Agricultural and Food Biotechnologies of <i>Olea europaea</i> and Stone Fruits

Agricultural and Food Biotechnologies of Olea europaea and Stone Fruits

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The reference presents detailed research on the olive (Olea europaea) and the stone fruit. Readers will learn about the biotechnology, plant nutrition, plant breeding, pomology, postharvest ...
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Stone Fruits Production, Postharvest Storage, Processing and Nutrition

Pp. 309-383 (75)

Muhammad Siddiq

Abstract

Apricots, cherries, peaches, nectarines, and plums (all belonging to genus Prunus), are commonly referred to as “stone fruits” due to the fact that their seed is enclosed in a hard (stone-like) endocarp. Stone fruits are produced in almost all agroecological regions of the world, with commercial production reported in over 80 countries. All stone fruits are healthy and nutritious, being low in calories and rich in many nutrients and bioactive compounds (antioxidants). Stone fruits, except for sour cherries, are enjoyed fresh due to their rich flavors and aromas. Stone fruits are processed into a variety of products, e.g., canned, frozen, dried, puree, juice, concentrate, jam, and jelly. This chapter provides an overview of stone fruits production, postharvest physiology and storage, processing/products, nutritional profile, and health benefits.

Keywords:

Prunus, postharvest physiology, storage, processing, antioxidants, canned peaches, dried apricots, prune juice, plum paste, cherry concentrate, apricot jam, Maraschino cherries.

Affiliation:

Department of Food Scienceand Human Nutration, Michigan State University, East Lansing, MI 48824, USA.