Post-Harvest Management of Mango (Mangifera Indica L.)

The book consists of 14 chapters. The first chapter Introduction introduces the crop and briefs the contents of different chapters. The second chapter deals with various post-harvest handling aspects of mango, grading and transportation. The third chapter deals with the storage of fresh fruits, in which various methods of storage-traditional, low temperature storage, controlled atmosphere, modified atmosphere storage etc are discussed. The fourth chapter presents the need for ripening of fruits, different methods of ripening, changes occurring during ripening, regulation of ripening etc., The fifth chapter furnishes the various ways of preservation and processing of both green, unripe and ripe fruits. The sixth chapter deals the mango varieties suitable for processing of different products. The seventh chapter explains the microbiological spoilage of processed products and ways to avoid the spoilage. This is followed by different methods of storage of processed products in eighth chapter. Producing quality products is very essential and is demanded by the present day consumer. Quality control is done through quality standards and several acts by the Government, which are dealt in chapter nine. Mango fruits even after harvest are invaded by fungi and bacteria, causing diseases and rots. The causes of rots, their epidemiology, and management are elaborated in 10th chapter. In the chapter 11 various post harvest physiological disorders of mango fruits are presented with causes and control. The post harvest losses of mango fruits at different levels and their economic importance.

Contents: 1.Introduction. 2. Post-Harvest Handling. 3. Storage of Fresh Fruits. 4. Fruit Ripening. 5. Preservation and Processing. 6. Varietal Suitability for Processing of Mango. 7. Microbiology of Processed Products. 8. Storage of Processed Products. 9. Quality Control of Processed Products. 10. Post-Harvest Diseases. 11. Post-Harvest Physiological Disorders of Mango Fruits. 12. Post-Harvest Losses. 13. Utilization of Mango Waste Material. 14. Marketing of Mango Fruits and its Products.