This book presents the latest postharvest technologies for fruits and vegetables, focusing on the innovations in processing and packaging. It reviews various techniques, including dehydration, low-temperature preservation, freezing, non-thermal processing, and modified atmosphere packaging. Featuring contributions from leading experts, the volume also addresses unit operations and minimal processing methods, ensuring the quality and longevity of produce.
Key concepts include the physiology and ripening of fruits and vegetables, postharvest handling, and non-destructive quality monitoring. The book also addresses the creation of fruit-based products like jams, jellies, juices, and sauces, offering insights into both traditional and modern preservation methods. Readers will understand the challenges and solutions in maintaining the freshness and nutritional value of produce from farm-to-table.
The book is a valuable resource for students, researchers, and food industry professionals involved in postharvest technology.
