Fresh Citrus Fruits
Fresh Citrus Fruits

Author: Wilfred F. Wardowski

Publisher: Florida Science Source Incorporated

Published: 2006-01-01

Total Pages: 602

ISBN-13: 9780944961087

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The First Edition of this book was published 20 years ago. On an international level, it is still well used by both citrus packers, growers and students. The many changes in citrus industries around the world are found in this book. New subjects are included in this second edition of Fresh Citrus Fruits, such as Food Safety Program, and Organic Fresh Fruit. Likewise, much of the material under old chapter headings has been updated or is completely new.Color plates have been added to the book for the identification of postharvest diseases, physiological disorders, citrus canker and Mediterranean Fruit Fly. Also, a fruit color-add test is illustrated as a color plate. Having these color illustrations in the book will aid readers in identifying problems.The presence of Citrus Canker in Florida and Australia made the Plant Pest Regulations a difficult chapter to complete. Likewise, the Pesticide Tolerances chapter addresses a constantly changing subject. In these and other chapters the reader will find Internet addresses which can provide continually updated information.

Fresh Citrus Fruits
Fresh Citrus Fruits

Author: Wilfred F. Wardowski

Publisher: Springer

Published: 1986-09-30

Total Pages: 602

ISBN-13:

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Abstract: A reference for citrus fruit growers, handlers, packing-house workers, exporters, food technology students, an d citrus scientists presents a comprehensive treatise on citrus fruits that are destined for fresh markets. The 22 text chapters present authoritative reviews and guidelines prepared by experts in the various areas of citrus fruit science a nd technology. Topics include: citrus fruit anatomy, morphology, physiology, and maturation; maturity and grade standard s; the effect of production practices on fresh fruit quality; growth regulators for improving postharvest quality; the c haracteristics of fresh fruit cultivars; production trends in the US and 7 other countries; fruit harvesting techniques; product transport to packing houses; the coordination of fresh fruit and processing outlets; degreening methods; system s for separating and grading freeze-damaged fruit; machinery for packing lines and its application; postharvest fruit di seases and their control; preharvest, maturity, and postharvest related disorders; methods of washing, waxing, and addin g color to fruits; packaging materials and unitization methods; regulations concerning fruit pests; allowable pesticide tolerances; characteristics of transportation of fruits to markets; citrus fruit storage; projections for world trade in citrus fruits; and energy usage, monitoring, and control in citrus fruit packing. References cited are appended to each of the chapters, and numerous figures and tabular data are presented throughout the text.

The Home Preserving Bible
The Home Preserving Bible

Author: Carole Cancler

Publisher: Penguin

Published: 2012-10-02

Total Pages: 529

ISBN-13: 161564296X

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Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

Citrus Fruit
Citrus Fruit

Author: Milind Ladaniya

Publisher: Academic Press

Published: 2010-07-28

Total Pages: 593

ISBN-13: 008055623X

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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

Citrus Fruit Processing
Citrus Fruit Processing

Author: Zeki Berk

Publisher: Academic Press

Published: 2016-07-05

Total Pages: 332

ISBN-13: 0128031484

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Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume. - Offers completely up-to-date coverage of scientific research on citrus and processing technology - Explores all aspects of citrus and its processing, including biochemistry, technology, and health - Provides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety - Describes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition

Citrus Fruits
Citrus Fruits

Author: Duane A. Slaker

Publisher:

Published: 2011

Total Pages: 0

ISBN-13: 9781617611896

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Citrus is the main fruit tree crop in the world and, therefore, has a tremendous economical, social and cultural impact in our society. Citrus fruits provide a wide variety of important nutrients in the human diet; including Vitamin C, flavonoids, phenolic compounds, carotenoids, folic acid, pectin, potassium, and dietary fibre. This book presents current research data in the study of citrus fruits, including such topics as the post-harvest preservation of fresh citrus fruits; citrus fruits and metabolic syndrome; the control of citrus cracking or pitting; the chemical composition, general uses and pharmacological properties of Citrus aurantium (bitter orange) and the robotic harvesting of citrus fruit.

Quality of Fresh and Processed Foods
Quality of Fresh and Processed Foods

Author: Fereidoon Shahidi

Publisher: Springer Science & Business Media

Published: 2003-12-31

Total Pages: 368

ISBN-13: 9780306480713

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Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.

Citrus Fruit
Citrus Fruit

Author: Milind Ladaniya

Publisher: Academic Press

Published: 2022-08-24

Total Pages: 859

ISBN-13: 0323993079

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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. - Fully revised and updated release, including new chapters on post-harvest disease management practices and the impact of climate change and COVID-19 - Includes expanded insights on nutraceuticals, bioactive compounds and antioxidants - Presents research data that will be valuable for those involved in the handling and marketing of citrus fruits

Better Handling of Florida's Fresh Citrus Fruit
Better Handling of Florida's Fresh Citrus Fruit

Author: FLORIDA. Universidade

Publisher:

Published: 1964

Total Pages: 38

ISBN-13:

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The quantity of fresh citrus fruit shipped annually is nearly equivalent to the total amount of all deciduous fruits shipped. In some respects the shipment of citrus is the more difficult, because the citrus production areas are usually more distant from the market centers. Florida, Califrnia, and Texas produce most of the citrus, but deciduous fruits are produced throughout the United States. The longn trip involvedin marketing citrus fruits requires careful handling in the packing inthe packinghouse to insure good condition on arrival. In an average season, appreciable quantities of the citrus fruit shipped to market arelost through decay. Rough handling, improper degreening, and other practices increase the amount of decay. Through proper handling and packing, this loss can be reduced and the appearance of the fruit improved so that it appeals more strongly to buyers and consumers. Fruit sales, like grocery sales, must be on a repeat basis if they are to be profitable. The purpose of this bulletin is to point out and explain the best handling and packing methods in the hope that a better product may be marketed.