Postharvest Management and Processing of Fruits and Vegetables : Instant Notes

Contents: Foreword. Preface. Common abbreviations. List of difference tables. I. Postharvest physiology: 1. Importance of postharvest technology. 2. Maturity and ripening. 3. Quality management for fresh marketing. 4. Storage of fruits and vegetables. II. Management and processing: 5. Packaging of fresh and processed food products. 6. General principles and methods of food preservation. 7. Tomato products. 8. Pickles, fruit chutney and sauces. 9. 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. III. Novel technologies: 19. Novel technologies in food preservation. IV. Objective questions: 20. Evaluate yourself. References. Annexures: i. Fruit products order 1955. ii. Conservation of units of measurement. iii. Food additives and limits of their use. iv. Richest sources of nutrients. v. Terminology. Index.

""Postharvest Management and Processing of Fruits and Vegetables" is a text book written in simple brief language for teachers as well as students. The book covers the syllabus of the basic course on postharvest management and processing of fruits and vegetables. The book has been divided into 4 parts. Part I deals with Postharvest Physiology, Part II with Management and Processing, III with Novel Technologies and Part IV with Objective Questions.

A brief introduction and basics of recent topics i.e. Extrusion, irradiation, ohmic heating, microwave processing and dielectric heating, pulsed electric fields, magnetic fields, pulsed light treatment, high pressure processing, ultra sounds, linear induction electron accelerator, minimal processing and hurdle technology, designer foods and nutraceuticals, genetically modified foods, GAP and GMP and HACCP have also been covered along with objectives questions that are often asked in various competitive examinations. The book would be of great use the students, researchers, teachers and all those who have interest in the subject."