Barrett D.M., Somogyi L.P., Ramaswamy H. Processing Fruits: Science and Technology

2nd edition. — CRC Press, 2005. — 841 p.Biology, Principles, and Applications.
Classification, Composition of Fruits, and Postharvest Maintenance of Quality.
Refrigerated and Controlled/Modified Atmosphere Storage.
Fresh-Cut Fruits.
Juice Processing.
Enzymes in the Fruit Juice and Wine Industry.
Fruit Preserves and Jams.
Drying of Fruits.
Fruit Freezing.
Thermal Processing of Fruits.
Novel Processing Technologies for Food Preservation.
Ionizing Radiation Processing of Fruits and Fruit Products.
Microbiology of Fruit Products.
Direct Food Additives in Fruit Processing.
Quality Assurance, Quality Control, Inspection, and Sanitation.
Packaging of Fruits and Vegetables.
Grades, Standards, and Food Labeling.
Residual Management in Fruit Processing Plants.Major Processed Products.
Apples and Apple Processing.
Peach and Apricot.
Sweet Cherry and Sour Cherry Processing.
Plums and Prunes.
Strawberries and Raspberries.
Processing of Cranberry, Blueberry, Currant, and Gooseberry.
Grape Juice: Factors That Influence Quality, Processing Technology,
and Economics.
Oranges and Tangerines.
Grapefruits, Lemons, and Limes.
Bananas (Processed).
Tropical Fruits.
Coconut.
Avocados.
Olives.
Nuts.