Advances in Postharvest Technologies of Vegetable Crops  book cover
1st Edition

Advances in Postharvest Technologies of Vegetable Crops

ISBN 9781774630570
Published March 31, 2021 by Apple Academic Press
558 Pages 3 Color & 46 B/W Illustrations

FREE Standard Shipping
USD $54.95

Prices & shipping based on shipping country


Book Description

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.

Table of Contents

Bioactive Pigments in Vegetables

Tanmay Kumar Koley, Kaushik Banerjee, ArtiMaurya, Ajay Tripathi, and B Singh

Pre- and Postharvest Losses in Vegetables

Ivi Chakraborty and Arup Chattopadhyay

Maturity Indices in Vegetables: An Overview

Ram Asrey and Kalyan Barman

Non-Destructive Quality Evaluation of Vegetables

AbdelGawad Saad, Pranita Jaiswal, and S. N. Jha

Breeding for Improving Nutritional Qualities and Shelf Life in Vegetable Crops

Pritam Kalia and Shrawan Singh

Biotechnological Applications in Post-Harvest Management of Vegetable Crops

Achuit K. Singh, Avinash Chandra Rai, Ashutosh Rai, and Major Singh

Edible Coatings: Safe Way to Enhance Shelf Life of Vegetable Crops

Sudhir Singh, Ruchi Mishra, and B. Singh

Strategies for Low-Temperature Storage of Vegetables

R. K. Pal, Tanmay Kumar Koley, and Sudhir Singh

Active and Smart Packaging Techniques in Vegetables

D. V. Sudhakar Rao, Anuradha Srivastava, and K. Ranjitha

Antinutritional Compounds in Vegetables

Jagdish Singh, G. K. Srivastava, Rajani Kanaujia, and Shweta Pal

Minimal Processing of Vegetables

O. P. Chauhan and A. Nath

Novel Non-Thermal Processing of Vegetables

O. P. Chauhan, K. Chitravathi, L. E. Unni, and I. N. Doreyappa Gowda

Encapsulation of Bio-Active Compounds from Vegetables for Better Nutraceutical Delivery

K. Narsaiah, Rekha Rawat, and Sheetal Bhadwal

Fermentation Technology in Vegetables

Sunita Singh and Shruti Sethi

Recent Development in Dehydration of Vegetable Crops

V. R. Sagar, Sudhir Singh, and P. Suresh Kumar

Microbial Safety and Quality Assurance in Vegetables

M. Manjunath, A. B. Rai, and B. Singh

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

Entrepreneurship Opportunities in Processed Vegetables in Emerging Economies

P. S. Badal, B. Jirli, and Rakesh Singh

View More



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.