Post Harvest Management and Production of Important Horticultural Crops

The book describes various recent technological interventions in production, handling and processing of important horticultural crops and also discusses the various methods to extend the shelf life as well as development of different value added products including important spices and other uses. Importance of horticulture in Indian context, growth pattern, area and production, and its role in human nutrition are discussed in this book. A chapter on importance and Hi-Tech horticulture is included where details of protected cultivation practices for production of high value off seasonal crops, designs of green houses, techniques of micro irrigation, high density planting, Hi-Tech mechanization, precision farming, integrated nutrient management, bio-fertilizers, integrated pest management etc. have been included. Some other chapters discusses the issues on different production technologies of horticultural crops viz., organic production, production technology of tropical and sub-tropical fruits, propagation techniques in fruit crops, nursery management in vegetable crops, commercialization of technology of hybrid tomato, capsicum and broccoli, production technology of turmeric and ginger, management of commercially grown ornamental crops, plant germplasm registration, production technology of plantation crops and horticulture based farming, biotechnology and tissue culture with special reference to embryo rescue techniques, important pests and diseases management. In this book, one chapter on scope and opportunities of post harvest management of horticultural crops have been included where discussed different methods of post harvest loss management, improved post harvest handling operations, post harvest treatments for shelf life extension, technical specifications for packaging system and recommended storage temperatures with their shelf life of different horticultural crops for the benefits of students, researchers, traders, consumers and farmers. A chapter on simple and detail techniques for production and development of different value added products from horticultural crops are discussed. Minimal processing of fruits and vegetables are also included in the last chapter of this book. It is written and presented in a way so that it can serve as a text and/or a reference book, too. Hope that the readers would find it extremely useful and the knowledge & skill embodied in the book would help them to do better in all spheres of life as healthy foods make healthy body and mind and leads towards a better livelihood and happy-living.