| Description |
1 online resource |
| Contents |
Cover ; Title Page; Copyright Page; Dedication; Contents; Chapter 1 -- Introduction: history, production, trade, and utilization; 1.1 -- History of citriculture; 1.2 -- Production of citrus fruit; 1.3 -- Trade and utilization; References; Chapter 2 -- Morphology and chemical composition; 2.1 -- Anatomy of the citrus fruit; 2.2 -- Constituents of the epicarp; 2.2.1 -- The essential oils of the epicarp; 2.2.2 -- The pigments of the epicarp; 2.3 -- Constituents of the mesocarp; 2.3.1 -- Pectic substances; 2.3.2 -- Glycosides (flavonoids); 2.4 -- Constituents of the endocarp; 2.4.1 -- Volume of juice |
|
2.4.2 -- Total soluble solids (TSS)2.4.3 -- Sugars; 2.4.4 -- Organic acids; 2.4.5 -- Maturity index; 2.4.6 -- Nitrogenous constituents; 2.4.7 -- Fats; 2.4.8 -- Ascorbic acid and nonenzymatic browning of citrus juices; 2.4.9 -- Cloud and cloud stability in citrus juices; 2.4.10 -- Aroma and juice volatiles; 2.4.11 -- The bitter taste; 2.4.12 -- Carotenoids of the juice; 2.4.13 -- Coumarins and the grapefruit juice-drug interaction; References; Chapter 3 -- Biological aspects of citriculture; 3.1 -- The root system; 3.2 -- Shoots, stems, and leaves; 3.3 -- Flowering and fruiting |
|
3.4 -- Breeding and genetic improvementReferences; Chapter 4 -- Agricultural production practice; 4.1 -- Soil; 4.2 -- Climate; 4.3 -- Propagation; 4.4 -- The orchard; 4.5 -- Irrigation; 4.6 -- Fertilization, plant nutrition; 4.7 -- Pruning; 4.8 -- Pest and disease management, orchard sanitation; 4.9 -- Harvesting; References; Chapter 5 -- Diseases and pests; 5.1 -- Diseases; 5.1.1 -- Huanglongbing (HLB); 5.1.2 -- Citrus canker; 5.1.3 -- Citrus Tristeza; 5.1.4 -- Mal secco; 5.1.5 -- Stubborn; 5.1.6 -- Root rot and brown rot: diseases induced by Phytophthora; 5.1.7 -- Citrus psorosis; 5.1.8 -- Citrus exocortis |
|
5.2 -- Pests5.2.1 -- Insects; 5.2.2 -- Mites; 5.2.3 -- Nematodes; 5.2.4 -- Snails; 5.2.5 -- Vertebrates; References; Chapter 6 -- Postharvest changes; 6.1 -- Respiration; 6.2 -- Transpiration; 6.3 -- Changes in mechanical properties; 6.4 -- Changes in taste and aroma; 6.5 -- Stem-end rind breakdown; 6.6 -- Chilling injury; 6.7 -- Postharvest pathogens; 6.8 -- Optimal storage conditions; References; Chapter 7 -- Packing house operations; 7.1 -- Location of the packing house; 7.2 -- Packing flow diagram; 7.3 -- Transport and reception of the raw material; 7.4 -- Degreening; 7.5 -- Buffer storage; 7.6 -- Dumping |
|
7.7 -- Soaking (drenching)7.8 -- Presorting; 7.9 -- Washing; 7.10 -- Drying; 7.11 -- Waxing; 7.12 -- Grading, labeling; 7.13 -- Sizing; 7.14 -- Packaging; References; Chapter 8 -- Production of single-strength citrus juices; 8.1 -- Introduction and terminology; 8.2 -- Procurement of fruit for the processing industry; 8.3 -- Harvesting, loading, and transporting to the processing plant; 8.4 -- Reception and storage; 8.5 -- Washing, inspection, sizing; 8.6 -- Extraction of juice and essential oil; 8.6.1 -- The "Indelicato" juice extraction system; 8.6.2 -- The JBT FoodTech (FMC) system |
|
8.6.3 -- The Brown juice extraction system |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references at the end of each chapters and index |
| Notes |
Online resource; title from PDF title page (ScienceDirect, viewed July 13, 2016) |
| Subject |
Citrus products.
|
|
Citrus fruits.
|
|
Citrus fruit industry.
|
|
Citrus
|
|
citrus fruit.
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Citrus fruit industry
|
|
Citrus fruits
|
|
Citrus products
|
| Form |
Electronic book
|
| ISBN |
9780128031483 |
|
0128031484 |
|
