Table Of Content

wifpyRtr ICAR N S Rathore • G K Mathur • S S Chasta Indian Council of Agricultural Research New Delhi Digitized by the Internet Archive in 2018 https://archive.org/details/postharvestmanagOOOOrath Post-harvest Management and Processing of Fruits and Vegetables Dr N S Rathore Dean Maharana Pratap University of Agriculture and Technology Udaipur (Rajasthan) 313 001 Dr G K Mathur Associate Professor College of Dairy and Food Science Technology Udaipur (Rajasthan) 313 001 Shri S S Chasta Assistant Professor College of Dairy and Food Science Technology Udaipur (Rajasthan) 313 001 nipssHjr ICAR Directorate of Knowledge Management in Agriculture Indian Council of Agricultural Research Krishi Anusandhan Bhavan, New Delhi 110 012 Printed July 2012 First Reprint October 2016 Second Reprint May 2018 Project Director (DKMA) Dr S.K. Singh Incharge, English Editorial Unit Dr Aruna T Kumar Chief Production Officer Dr V K Bharti Assistant Chief Technical Officer Punit Bhasin All rights reserved © 2018, Indian Council of Agricultural Research, New Delhi ISBN : 978-81-7164-115-4 Price : ^300 Published by Dr S.K. Singh, Project Director, Directorate of Knowledge Management in Agriculture, Indian Council of Agricultural Research, Krishi Anusandhan Bhavan I, Pusa, New Delhi 110 012 and printed at M/s Chandu Press, 63, Patparganj Industrial Estate, Delhi 110 092. Preface Fruits and vegetables are rich reservoirs of important nutrients that improve food quality and are also necessary for maintaining good health. India is one of the largest producers of fruits and vegetables, after Brazil and China. It has been observed that about 30-35% of the total production of fruits and vegetables in India goes waste from harvesting to consumption. The problem is severe during “glut” period of fruits and vegetables because of the inadequate availability of the post-harvest management technologies. The need of the present situation is to make fruits and vegetables available for consumption throughout the year in the processed or preserved form. This necessitates development of an effective value-chain, starting from production to consumption, that in turn will give higher returns to growers and entrepreneurs also. Since fruits and vegetables are highly perishable, different types of processing and value-addition technologies are required to preserve them. So there arose a need for information on different techniques, starting from the pre-harvesting, post-harvesting, preservation, processing, value-addition and finally packaging. There was a long-felt need for a document on the subject covering various techniques and fundamentals of the post-harvest management and processing of fruits and vegateables for farmers, growers, entrepreneurs, scientists, industrialists, students and general public. Keeping in view the importance of the post-harvest management and processing, this book has been compiled and it has vast information on the various issues of management and processing of fruits and vegetables. It covers on different aspects of processing and post-harvest technologies, including storage, packaging, advanced preservation technology and value-addition of fruits and vegetables. This book will be of immense value to teachers, students and extension-workers for understanding post-harvest management and processing practices. And may create employment opportunities at the local level through value-addition. N. S. Rathore, G. K. Mathur and S. S. Chasta ' hW It*, iM ftfll i -:•* :••.•' i ’ xbfo OHO <S( , ' Contents Preface in 1. Production and Processing Scenario of Fruits 1-14 and Vegetables Fruits and Vegetables Production and Processing, Scope of Fruits and Vegetables Preservation Industry, Constraints in Popularization of Food-processing Technology, Future of Fruits and Vegetables Processing, Post-harvest Management Technology 2. Post-harvest Management Technology for Fruits 15-23 and Vegetables Harvesting and Handling, Storage Management, Preventing Moisture Losses, Sanitation for Maintaining Quality, Ethylene for Ripening, Post-harvest Physiological Disorders, Effect on the Quality of Fruits and Vegetables of Delayed Cooling, Packaging 3. Post-harvest Losses and Control Measures 24-34 Harvesting of Fruits and Vegetables, Maturity for Harvesting, Pre-treatment, Heat Treatment Methods 4. Packaging Technology 35-40 Packaging Requirement, Advantages of Packaging, Packaging Material Classification, Active Packaging 5. Storage of Horticultural Crops 41-45 % 6. Transportation System 46-48 7. Preservation of Fruits and Vegetables 49-63 Nature of Food, Food Sources, Food Preservation Scope, Benefits and Losses from Food Preservation, Nutrient Stability of Food, Food Spoilage, Nature’s Seal on Quality vi Post-harvest Management and Processing of Fruits and Vegetables 8. Preservation with Sugar and Salt 64-68 Salt as Preservative, Cane Sugar for Preservation, Canning of Fruits, Syrup Strength Measurement 9. Food Preservation through Thermal Processing 69-76 Methods Heat Treatment, Heat Pasteurization, Blanching (Scalding/Parboiling/Precooking) 10. Low Temperature, Evaporation and Fermentation 77-83 for Preservation Low Temperature for Preservation, Evaporation for Food Preservation, Fermentation for Preservation 11. Preservation of Foods by Radiations 84-90 Radiation Processing of Food, Food Irradiation Methods, Irradiation Processes, Infrastructural Requirements for Radiation Processing, Statutory Requirements and Regulatory Approvals, Nutritional Quality of Irradiated Foods, Status of Food Irradiation in India 12. Preservation by using Chemicals 91-96 13. Modern Methods of Preservation 97-105 Pulsed Electric Field Processing, High Pressure Processing, Ultrasound Processing, Ohmic Heating Process, Pulsed-Light Treatment, Oscillating Magnetic Fields 14. Preservation by Dehydration and Concentration 106-120 Dehydration, Methods of Concentration 15. Fruits Processing Techniques 121-185 Apple Processing, Aonla Processing, Grapes Processing, Banana Processing, Citrus Processing, Figs Processing, Guava Processing, Mango Processing, Papaya Processing, Pineapple Processing, Pomegranate Processing, Custard-apple Processing, Jamun Processing Contents . Vegetables Processing Techniques Cabbage Processing, Carrot Processing, Cauliflower Processing, Garlic Processing, Ginger Processing, Onion Processing, Potato Processing, Tamarind Processing, Tomato Processing, Bittergourd Processing, Coriander Processing, Fenugreek Processing Bibliography Subject Index