Citrus Fruit: Biology, Technology, and Evaluation 2nd Edition
Citrus Fruit: Biology, Technology, and Evaluation – 2nd Edition is an essential, updated reference for anyone involved in citrus research, production, processing, and quality assessment. This authoritative volume covers every stage of the citrus value chain—from plant physiology and cultivation to harvesting, processing, and sensory evaluation—making it a must-have for researchers, agricultural scientists, food technologists, and industry professionals.
This new edition has been thoroughly revised to reflect the latest scientific advancements and technological innovations in citrus biology and postharvest handling. It offers in-depth insights into citrus genetics, orchard management, pest control strategies, and disease prevention. The text also explores advanced processing techniques, juice extraction technologies, packaging solutions, and methods for evaluating fruit quality, flavor, and nutritional value.
Key Features of “Citrus Fruit: Biology, Technology, and Evaluation – 2nd Edition”:
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Comprehensive Scientific Coverage: Detailed chapters on citrus anatomy, physiology, and biochemistry.
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Modern Production Practices: Best practices for sustainable cultivation, irrigation, and nutrient management.
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Postharvest Innovations: Techniques for storage, transport, and shelf-life extension.
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Processing & Product Development: Advances in juice extraction, essential oil recovery, and value-added products.
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Quality & Sensory Evaluation: Objective and sensory-based methods to assess appearance, texture, aroma, and taste.
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Updated Research Data: New findings on bioactive compounds, health benefits, and functional food applications.