Volume 2 of this revised edition of Tropical Fruits examines the more specialist tropical fruits such as guava, durian, mangosteen, passion fruits and palm fruits.
Author: Robert E. Paull
Publisher: CABI
ISBN: 9781845937898
Category: Science
Page: 371
View: 665
Volume 2 of this revised edition of Tropical Fruits examines the more specialist tropical fruits such as guava, durian, mangosteen, passion fruits and palm fruits. With growing interest in the cultivation, production, study, sales and marketability of these specialist fruits, this is a timely and informative book. Topics like botany, soil and climate requirements, cultivar development, world production and harvesting and postharvest handling are covered in-depth for each crop. This practical and accessible book is an ideal text for horticulture academics, researchers, extension workers, students, breeders, growers and policy makers.
24 CROP PRODUCTION SCIENCE IN HORTICULTURE TROPICAL FRUITS VOLUME 2 Robert E. Paull and Odilo Duarte Following on from Tropical Fruits 2nd Edition Volume 1, Volume 2 examines some of the more specialist fruits grown in tropical regions.
Author: Robert E. Paull
Publisher: CABI
ISBN: 1845939344
Category: Electronic books
Page: 381
View: 533
Volume 2 of this revised edition of ""Tropical Fruits"" examines the more specialist tropical fruits such as guava, durian, mangosteen, passion fruits and palm fruits. With growing interest in the cultivation, production, study, sales and marketability of these specialist fruits, this is a timely and informative book. Topics like botany, soil and climate requirements, cultivar development, world production and harvesting and postharvest handling are covered in-depth for each crop. This practical and accessible book is an ideal text for horticulture academics, researchers, extension workers, st
culture & technology FRUIT SCIENCE Board Width : 14.944 Spine Bulk : 1.063 FRUITS SUB - TROPICAL volume 3 Volume 1 ... Section 4 : Post - harvest Fruit Technology Volume 2 : Tropical Fruits : ISBN 9789386546210 Price : INR 2995.00 ...
Author: J.S. Bal
Publisher: New India Publishing Agency
ISBN: 9789386546227
Category: Science
Page: 342
View: 291
The various aspects of fruit cultivation mainly covered are nutritive and cultural significance; origin, history, and distribution ; taxonomical and botanical description ; climatic and soil adaptability; propagation technology and rootstocks; plant and fruit physiology; recommended and popular cultivars; planning and planting; soil cultural practices technology - water need, nutritional need, weed control, inter culture; plant cultural practices technology- training and pruning, fruit thinning ,fruit quality improvement, use of plant growth regulators; special problems; harvesting and production of fruits; post-harvest fruit technology; insect-pests and diseases management ; marketing and export potential. Section-1 covers 2 leading sub- tropical fruits of the country. Similarly, section- 2 covers 4 and section-3 covers 6 sub- tropical fruits in order of their importance. Scientists working in different Universities /Institutions and Research Stations have contributed chapter on fruit crops in their respective areas of specialization. The book will be highly beneficial to the graduate and post-graduate students in Fruit Science, fruit growers, scientists and extension workers.
Methods of cultivation: rate, depth, and methods of planting Propagation is by seed from fully ripe fruit. ... In the nursery seed is sown about 2 cm apart in boxes of sandy soil and covered with about 1 cm of soil.
Author: Gyorgy Fuleky
Publisher: EOLSS Publications
ISBN: 9781848261013
Category:
Page: 440
View: 226
Cultivated Plants, Primarily as Food Sources is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Global food demand is forecast to double and possible triple, by the year 2050, when more than 10 billion people will need to be fed worldwide. To ensure adequate nutrition for this growing population food production must be expanded faster than the population. Following a longer introduction chapter with some information on the history of crop production, the land used for agriculture, the cropping systems and the future trends, comes the knowledge in depth: The grain and cereal, the edible been plants, the vegetables and plants for edible starch, oil, sugar and beverage production, the fruits and nuts, the fiber, forage and industrial crops. Each subject contains glossary and bibliography for better and deeper understanding. At each important plant the history, the production technology, the importance of the crop in nutrition of growing population, the feeding value, some short case stories, and the future trends are discussed. When considering plant foods in relation to human health, it should be remembered that plant foods may also have health value in addition to their nutritional value. It would seem possible to modify the composition of plant foods as to improve human health. In developing countries, poverty leads to food shortage and under nutrition and many populations survive largely on plant-based diets. In industrialized countries, relative affluence leads to over consumption of food and especially to over-consumption of animal foods at the expense of plant foods. These two volumes, cultivated plants, primarily as food sources, help to get more detailed knowledge to overcome the mentioned problem of the World. These volumes are aimed at the following five major target audiences: University and College Students Educators, Professional Practitioners, Research Personnel and Policy Analysts, Managers, and Decision Makers, NGOs and GOs.
Exotic Fruits cind Nuis of the New World Ocio Ducre ond Robert E. Poul Exotic Fruits and Nuts of the New World is a ... M. Eggman 2010 498 pages SBN 978-184593,6723 * * * *** The Encyclopedia of Fruit and Nuts Tropical Fruits, Volume 2, ...
Author: Odilo Duarte
Publisher: CABI
ISBN: 9781780645056
Category: Science
Page: 342
View: 407
A major reference work on exotic and underutilised fruits and nuts of the New World. While many of these are well known in the local markets and in Spanish-language literature, they have rarely been brought to the attention of the wider English-speaking audience, and as such this book will offer an entirely new resource to those interested in exotic crops.
With its distinguished editor and international team of contributors, Volume 1 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, will be an essential reference both for ...
Author: Elhadi M Yahia
Publisher: Elsevier
ISBN: 9780857093622
Category: Business & Economics
Page: 534
View: 947
Tropical and subtropical fruits are popular products, but are often highly perishable and need to be transported long distances for sale. The four volumes of Postharvest biology and technology of tropical fruits review essential aspects of postharvest biology, postharvest technologies, handling and processing technologies for both well-known and lesser-known fruits. Volume 1 contains chapters on general topics and issues, while Volumes 2, 3 and 4 contain chapters focused on individual fruits, organised alphabetically. Volume 1 provides an overview of key factors associated with the postharvest quality of tropical and subtropical fruits. Two introductory chapters cover the economic importance of these crops and their nutritional benefits. Chapters reviewing the postharvest biology of tropical and subtropical fruits and the impact of preharvest conditions, harvest circumstances and postharvest technologies on quality follow. Further authors review microbiological safety, the control of decay and quarantine pests and the role of biotechnology in the improvement of produce of this type. Two chapters on the processing of tropical and subtropical fruit complete the volume. With its distinguished editor and international team of contributors, Volume 1 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, will be an essential reference both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area. Along with the other volumes in the collection, Volume 1 is an essential reference for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area Focuses on fundamental issues of fruit physiology, quality, safety and handling relevant to all those in the tropical and subtropical fruits supply chain Chapters include nutritional and health benefits, preharvest factors, food safety, and biotechnology and molecular biology
Cohn , E. and Duncan , L.W. ( 1990 ) Nematode parasites of subtropical and tropical fruit trees . ... South African Litchi Growers ' Association Yearbook 4 , 2-4 . ... R. ( eds ) Postharvest Diseases of Horticultural Crops , Vol . 2 ...
Author: Randy C. Ploetz
Publisher: CABI
ISBN: 0851999751
Category: Electronic book
Page: 527
View: 741
Annotation. Comprehensive information on diseases of the most important tropical fruit cropsChapters are devoted to a single or, in some cases, a related group of host plantsThe history, distribution, importance, symptoms, aetiology, epidemiology and management of diseases of each crop are described in detailThis book offers a comprehensive review of diseases of important tropical and some subtropical fruit crops. The history, distribution, importance, etiology, epidemiology and control of diseases of each host crop are covered, along with brief summaries on the taxonomy, origins and characteristics of each host. Additional information is given on the biology and pathology of the causal agents and on new advances that change or otherwise enhance our understanding of the nature and cause of these diseases. Plant pathologists, plantation and nursery managers, lecturers and those who are involved in tropical agriculture and horticulture will find this an essential reference.
Origin and world importance of tropical and subtropial fruit crops ( In ) . Tropical and subtropical fruit crops ... College 8 ( 2 ) : 341-345 . Oohata , T. , Ikeda , I. and ... ( Tropical Fruits ) Vol . II ( Chattopadhyay , T.K.-ed. ) .
Author: P. K. Ray
Publisher: Springer Science & Business Media
ISBN: 3540428550
Category: Gardening
Page: 338
View: 646
Plant breeding has undergone a period of very rapid and significant development in recent years and the area of fruit breeding is no exception. This book provides a balanced, up-to-date and comprehensive account of the developments in the field of breeding tropical and subtropical fruits. It offers not only the theoretical and applied aspects of breedings fruits but also provides an authoritative manual of the conventional and new techniques used for increasing efficiency of crop improvement programmes. In specific chapters the book deals with crop taxonomy, genetic resources, floral biology, breeding objectives, inheritance patterns and information on new improved cultivars/hybrids.
Related titles: Handbook of herbs and spices Second edition, Volume 2 (ISBN 978-0-85709-040-9) Herbs and spices are ... Postharvest biology and technology of tropical and subtropical fruits Volume 1 (ISBN 978-1-84569-733-4) Volume 2 ...
Author: K. V. Peter
Publisher: Elsevier
ISBN: 9780857095671
Category: Technology & Engineering
Page: 640
View: 452
Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices. Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. Each chapter provides detailed coverage of a single herb or spice and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity. With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers. Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices Begins with a discussion of the definition, trade and applications of herbs and spices Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils
In: Handbook of Environmental Physiology of Fruit Crops, Vol. 2: Subtropical and Tropical Crops (ed. B. Schaffer & P.C. Anderson), pp. 371–388. CRC Press, Boca Raton, FL, USA. Bowden, R.P. (1969) Further studies on ripening of pineapple ...
Author: Debbie Rees
Publisher: John Wiley & Sons
ISBN: 9780632057252
Category: Technology & Engineering
Page: 464
View: 749
International trade in high value perishables has grown enormously in the past few decades. In the developed world consumers now expect to be able to eat perishable produce from all parts of the world, and in most cases throughout the year. Perishable plant products are, however, susceptible to physical damage and often have a potential storage life of only a few days. Given their key importance in the world economy, Crop Post-Harvest Science and Technology: Perishables devotes itself to perishable produce, providing current and comprehensive knowledge on all the key factors affecting post-harvest quality of fruits and vegetables. This volume focuses explicitly on the effects and causes of deterioration, as well as the many techniques and practices implemented to maintain quality though correct handling and storage. As highlighted throughout, regular losses caused by post-harvest spoilage of perishable products can be as much as 50%. A complete understanding, as provided by this excellent volume, is therefore vital in helping to reduce these losses by a significant percentage. Compiled by members of the world-renowned Natural Resources Institute at the United Kingdom's University of Greenwich, with contributions from experts around the world, this volume is an essential reference for all those working in the area. Researchers and upper-level students in food science, food technology, post-harvest science and technology, crop protection, applied biology and plant and agricultural sciences will benefit from this landmark publication. Libraries in all research establishments and universities where these subjects are studied and taught should ensure that they have several copies for their shelves.
188 Improving the safety and quality of milk Volume 1: milk production and processing Edited by M. Griffiths 189 ... issues Edited by E. M. Yahia 207 Postharvest biology and technology of tropical and subtropical fruits Volume 2: Açai ...
Author: Qingrong Huang
Publisher: Elsevier
ISBN: 9780857095657
Category: Technology & Engineering
Page: 480
View: 150
Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike
86–96 Arora, R.K. and Ramanatha Rao, V. (eds) (1998) Tropical Fruits in Asia. ... 296 FAO, DFSC, and IPGRI (2001) Forest Genetic Resources Conservation and Management, Vol 2: In Managed Natural Forests and Protected Areas (in situ), ...
Author: Bhuwon Sthapit
Publisher: Routledge
ISBN: 9781317636212
Category: Technology & Engineering
Page: 456
View: 243
Farmers have developed a range of agricultural practices to sustainably use and maintain a wide diversity of crop species in many parts of the world. This book documents good practices innovated by farmers and collects key reviews on good practices from global experts, not only from the case study countries but also from Brazil, China and other parts of Asia and Latin America. A good practice for diversity is defined as a system, organization or process that, over time and space, maintains, enhances and creates crop genetic diversity, and ensures its availability to and from farmers and other users. Drawing on experiences from a UNEP-GEF project on "Conservation and Sustainable Use of Wild and Cultivated Tropical Fruit Tree Diversity for Promoting Livelihoods, Food Security and Ecosystem Services", with case studies from India, Indonesia, Malaysia and Thailand, the authors show how methods for identifying good practices are still evolving and challenges in scaling-up remain. They identify key principles effective as a strategy for mainstreaming good practice into development efforts. Few books draw principles and lessons learned from good practices. This book fills this gap by combining good practices from the research project on tropical fruit trees with chapters from external experts to broaden its scope and relevance.
Wiley, New York Palter R (2002) The Duchess of Malfi's apricots, and other literary fruits. University of South Carolina Press, Columbia Paull RE, Duarte O (2012) Tropical fruits, vol 2, 2nd edn. CABI Publishing, UK Phillips H (1821) ...
Author: Geoffrey R. Dixon
Publisher: Springer
ISBN: 9789401785600
Category: Technology & Engineering
Page: 464
View: 541
This Trilogy explains “What is Horticulture?”. Volume three of Horticulture: Plants for People and Places presents readers with detailed accounts of the scientific and scholastic concepts which interact with the arts and humanities and which now underpins the rapidly evolving subject of Social Horticulture. This discipline transcends the barriers between science, medicine and the arts. This volume covers:- Horticulture and Society, Diet and Health, Psychological Health, Wildlife, Horticulture and Public Welfare, Education, Extension, Economics, Exports and Biosecurity, Scholarship and Art, Scholarship and Literature, Scholarship and History and the relationship between Horticulture and Gardening. This volume brings the evolution of the Discipline and Vocation of Horticulture firmly into the 21st Century. It covers new ground by providing a detailed analysis of the value of Horticulture as a force for enhancing society in the forms of social welfare, health and well-being, how knowledge is transferred within and between generations, and the place of Horticulture in the Arts and Humanities. Substantial emphasis is given to the relationships between health, well-being and plants by the internationally acclaimed authors who have contributed accounts of their work in this book.
Processing Fruits: Science and Technology. Vol. 2, Major Processed Products. Lancaster: Technomic Publishing Company, 1996, pp. 387–417. 2. KS Jayaraman. Development of intermediate moisture tropical fruit and vegetable products ...
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 9781466507876
Category: Technology & Engineering
Page: 3632
View: 592
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
“Survey of India's Export Potentials of Fresh and Processed Fruits and Vegetables,” Vol. 2, pp. 46-49. Indian Institute of Foreign Trade. Anonymous (1971). The Markets for Selected Exotic Fruit Products in the United Kingdom, ...
Author: Jethro Jagtian
Publisher: Elsevier
ISBN: 9780323141000
Category: Technology & Engineering
Page: 196
View: 286
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 jellies, jams, preserves, purees, sauces, and juices, are also covered. Furthermore, this book describes various food preservation methods including dehydration, concentration, and canning. This book is an invaluable resource for scientists, technologists, manufacturers, students, and others concerned with cultivating, processing, manufacturing, research, development, or marketing of foods.
... the safety and quality of milk Volume 2: Improving quality in milk products Edited by M. Griffiths Cereal grains: ... issues Edited by E. M. Yahia Postharvest biology and technology of tropical and subtropical fruits Volume 2: Açai ...
Author: David Kilcast
Publisher: Elsevier
ISBN: 9780857098856
Category: Technology & Engineering
Page: 658
View: 152
Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality
... Saarela 206 Postharvest biology and technology of tropical and subtropical fruits Volume 1: Fundamental issues Edited by E. M. Yahia 207 Postharvest biology and technology of tropical and subtropical fruits Volume 2: Açai to citrus ...
Author: M. Guo
Publisher: Elsevier
ISBN: 9780857099150
Category: Technology & Engineering
Page: 420
View: 262
Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control. The most up to date reference on infant formula processing technology Reviews both human milk biochemistry and infant formula processing technology for broad and applied coverage Focusses exclusively on infant formulae
188 Improving the safety and quality of milk Volume 1: milk production and processing Edited by M. Griffiths 189 ... of tropical and subtropical fruits Volume 2 Edited by E. M. Yahia 208 Postharvest biology and technology of tropical ...
Author: Joseph P. Kerry
Publisher: Elsevier
ISBN: 9780857092946
Category: Technology & Engineering
Page: 752
View: 825
In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability