Plant Science & Botany

Postharvest Biology and Technology

Advances in Postharvest Technologies of Vegetable Crops
Editors: Bijendra Singh, PhD
Sudhir Singh, PhD
Tanmay K. Koley, PhD

Advances in Postharvest Technologies of Vegetable Crops

In production
Pub Date: Oct 2017
Hardback Price: $179.95 US
Hard ISBN: 9781771886192
E-Book ISBN: 9781315161020
Pages: Approx 550p w/Index
Binding Type: hardback
Series: Postharvest Biology and Technology
Notes: 3 color and 46 b/w illustrations

This book, Advances in Postharvest Technologies of Vegetable Crops, presents a selection of innovative postharvest management practices for vegetables. It covers technologies in harvesting, handling, and storage of vegetables, including strategies for low-temperature storage of vegetables, active and smart packaging of vegetables, edible coatings, application of nanotechnology in postharvest technology of vegetable crops, and more. It considers the most of the important areas of vegetable processing while maintaining nutritional quality and addressing safety issues related to vegetable processing.

Fruits and vegetables are important sources of nutrients such as vitamins, minerals, and bioactive compounds, which provide many health benefits. However, due to poor postharvest management—such as non-availability of cold chain management and low-cost processing facilities, large quantities of vegetables perish before they reach the consumer. Furthermore, higher temperatures in some regions also contribute to an increased level of post-harvest losses.

With chapters written by experts in the postharvest handling of vegetable, this volume addresses these challenges. It is devoted to presenting both new and innovative technologies as well as advancements in traditional technologies. This book will be a valuable resource for scientists and technologists as well as for faculty and students in this field.

Key features:

  • presents a selection of innovative postharvest management practices for vegetables
  • covers technologies in harvesting, handling, and storage of vegetables
  • considers the most of the important areas of vegetable processing while maintaining nutritional quality and addressing safety issues related to vegetable processing

CONTENTS:
Preface

1. Bioactive Pigments in Vegetables
Tanmay Kumar Koley, Kaushik Banerjee, Arti Maurya, Ajay Tripathi, and B. Singh

2. Pre- and Postharvest Losses in Vegetables
Ivi Chakraborty and Arup Chattopadhyay

3. Maturity Indices in Vegetables: An Overview
Ram Asrey and Kalyan Barman

4. Non-Destructive Quality Evaluation of Vegetables
Abdel Gawad Saad, Pranita Jaiswal, and S. N. Jha

5. Breeding for Improving Nutritional Qualities and Shelf Life of Vegetable Crops
Pritam Kalia and Shrawan Singh

6. Biotechnological Applications in Post-Harvest Management of Vegetable Crops
Achuit K. Singh, Avinash Chandra Rai, Ashutosh Rai, and Major Singh

7. Edible Coatings: Safe Way to Enhance Shelf Life of Vegetable Crops
Sudhir Singh, Ruchi Mishra, and B. Singh

8. Strategies for Low-Temperature Storage of Vegetables
R. K. Pal, Tanmay Kumar Koley, and Sudhir Singh

9. Active and Smart Packaging Techniques in Vegetables
D. V. Sudhakar Rao, Anuradha Srivastava, and K. Ranjitha

10. Antinutritional Compounds in Vegetables
Jagdish Singh, G. K. Srivastava, Rajani Kanaujia, and Shweta Pal

11. Minimal Processing of Vegetables
O. P. Chauhan and A. Nath

12. Novel Non-Thermal Processing of Vegetables
O. P. Chauhan, K. Chitravathi, L. E. Unni, and I. N. Doreyappa Gowda

13. Encapsulation of Bio-Active Compounds from Vegetables for Better Nutraceutical Delivery
K. Narsaiah, Rekha Rawat, and Sheetal Bhadwal

14. Fermentation Technology in Vegetables
Sunita Singh and Shruti Sethi

15. Recent Development in Dehydration of Vegetable Crops
V. R. Sagar, Sudhir Singh, and P. Suresh Kumar

16. Microbial Safety and Quality Assurance in Vegetables
M. Manjunath, A. B. Rai, and B. Singh

17. Pre- and Post-Harvest Pesticide Contamination Management for Production of Quality Vegetables
M. H. Kodandaram, Y. Bijen Kumar, Kaushik Banerjee, A. B. Rai, and B. Singh

18. Entrepreneurship Opportunities in Processed Vegetables in Emerging Economies
P. S. Badal, B. Jirli, and Rakesh Singh

Index


About the Authors / Editors:
Editors: Bijendra Singh, PhD
Director, Indian Council of Agricultural Research (ICAR), Indian Institute of Vegetable Research, Varanasi, Uttar Pradesh, India

Bijendra Singh, PhD, is currently Director of the Indian Institute of Vegetable Research, Varanasi, Uttar Pradesh, India. He has developed 23 cultivars including 11 cultivars in okra (7 varieties and 4 hybrids), 7 varieties in garden pea, 2 varieties each in cauliflower and radish, and 1 variety in ash gourd. Of these varieties/hybrids, 18 were identified through AICRP (VC) at the National Level and 5 were identified at the State Level by the UP State Varieties Release Committee. Apart from developing varieties and establishing disease resistance traits, Dr. Singh has developed 27 vegetable production technologies for mid-altitude of North Eastern Hill Region of India. He has also contributed to the transfer of technologies to farmers and other stakeholders through capacity building, FLD, adoption of villages, development of seed villages, and promoting kitchen gardens among the rural people. Dr. B. Singh has published 135 research papers in national and international journals, as well as several books, many technical bulletins, manuals, book chapters and popular articles. Dr. B. Singh is actively associated in developing technologies on processed vegetable products. Technologies on bitter gourd chips, instant moringa soup, instant moringa drink and instant bottle gourd kheer mix have wider acceptance among the masses.

Sudhir Singh, PhD
Indian Council of Agricultural Research (ICAR), Indian Institute of Vegetable Research, Varanasi, Uttar Pradesh, India

Sudhir Singh, PhD, has standardized low-cost drying technologies of many vegetables, edible coatings for increasing the shelf life of fresh vegetables, steeping preservation technology with hurdle concept, minimal processing, and easy-to-cook and ready-to-eat convenience vegetables. Dr. Singh has published over 50 research papers in national and international high-impact factor journals, as well as several book chapters and practical manuals. Dr. Sudhir Singh has guided many students in their research work. Dr. Singh has been awarded Prof. G S Bains award (2015) for his contributions in Food Science and Technology and Dr. J. S. Pruthi award (2010) for his contributions in Fruits and Vegetable Technology from Associations of Food Scientists and Technologists, CFTRI, Mysore, India.

Tanmay K. Koley, PhD
Indian Council of Agricultural Research (ICAR), Indian Institute of Vegetable Research, Varanasi, Uttar Pradesh, India

Tanmay Kumar Koley, PhD, recently joined the Indian Council of Agricultural Research (ICAR) system. He has worked on antioxidants in many horticultural crops. He identified an antioxidant rich genotype from zizyphus, carrot, radish, capsicum, brinjal, fenugreek, bitter gourd, pumpkin, etc. Recently he started work on bioactive pigments and their purification and use as ingredients for the development of functional foods. Dr Koley has published six research articles in internationally reputed journals as well as several book chapters. He has been awarded the Jawaharlal Nehru memorial award (2011) for outstanding contributions in PhD thesis and was also a recipient of a Gold Medal in BSc for best student of the batch and PhD for outstanding research work in PhD programme.




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