Tropical Fruits – From Cultivation to Consumption and Health Benefits: Papaya



Series: Food Science and Technology
BISAC: TEC012000

Within the tropical fruits, the papaya, Carica papaya L. (family Caricaceae Dumort.), is presented as the main representative being cultivated in tropical and sub-tropical areas mostly in developing countries. Papaya’s nutritional value, beneficial to health, as well as various industrial applications of their products, led to be economically important for both developing and developed countries. Within this broad field of knowledge, this book aims to contribute to better understanding of the topic.

The organization of the chapters and sections is also straightforward; Chapter One presents what papaya is (Carica papaya L.), its taxonomy, distribution, origin and morphology. Closing the first part, Chapters Three and Four show the nutritional and medical values, discussing vitamins, minerals and dietary fibers, the industrial applications of using papaya and various parts of the plant, as a source of proteolytic enzymes and some active compounds reported to antimicrobial, anticancer, amongst other properties, illustrating the fatty acid composition, triacylglycerol profile and papaya seed oil of malaysian papaya fruits.

In the second part of the book, the readers should find the relevant aspects of papaya microbiology related to fresh fruits quality and safety and the beneficial effects of microorganisms isolated from papaya, such as some Latic Acid Bacteria strains that have been proposed to be potentially probiotics, as shown in Chapters Five and Six. Finally the book addresses the importance of Integrated Management of the Papaya Ringspot Virus, which is transmitted by several aphid species and could commit 100% of the crop as described in Chapter Seven and the biotechnological strategies for control of papaya virus diseases as show in Chapter Eight.
(Imprint: Nova)

Table of Contents

Table of Contents

Cristina Stewart Bogsan


Part I – Botany, Taxonomy, Breeding and Applications of Papaya

Chapter 1 – Papaya: Botany and Taxonomy (pp. 3-8)
Spassimir Tonkov (Sofia University St. “Kl. Ohridski”, Faculty of Biology, Department of Botany, Sofia, Bulgaria)

Chapter 2 – Papaya Fruit Aroma Compounds – State of the Art Research (pp. 9-34)
Jorge A. Pino (Food Industry Research Institute, La Habana, Cuba)

Chapter 3 – Papaya and Its Applications (pp. 35-62)
Huey-Shi Lye and Balakrishnan Kunasundari (Department of Agricultural and Food Science, and Department of Biological Science, Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, Kampar, Perak)

Chapter 4 – Characterization of Papaya Seed Oil from Two Malaysian Papaya Fruit Varieties (pp. 63-78)
Shadi Samaram and Hamed Mirhosseini (Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM Serdang, Selangor, Malaysia)

Part II – Microbiological Aspects

Chapter 5 – Relevant Aspects of Papaya Microbiology (pp. 81-104)
Vanessa Biscola and Tatiana Pacheco Nunes (Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences from University of São Paulo, São Paulo, and Tatiana Pacheco Nunes, Departament of Food Technology from University of Sergipe, São Cristóvão – SE, Brazil)

Chapter 6 – Beneficial Effects of Microorganisms Isolated from Papaya (pp. 105-118)
Jean Guy LeBlanc, Svetoslav Dimitrov Todorov and Alejandra de Moreno de LeBlanc (Centro de Referencia para Lactobacilos (CERELA- CONICET), San Miguel de Tucumán, Tucumán, Argentina)

Chapter 7 – Incidence of the Papaya Ringspot Virus (PRSV-p) and Management in the State of Guerrero, Mexico (pp. 119-128)
Elías Hernández Castro, Agustín Damián Nava, J. Antonio Mora Aguilera, Juan A. Villanueva Jiménez, Dolores Vargas Álvarez and Francisco Palemón Alberto (Maestría en Sistemas de Producción Agropecuaria de la Universidad Autónoma de Guerrero, Tuxpan, Iguala, Guerrero; Facultad de Ciencias Agropecuarias y Ambientales, UAG. Iguala, Gro.; Colegio de Postgraduados. Campus Montecillos – Fitosanidad, Texcoco, Edo., and Colegio de Postgraduados Campus Veracruz- Agroecosistemas Tropicales, Veracruz, Ver., México)
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Chapter 8 – Biotechnological Strategies for Control of Papaya Virus Diseases (pp. 129-154)
Paolla M. V. Abreu, Tahiana F. S. Antunes and Patricia M. B. Fernandes (Núcleo de Biotecnologia, Universidade Federal do Espírito Santo, Vitória, Espírito Santo, Brazil)

Editors’ Contact Information


Special Award

The 2017 Gourmand World Cookbook Awards has honored Tropical Fruits – From Cultivation to Consumption and Health Benefits: Papaya as the Best in the World under the category E11- FRUITS. To see more about the Gourmand World Cookbook Awards 2017, or to see other winners, click here. The FRUITS winners appear on Slide 298 and 299.

Additional Information

The book is addressed to students and professionals working in area of microbiology, botany, agricultural sciences. Farmers and dietologists may be interested as well.

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