Exotic Fruits Reference Guide 1st Edition by Sueli Rodrigues, Ebenezer de Oliveira Silva, Edy Sousa de Brito 0128031537 9780128031537

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ISBN-10 :  0128031537 

ISBN-13 :  9780128031537

Author:  Sueli Rodrigues, Ebenezer de Oliveira Silva, Edy Sousa de Brito

Exotic Fruits Reference Guide is the ultimate, most complete reference work on exotic fruits from around the world. The book focuses on exotic fruit origin, botanical aspects, cultivation and harvest, physiology and biochemistry, chemical composition and nutritional value, including phenolics and antioxidant compounds. This guide is in four-color and contains images of the fruits, in addition to their regional names and geographical locations. Harvest and post-harvest conservation, as well as the potential for industrialization, are also presented as a way of stimulating interest in consumption and large scale production.

Exotic Fruits Reference Guide 1st table of contents:

1. Açaí Origin, Ecology, Botany, and Socioeconomic Importance
2. Harvest Season
3. Estimated Annual Production and Harvest/Postharvest Conservation
4. Fruit Physiology, Biochemistry, Chemical Composition, and Nutritional Value
5. Sensory Characteristics
6. Industrial Application or Potential Industrial Application
7. References
8. Acerola—Malpighia emarginata
9. Abstract
10. Origin and Botanical Classification
11. Production
12. Harvest
13. Postharvest
14. Postharvest Quality
15. References
16. Ambarella—Spondias cytherea
17. Abstract
18. Introduction
19. Origin and Distribution
20. Botanical Aspects
21. Harvest and Production
22. Fruit Physiology and Biochemistry
23. Chemical Composition and Nutritional Value of the Fruit
24. Sensory Characteristics of the Fruit
25. Conservation
26. Application
27. Acknowledgment
28. References
29. Annatto/Urucum—Bixa orellana
30. Abstract
31. Cultivation Origin and Botanical Aspects
32. Harvest and Postharvest Conservation
33. Estimated Production and Trade of Annatto
34. Chemical Composition of Annatto
35. Biosynthesis of Annatto Compounds
36. Biological Activities of Annatto Compounds
37. Industrial Application and Potential Industrial Application
38. References
39. Further Reading
40. Araça—Psidium cattleyanum Sabine
41. Abstract
42. Origin and Botanical Aspects
43. Production
44. Fruit Physiology and Nutritional Value
45. Postharvest Conservation
46. Potential Industrial application
47. References
48. Avocado fruit—Persea americana
49. Abstract
50. Botany and Origin
51. Fruit Physiology and Biochemistry
52. Chemical Composition and Nutritional Value
53. Sensory Characteristics
54. Harvest Season
55. Harvest and Postharvest Conservation
56. Estimated Annual Production
57. World Trade
58. Industrial Applications and Other Potential Uses
59. Acknowledgment
60. References
61. Bacuri—Platonia insignis
62. Abstract
63. Cultivar Origin and Botanical Aspects
64. Production
65. Harvest and Postharvest Technology
66. Chemical Composition and Nutritional Value
67. Potential Industry Application
68. Concluding Remarks
69. References
70. Breadfruit—Artocarpus altilis (Parkinson) Fosberg
71. Abstract
72. Introduction
73. Cultivar Origin and Botanical Aspects
74. Harvest Season
75. Estimated Annual Production
76. Fruit Physiology and Biochemistry
77. Chemical Composition and Nutritional Value
78. Sensory Characteristics
79. Harvest and Postharvest Conservation
80. Industrial Application or Potential Industrial Application
81. Acknowledgments
82. References
83. Buriti fruit—Mauritia flexuosa
84. Abstract
85. Origin and Botany
86. Harvest Season and Annual Production
87. Fruit Physiology and Biochemistry
88. Buriti Fruit Metabolites
89. Biological Benefits
90. Sensory Characteristics and Food Application
91. Harvest, Postharvest Conservation and Industrial Applications
92. Acknowledgment
93. References
94. Cacao—Theobroma cacao
95. Abstract
96. Origin and Botanical Aspects
97. Harvest and Potential of Industrialization
98. Cocoa Beans Processing
99. Chemical Composition and Nutritional Value
100. References
101. Cagaita—Eugenia dysenterica
102. Abstract
103. Origin, Culture, and Botanical Aspects
104. Harvest Season and Estimated Annual Production
105. Physiology and Biochemistry of Fruits
106. Harvest, Postharvest, and Potential Industrial Application
107. References
108. Caju—Anacardium occidentale
109. Abstract
110. Botanical and Agronomical Aspects
111. Fruit Physiology and Biochemistry
112. Chemical Composition and Nutritional Value Including, Vitamins, Mineral, Phenolics and Antioxidant Compounds Among Others
113. Harvest and Postharvest Conservation
114. Industrial Application or Potential Industrial Application
115. References
116. Cambuci—Campomanesia phaea (O. Berg.) Landrum
117. Abstract
118. Cultivar Origin and Botanical Aspects
119. Harvest Season
120. Estimated Annual Production
121. Physiology and Biochemistry of Cambuci Fruit
122. Chemical Composition and Nutritional Value Including Vitamins, Minerals, Phenolics and Antioxidant Compounds
123. Sensory Attributes
124. Harvest and Postharvest Conservation
125. Perspectives and Industrial Applications
126. Acknowledgments
127. References
128. Camu-camu—Myrciaria dubia (Kunth) McVaugh
129. Abstract
130. Cultivar Origin and Botanical Aspects
131. Harvest Season and Estimated Annual Production
132. Fruit Physiology and Biochemistry
133. Chemical and Nutritional Compositions
134. Health-Promoting Phytochemicals
135. Sensory Characteristics
136. Harvest and Postharvest Conservation
137. Potential Industrial Application
138. Acknowledgments
139. References
140. Canistel—Pouteria campechiana (Kunth) Baehni
141. Abstract
142. Cultivar Origin and Botanical Aspects
143. Harvest Season
144. Estimated Annual Production
145. Fruit Physiology and Biochemistry
146. Chemical Composition and Nutritional Values
147. Sensory Characteristics
148. Harvest and Postharvest Conservation
149. Industrial Application or Potential Industrial Application
150. Acknowledgment
151. References
152. Caqui—Diospyros kaki
153. Abstract
154. Origin and Botanical Aspects
155. Harvest Season
156. Estimated Annual Production
157. Fruit Physiology and Biochemistry
158. Chemical Composition and Nutritional Value, Including Vitamins, Mineral, Phenolics, and Antioxidant Compounds
159. Sensory Features
160. Harvest and Postharvest Conservation
161. Industrial Application or Potential Industrial Application
162. Acknowledgment
163. References
164. Cempedak—Artocarpus champeden
165. Abstract
166. Origin and Botanical Aspects
167. Nutritive and Medicinal Properties
168. Potential and Traditional Medicinal Uses
169. References
170. Chilean Guava—Myrtus ugni
171. Abstract
172. The Species
173. Ethnic Uses
174. Socioeconomic Importance
175. Phytochemistry and Biological Activity
176. Our Experience
177. In Vitro Determination of the Antioxidant Capacity of Extracts and Phenolic Compounds From Ugni molinae Turcz. Leaves
178. Antioxidant Activity of Ugni molinae Turcz. (“Murtilla”) Infuses
179. Consumption of Ugni molinae (Turcz.) Tea Elicits Increased Plasma Antioxidant Potential in Humans
180. References
181. Further Reading
182. Ciruela/Mexican Plum—Spondias purpurea L.
183. Abstract
184. Cultivar Origin and Ethnobotanical Aspects
185. Botanical Description
186. Harvest Season
187. Estimated Annual Production
188. Fruit Physiology and Biochemistry
189. Chemical Composition and Nutritional Value Including, Vitamins, Mineral, Phenolic, Antioxidant Compounds, and Sensory Characteristics
190. Harvest and Postharvest Conservation
191. Industrial Application or Potential Industrial Application
192. Acknowledgment
193. References
194. Further Reading
195. Cocona—Solanum sessiliflorum
196. Abstract
197. Introduction
198. Origin, Distribution, and Morphology
199. Fruit Composition
200. Agronomical Aspects
201. Pests and Diseases
202. Uses and Perspectives
203. Conclusions
204. References
205. Cupuassu—Theobroma grandiflorum
206. Abstract
207. Introduction
208. Cultivar Origin, Botanical Aspects and Harvest Season
209. Chemical Composition and Nutritional Value
210. Harvest and Postharvest Conservation and Potential Industrial Application
211. Final Remarks
212. References
213. Custard apple—Annona squamosa L.
214. Abstract
215. Introduction
216. Origin and Distribution
217. Botanical Description
218. Total Production and Market
219. Uses
220. Phytochemistry
221. Harvest and Postharvest Conservation
222. Potential Industrial Application
223. Acknowledgment
224. References
225. Durian—Durio zibethinus
226. Abstract
227. Introduction
228. Cultivar Origin and Botanical Aspects
229. Estimated Annual Production
230. Fruit Physiology and Biochemistry
231. Chemical Composition and Nutritional Value
232. Harvest and Postharvest Conservation
233. Industrial Application or Potential Industrial Application
234. Concluding Remarks
235. References
236. Further Reading
237. Elderberry—Sambucus nigra L.
238. Abstract
239. Cultivar Origin and Botanical Aspects
240. Postharvest
241. Estimated Production
242. Biochemical and Physiology
243. Chemical Composition and Nutritional Value
244. Industrialization
245. References
246. Figo da india—Opuntia spp.
247. Abstract
248. Fruit Origin and Botanical Aspects
249. Cultivation and Harvest
250. Physiology and Biochemistry
251. Chemical Composition and Nutritional Value
252. Harvest and Postharvest Conservation
253. Potential Industrialization
254. Final Remarks
255. References
256. Finger lime/The Australian Caviar—Citrus australasica
257. Abstract
258. Botanical Classification
259. Physiology and Harvest Season
260. Sensory Characteristics, Chemical Composition, and Nutritional Value
261. Production and Industrial Applications of Commercialized Varieties
262. References
263. Gooseberry—Ribes uva-crispa, sin. R. grossularia L
264. Abstract
265. Cultivar Origin and Botanical Aspects
266. Harvest Season
267. Fruit Physiology and Biochemistry
268. Estimated Annual Production
269. Chemical Composition and Nutritional Value Including, Vitamins, Mineral, Phenolics, and Antioxidant Compounds
270. Sensory Characteristics
271. Harvest and Postharvest Conservation
272. Industrial Application or Potential Industrial Application
273. Market Potential
274. References
275. Grumixama—Eugenia brasiliensis Lam
276. Abstract
277. Introduction
278. Plant
279. Chemical and Nutritional Composition
280. Phytochemical Profile
281. Harvest Season and Production: Purple Grumixama
282. Potential Industrial Application
283. Acknowledgment
284. References
285. Further Reading
286. Guarana—Paullinia cupana Kunth var. sorbilis (Mart.) Ducke
287. Abstract
288. Introduction
289. Cultivar Origin and Botanical Aspects
290. Flowering, Pollination, and Harvest Season
291. Estimated Annual Production
292. The Guarana and Polyploidy
293. Genetic Resources
294. Genetic Variability
295. Brief History of Guarana Genetic Improvement
296. Objectives of Guarana Breeding
297. Genetic Improvement Methods
298. Future Prospects
299. References
300. Further Reading
301. Jabuticaba—Myrciaria spp.
302. Abstract
303. Cultivar Origin and Botanical Aspects
304. Harvest Season
305. Estimated Annual Production
306. Fruit Physiology and Biochemistry
307. Chemical Composition and Nutritional Value
308. Harvest and Postharvest Conservation
309. Industrial Application
310. References
311. Jambo—Syzygium malaccense
312. Abstract
313. Introduction
314. Botanical Aspects
315. Harvest Season
316. Harvest and Postharvest Conservation
317. Chemical Composition and Nutritional Value
318. Sensory Characteristics
319. Industrial Application
320. References
321. Jambolan—Syzygium jambolanum
322. Abstract
323. Cultivar Origin and Botanical Aspects
324. Harvest Season
325. Fruit Physiology and Biochemistry
326. Chemical Composition and Nutritional Value
327. Sensory Characteristics
328. Harvest and Postharvest Conservation
329. Industrial Application and Potential Industrial Application
330. References
331. Further Reading
332. Jatoba—Hymenaea courbaril
333. Abstract
334. Species Origin, Ecology, Botany, and Socioeconomic Importance
335. Harvest Season
336. Estimated Annual Production and Harvest/Postharvest Conservation
337. Fruit Physiology, Biochemistry, Chemical Composition, and Nutritional Value
338. Sensory Characteristics
339. Industrial Application or Potential Industrial Application
340. References
341. Jujuba—Ziziphus jujuba
342. Abstract
343. Cultivar Origin and Botanical Aspects
344. Estimated Annual Production
345. Fruit Physiology and Biochemistry
346. Chemical Composition and Nutritional Value
347. Nutritional Values
348. Harvest and Postharvest Conservation
349. Industrial Application or Potential Industrial Application
350. Acknowledgments
351. References
352. Kumquat—Fortunella japonica
353. Abstract
354. Classification
355. Origin and Distribution
356. Botany, Morphology, and Anatomy
357. Postharvest Physiology and Storage
358. Fruit Compositions, Nutritional, and Nutraceuticals Properties
359. Fresh and Processed Products
360. References
361. Langsat—Lansium domesticum
362. Abstract
363. Cultivar Origin and Botanical Aspects
364. Harvest Season
365. Estimated Annual Production
366. Fruit Physiology
367. Chemical Compositions and Nutritional Values
368. Sensory Characteristics
369. Harvest and Postharvest Conservation
370. Potential Industrial Application
371. References
372. Further Reading
373. Loquat/Nispero—Eriobotrya japonica Lindl.
374. Abstract
375. Origin and Botanical Aspects
376. Production
377. Postharvest and Nutritional Value
378. Postharvest Conservation
379. Potential Industrial and Medicinal Uses
380. References
381. Further Reading
382. Maboque/Monkey Orange—Strychnos spinosa
383. Abstract
384. Botanical Origin
385. Postharvest and Physiology
386. Sensory and Physicochemical Characterization
387. Industrialization and Uses
388. References
389. Macauba Palm—Acrocomia aculeata
390. Abstract
391. Introduction
392. Botanic and Production Aspects of Macaúba Palm
393. Drying Processes
394. Macaúba Palm Fruit Components
395. The Influence of Drying Processes on the Chemical Composition of Macaúba Palm Fruit Bioactive Compounds
396. References
397. Further Reading
398. Mangaba—Hancornia speciosa
399. Abstract
400. Introduction
401. Origin and Production
402. Botanical Aspects
403. Cultivation and Harvest
404. Physiology and Biochemistry
405. Fruit Development
406. Chemical Composition and Nutrition
407. Vitamin C
408. Phenolic Compounds
409. Volatile Constituents
410. Final Considerations
411. References
412. Further Reading
413. Noni—Morinda citrifolia L.
414. Abstract
415. Origin and Botanical Aspects
416. Cultivation Practices and Harvest
417. Postharvest and Nutritional Value
418. Industrial Uses
419. References
420. Pidada—Sonneratia caseolaris
421. Abstract
422. Cultivar Origin and Botanical Aspects
423. Harvest Annual Production
424. Fruit Physiology and Biochemistry
425. Chemical Composition and Nutritional Value
426. Sensory Characteristics
427. Harvest and Postharvest Conservation
428. Industrial Application or Potential Application
429. Acknowledgment
430. References
431. Pitanga—Eugenia uniflora L.
432. Abstract
433. Cultivar Origin and Botanical Aspects
434. Harvest Season
435. Chemical Composition and Nutritional Value
436. Sensory Characteristics
437. Harvest and Postharvest Conservation
438. Industrial Potential
439. References
440. Pitaya—Hylocereus undatus (Haw)
441. Abstract
442. Cultivar Origin and Botanical Aspects
443. Harvest Season
444. Estimated Annual Production
445. Fruit Physiology and Biochemistry
446. Chemical Composition and Nutritional Value: Vitamins, Mineral, Phenolics, and Antioxidant Compounds
447. Sensory Characteristics
448. Harvest and Postharvest Conservation
449. Industrial Application or Potential Industrial Application
450. References
451. Pitomba—Talisia esculenta
452. Abstract
453. Botanical Aspects and Harvest Season
454. Estimated Annual Production
455. Chemical Composition and Nutritional Value Including, Vitamins, Mineral, Phenolics, and Antioxidant Compounds
456. Industrial Application or Potential Industrial Application
457. References
458. Pomegranate/Roma—Punica granatum
459. Abstract
460. Cultivars, Origin, and Botanical Aspects
461. Harvest Seasons
462. Annual Production
463. Fruit Physiology and Biochemistry
464. Chemical Composition and Nutritional Value
465. Harvest and Postharvest Conservation
466. Controlled Atmosphere/Modified Atmosphere Storage
467. Problems Under Suboptimal Conditions
468. Industrial Application
469. Minimally Processed or Ready-to-Eat Arils
470. Jelly, Beverages, and Other Usage
471. References
472. Further Reading
473. Quince—Cydonia oblonga
474. Abstract
475. Origin and Botanical Aspects
476. Production
477. Postharvest Physiology and Nutritional Value
478. Postharvest Conservation
479. Industrial Application
480. References
481. Further Reading
482. Rambutãn—Nephelium lappaceum
483. Abstract
484. Origin and Botanical Aspects
485. Cultivars and Harvest Season
486. Cultivation
487. Sensory Characteristics
488. Chemical Composition and Nutritional Value
489. Harvest and Postharvest Conservation
490. Industrial Applications
491. References
492. Further Reading
493. Safou—Dacryodes edulis
494. Abstract
495. Cultivar Origin and Botanic Aspects
496. Chemical Composition and Nutritional Value
497. Sensory Aspects
498. Harvest Season, Postharvest Conservation, Physiology, and Biochemistry
499. Industrial Application or Potential Industrial Application
500. References
501. Salak—Salacca zalacca
502. Abstract
503. Introduction
504. Cultivar Origin and Botanical Description
505. Morphology and Physiology
506. Harvest Season
507. Estimated Annual Production
508. Chemical Composition and Nutritional Value
509. Sensory and Physicochemical Characteristics
510. Conservation
511. Current and Potential Industrial Application
512. Acknowledgment
513. References
514. Soursop—Annona muricata
515. Abstract
516. Introduction
517. Cultivar Origin and Distribution
518. Taxonomy and Botanical Description
519. Harvesting Season
520. Estimated Annual Production
521. Physiology and Biochemistry
522. Sensory Characteristics of Soursop Fruit
523. Harvest and Postharvest Conservation
524. Industrial Application
525. Acknowledgments
526. References
527. Sugar Apple—Annona squamosa Linn.
528. Abstract
529. Annona squamosa
530. International Common Names
531. Cultivar Origin
532. Botanical Aspects
533. Description
534. Harvest Season
535. Estimated Annual Production
536. Plant Chemicals
537. Fruit Composition
538. Sensory Characteristics
539. Industrial Application
540. References
541. Further Reading
542. Tamarindo—Tamarindus indica
543. Abstract
544. Introduction
545. General Description
546. Postharvest Uses
547. Propagation and Conservation
548. Acknowledgment
549. References
550. Further Reading
551. Tarap—Artocarpus odoratissimus
552. Abstract
553. Cultivar Origin and Botanical Aspects
554. Harvest Season
555. Estimated Annual Production
556. Fruit Physiology and Biochemistry
557. Chemical composition and nutritional value including vitamins, mineral, phenolics and antioxidant compounds
558. Sensory Characteristics
559. Harvest and Postharvest Conservation
560. Industrial Application or Potential Industrial Application
561. Acknowledgment
562. References
563. The Tucumã of Amazonas—Astrocaryum aculeatum
564. Abstract
565. Cultivar Origin and Botanical Aspects
566. Harvest Season
567. Estimated Annual Production
568. Fruit Physiology and Biochemistry
569. Uses and Applications
570. Recent In Vitro Studies
571. References
572. Umbu—Spondias tuberosa
573. Abstract
574. Introduction
575. Origin and Botanical Aspects
576. Genetic Variability
577. Harvest Season
578. Estimated Annual Production
579. Fruit Physiology and Biochemistry
580. Chemical Composition and Nutritional Value
581. Sensory Characteristics
582. Harvest and Postharvest Conservation
583. Industrial Application or Potential Industrial Application
584. Final Remarks
585. References
586. Uvaia—Eugenia pyriformis Cambess
587. Abstract
588. Cultivar Origin and Botanical Aspects
589. Harvest Season
590. Estimated Annual Production
591. Fruit Physiology and Biochemistry
592. Chemical Composition and Nutritional Value Including Vitamins, Minerals, Phenolics, and Antioxidant Compounds
593. Sensory Characteristics
594. Harvest and Postharvest Conservation
595. Acknowledgments
596. References
597. Further Reading
598. Wampee—Clausena lansium
599. Abstract
600. Cultivar Origin and Botanical Aspects
601. Harvest Season
602. Composition and Uses
603. References
604. Wood Apple—Limonia acidissima
605. Abstract
606. Cultivar Origin and Botanical Aspects
607. Fruit Physiology and Biochemistry
608. Chemical Composition and Nutritional Value Including Vitamins, Mineral, Phenolics and Antioxidant Compounds
609. Harvest and Postharvest Conservation
610. Potential Industrial Application

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