Advances in Preservation and Processing Technologies of Fruits and Vegetables

The book comprises 19 chapters that cover a variety of subjects and dimensions, with a specific focus on post-harvest handling and processing of fruits and vegetables, including mushrooms. The book emphasizes the applicability of technology in this field, and explores non-destructive methods for evaluating fresh quality, as well as radiation preservation, pectin and pigment chemistry, and their practical applications. Additionally, the book delves into the nutraceutical compounds found in fruits and vegetables, membrane processing of liquid fruits, dehydrated and intermediate moisture products, the significance of bamboo and mushrooms as food, and the impact of process conditions on product quality. The book also discusses food additives, packaging considerations, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals, and bio-technological interventions to improve bananas. The book concludes with a summary of the key findings and conclusions.