This work will be unique in the sense that no other book currently available covers the breadth and depth of topics proposed herein. It will provide contemporary information that brings together current knowledge and practices in the value chain of pineapple fruit, from production through to consumption, covering production and postharvest technologies, innovative processing technologies, packaging, and quality management.Chapters will focus on recent developments in the areas of pineapple breeding with emphasis on new low acid hybrids, production and processing technologies: postharvest physiology and storage, novel processing technology applied to pineapples, and in-depth coverage of processing, packaging, and nutritional quality of pineapples. In the last 10 years or so, health-beneficial bioactive compounds, especially antioxidants, have emerged as an important area of research; however, there are no books that cover this important aspect in pineapples. This book will cover relevant novel processing technologies (including high-pressure processing, pulse-electric field, membrane separation and ohmic heating) and quality and safety aspects (HACCP, ISO, food safety).  Previous books on fruit production feature only a chapter or two on pineapples, and moreover, coverage was limited mostly to breeding, production, pests, pesticides, biology and physiology, and therefore lacking in any detailed information on processing, packaging, nutrition, and health benefits. For the proposed book, about 20 contributors from all over the globe will contribute well-designed chapters. These contributors have been selected based on their geographical location as well as their outstanding credentials.

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