Postharvest Management and Processing of Fruits and Vegetables
Instant Notes

Satish Kumar Sharma (Author)

9789380235202

Paperback / softback, published 1 January 2010

410 pages
25 x 15 x 1.5 cm, 0.535 kg

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.

• Section - I. Postharvest physiology
• 1. Maturity and ripening
• 2. Insect Infestation and Losses in Storage
• 3. Quality management for fresh marketing
• 4. Storage of fruits and vegetables
• Section - 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
• Section - III. Novel technologies
• 19. Novel technologies in food preservation
• Section - IV. Objective questions
• 20. Evaluate yourself