Part IV: Processing plant, waste management, safety and regulations.Part III: Product manufacturing and packaging.Part II: Postharvest handling and preservation of fruits.Part I: Fruit physiology, biochemistry, microbiology, nutrition and health.The 35 chapters are organized into five parts:

Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits and wines. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation and packaging, processing and preservation technologies. This revised and updated second edition expands and improves upon the coverage of the original book. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality and developing new processes and products. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have pharmacological potential. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Fruits are botanically diverse, perishable, seasonal and predominantly regional in production.

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