The book is a single source reference-cum-text book, offering comprehensive coverage of the subject for agriculturists, nutritionists, food scientists, food microbiologists, food biochemists, horticulturists, fruit technologists, fermentation technologists, and UG & PG students of these disciplines. Spread over 31 chapters in 2 volumes, the book covers various methods of extending the postharvest life of fruits and vegetables viz., storage, packaging, canning, chemical & low temperature preservation, irradiation, fermentation and waste management. It describes the concept, technology and scope of postharvest technology especially in the developing countries. Subject matter is described right from the preliminary to the present level of knowledge in a systematic manner including cultivars, physiology, maturation, ripening etc. The sequence of chapters is logically developed and the book is well illustrated, describing the state-of-art technology. The spoilage behaviour and methods of prevention of the perishables, toxin production, safety, sensory, quality assurance and vitamins, minerals, sugars, pigments, tannis, flavourings and other aspects of chemical composition of fruits and vegetables are delineated. The book summarizes the role of biotechnology in postharvest and illustrates how the processing waste can be utilized or treated. The book also contains a number of references for the readers to quench their thirst.
ABOUT THE AUTHOR L.R. Verma
Prof. L.R. Verma is a former Vice-Chancellor of Dr. Y.S. Parmar University of Horticulture and Forestry, Solan, (H.P.). Earlier he was a senior professioinal staff member and project leader of Himalayan biodiversity regioinal project at ICIMOD, Kathmandu, Nepal. He has also served as Dean and Head of the Biosciences Department in Himachal Pradesh University, Shimla, and Scientific Advisor to Department off Horticulture, government of Himachal Pradesh. He obtained his Ph.D. degree in 1972 from the University of Guelph, Canada and was also Humboldt Research Fellow in Goethe University, Frankfurt, Germany. In India, he has been principal investigator and coordinator of several R&D projects. Prof. Verma has published more than 250 research papers in international scientific journals. Verma is the only Asian who is Honorary Member of APIMONDIA.
ABOUT THE AUTHOR V.K. Joshi
The author is M.Sc. (Micro) from PAU, Ludhiana and Ph.D. (Micro) GND University, from Amritsar with specialization in fermentation, Got various trainings viz. Food Processing and Nutrition' MAU, Parabhani, Sensory Analysis' from CFTRI, Mysore, Post harvest Tecnology of fruit and vegetables from PAU, Ludhiana organised by USAID and UAS,California, Davis (USA). Computer applications from University Computer Centre, Nauni, Networking and Internet university Computer Centre, Nauni. Dr. Joshi possesses varied professional experience of research, teaching and extension of more than 26 years including seven years in Quality Control in HP state department of Horticulture, Shimla. Specific area of work include fermentation technology, waste utilization, Biocolour, quality control and sensory evaluation of food. AT present, he is working as an Associate Professor in the department of Post harvest Technology. Dr. Joshi a former Head of Department. Has guided MSc and Ph.D students for their PG research. He has authored/edited eight books (Fruit wines; Biotechnology: Food Fermentation (2 Vol.); Post harvest Technology of Fruits and Vegetables (2 Vol.); Sensory Science: Principles and Applications in Food Evaluation; Advances in Biotechnology, Hand book of Enology: Principles, Practices, Recent Innovations, Food Biotechnology). Dr. Joshi has published 110 research papers in international and national journals, 57 book chatpers/Review/technical articles/popular articles and presented 30 papers in various seminars/conferences. He has handled various projects of ICAR (AICRP), ICAR Cess fund, National Horticulture Board, New Delhi, Department of Biotechnology, GOI. He has been member of Board of Studies, HPU, Shimla, College of Horticulture, UHF, Nauni; Core committee of SLITE, Longowal (Pb)., Board of Studies on Food and Nutrition Punjabi University Patiala, Life member Association of Food Scientists and Technologists (Mysore), Trustee Biotechnological Research Society of India, Trivandrum. Dr. Joshi has been a consultant HP Fruit Wines Pvt. Ltd. Badhu, Distt. Mandi and advisor to HPMC, Shimla. Has been awarded: N.N. Mohan Memorial Award, (1982), Kejriwal Award (1995), N.A. Pandit Award (1996), N.N. Mohan Memorial Award (1998) by AIFPA, New Delhi for his outstanding research contribution. He has been honoured with Himachal Shree Award by Himotkrash, Society, H.P. (2003). He is an Expert referee of J.Food Science, Technology, J.Tree Science, Indian Food Packer, J. Applied Microbiology, Letters in Applied Microbiology, Indian J. Biotechnology, J. Scientific Industrial Research, Haryana Journal of Horticultural Science's, etc. He helped set up and renovated the Fruit Processing Unit, licensed by FPO New Delhi for commercialization for fruits and vegetables products.
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