Session 1 : Fruit processing

Introduction and organisation of the day.
Jean Harzig (L'Echo)

Introduction to tropical fruit processing.
Max Reynes (Cirad-flhor)

Abstract

The international tropical fruit and citrus juices market: review and perspective.
Jacques Henry (MNS-UNCTAD/WTO)

Abstract

Processing exotic fruits for juice: description of processes and optimisation of qualities.
Laurent Lapierre (Bureau Couécou)

Abstract

Clarification and concentration of fruit juices using membrane techniques (osmotic evaporation, tangential microfiltration).
Fabrice Vaillant, Manuel Dornier and Max Reynes (CIRAD-FLHOR)

Abstract

Application of flash-release, a new extraction procedure (juice, pulp, essential oil).
Pierre Brat (Cirad-flhor)

Abstract

Characterisation of a new pineapple hybrid (carotenoids, anthocyanins, aroma compounds).
Jean-Marc Brillouet (Cirad-flhor)

Abstract

Session 2 : Fruit conservation

Introduction to the conservation of tropical fruits.
Marie-Noëlle Ducamp-Collin (Cirad-flhor)

Abstract

Provisions of French regulations applicable to post-harvest treatments of tropical fruits and vegetables.
Pierre Ehret (MCP)

Abstract

Fruit and vegetable quality and hypermarkets/supermarkets.
Jeanine Sabino (Monoprix)

Abstract

The importance of conservation of tropical fruits under modified atmosphere. Application to mango.
Marie-Noëlle Ducamp-Collin (Cirad-flhor)

Abstract

Optimisation of fresh fruit and vegetable packing under controlled atmospheres.
Patrick Varoquaux (Inra)

Abstract

New coating formulations for the conservation of tropical fruits.
Elizabeth Baldwin (USDA)

Abstract

New litchi conservation techniques.
Marie-Noëlle Ducamp-Collin (Cirad-flhor)

Abstract

Conclusion.
Jacky Ganry (Cirad-flhor)