This book 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 most of the important areas of vegetable processing while maintaining nutritional quality and addressing safety issues.
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 postharvest 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.
Bijendra Singh, PhD, is currently Director of the Indian Institute of Vegetable Research, Varanasi, Uttar Pradesh, India. He has developed 23 cultivars. Of these varieties/hybrids, 18 were identified through AICRP (VC) at the national level, and five were identified at the state level by the Uttar Pradesh 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 the North Eastern Hill Region of India. Dr. Singh has published over 130 research papers in national and international journals, as well as several books, many technical bulletins, manuals, book chapters, and popular articles.
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 journals, as well as several book chapters and practical manuals. He was been awarded the Prof. G. S. Bains Award (2015) for his contributions in food science and technology and the Dr. J. S. Pruthi Award (2010) for his contributions in fruits and vegetable technology from the Association of Food Scientists and Technologists, CFTRI, Mysore, 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.
