Postharvest Technology of Horticultural Crops

Inbunden, Engelska, 2021

969 kr

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Beskrivning

The book serves as a comprehensive, ready-reference manual for both students and teachers involved in undergraduate and postgraduate programs in the field of horticulture and postharvest technology. Spanning 33 chapters, the book covers a wide range of topics, including an introduction to equipment and machinery, maturity indices, pre-storage treatments, low-cost storage technologies, and processing and value-added products such as jams, jellies, marmalades, beverages, pickles, chutneys, tomato products, and canned fruits and vegetables. The book also covers cut-out analysis and the preparation of cider, as well as vase life analysis of flowers, physicochemical and sensory analysis of fresh and processed products. Additionally, ten annexures have been included that provide helpful information on fruit product orders, temperature corrections for measuring TSS, maturity indices, and units of conversion, as well as a guide to preparing cleaning and chemical solutions, food additives, and information on suppliers of machinery and equipment. The book has been written in simple language, with separate instructions for students, teachers, and relevant information on each topic to make the conduct of practical experiments easy and systematic. The book also includes color plates of some of the machinery and equipment to aid identification, even if the equipment or machinery is not available in a particular laboratory. This book aims to fulfill the long-standing need for practical manuals on various aspects of postharvest technology in horticultural crops, and it will be of great use to students, researchers, teachers, and anyone with an interest in the subject.

Produktinformation

Utgivningsdatum:2021-01-27
Mått:150 x 540 x 15 mm
Vikt:540 g
Format:Inbunden
Språk:Engelska
Serie:Practical Manual Series
Antal sidor:230
Förlag:New India Publishing Agency
ISBN:9788190851206

Utforska kategorier

Agronomi och lantbruk inom Naturvetenskap och teknik

Mer om författaren

Satish Kumar Sharma, Senior Scientist, Central Institute of Post Harvest Engineering and Technology (ICAR) Ludhiana, Punjab, India.M. C. Nautiyal, Dean, College of Forestry & Hill Agriculture (Uttarakhand University of Horticulture and Forestry) Hill Campus, Ranichauri, Tehri (Garhwal), Uttarakhand-249 199, India.

Innehållsförteckning

1. Acquaintance with different equipments and machinery used in postharvest technology2. To study the maturity indices in various fruits and vegetables3. To study the effect of pre-cooling on storage life of fruits and vegetables4. To study various pre-treatments given to fruits and vegetables before storage and marketing5. To study low cost storage technology for horticultural crops6. Extraction and preservation of fruit juices and pulps7. Preparation of beverages (RTS drink, squash/cordial)8. Preparation of fruit juice concentrates9. Preparation of jam10. Preparation of jelly and marmalade11. Preparation of lime-chilli-ginger pickle12. Preparation of fruit chutney13. Preparation of tomato products (puree, ketchup)14. Canning of fruits and vegetables15. Cut out analysis of canned products16. Dehydration of fruits and vegetables17. Preparation of fruit wine (cider)18. To study extension of vase life of flowers19. Determination of moisture and total solids20. Determination of minerals as total ash21. Determination of Total Soluble Solids (TSS)22. Determination of titratable acidity23. Determination of reducing and total sugars by Nelson-Somogyi method24. Determination of ascorbic acid25. Determination of specific gravity26. Determination of relative viscosity27. Determination of colour and non-enzymatic browning28. Determination of crude fibre29. Determination of crude fat30. Determination of sensory quality on 9 point hedonic scale31. Determination of sensory quality by triangle test32. Determination of sensory quality by rating test33. Visit to a fruit processing unit