Tropical fruits : from cultivation to consumption and health benefits : papaya

Within the tropical fruits, the papaya, Carica papaya L. (family Caricaceae Dumort.), is presented as the main representative being cultivated in tropical and sub-tropical areas mostly in developing countries. Papaya's nutritional value, beneficial to health, as well as various industrial applications of their products, led to be economically important for both developing and developed countries. Within this broad field of knowledge, this book aims to contribute to better understanding of the topic. The organization of the chapters and sections is also straightforward; Chapter One presents what papaya is (Carica papaya L.), its taxonomy, distribution, origin and morphology. Closing the first part, Chapters Three and Four show the nutritional and medical values, discussing vitamins, minerals and dietary fibers, the industrial applications of using papaya and various parts of the plant, as a source of proteolytic enzymes and some active compounds reported to antimicrobial, anticancer, amongst other properties, illustrating the fatty acid composition, triacylglycerol profile and papaya seed oil of malaysian papaya fruits. In the second part of the book, the readers should find the relevant aspects of papaya microbiology related to fresh fruits quality and safety and the beneficial effects of microorganisms isolated from papaya, such as some Latic Acid Bacteria strains that have been proposed to be potentially probiotics, as shown in Chapters Five and Six. Finally the book addresses the importance of Integrated Management of the Papaya Ringspot Virus, which is transmitted by several aphid species and could commit 100% of the crop as described in Chapter Seven and the biotechnological strategies for control of papaya virus diseases as show in Chapter Eight. TROPICAL FRUITS – FROM CULTIVATION TO CONSUMPTION AND HEALTH BENEFITS GUAVA AND MANGO 3 TROPICAL FRUITS – FROM CULTIVATION TO CONSUMPTION AND HEALTH BENEFITS GUAVA AND MANGO 5 Library of Congress Cataloging-in-Publication Data 6 CONTENTS 7 FOREWORD 9 INTRODUCTION 11 Chapter 1 MANGO AND GUAVA: NUTRITION AND POSTHARVEST PHYSIOLOGY 13 Abstract 13 1.0. Introduction 14 1.1. Mango 14 1.2. Guava 14 2.0. Nutritional Profile and Health Benefits 15 2.1. Nutritional Composition 15 2.1.1. Mango 15 2.1.2. Guava 16 2.2. Medicinal Values 16 2.2.1. Mango 16 2.2.2. Guava 18 2.3. Industrial Applications 19 2.3.1. Mango 19 2.3.2. Guava 20 3.0. Postharvest Physiology 21 3.1. Physical, Chemical and Sensory Attributes 21 3.2. Postharvest Losses 21 3.2.1. Mango 21 3.2.2. Guava 23 3.3. Storage and Packaging 24 3.3.1. Mango 24 3.3.2. Guava 24 4.0. Food Safety Concerns 25 Conclusion 25 References 26 Chapter 2 MANGO TAXONOMY 33 Abstract 33 Introduction 34 Botanical Classification 34 Characteristics of Mangífera 34 Taxonomic History 35 Subdivision of the Genus 35 Subgenera Limus (Marchand) Kosterm 36 Euantheraepierre 37 Rawakosterm 37 Mangifera Ding Hou 38 Species in the Uncertainty Taxonomic Position 39 Mango Characteristics 39 Mangífera indica 39 Climate 40 Solar Radiation 40 Air Temperature 40 Air Humidity 40 Type of Soil 40 Commercial Mangoes Varieties from Spontaneous Hybridization to Emergence of New Species 41 Tommy Atkinse 41 Keitt 42 Kent 42 Van Dyke 42 Palmer 42 Rosa 43 References 43 Chapter 3 POSTHARVEST TECHNOLOGY FOR FRESH MANGOES 45 Abstract 45 Introduction 46 Mango 48 Packages 50 References 65 Chapter 4 BIOACTIVE MOLECULES AND HEALTH BENEFITS OF MANGO PEEL 71 Abstract 71 1. Introduction 72 2. Bioactive Compounds in Different Parts of the Mango Tree 72 3. Mango Fruit Pulp as Source of Nutrients and Nutraceuticals 73 3.1. Health Benefits of Mango Fruit Pulp 73 3.2. Processed Products of Mango 74 4. Mango Fruit Processing By-Products and Health Benefits of Mango Peel 75 4.1. Digestive Enzymes in Mango Peel 77 4.2. Methods to Obtain Dry Mango Peel Powder 77 4.3. Bioactive Compounds, Dietary Fibre and Health Benefits of Mango Peel 78 4.3.1. Composition and Importance of Mango Peel Dietary Fiber 78 Characteristics of Mango Peel Pectin 79 4.3.2. Bioactive Compounds of Mango Peel 80 4.3.3. Antioxidant Properties of Peel 80 4.3.4. Antifungal Properties of Peel 81 4.3.5. Use of Mango Peel for Controlling Diabetes and Cancer 81 Effect of Mango Peel on Amelioration of Diabetes 81 Inhibition of Proliferation of Cancer Cell Lines by Mango Peel Extract 83 4.3.6. Use of Mango Peel Extract as Reducing Agent in Preparation of Silver Nanoparticles in Medicinal Applications 83 4.3.7. Functional Foods with Mango Peel 84 Conclusion 85 Acknowledgments 85 References 85 Chapter 5 REJUVENATION OF OLD MANGO ORCHARD 91 Abstract 91 Introduction 91 Objectives of Rejuvenation 92 Causes Which Makes the Orchard Uneconomic 93 Need for Rejuvenation 93 Principle of Rejuvenation 93 Techniques for Rejuvenation of Old Mango Orchards 93 Technique - 1 93 Technique - 2 94 Technique - 3 94 Technique – 4 94 Cultural Practices in the Rejuvenated Mango Orchards 95 Inter Cultivation 95 Orchard Floor Management 95 Water Management 95 Surface Mulching 96 Integrated Nutrient Management 96 Control of Pests, Diseases and Parasites 96 Pruning 97 Adventitious Method of Feeding 97 Repairing of Wounds 97 Top Working and Frame Working 97 Wind Breaks and Fencing 98 Calendar of Activities for Rejuvenation of Old/Unproductive Mango Orchard 98 December – January 98 February – March 99 April – May 99 June – July 99 August – September 99 October-November 100 Conclusion 100 References 100 Chapter 6 POSTHARVEST PHYSIOLOGY AND TECHNOLOGY FOR FRESH GUAVAS 103 Abstract 103 Introduction 104 Changes during Maturation and Ripening 107 Storage under Refrigeration 109 Edible Coating 109 Use of Edible Coating to Extend Shelf Life of ‘Pedro Sato’ Guava 110 References 115 Chapter 7 FEASIBILITY OF THERMOSONICATION TO IMPROVE MASS TRANSFER DURING OSMOTIC DEHYDRATION OF SEEDLESS GUAVA (PSIDIUM GUAJAVA L.) 121 Abstract 121 Introduction 122 Methods 123 Sample Preparation 123 Hot Water and Thermosonication Pretreatments 123 Osmotic Dehydration Procedure 124 Determination of Membrane Damage or Conductivity (Syrup + Fruits) 124 Experimental Design and Statistical Analysis 124 Results and Discussion 125 Effect of Hot Water Pretreatment on Mass Transfer during Osmotic Dehydration 125 Effect of Thermosonication Pretreatment on Mass Transfer during Osmotic Dehydration 127 Influence of Hot Water and Thermosonication Blanching on Leaching of Cell Constituents into the Osmotic Medium 129 Conclusion 130 References 131 Chapter 8 POTENTIAL OF GUAVA SEED AS A SOURCE OF FEED SUPPLEMENT 135 Abstract 135 Introduction 136 Current Research Trend on Applications of the Agro-Industrial Fruit and Vegetable By-Products 136 Usable Values of Guava By-Products 139 Expanding Demand and Market for Feed and Emerging Feed Additives 140 Current Research and Application of Non-Conventional Seed as Feed or Feed Supplements 142 Can Guava Seeds Meet Requirements as Feed or Feed Supplements? 143 Nutrient Requirements of Livestock 145 Poultry 145 Swine 147 Ruminant 147 Fish 148 Treatments to Add Value to Guava Seed as Feed or Feed Supplement 149 Chemical Treatment 149 Hydrothermal Treatment 150 Biological Treatments 150 Technological Problems for further Research 152 References 153 EDITORS’ CONTACT INFORMATION 163 INDEX 165