Jamun : A Potential Fruit for Future

Contents: Preface. 1. Introduction. 2. Improvement. 3. Plant propagation. 4. Agro techniques. 5. Crop diversification. 6. Harvesting and yield. 7. Post harvest technology, 8. Marketing and economics. 9. Plant protection. 10. Future research needs. References. Subject index.

The Jamun fruit is a good source of iron, sugars, minerals, protein and carbohydrate. Fully ripe fruits are eaten fresh and can also be processed into beverages like jelly, jam, squash, wine and vinegar, seeds contain alkaloid jambosin and glycoside, jambolin or antimellin, which reduce/stop the diastatic conversion of starch in to sugars. It has also been named as diabetes fighter for its hypoglycemic (lowering blood sugar) properties.

A full documentation of research on chemical composition, uses, taxonomy, reproductive biology, improvement, plantation, propagation, agrotechniques, planting system, pest and disease management, maturity, harvesting, post harvest management and future thrust of jamun are discussed scientifically.

This book is intended to review all the available information on jamun culture. It is hoped that, it will be helpful to growers, traders, students, scientists and teachers in playing their role for the jamun production in India.