Table of Contents

Cover

Title Page

Preface

List of Contributors

Chapter 1: Mango Production, Global Trade, Consumption Trends, and Postharvest Processing and Nutrition

1.1 Introduction
1.2 Mango Production, Trade, and Consumption
1.3 Postharvest Handling and Packaging
1.4 Processed Products
1.5 By-products from Processing Waste
1.6 Food Safety Considerations
1.7 Nutritional Profile
References

Chapter 2: Mango Production

2.1 Introduction
2.2 Cultivar Diversity and Potential
2.3 Breeding and Propagation
2.4 Field Practices
2.5 Biotic and Abiotic Stresses
2.6 Good Agricultural Practices (GAPs)
2.7 Organic Mango Farming and Marketing
2.8 Biotechnological Innovations
2.9 Research Needs and Future Prospects
References

Chapter 3: Biology, Postharvest Physiology, and Biochemistry of Mango

3.1 Introduction
3.2 Botanical Description
3.3 Tree and Fruit Growth and Development
3.4 Fruit Ripening
3.5 Fruit Quality Disorders
3.6 Conclusions
References

Chapter 4: Pests of Mango

4.1 Introduction
4.2 Mites
4.3 Insects
4.4 Control Strategies
References

Chapter 5: Mango Pathology and Diseases

5.1 Introduction
5.2 Anthracnose
5.3 Powdery Mildew
5.4 Mango Malformation Disease
5.5 Mango Bacterial Canker
5.6 Dieback and Stem-end Rot
5.7 Mango Wilt or Mango Blight
References

Chapter 6: Harvesting and Postharvest Technology of Mango

6.1 Introduction
6.2 Harvest Maturity Indices
6.3 Harvesting Practices
6.4 Fruit Grades and Standards
6.5 Field and Packinghouse Sanitation
6.6 Postharvest Handling
6.7 Storage and Transport Technologies
6.8 Quarantine Treatments for Insects
6.9 Nutritional and Quality Losses
6.10 Future Research Needs
References

Chapter 7: Packaging of Fresh Mangoes and Processed Mango Products

7.1 Introduction
7.2 Current Packaging Systems
7.3 Innovative Packaging Technologies
7.4 Future Directions
References

Chapter 8: Processing and Quality of Fresh-cut Mangoes

8.1 Introduction
8.2 Mango Fruit and Postharvest Handling
8.3 Processing of Fresh-cut Mangoes
8.4 Quality Attributes of Fresh-Cut Mangoes
8.5 Conclusions and Future Trends
Acknowledgments
References

Chapter 9: Innovative Processing Technologies for Mango Products

9.1 Introduction
9.2 High Pressure Processing (HPP)
9.3 Pulsed Electric Field (PEF)
9.4 Ultraviolet Radiation (UV)
9.5 Ultrasound Treatment
9.6 Irradiation Treatment
9.7 Machine Vision – Computer Vision System (CVS)
9.8 Other Innovative Processing Technologies
9.9 Future Research Trends
References

Chapter 10: Mango Processing and Processed Products

10.1 Introduction
10.2 Processed Mango Products
10.3 Utilization of Mango Processing Waste
10.4 Nutritional Composition and Health Benefits
10.5 Summary
References

Chapter 11: Composition and Nutritional Properties of Mangoes

11.1 Introduction
11.2 Composition and Nutrition
11.3 Changes during Fruit Ripening
11.4 Changes during Fruit Processing
11.5 Health Benefits and Medicinal Uses
11.6 Functional Foods from Mango
11.7 Chemical Composition of Mango By-products
11.8 Future Research Needs
References

Chapter 12: Phytochemical Compounds in Functional Properties of Mangoes

12.1 Introduction
12.2 Phytochemical Compounds in Mango
12.3 Flavonoids in Mango
12.4 Pigments in Mango
12.5 Functional Properties and Health Benefits
12.6 Future Research Needs
References

Chapter 13: Microbiology of Fresh Mangoes and Processed Products

13.1 Introduction
13.2 Microbiology of Fresh and Minimally processed Mango
13.3 Factors Affecting Microbial Quality and Safety
13.4 Maintaining Microbial Quality
13.5 Methods to Evaluate Microbial Quality
13.6 Predictive Microbiology
13.7 Future Research Needs
References

Chapter 14: Value-added Processing and Utilization of Mango By-products

14.1 Introduction
14.2 Value-added Processing of Mango Waste
14.3 Summary
References

Index

End User License Agreement

List of Illustrations

Chapter 1: Mango Production, Global Trade, Consumption Trends, and Postharvest Processing and Nutrition

Figure 1.1 World mango production and area harvested (2000–2013).
Figure 1.2 US fresh and frozen mango imports over ten year period (2004–2013).
Figure 1.3 US total mango imports by country of origin, 2009–2013.
Figure 1.4 US per-capita consumption of selected fruits, 2009–2013.
Figure 1.5 Commercial processing of different products from mangoes.

Chapter 2: Mango Production

Figure 2.1 Mango production seasons in different countries. (*Indonesia)
Figure 2.2 Morphological diversity of some mango cultivars (scale bar = 20 cm, ~8 inches).
Figure 2.3 Methods of mango propagation. Source: Adapted from Singh (1960) and Ram and Litz (2009).
Figure 2.4 Some detached grafting methods often used in mango propagation.
Figure 2.5 Growth cycle of Namdokmai Sithong mango in Chiang Mai Province, Thailand (gray highlights indicate orchard activities). Note that plants are left to rest 3–4 months after harvest and bud break will occur 10–15 days after pruning. Source: Adapted from Jaiphayak (2011).
Figure 2.6 Semi-hard pruning of a 5-year-old grafted Namdokmai Sithong mango tree that had received minimal pruning in previous years (left: before, right: after).

Chapter 3: Biology, Postharvest Physiology, and Biochemistry of Mango

Figure 3.1 A 20-year old mango orchard in the tropics, Kerala, India (left) and subtropics, Canary Islands, Spain (right).
Figure 3.2 Flowering tree (A); Panicle and flowers (B,C); Tree with fruits (D); Fruits (E,F); Transversal and longitudinal cut of the fruit and seed (G).
Figure 3.3 Effects of temperature on mango cultivation.
Figure 3.4 Mango harvest operations.

Chapter 5: Mango Pathology and Diseases

Figure 5.1 Anthracnose disease: (A) Blossom blight in inflorescence stalk; (B) small fruits infected and mummified fruits attached to the tree; (C) spots on green fruits spreading in the way of water conidia suspension; (D) large black lesions on mango fruit postharvest; (E) spots on leaves in the field; and (F) lesions on inoculated leaves evolving to necrosis (Souza et al. 2013).
Figure 5.2 Powdery mildew symptoms on: (A) inflorescences and (B) leaves of mango.
Figure 5.3 Symptoms of malformed inflorescence of mango.
Figure 5.4 Mango bacterial canker: (A) spots on fruits and leaves; (B) lesions on leaves limited in the vicinity of the vein; (C) lesions on leaves and twigs; and (D) spots on leaves surrounded by chlorotic haloes.
Figure 5.5 Mango dieback and stem-end rot: (A) dieback symptoms and (B) fruit with stem-end rot lesion.
Figure 5.6 Mango wilt disease: (A) gum exudation from an infected stem; (B) discoloration of wood (Galli et al. 2011); and (C) dead mango tree (Galli et al. 2011).

Chapter 7: Packaging of Fresh Mangoes and Processed Mango Products

Figure 7.1 Mango packing styles for the retail markets in selected countries.
Figure 7.2 Clamshell containers (top) and plastic liner cups (bottom) used for mango packaging.
Figure 7.3 Mango boxes used for air/sea freight, shipment ready palletized mango, and a display ready fancy export pack.
Figure 7.4 Fresh-cut mango slices and chunks/dices packaged in plastic trays with snap-on lids.
Figure 7.5 Composite layers of brick-type package (a), with juice/nectar (b,c), juice in plastic and glass bottles (d,e), and beverage in aluminum can (f).
Figure 7.6 Metal cans used for mango products − diced mangoes, mango slices in pull-tab lid can, and mango pulp.
Figure 7.7 Mango products in glass jars.
Figure 7.8 Frozen mango chunks (a,b) and dried mango slices (c) in flexible pouches.
Figure 7.9 Ready to eat mango chunks in extra light syrup packaged in plastic jar (a) and cups (b,c).
Figure 7.10 In-package CO₂ and O₂ concentrations during storage of Samar Bahisht Chaunsa mango. Source: Zohaib and Malik (unpublished data).

Chapter 8: Processing and Quality of Fresh-cut Mangoes

Figure 8.1 Controlled postharvest stress type applied to tropical fruit which induces the synthesis of secondary metabolites and antioxidant enzyme system increasing their sensorial, safety, and nutraceutical quality.
Figure 8.2 Flow diagram for fresh-cut mango production.
Figure 8.3 Firmness of fresh-cut Ataulfo mangoes treated with antioxidants or edible films during storage at 5 °C. (Antioxidants: 2 % ascorbic acid + 2 % citric acid; edible coatings: 2% Gustec or SemperFresh).
Figure 8.4 Effect of different treatments on the firmness of the fresh-cut Tommy Atkins mango cubes, stored at 4 °C. (Ctrl = Control; AA-CA-Ca = 1% ascorbic acid + 1% citric acid + 0.5% CaCl₂; SAS = 1% Sodium acid sulfate; IR-5 = Infrared heat, 5 min).

Chapter 9: Innovative Processing Technologies for Mango Products

Figure 9.1 Effects of high hydrostatic pressure and high-temperature, short-time treatments on pectin methylesterase in unblanched and blanched mango pulp. Source: Liu et al. (2013).
Figure 9.2 Effect of high-pressure on rheograms of Chousa (a) and Alphonso (b) mango pulps at 20 °C. Source: Ahmed et al. (2005).
Figure 9.3 SEM-photographs of fresh mangoes (Z_p = 0) (bottom) and PEF pretreated mangoes (Z_p = 0.54) (top). Source: Tedjo et al. (2002).
Figure 9.4 Effect of irradiation and storage on firmness of mango fruits. Source: Adapted from El-Samahy et al. (2000).
Figure 9.5 Effect of irradiation on appearance of the Indian “Dushehri” mango after 7 days of storage at 20 °C. Source: Mahto and Das (2013).
Figure 9.6 Basic principle of use of CVS. Source: Brosnan and Sun (2002).
Figure 9.7 Phases and stages of the ripening (a) and stacked images of the mangoes at selected ripening stages (b). Source: Vélez-Rivera et al. (2014).
Figure 9.8 Color change of an individual mango stored at 17 °C, as described by images and hue angle histograms during various stages of maturity. Source: Kang et al. (2008)

Chapter 10: Mango Processing and Processed Products

Figure 10.1 Processing steps for the production of different mango products.
Figure 10.2 Proposed flowchart for producing clarified juice and juice concentrate from pulp juices on an industrial scale.
Figure 10.3 Prototype of indirect solar dryer. Labeled parts are: (a) solar collector; (b) drying unit; (c) chimney; (d) air extractor; (e) air entrance; (k) drying unit bottom side; (x) drying unit small side; (y) drying unit large side; (m) air recycling pipe.
Figure 10.4 Effect of different drying methods on total carotenoid content of mango. Mango pieces were: (A) dried under hot-air at 60 C for 20 hours (B) soaked in 1% sodium hydrogen sulfite solution for 30 min prior to treatment-A; (C) soaked in 1% ascorbic acid solution for 30 min prior to treatment-A; (D) freeze-dried (−53 C, 0.06 torr) for 32 hours; (E) soaked in 1% sodium hydrogen sulfite solution for 30 min prior to treatment-D; and (F) soaked in 1% ascorbic acid solution for 30 min prior to treatment-D.
Figure 10.5 Effect of different drying methods on ascorbic acid, total carotenoids, total phenolics, and oxygen reducing antioxidant capacity or ORAC of dried mango powder, dry-wt basis (FD, freeze drying; CD, cabinet drying; VD, vacuum drying; IRD, infrared drying; GAE, gallic acid equiv.; TE, Trolox equiv.).

Chapter 11: Composition and Nutritional Properties of Mangoes

Figure 11.1 Vitamin C content of different mango cultivars grown in Pakistan, Source: Adapted from Ali et al. (1992).
Figure 11.2 Total soluble solids, ascorbic acid and carotenoids content of mango pulp and canned mango juice (*juice sweetened to 18.5°Brix with 50% sucrose solution for flavor enhancement). Source: Ragab and El-Nemr (1990).

Chapter 12: Phytochemical Compounds in Functional Properties of Mangoes

Figure 12.1 Chemical structures of selected phytochemicals found in mango plant and fruit.
Figure 12.2 Total phenolic acids (A) and flavonoids (B) in Ataulfo mango at four ripening stages, based on skin yellow color of 0–10% (RS-1), 20–30% (RS-2), 70–80% (RS-3) and 100% (RS-4). GAE = Gallic acid equivalent, CE = catechin equivalents, FW = fresh weight basis
Figure 12.3 Antioxidant capacity of Ataulfo mango at four ripening stages, based on skin yellow color of 0–10% (RS-1), 20–30% (RS-2), 70–80% (RS-3) and 100% (RS-4). RTPAOX = relative total phenolic antioxidant capacity, as mean of 2,2-diphenyl-1-picrylhydrazyl (DPPH) + Ferric reducing ability of plasma (FRAP), = Trolox equivalent, FW = fresh weight basis
Figure 12.4 Antibacterial activity of crude methanolic extract of mango seed kernel by disc diffusion assay. (MRSA = Methicillin resistant Staphylococcus aureus; Extract 1: Single mango species methanolic extract (100 mg/mL); Extract 2: Mixed mango species methanolic extract (100 mg/mL); and Extract 3: Chloramphenicol disc).

Chapter 13: Microbiology of Fresh Mangoes and Processed Products

Figure 13.1 Anthracnose affected (incipient stage) and normal mango fruit (A), and anthracnose affected mango showing presence of averculi leads to rotting of the whole fruit (B).
Figure 13.2 Stem end rot showing circular darkening of mango epicarp around the base of the peduncle (A), and soft rot caused by A. alternata in mango (B).
Figure 13.3 A. niger infection (black mold rot) in mango characterized by appearance of sunken pale brown lesions giving symptom of water soaked fruit (A, early stage; B, advance stage).
Figure 13.4 Mixed infection of C. gloeosporioides, P. expansum, and A. alternata (A); and P. cyclopium and M. circinelloides (B) in mango fruit.
Figure 13.5 Application of decision tree toward critical control point (CCP) identification in HACCP.

Chapter 14: Value-added Processing and Utilization of Mango By-products

Figure 14.1 Waste generation at various steps of value-added mango processing and fresh fruit marketing.
Figure 14.2 Composition of fresh and dried mango peel.
Figure 14.3 A combined recovery method of pectin and phenolic compounds from mango peels.

List of Tables

Chapter 1: Mango Production, Global Trade, Consumption Trends, and Postharvest Processing and Nutrition

Table 1.1 World's ten major mango¹ producing countries for selected years since 2000 (million metric tons).
Table 1.2 World's ten major mango¹ exporting countries for selected years since 2000 (‘000’ metric tons).
Table 1.3 World's ten major mango¹ importing countries for selected years since 2000 (‘000’ metric tons).
Table 1.4 Average annual mango import values from the top five exporters to the US market, 2009–2013 (US $/kg).
Table 1.5 Waste generation during typical mango canning operations.

Chapter 2: Mango Production

Table 2.1 Characteristics of mangoes in the Indian group and the Indo-Chinese group.
Table 2.2 Some important mango cultivars of leading mango producing countries and their fruit characteristics.

Chapter 3: Biology, Postharvest Physiology, and Biochemistry of Mango

Table 3.1 Main effects of mineral elements on the quality of mango fruit.
Table 3.2 Composition and nutritional profile of mango fruit (per 100 g).

Chapter 5: Mango Pathology and Diseases

Table 5.1 Mango diseases of fruit, flower, leaves, and stem.

Chapter 8: Processing and Quality of Fresh-cut Mangoes

Table 8.1 Respiration rate of fresh-cut mangoes subjected to different treatments.
Table 8.2 Effect of hot water dipping and chitosan coating on aerobic psychrotrophic bacteria and mold and yeast count in fresh-cut mangoes after day 1 and 9 storage at 6 °C.
Table 8.3 Total phenols), β- carotene, vitamin C and vitamin E in whole and fresh-cut mangoes stored at 5 °C for 10 days.

Chapter 9: Innovative Processing Technologies for Mango Products

Table 9.1 Estimated pressure sensitivity (z_p) and change in activation volume (ΔV) of natural microflora in high pressure processed mango pulp.
Table 9.2 Estimated rheological parameters of mango pulp by the Herschel–Bulkley model.
Table 9.3 Frequency distribution of the identified yeasts and their decimal radiation reduction doses in saline and mango pulp.

Chapter 10: Mango Processing and Processed Products

Table 10.1 US imports of fresh mangoes and processed mango products for the years 2010 and 2015.
Table 10.2 Proximate and physicochemical composition of raw mangoes, mango puree, and pulp (%, fresh-wt basis).
Table 10.3 Physico-chemical properties of mango pulp and canned mango juice (fresh-wt basis).
Table 10.4 Effects of UV-C treatment and thermal pasteurization on clarity, total carotenoids, and ascorbic acid content of Chokanan mango juice.
Table 10.5 Microbial counts in HPP and HTST processed mango nectar during 16 weeks of storage at 4 °C and 25 °C (log₁₀CFU/ml).
Table 10.6 Effect of drying techniques on the physico-chemical properties of mango powder (dry-wt basis except moisture).
Table 10.7 Composition and nutritional profile of mango fruit, canned nectar, and sweetened dried mango (per 100 g).

Chapter 11: Composition and Nutritional Properties of Mangoes

Table 11.1 Proximate, mineral, and vitamins composition of raw mangoes.
Table 11.2 Chemical composition of mango pulp and seeds.
Table 11.3 Chemical characteristics of various cultivars/varieties of mango grown in Pakistan.
Table 11.4 Phenolic compounds in unripe and ripe mango pulp and peel flours (mg/g, dry-basis).
Table 11.5 Flavonoids and phenolic compounds in mango peel and kernel extracts (g/kg).
Table 11.6 Effect of processing on the nutritional profile of mango products compared to raw mangoes (per 100 g).

Chapter 12: Phytochemical Compounds in Functional Properties of Mangoes

Table 12.1 Phytochemical compounds in mango peel extracts obtained using different solvents and temperatures (mg/100 g, dry basis).
Table 12.2 Total phenolic, ascorbic acid, and scavenging activity of mango peel powder (MPP) and mango kernel powder (MKP).

Chapter 13: Microbiology of Fresh Mangoes and Processed Products

Table 13.1 Mango fruit pathogens causing characteristic spoilage or rots and their physical, chemical, and biological control measures.

Chapter 14: Value-added Processing and Utilization of Mango By-products

Table 14.1 Effect of different drying methods on ascorbic acid, total carotenoids, and total phenolics content of mango peel and kernel (mg/100 g, dry wt).
Table 14.2 Proximate analysis of mango seed kernel from selected cultivars (g/100g).
Table 14.3 Mineral elemental composition of mango seed kernels.
Table 14.4 Composition of fatty acid in seed kernel oil from different mango cultivars (g/100 g).
Table 14.5 Profile of fatty acids in the mango kernel oil, palm oil, a commercial sample of cocoa and 80:20 blend of mango seed kernel oil and palm oil.
Table 14.6 Flavonol and xanthone glycosides content in mango peel pectin obtained before and after adsorptive removal of phenolic compounds (mg/kg)

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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)

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

Preface

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

List of Contributors

Poonam Aggarwal
Department of Food Science and Technology
Punjab Agricultural University
Ludhiana, Punjab
India

Ender Arserim
Department of Food Science, Rutgers
The State University of New Jersey
New Brunswick, New Jersey
USA

Fredy H. Ballen
Center for Tropical Agriculture
University of Florida, IFAS
Homestead, Florida
USA

Suresh Bhise
Department of Food Science & Technology
Punjab Agricultural University
Ludhiana, Punjab
India

Andrea Birke
Instituto de Ecología A.C.
Congregación El Haya
Veracruz
Mexico

Jeffrey K. Brecht
Horticultural Sciences Department
University of Florida
Gainesville, Florida
USA

Daniel Carrillo
Tropical Research & Education Center
University of Florida
Homestead, Florida
USA

Edward A. Evans
Center for Tropical Agriculture
University of Florida, IFAS
Homestead, Florida
USA

Antonio de Goes
Department of Plant Pathology
Faculty of Agricultural and Veterinarian Sciences
Sao Paulo State University (UNESP)
Jaboticabal, São Paulo
Brazil

Larissa Guillen
Instituto de Ecología A.C.
Congregación El Haya
Veracruz
Mexico

Rajinder P. Gupta
BIS Institute of Science and Technology, Gagra
Moga, Punjab
India

Yearul Kabir
Department of Biochemistry and Molecular Biology
University of Dhaka
Dhaka
Bangladesh

Anu Kalia
Electron Microscopy and Nanoscience Laboratory, College of Agriculture
Punjab Agricultural University
Ludhiana, Punjab
India

Mukund Karwe
Department of Food Science, Rutgers
The State University of New Jersey
New Brunswick, New Jersey
USA

Amarjeet Kaur
Department of Food Science & Technology
Punjab Agricultural University
Ludhiana, Punjab
India

Maria Gloria Lobo
Department of Tropical Fruits
Instituto Canario de Investigaciones Agrarias, Valle de Guerra
La Laguna, Tenerife, Canary Islands
Spain

Aman Ullah Malik
Institute of Horticultural Sciences
University of Agriculture, Faisalabad
Pakistan

Olga Martin-Belloso
Departament de Tecnologia d’Aliments
Universitat de Lleida
Lleida
Spain

Robert E. Paull
Tropical Plant & Soil Sciences College of Tropical Agriculture and Human Resources
University of Hawaii at Manoa
Honolulu, Hawaii
USA

J.E. Peña
Tropical Research and Education Center
University of Florida
Homestead, Florida
USA

Sunisa Roidoung
Department of Food Technology and Nutrition
Maha Sarakham University, Maha Sarakham
Thailand

Blanca Salinas-Roca
Departament de Tecnologia d'Aliments
Universitat de Lleida
Lleida
Spain

Deepti Salvi
Department of Food Science, Rutgers
The State University of New Jersey
New Brunswick, New Jersey
USA

Hossain Uddin Shekhar
Department of Biochemistry and Molecular Biology
University of Dhaka, Dhaka
Bangladesh

Farihah Siddiq
Food Packaging Associate
East Lansing
Michigan
USA

Muhammad Siddiq
Department of Food Science & Human Nutrition
Michigan State University
East Lansing, Michigan
USA

Jiwan S. Sidhu
Department of Food Science and Nutrition, College of Life Sciences
Kuwait University, Safat
Kuwait

Dalbir S. Sogi
Department of Food Science and Technology
Guru Nanak Dev University
Amritsar, Punjab
India

Robert Soliva-Fortuny
Departament de Tecnologia d’Aliments
Universitat de Lleida
Lleida
Spain

Andressa de Souza-Pollo
Laboratory of Molecular Epidemiology
Sao Paulo State University (UNESP)
Faculty of Agricultural and Veterinarian Sciences, Jaboticabal, São Paulo
Brazil

Chantalak Tiyayon
Department of Plant and Soil Sciences
Faculty of Agriculture
Chiang Mai University, Chiang Mai
Thailand

Jorge Welti-Chanes
Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey
Mexico

Elhadi M. Yahia
Horticultural Sciences Department
Universidad Autonoma de Queretaro
Queretaro
Mexico

Tasleem A. Zafar
Department of Food Science and Nutrition, College of Life Sciences
Kuwait University, Safat
Kuwait

Handbook of Mango Fruit:

Production, Postharvest Science, Processing Technology and Nutrition

Preface

List of Contributors