Advances in Preservation and Processing Technologies of Fruits and Vegetables

The book addresses various subjects and dimensions, with a particular focus on the post-harvest handling and processing of fruits and vegetables, including mushrooms. It covers the scope of technology for fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products, the importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals, and bio-technological interventions for improvement of banana. The book concludes with a final note on conclusions in the last chapter.