SIDDIQ - Handbook of Mango Fruit

This edition first published 2017

2017 John Wiley & Sons Ltd

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Library of Congress Cataloging-in-Publication Data

Names: Siddiq, Muhammad, 1957- editor. | Brecht, Jeffrey K., 1942- editor. | Sidhu, Jiwan S., editor.

Title: Handbook of mango fruit : production, postharvest science, processing technology and nutrition / edited by Muhammad Siddiq, Michigan State University, USA, Jeffrey K. Brecht, University of Florida, USA, Jiwan S. Sidhu, Kuwait University, Kuwait

Description: Oxford, UK : Wiley, 2018. | Includes bibliographical references and index. | Description based on print version record and CIP data provided by publisher; resource not viewed.

Identifiers: LCCN 2017011132 (print) | LCCN 2017011768 (ebook) | ISBN 9781119014386 (pdf) | ISBN 9781119014379 (epub) | ISBN 9781119014355 (cloth)

Subjects: LCSH: Mango. | BISAC: TECHNOLOGY & ENGINEERING / Food Science.

Classification: LCC SB379.M2 (ebook) | LCC SB379.M2 H36 2018 (print) | DDC 634/.44-dc23

LC record available at https://lccn.loc.gov/2017011132

Cover Design: Wiley

Cover Images: (left to right) Courtesy of Dr. Jeffrey K. Brecht; nine_far/iStockphoto; RUJITOP/iStockphoto

Mango is one of the most consumed fresh fruits in the world, with production occurring in more than one hundred countries. Global production of the fruit has more than doubled in the last three decades. There are over one thousand different varieties of mangoes, giving rise to various shapes, sizes, colors, textures and nutritional properties. The mango market and trade has grown considerably since the 1990s, with the two major import markets being the United States of America and European Union countries. Since the mango fruit has made its way into mainstream market outlets in most of the developed countries and is available year-round, it is no longer classified as exotic. The year-round availability of the fruit is attributed to several factors, including the fact that the fruit is grown under diverse climatic conditions, which allows harvesting throughout the year, and improvements in transportation, market access, pre-harvest production practices, and postharvest treatment allow the crop to be shipped long distances relatively free of any pests and diseases. Demand for mangoes is also on the rise, as more health conscious consumers incorporate the fruit into their diets, based on its nutritional value and unique flavor. Along with the increased consumption of this nutrient-rich fruit, the processed mango market has also seen similar growth, especially in fresh-cut fruit, juice and beverages, and shelf-stable dried products.

This book provides a contemporary source of information that brings together current knowledge and practices in the value-chain of mango production, postharvest handling, and processing. This value-chain approach to the topic is the unique feature of this book, with an in-depth coverage on a wide variety of pertinent topics: production, harvesting and GAPs, postharvest entomology and pathology, postharvest physiology and storage, packaging technologies, processing and processed products, innovative processing technologies, nutritional profile and health benefits, bioactive and phytochemical compounds, and value-added utilization of mango by-products. An experienced team of over 30 contributors from Asia, North America, and South America has contributed to this book. These contributors come from a field of diverse disciplines, including horticulture, crop sciences, plant pathology and entomology, food science and technology, food biochemistry, food engineering, nutritional sciences, and agricultural economics.

The editors acknowledge many individuals for their support from conception through to final development of this book. Foremost is our sincere thanks and gratitude to all authors for their contributions and for bearing with us during the review and finalization process of their chapters. We are grateful to our family members for their understanding and support, enabling us to complete this work. We dedicate this work to the worthy contributions of the numerous researchers and students throughout the world, for their decades long devoted efforts to improve the quality and utilization of fresh mango and its processed products.

Muhammad Siddiq
Jeffrey K. Brecht
Jiwan S. Sidhu

1. Poonam Aggarwal
2. Department of Food Science and Technology
3. Punjab Agricultural University
4. Ludhiana, Punjab
5. India

1. Ender Arserim
2. Department of Food Science, Rutgers
3. The State University of New Jersey
4. New Brunswick, New Jersey
5. USA

1. Fredy H. Ballen
2. Center for Tropical Agriculture
3. University of Florida, IFAS
4. Homestead, Florida
5. USA

1. Suresh Bhise
2. Department of Food Science & Technology