Cover -- Title Page -- Copyright Page -- Dedication -- Contents -- Chapter 1 - Introduction: history, production, trade, and utilization -- 1.1 - History of citriculture -- 1.2 - Production of citrus fruit -- 1.3 - Trade and utilization -- References -- Chapter 2 - Morphology and chemical composition -- 2.1 - Anatomy of the citrus fruit -- 2.2 - Constituents of the epicarp -- 2.2.1 - The essential oils of the epicarp -- 2.2.2 - The pigments of the epicarp -- 2.3 - Constituents of the mesocarp -- 2.3.1 - Pectic substances -- 2.3.2 - Glycosides (flavonoids) -- 2.4 - Constituents of the endocarp -- 2.4.1 - Volume of juice -- 2.4.2 - Total soluble solids (TSS) -- 2.4.3 - Sugars -- 2.4.4 - Organic acids -- 2.4.5 - Maturity index -- 2.4.6 - Nitrogenous constituents -- 2.4.7 - Fats -- 2.4.8 - Ascorbic acid and nonenzymatic browning of citrus juices -- 2.4.9 - Cloud and cloud stability in citrus juices -- 2.4.10 - Aroma and juice volatiles -- 2.4.11 - The bitter taste -- 2.4.12 - Carotenoids of the juice -- 2.4.13 - Coumarins and the grapefruit juice-drug interaction -- References -- Chapter 3 - Biological aspects of citriculture -- 3.1 - The root system -- 3.2 - Shoots, stems, and leaves -- 3.3 - Flowering and fruiting -- 3.4 - Breeding and genetic improvement -- References -- Chapter 4 - Agricultural production practice -- 4.1 - Soil -- 4.2 - Climate -- 4.3 - Propagation -- 4.4 - The orchard -- 4.5 - Irrigation -- 4.6 - Fertilization, plant nutrition -- 4.7 - Pruning -- 4.8 - Pest and disease management, orchard sanitation -- 4.9 - Harvesting -- References -- Chapter 5 - Diseases and pests -- 5.1 - Diseases -- 5.1.1 - Huanglongbing (HLB) -- 5.1.2 - Citrus canker -- 5.1.3 - Citrus Tristeza -- 5.1.4 - Mal secco -- 5.1.5 - Stubborn -- 5.1.6 - Root rot and brown rot: diseases induced by Phytophthora -- 5.1.7 - Citrus psorosis -- 5.1.8 - Citrus exocortis.

5.2 - Pests -- 5.2.1 - Insects -- 5.2.2 - Mites -- 5.2.3 - Nematodes -- 5.2.4 - Snails -- 5.2.5 - Vertebrates -- References -- Chapter 6 - Postharvest changes -- 6.1 - Respiration -- 6.2 - Transpiration -- 6.3 - Changes in mechanical properties -- 6.4 - Changes in taste and aroma -- 6.5 - Stem-end rind breakdown -- 6.6 - Chilling injury -- 6.7 - Postharvest pathogens -- 6.8 - Optimal storage conditions -- References -- Chapter 7 - Packing house operations -- 7.1 - Location of the packing house -- 7.2 - Packing flow diagram -- 7.3 - Transport and reception of the raw material -- 7.4 - Degreening -- 7.5 - Buffer storage -- 7.6 - Dumping -- 7.7 - Soaking (drenching) -- 7.8 - Presorting -- 7.9 - Washing -- 7.10 - Drying -- 7.11 - Waxing -- 7.12 - Grading, labeling -- 7.13 - Sizing -- 7.14 - Packaging -- References -- Chapter 8 - Production of single-strength citrus juices -- 8.1 - Introduction and terminology -- 8.2 - Procurement of fruit for the processing industry -- 8.3 - Harvesting, loading, and transporting to the processing plant -- 8.4 - Reception and storage -- 8.5 - Washing, inspection, sizing -- 8.6 - Extraction of juice and essential oil -- 8.6.1 - The "Indelicato" juice extraction system -- 8.6.2 - The JBT FoodTech (FMC) system -- 8.6.3 - The Brown juice extraction system -- 8.6.4 - Other juice extraction systems -- 8.7 - Chilling -- 8.8 - Screening -- 8.8.1 - Vibrating screens -- 8.8.2 - Cylindrical screens -- 8.8.3 - Centrifuges -- 8.8.4 - Hydrocyclones -- 8.9 - Deaeration -- 8.10 - Homogenization -- 8.11 - Pulp wash -- 8.12 - Pasteurization -- 8.12.1 - Canned juice -- 8.12.2 - Bottled hot-fill juice -- 8.12.3 - Aseptically processed juice -- 8.12.4 - Heat exchangers for heating and cooling citrus juice -- 8.12.5 - Nonconventional pasteurization methods -- 8.13 - Single-strength juices from concentrate -- 8.14 - Clarified juices.

8.15 - Reduced acidity and debittered orange and grapefruit juices -- 8.16 - Blended juices -- 8.17 - "Raw" or unpasteurized juice -- 8.18 - Fermented "juices" -- References -- Chapter 9 - Production of citrus juice concentrates -- 9.1 - Introduction -- 9.2 - Principles of evaporation -- 9.2.1 - Minimizing thermal deterioration of quality: vacuum evaporation -- 9.2.2 - Recovering the lost aroma -- 9.3 - Energy economy in evaporation -- 9.3.1 - Multiple effect evaporation -- 9.3.2 - Vapor recompression -- 9.4 - Types of evaporators -- 9.5 - Condensers -- 9.6 - Essence (aroma) recovery -- 9.7 - The 72 0Bx concentrate -- 9.8 - Concentration by reverse osmosis and osmotic evaporation -- 9.9 - Freeze concentration -- 9.10 - Packaging and storage of concentrates -- References -- Chapter 10 - By-products of the citrus processing industry -- 10.1 - Introduction -- 10.2 - Peels and rag -- 10.3 - Bases for the manufacture of citrus flavored beverages -- 10.4 - Pulp and juice sacs -- 10.5 - Pectin -- 10.6 - Citrus fiber -- 10.7 - Essential oils and limonene -- 10.8 - Citrus seeds -- References -- Chapter 11 - Miscellaneous citrus products -- 11.1 - Introduction -- 11.2 - Canned grapefruit segments -- 11.3 - Canned mandarin segments -- 11.4 - Candied peel and fruit -- 11.5 - Jams, jellies, and marmalades -- 11.6 - Dehydrated citrus juice -- References -- Chapter 12 - Shelf life of citrus products: packaging and storage -- 12.1 - Introduction -- 12.2 - Shelf life of single strength juices -- 12.3 - Shelf life of citrus concentrates -- 12.4 - Shelf life of citrus by-products -- 12.5 - Shelf life of miscellaneous citrus products -- References -- Chapter 13 - Nutritional and health-promoting aspects of citrus consumption -- 13.1 - Vitamins -- 13.1.1 - Vitamin C -- 13.1.2 - Folic acid -- 13.2 - Antioxidants -- 13.3 - Bioactivity of citrus essential oils.

13.4 - Fiber -- 13.5 - Dental health -- 13.6 - Obesity -- 13.7 - Minerals -- References -- Chapter 14 - Quality assurance and authentication -- 14.1 - Routine quality control and quality assurance -- 14.2 - Food safety and HACCP -- 14.3 - Authentication of citrus origin -- References -- Appendix I - Codex standard for orange juice preserved exclusively by physical means 1 codex stan 45-1981 (world-wide standard) -- 1 - Description -- 2 - Essential composition and quality factors -- 2.1 - Soluble solids -- 2.2 - Sugars -- 2.3 - Ethanol content -- 2.4 - Volatile acids -- 2.5 - Essential oils -- 2.6 - Organoleptic properties -- 2.7 - Use of concentrates -- 3 - Contaminants -- 4 - Hygiene -- 5 - Weights and measures -- 5.1 - Fill of container -- 5.1.1 - Minimum fill -- 6 - Marking or labeling -- 6.1 - Containers destined for the final consumer -- 6.1.1 - The Name of the Food -- 6.1.2 - List of ingredients -- 6.1.3 - Additional requirements -- 6.1.4 - Date marking -- 6.1.5 - Storage instructions -- 6.2 - Nonretail containers -- 7 - Methods of analysis and sampling -- Appendix II - Codex standard for concentrated orange juice preserved exclusively by physical means 1 Codex Stan 64-1981 (Wo... -- 1 - Description -- 1.1 - Process definition -- 2 - Essential composition and quality factors -- 2.1 - Requirements for the juice after reconstitution -- 2.2 - Sugars -- 3 - Contaminants -- 4 - Hygiene -- 5 - Weights and measures -- 5.1 - Fill of vontainer -- 5.1.1 - Minimum fill (exclusive of bulk packs) -- 6 - Marking or labeling -- 6.1 - Containers destined for the final consumer -- 6.1.1 - The name of the food -- 6.1.2 - List of ingredients -- 6.1.3 - Additional requirements -- 6.1.4 - Degree of concentration -- 6.1.5 - Date marking -- 6.1.6 - Storage instructions -- 6.2 - Nonretail containers -- 7 - Methods of analysis and sampling.

Appendix III - Codex standard for certain canned citrus fruits (Codex Stan 254-2007) -- 1 - Scope -- 2 - Description -- 2.1 - Product definition -- 2.2 - Colour types (canned grapefruit or canned pummelo only) -- 2.3 - Styles -- 2.3.1 - Definitions of styles -- 2.3.2 - Other styles (canned grapefruit, mandarin oranges, sweet orange varieties, and pummelos) -- 2.4 - Sizes in whole segment style (canned mandarin oranges only) -- 2.4.1 - Designation in accordance with size -- 3 - Essential composition and quality factors -- 3.1 - Composition -- 3.1.1 - Basic ingredients -- 3.1.2 - Packing media -- 3.1.3 - Other permitted ingredients (canned grapefruit only) -- 3.2 - Quality criteria -- 3.2.1 - Color -- 3.2.2 - Flavor -- 3.2.3 - Texture -- 3.2.4 - Wholeness -- 3.2.5 - Uniformity of size -- 3.2.6 - Defects and allowances -- 3.3 - Classification of "defectives" -- 3.4 - Lot acceptance -- 4 - Food additives -- 5 - Contaminants -- 6 - Hygiene -- 7 - Weights and measures -- 7.1 - Fill of container -- 7.1.1 - Minimum fill -- 7.1.2 - Classification of "defectives" -- 7.1.3 - Lot acceptance -- 7.1.4 - Minimum drained weight -- 7.1.4.1 - Lot acceptance -- 8 - Labeling -- 8.2 - Name of the product -- 8.3 - Labeling of nonretail containers -- 9 - Methods of analysis and sampling -- 10 - Determination of water capacity of containers (CAC/RM 46-1972) -- 10.1 - Scope -- 10.2 - Definition -- 10.3 - Procedure -- 10.4 - Calculation and expression of results -- Index -- Back cover.