Postharvest Management and Processing of Fruits and Vagetables

Description:
"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. The third section, Part III, explores Novel Technologies, and the final section, Part IV, presents a collection of Objective Questions.

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.

Overall, this book would be an invaluable resource for students, researchers, educators, and anyone with a keen interest in the subject matter."

Contents:
Part - 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
Part - 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
Part - III. Novel technologies:
19. Novel technologies in food preservation
Part - IV. Objective questions:
20. Evaluate yourself.