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Full Description
This book provides the botanical, horticultural, economic and commercial information for the production of quality citrus fruits for the fresh fruit market. Over forty contributors from citrus producing areas around the world present discussions of the many important problems encountered in producing and handling fresh citrus fruits. This book will be highly useful to growers, handlers, packing house personnel, exporters, students and citrus scientists.
Contents
Anatomy and physiology, J. Soule and W. Grierson; Maturity and grade standards, J. Soule and W. Grierson; Production practices that influence fresh fruit quality, H.J. Reitz and T.W. Embleton; Growth regulator improvement of postharvest quality, F.S. Davies; Fresh fruit cultivars, R.H. Young; Production trends around the world: Part I: The United States, C.J. Hearn; Part II: Brazil, Cuba and Mexico, G.F. Fairchild; Part III: Japan, H. Kitagawa and K. Kawada; Part IV: Spain, S. Zaragoza and R.A. Hensz; Part V: Israel, E. Chalutz and Y. Roessler; Part VI: Southern Africa, L.A. von Broemsben; Part VI: Australia, J. Forsyth and H. Cope; Part VIII: China, H. Zhaoling; Harvesting techniques; Fruit transportation to the packinghouse; Co-ordination of fresh fruit and processing outlets; Degreening; Separation and grading of freeze-damaged fruit; Packing line machinery; Postharvest citrus diseases and their control; Physiological disorders; Washing, waxing and color-adding; Packaging and unitization; Plant pest regulations; Pesticide tolerances; Transportation to markets; Storage of citrus fruits; World fresh citrus trade - a long-term view; Energy in citrus packing.
