Postharvest Management and Processing of Fruits and Vegetables : Instant Notes/ Satish K. Sharma

Section - I. Postharvest physiology.

01. Maturity and ripening
02. Insect Infestation and Losses in Storage
03. Quality management for fresh marketing
04. Storage of fruits and vegetables

Section - II. Management and processing:

05. Packaging of fresh and processed food products
06. General principles and methods of food preservation
07. Tomato products
08. Pickles, fruit chutney and sauces
09. 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.

"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."