Harvest and Post-Harvest Technology of Fruit Crops

A variety of fresh fruit vegetable can be made available in plenty due to favourable agro-climatic situations. Hence there is no derth for raw material for processing. There is a need to have proper harvest and post harvest technologies for fruits like Mango, Pineapple, Grapes etc. and proper processing technologies for papaya, sapota, banana, jack, guava, aonla, carambola and other minor fruits. We also need proper handling, packaging, transportation and storage to reduces the post harvest losses of fruit vegetables. For every one percent reduction in loss will save 5 million tons of fruit per year. The technology has become a necessity to improve the food safety and strengthen nations food security. The technology will also help to boost export of agricultural commodities in the form of preserved and value added products.

SECTION I: HARVEST AND POST HARVEST MANAGEMENT (GENERAL TECHNIQUES)     

1. The Fruit
2. Fruit Set and Ripening
3. Ethylene and Fruit Ripening
4. Fruit Maturity Indices and Harvesting
5. Post-Harvest Losses (PHLs)
6. Postharvest Technology: A Science
7. Initial Handling of Fruit Crops
8. Precooling of Horticulture Produce
9. Packaging of Horticulture Produce
10. Postharvest and Storage Considerations
11. Storage of Fruits

1. Aonla
2. Apple
3. Apricot
4. Avocado
5. Bael (Bengal Quince)
6. Banana and Plantain
7. Ber
8. Carambola
9. Cherry
10. Date Palm
11. Durian
12. Egg Fruit
13. Fig
14. Grape
15. Guava
16. Jackfruit
17. Jamun
18. Karonda
19. Kiwi
20. Limes and Lemons
21. Litchi
22. Loquat
23. Macadamia
24. Mandarin Orange
25. Mango
26. Mangosteen
27. Olive
28. Papaya
29. Passion Fruit
30. Peach
31. Pear
32. Pecan
33. Phalsa
34. Pineapple
35. Plum
36. Pomegranate
37. Rambutan
38. Sapota
39. Strawberry