medicinal value of citrus fruits - p. 693 25. Chapter 22 Biotechnological applications in fresh citrus fruit - p. 721 26. Chapter 23 World fresh citrus trade and quarantine issues - p. 737 27. Chapter 24 Impact of climate change and COVID-19 pandemic on citrus industry - p. 763 28. Appendix A - p. 791 29. Appendix B - p. 793 30. Index - p. 801
