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<p>Preface vii</p> <p>List of Contributors ix</p> <p>1 Mango Production, Global Trade, Consumption Trends, and Postharvest Processing and Nutrition 1<br /><i>Edward A. Evans, Fredy H. Ballen and Muhammad Siddiq</i></p> <p>2 Mango Production 17<br /><i>Chantalak Tiyayon and Robert E. Paull</i></p> <p>3 Biology, Postharvest Physiology, and Biochemistry of Mango 37<br /><i>Maria Gloria Lobo and Jiwan S. Sidhu</i></p> <p>4 Pests of Mango 61<br /><i>Daniel Carrillo, Andrea Birke, Larissa Guillen and J.E. Peña</i></p> <p>5 Mango Pathology and Diseases 91<br /><i>Andressa de Souza-Pollo and Antonio de Goes</i></p> <p>6 Harvesting and Postharvest Technology of Mango 105<br /><i>Jeffrey K. Brecht and Elhadi M. Yahia</i></p> <p>7 Packaging of Fresh Mangoes and Processed Mango Products 131<br /><i>Aman Ullah Malik, Farihah Siddiq and Muhammad Siddiq</i></p> <p>8 Processing and Quality of Fresh-cut Mangoes 151<br /><i>Blanca Salinas-Roca, Jorge Welti-Chanes, Olga Martin-Belloso and Robert Soliva-Fortuny</i></p> <p>9 Innovative Processing Technologies for Mango Products 169<br /><i>Deepti Salvi, Ender Arserim and Mukund Karwe</i></p> <p>10 Mango Processing and Processed Products 195<br /><i>Muhammad Siddiq, Dalbir S. Sogi and Sunisa Roidoung</i></p> <p>11 Composition and Nutritional Properties of Mangoes 217<br /><i>Tasleem A. Zafar and Jiwan S. Sidhu</i></p> <p>12 Phytochemical Compounds in Functional Properties of Mangoes 237<br /><i>Yearul Kabir, Hossain Uddin Shekhar and Jiwan S. Sidhu</i></p> <p>13 Microbiology of Fresh Mangoes and Processed Products 255<br /><i>Anu Kalia and Rajinder P. Gupta</i></p> <p>14 Value-added Processing and Utilization of Mango By-products 279<br /><i>Poonam Aggarwal, Amarjeet Kaur and Suresh Bhise</i></p> <p>Index 295</p>

<p><b> MUHAMMAD SIDDIQ, PhD,</b> is Associate Professor in the Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA. <p><b> JEFFREY K. BRECHT, PhD,</b> is Professor of Horticultural Sciences Department, University of Florida, Gainesville, USA. <p><b> JIWAN S. SIDHU, PhD,</b> is Professor and Director of Master's Program in Food Science & Nutrition, Department of Food Science and Nutrition, Kuwait University, Kuwait.

<p> Written by noted experts in the field, <i>Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition</i> offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit. The authors review the geographic areas where the fruit is grown and harvested, including information on the ever-expanding global marketplace that highlights United States production, imports and exports, and consumption, as well as data on the outlook for the European market. <p><i> Handbook of Mango Fruit</i> outlines the postharvest handling and packaging techniques and reviews the fruit's processed products and byproducts that are gleaned from the processing of waste. The authors include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. This comprehensive resource: <ul> <li>Reviews global mango production trends and countries that are the major exporters and importers of mangoes</li> <li>Explores the burgeoning marketplace for mangoes with special emphasis on the US and European marketplace</li> <li>Assesses latest trends in packaging of and shipping of mangoes</li> <li>Provides in depth coverage on value-added processing and by-products utilization</li> <li>Offers vital information on the innovative processing technologies and nutritional profile of popular tropical fruit</li> </ul> <br> <p> Written for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes, <i>Handbook of Mango Fruit</i> is a vital resource offering the most current information and guidelines on the burgeoning marketplace as well as the safe handling, production, and distribution of mangoes.

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