Contents: 1. Scope for Science and Technology of Fruits and Vegetables/S. Rajarathnam. 2. NonDestructive Methods in Quality Regulations  of Fresh Fruits and Vegetables/M.N. Keshava Prakash. 3. Radiation Preservation of Fruits and Vegetables/V.B. Kudachikar. 4. Pectin : Chemistry, Properties and Applications/P. Vijayanand and S.G. Kulkarni. 5. Pigments of Fruits and Vegetables : Chemistry Technology and Food Application/H.B. Sowbhagya. 6. Nutraceuticals from Fruits and Vegetables/S.M. Aradhya and Policegoudra. 7. Membrane Processing for Liquid Fruits/Ng. Iboyaima Singh. 8. Trends in the Development of Intermediate Moisture Foods (IMFs) from Fruits and Vegetables/A.S. Chauhan and R.S. Ramteke. 9. Production Technology of  Fruit and Vegetable Powders/A.S. Chauhan and R.S. Ramteke. 10. Food Applications of Bamboo Shoots/M.N. Rekha and R.S. Ramteke. 11. Storage and Processing of Mushrooms/M.N. Shashirekha and S. Rajarathnam. 12. Product Quality as Function of Processing Conditions/S. Rajarathnam. 13. Food Additives in Processed Fruit and Vegetable Products/V.D. Sattigeri. 14. Packaging of Processed Fruit and Vegetable Products/A.R.Indiramma and N.S. Vijayalakshmi. 15. Microbiological Safety Concerns of Fruits and Vegetables and Their Products :  Status and Regulations/Prema Viswanath. 16. Analytical Methods in Fruit and Vegetable Processing/M.R.Vijayalakshmi and S. Rajarathnam. 17. Mushroom Nutraceuticals M.N. Shashirekha and S. Rajarathnam. 18. Biotechnological Interventions for Improvement  of Banana Post Harvest Quality/Bhagyalakshmi N., Manjunatha G. Lokesh V. 19.Further Considerations in Fruit and Vegetable Technologies/S.Rajarathnam. Index.

The book consists of 19 chapters on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products,importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last chapter.