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. 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.

Full Product Details

Author:   Satish Kumar Sharma
Publisher:   New India Publishing Agency
Imprint:   New India Publishing Agency
Dimensions:   Width: 2.90cm , Height: 21.60cm , Length: 14.00cm
Weight:   0.535kg
ISBN:  

9789380235202

ISBN 10:   9380235208
Pages:   410
Publication Date:   01 January 2010
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

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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Author Information

Satish Kumar Sharma, Professor, Department of Horticulture, G.B.University of Agriculture and Technology, Sant Udham Singh Nagar, Pantnagar, Uttarakhand, India. Formerly: Senior Scientist, ICAR Central Institute of Postharvest Engineering and Technology (ICAR) Ludhiana 141 001, Punjab, India.

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