Advances in Postharvest Technologies of Vegetable Crops

Bijendra Singh, PhD, is currently Director of the Indian Institute of Vegetable Research, Varanasi, Uttar Pradesh, India. He has developed 23 cultivars. Of these varieties/hybrids, 18 were identified through AICRP (VC) at the national level, and five were identified at the state level by the Uttar Pradesh State Varieties Release Committee. Apart from developing varieties and establishing disease resistance traits, Dr. Singh has developed 27 vegetable production technologies for mid-altitude of the North Eastern Hill Region of India. Dr. Singh has published over 130 research papers in national and international journals, as well as several books, many technical bulletins, manuals, book chapters, and popular articles.Sudhir Singh, PhD, has standardized low-cost drying technologies of many vegetables, edible coatings for increasing the shelf life of fresh vegetables, steeping preservation technology with hurdle concept, minimal processing, and easy-to-cook and ready-to-eat convenience vegetables. Dr. Singh has published over 50 research papers in national and international journals, as well as several book chapters and practical manuals. He was been awarded the Prof. G. S. Bains Award (2015) for his contributions in food science and technology and the Dr. J. S. Pruthi Award (2010) for his contributions in fruits and vegetable technology from the Association of Food Scientists and Technologists, CFTRI, Mysore, India.Tanmay Kumar Koley, PhD, recently joined the Indian Council of Agricultural Research (ICAR) system. He has worked on antioxidants in many horticultural crops. He identified an antioxidant-rich genotype from zizyphus, carrot, radish, capsicum, brinjal, fenugreek, bitter gourd, pumpkin, etc. Recently he started work on bioactive pigments and their purification and use as ingredients for the development of functional foods. Dr. Koley has published six research articles in internationally reputed journals as well as several book chapters.

• Bioactive Pigments in Vegetables. Pre- and Postharvest Losses in Vegetables. Maturity Indices in Vegetables: An Overview. Non-Destructive Quality Evaluation of Vegetables. Breeding for Improving Nutritional Qualities and Shelf Life of Vegetable Crops. Biotechnological Applications in Post-Harvest Management of Vegetable Crops. Edible Coatings: Safe Way to Enhance Shelf Life of Vegetable Crops. Strategies for Low-Temperature Storage of Vegetables. Active and Smart Packaging Techniques in Vegetables. Antinutritional Compounds in Vegetables. Minimal Processing of Vegetables. Novel Non-Thermal Processing of Vegetables. Encapsulation of Bio-Active Compounds from Vegetables for Better Nutraceutical Delivery. Fermentation Technology in Vegetables. Recent Development in Dehydration of Vegetable Crops. Microbial Safety and Quality Assurance in Vegetables. Pre- and Post-Harvest Pesticide Contamination Management for Production of Quality Vegetables. Entrepreneurship Opportunities in Processed Vegetables in Emerging Economies.