Post Harvest Technology and Processing of Horticultural Crops

Contents: Preface. 1. Importance, Scope and History of Post Harvest Technology. 2 Nutritive Value of Fruits and Vegetables. 3. Maturity Indices and Harvesting of Fruits and Vegetables. 4. Post Harvest Management of Fruits and Vegetables. 5. Post Harvest Management of Flowers. 6. Post Harvest Management of Spices and Aromatic Plants. 7. Ripening of Fruits. 8. Ethylene. 9. Respiration. 10. Storage. 11. Packaging. 12. Physiological Disorders and Post Harvest Disease of Horticulture Crops. 13. Principles and Methods of Preservation of Fruits and Vegetables. 14. Food Additives. 15. Canning. 16. Drying. 17. Freezing. 18. Fermentation. 19. Fruit Beverages. 20. Vinegar. 21. Pickle. 22. Jam, Jelly and Marmalade. 23. Preserves, Candied, Crystallized and Glazed Fruits and Vegetables. 24. Some other Processed Product of Fruit and Vegetable. 25. Food Quality, Standards and Laws. 26. Miscellaneous. 27. Queries. 28. Multiple Choice Questions Answer key. Appendices

The major purpose of this book is to give hand on information on the subject to the person who wants to take hold of the particulars of post harvest technology of horticulture crops.

The book is designed to provide as versatile steer for student preparing for a range of competitive exams like ICAR-JRF, SRF, NET ARS, FCI, UPSC, STATE PCSs and access test for M.Sc. and Ph.D. in post harvest technology (Horticulture).