© 2018

Fruit Preservation

Novel and Conventional Technologies

  • Amauri Rosenthal
  • Rosires Deliza
  • Jorge Welti-Chanes
  • Gustavo V. Barbosa-Cánovas
  • In-depth discussion of present and potential trends in fruit preservation technology

  • Highlights the benefits of emerging technologies as compared to conventional technologies

  • Includes consumer perspectives on fruit preservation from around the world


Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xv
  2. Rosires Deliza, Gastón Ares
    Pages 1-20
  3. Antonio Martínez, Dolores Rodrigo, Surama F. Zanini
    Pages 21-43
  4. Delia B. Rodriguez-Amaya, Jaime Amaya-Farfan
    Pages 45-66
  5. Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes
    Pages 67-92
  6. Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, María Soledad Tapia
    Pages 93-126
  7. Alicia Chaves, Noemí Zaritzky
    Pages 127-180
  8. Henry T. Sabarez
    Pages 181-210
  9. Manuel Dornier, Marie-Pierre Belleville, Fabrice Vaillant
    Pages 211-248
  10. Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, Nathalie Gontard
    Pages 249-274
  11. Pedro Bouchon, Verónica Dueik
    Pages 275-309
  12. Hyoungill Lee, Bin Zhou, Hao Feng
    Pages 311-333
  13. Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, Jorge Welti-Chanes
    Pages 335-349
  14. Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes
    Pages 351-398
  15. Katia Nicolau Matsui, Cynthia Ditchfield, Carmen Cecilia Tadini
    Pages 417-440
  16. Olga Martín-Belloso, Mariana Morales-de la Peña
    Pages 441-456
  17. Tatiana Koutchma, Marta Orlowska, Yan Zhu
    Pages 457-504
  18. David R. Kasler, Ahmed E. Yousef
    Pages 505-522
  19. Back Matter
    Pages 523-532

About this book


Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.

To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.

Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.


Traditional and Novel Technologies to Process Fruits
  • Microwaves
  • Ohmic Heating
  • UV-C light
  • Irradiation
  • High Pressure
  • Pulsed Electric Fields
  • Ultrasound
  • Vacuum Impregnation
  • Membranes
  • Ozone
  • Hurdle Technology
Topics Associated with Fruit Preservation
  • Safety
  • Nutrition and Health
  • Consumer Perception
  • Sensory
  • Minimal Processing
  • Packaging
Unit Operations for Fruit Processing
  • Cooling and Freezing
  • Dehydration
  • Frying


Fruit preservation Preservation technology Fruit preservation Fresh cut fruits Fruit safety

Editors and affiliations

  • Amauri Rosenthal
    • 1
  • Rosires Deliza
    • 2
  • Jorge Welti-Chanes
    • 3
  • Gustavo V. Barbosa-Cánovas
    • 4
  1. 1.Embrapa Agroindústria de AlimentosRio de JaneiroBrazil
  2. 2.Embrapa Agroindústria de AlimentosRio de JaneiroBrazil
  3. 3.Tecnológico de MonterreyMonterreyMexico
  4. 4.Washington State UniversityPullmanUSA

About the editors


Bibliographic information

  • Book Title Fruit Preservation
  • Book Subtitle Novel and Conventional Technologies
  • Editors Amauri Rosenthal
    Rosires Deliza
    Jorge Welti-Chanes
    Gustavo V. Barbosa-Cánovas
  • Series Title Food Engineering Series
  • Series Abbreviated Title Food Engineering Series
  • DOI
  • Copyright Information Springer Science+Business Media, LLC, part of Springer Nature 2018
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Hardcover ISBN 978-1-4939-3309-9
  • Softcover ISBN 978-1-4939-9244-7
  • eBook ISBN 978-1-4939-3311-2
  • Series ISSN 1571-0297
  • Edition Number 1
  • Number of Pages XV, 532
  • Number of Illustrations 43 b/w illustrations, 36 illustrations in colour
  • Topics Chemistry/Food Science, general
  • Buy this book on publisher's site
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