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Full Description
The book comprises a total of 15 chapters, each addressing a specific aspect of production technologies for horticulture crops. The first chapter delves into processing and post-harvest technologies and provides a comprehensive overview of the Indian processing industry as well as the current status of horticultural crops. This chapter also highlights the potential for growth in the processing industry. The second chapter focuses on the biology of horticulture crops and explores the biochemical and physiological changes associated with these commodities.
The third chapter discusses maturity indices and harvesting practices for horticulture crops, covering concepts related to the life of a horticultural produce, maturity indices of fruits, vegetables, and floral crops, and harvesting practices. Chapters 4 through 7 then discuss preparation for market and transportation of horticulture produce, grading and packing of horticulture produce, post-harvest problems, and common disorders of horticultural crops, respectively.
Chapter 8 focuses on quality evaluation criteria for horticultural crops, while chapter 9 delves into browning reactions. Chapters 10 through 12 describe carbohydrates, proteins, fats, and oils in the context of food. Chapter 13 is dedicated exclusively to post-harvest handling, storage, and processing of vegetables, while chapter 14 provides an overview of the evaluation of food. Finally, chapter 15 focuses on practical chemistry applications in postharvest technology.
The authors of this book acknowledge that no publication can be considered perfect and welcome comments and suggestions for further improvement from readers.
Contents
1. Processing and Post Harvest Technologies
2. Biology of Horticulture Crop
3. Maturity Indices and Harvesting Practices for Horticulture Crops
4. Preparation for Market and Transportation of Horticulture Produce
5. Grading and Packing of Horticulture Produce
6. Post-Harvest Problems of Horticultural Crops
7. Common Disorders of Horticultural Crops
8. Quality Evaluation Criteria for Horticultural Crops
9. Browning Reactions
10. Carbohydrates
11. Proteins
12. Fats and Oils
13. Post Harvest Handling, Storage and Processing of Vegetables
14. Evaluation of Food
15. Practical Chemistry Applications in Post Harvest Technology
