Citrus Fruit

FINAL:
1) Introduction- An Overview

2) Commercial fresh citrus cultivars and major producers

3) Post harvest losses

4) Pre-harvest factors affecting fruit quality and post-harvest life

5) Fruit morphology, anatomy and physiology
5.1) Fruit morphology
5.2) Fruit anatomy
5.3) Fruit physiology6) Fruit biochemistry
6.1) Carbohydrates
6.2) Organic acids
6.3) Nitrogenous compounds
6.4) Enzymes
6.5) Lipids, waxes and other related compounds
6.6) Pigments
6.7) Phenolics, Flavonoids and limonoids
6.8) Vitamins
6.9) Inorganic constituents
6.10) Volatiles

7) Growth, maturity, grade standards and physico-mechanical characteristics of fruit
7.1) Growth and development
7.2) Maturation
7.3) Indices of maturity, fruit grades and standards
7.4) Physical and mechanical characteristics

8) Harvesting

9) Preparation for fresh fruit market
9.1) Degreening
9.2) Packinghouse operations
9.3) Post harvest treatments- Coatings, PBRs & other chemicals

10) Packaging
10.1) Containers and other packaging materials
10.2) Film wrapping
10.3) Modified atmosphere packaging

11) Pre-cooling

12) Storage systems and response of citrus fruits
12.1) Refrigerated storage
12.2) Controlled atmosphere and hypobaric storage
12.3) Evaporative and other natural systems
12.4) Ambient storage

13) Transportation

14) Domestic marketing and distribution systems

15) Irradiation

16) Postharvest diseases and management
16.1) Post harvest diseases
16.2) Pesticides, residues and tolerances
16.3) Organic post-harvest management
16.3.1) Bio-agents
16.3.2) Botanicals and other non-hazardous methods
16.3.3) Physical methods

17) Physiological disorders and management

18) Postharvest treatments for insect control

19) Fruit quality control, evaluation and analysis
19.1) Quality control and assurance systems
19.2) Quality evaluation and instruments
19.3) Fruit analysis

20) Nutritional and medicinal