Rathore N.S., Mathur G.K., Chasta Shri S.S. Post-harvest Management and Processing of Fruits and Vegetables

Indian Council of Agricultural Research, 2018. — 260 p.Fruits and vegetables are rich reservoirs of important nutrients that improve food quality and are also necessary for maintaining good health. India is one of the largest producers of fruits and vegetables, after Brazil and China. It has been observed that about 30-35% of the total production of fruits and vegetables in India goes waste from harvesting to consumption. The problem is severe during “glut” period of fruits and vegetables because of the inadequate availability of the post-harvest management technologies. The need of the present situation is to make fruits and vegetables available for consumption throughout the year in the processed or preserved form. This necessitates development of an effective value-chain, starting from production to consumption, that in turn will give higher returns to growers and entrepreneurs also. Since fruits and vegetables are highly perishable, different types of processing and value-addition technologies are required to preserve them. So there arose a need for information on different techniques, starting from the pre-harvesting, post-harvesting, preservation, processing, value-addition and finally packaging.
There was a long-felt need for a document on the subject covering various techniques and fundamentals of the post-harvest management and processing of fruits and vegetables for farmers, growers, entrepreneurs, scientists, industrialists, students and general public. Keeping in view the importance of the post-harvest management and processing, this book has been compiled and it has vast information on the various issues of management and processing of fruits and vegetables. It covers on different aspects of processing and post-harvest technologies, including storage, packaging, advanced preservation technology and value-addition of fruits and vegetables.
This book will be of immense value to teachers, students and extension-workers for understanding post-harvest management and processing practices. And may create employment opportunities at the local level through value-addition.Preface
Production and Processing Scenario of Fruits and Vegetables. Fruits and Vegetables Production and Processing, Scope of Fruits and Vegetables Preservation Industry, Constraints in Popularization of Food-processing Technology, Future of Fruits and Vegetables Processing, Post-harvest Management Technology
Post-harvest Management Technology for Fruits and Vegetables. Harvesting and Handling, Storage Management, Preventing Moisture Losses, Sanitation for Maintaining Quality, Ethylene for Ripening, Post-harvest Physiological Disorders, Effect on the Quality of Fruits and Vegetables of Delayed Cooling, Packaging
Post-harvest Losses and Control Measures. Harvesting of Fruits and Vegetables, Maturity for Harvesting, Pre-treatment, Heat Treatment Methods
Packaging Technology. Packaging Requirement, Advantages of Packaging, Packaging Material Classification, Active Packaging
Storage of Horticultural Crops.
Transportation System.
Preservation of Fruits and Vegetables. Nature of Food, Food Sources, Food Preservation Scope, Benefits and Losses from Food Preservation, Nutrient Stability of Food, Food Spoilage, Nature’s Seal on Quality
Preservation with Sugar and Salt. Salt as Preservative, Cane Sugar for Preservation, Canning of Fruits, Syrup Strength Measurement
Food Preservation through Thermal Processing Methods. Heat Treatment, Heat Pasteurization, Blanching (Scalding/Parboiling/Precooking)
Low Temperature, Evaporation and Fermentation for Preservation. Low Temperature for Preservation, Evaporation for Food Preservation, Fermentation for Preservation
Preservation of Foods by Radiations. Radiation Processing of Food, Food Irradiation Methods, Irradiation Processes, Infrastructural Requirements for Radiation Processing, Statutory Requirements and Regulatory Approvals, Nutritional Quality of Irradiated Foods, Status of Food Irradiation in India
Preservation by using Chemicals.
Modern Methods of Preservation. Pulsed Electric Field Processing, High Pressure Processing, Ultrasound Processing, Ohmic Heating Process, Pulsed-Light Treatment, Oscillating Magnetic Fields
Preservation by Dehydration and Concentration. Dehydration, Methods of Concentration
Fruits Processing Techniques. Apple Processing, Aonla Processing, Grapes Processing, Banana Processing, Citrus Processing, Figs Processing, Guava Processing, Mango Processing, Papaya Processing, Pineapple Processing, Pomegranate Processing, Custard-apple Processing, Jamun Processing
Vegetables Processing Techniques. Cabbage Processing, Carrot Processing, Cauliflower Processing, Garlic Processing, Ginger Processing, Onion Processing, Potato Processing, Tamarind Processing, Tomato Processing, Bittergourd Processing, Coriander Processing, Fenugreek Processing
Bibliography
Subject Index