Overview
The textbook, Postharvest Management and Processing of Fruits and Vegetables, has been composed in lucid and concise language to serve as a comprehensive guide for both educators and students.
The book has been meticulously organized into four distinct sections. The first section, Part I, covers Postharvest Physiology, while the second section, Part II, delves into Management and Processing.
In addition to the aforementioned sections, the book also includes a brief introduction and foundational knowledge on contemporary topics such as extrusion, irradiation, ohmic heating, microwave processing, and dielectric heating, as well as pulsed electric fields, magnetic fields, pulsed light treatment, high-pressure processing, ultrasound, linear induction electron accelerator, minimal processing, hurdle technology, designer foods and nutraceuticals, genetically modified foods, GAP and GMP, and HACCP. Furthermore, the book also provides a collection of frequently asked objective questions that are pertinent to various competitive examinations.
Product Description
Section - I. Postharvest physiology. 01. Maturity and ripening 02. Insect Infestation and Losses in Storage 03. Quality management for fresh marketing 04. Storage of fruits and vegetables Section - II. Management and processing: 05. Packaging of fresh and processed food products 06. General principles and methods of food preservation 07. Tomato products 08. Pickles, fruit chutney and sauces 09. Jam, Jelly, marmalade and preserve 10. Canning of fruits and vegetables 11. Drying and dehydration 12. Low temperature preservation 13. Unfermented fruit beverages 14. Alcoholic beverages and vinegar 15. Enzymes, waste utilization and by products 16. Spoilage of fruits, vegetables and their products 17. Marketing and export of fresh and processed products 18. Planning of fruit and vegetable processing industry Section - III. Novel technologies: 19. Novel technologies in food preservation Section - IV. Objective questions: 20. Evaluate yourself.
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