Overview

This book presents the latest postharvest technologies for fruits and vegetables, focusing on the innovations in processing and packaging. It reviews various techniques, including dehydration, low-temperature preservation, freezing, non-thermal processing, and modified atmosphere packaging. Featuring contributions from leading experts, the volume also addresses unit operations and minimal processing methods, ensuring the quality and longevity of produce. Key concepts include the physiology and ripening of fruits and vegetables, postharvest handling, and non-destructive quality monitoring. The book also addresses the creation of fruit-based products like jams, jellies, juices, and sauces, offering insights into both traditional and modern preservation methods. Readers will understand the challenges and solutions in maintaining the freshness and nutritional value of produce from farm-to-table. The book is a valuable resource for students, researchers, and food industry professionals involved in postharvest technology.

Full Product Details

Author:   OP Chauhan
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
ISBN:  

9789819684328

ISBN 10:   9819684323
Pages:   611
Publication Date:   17 September 2025
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Forthcoming
Availability:   Not yet available  
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Table of Contents

Chapter 1. Structure and Composition of Fruits and Vegetables.- Chapter 2. Physiology and Ripening of Fruits and Vegetables.- Chapter 3. Postharvest handling, packaging and storage of fruits and vegetables.- Chapter 4. Postharvest pathology.- Chapter 5. Non-destructive quality monitoring of fruits and vegetables.- Chapter 6. Minimal Processing of Fruits and Vegetables.- Chapter 7. Freezing preservation of fruits and vegetables.- Chapter 8. Canning of Fruits and Vegetables.- Chapter 9. Beverages and Concentrates.- Chapter 10. Fermented Fruits and Vegetables.- Chapter 11. Jams, Jellies, Marmalades, Preserves and Candied Products. Chapter 12. Sauces and Chutneys. Chapter 13. Dehydration of fruits and vegetables.- Chapter 14. Plantation crops and products.- Chapter 15. Fruit and Vegetable By-products and their Utilization.- Chapter 16. Post-harvest Processing, Packaging and Commercialization of Underutilized Fruits of India.

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Author Information

Dr. OP Chauhan is a Scientist and the Head of Fruits and Vegetables Technology Division at the Defence Food Research Laboratory, Mysore, India. Dr. Chauhan holds M.Sc. and Ph.D. in Food Technology from G.B. Pant University of Agriculture and Technology, Pantnagar, India. His research interest includes postharvest handling of fruits and vegetables, including high pressure processing, pulsed electric field processing, microwave dehydration and modified atmosphere packaging, etc. His research findings have appeared in more than 150 international peer-reviewed journals. He also has several book chapters and patents to his credit besides having several awards and medals. He is Life Member of Association of Food Scientists and Technologists (India), Nutrition Society of India and Indian Science Congress.

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