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 fridt 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,辻 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 phyto-chemical 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 w让h 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 辻s processed products.

Preface vii

List of Contributors ix

1 Mango Production, Global Trade, Con sumption Trends, and Postharvest Processing and Nutrition [Edward A. Evans, Fredy H. Ballen and Muhammad Siddiq] 1

2 Mango Production [Chantalak Tiyayon and Robert E. Pauli] 17

3 Biology, Postharvest Physiology, and Biochemistry of Mango [Maria Gloria Lobo and Jiwan S. Sidhu] 37

4 Pests of Mango [Daniel Carrillo, Andrea Birke Larissa Guillen andJ.E. Pena] 61

5 Man go Pathology a nd DiseasGS [Andressa de Souza-Pollo andAntonio de Goes] 91

6 Harvesting and Post harvest Technology of Mango [Jeffrey K. Brecht and Elhadi M. Yahia]105

7 Packaging of Fresh Man goes and Processed Mango Products [Aman Ullah Malik, Farihah Siddiq and Muhammad Siddiq] 131

8 Processing and Quality of Fresh-cut Mangoes [Blanca Salinas-Roca, Jorge Welti-Chanes, Olga Martin-Belloso and Robert Soliva-Fortuny] 15

9 Innovative Processing Technologies for Mango Products [Dee pt i Salvi, Ender Arserim and Mukund Karwe] 169

10 Mango Processing and Processed Products [Muhammad Siddiq, Dalbir S. Sogi and Sunisa Roidoung] 195

11 Composition and Nutritio nal Properties of Man goes [Tasleem A. Zafar and Jiwan S. Sidhu] 217

12 Phytochemical Compounds in Functional Properties of Mangoes [Yearul Kabir, Hossain Uddin Shekhar and Jiwan S. Sidhu] 237

13 Microbiology of Fresh Mangoes and Processed Products [Anu Kalia and Rajinder P. Gupta] 255

14 Value-added Processing and Utilization of Mango By-products [Poonam Aggarwal, Amarjeet Kaur and Suresh Bhise] 279

Index 295

中国农科院农业信息研究所