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This book has been meticulously crafted to align with the course curriculum of VI Deans Committee of ICAR and NEP 2020 regarding post-harvesting technologies, catering specifically to students of Food Technology and Food and Nutrition. Recognizing a longstanding gap in the literature available to students in these fields, we endeavor to address this deficiency by creating this comprehensive resource. Written in a clear and accessible language, we aim to ensure that all students, regardless of their level of expertise, could benefit from its content. Extensive effort went into the development of this book, involving thorough brainstorming, discussions, and allocation of time and resources. Our primary objective was to compile all relevant sources pertaining to the course, consolidating the latest knowledge strands, elements, and technologies within the subject matter into a single, cohesive guide. Designed to cater to the needs of students pursuing B. Tech in Food Technology and B.Sc. Food Nutrition and dietetics, this book serves as an indispensable companion throughout their academic journey. We are confident that it will fulfil its intended purpose admirably, providing students with a valuable resource to enhance their understanding and mastery of post-harvesting technologies. In closing, we express our gratitude to all our seniors and mentors whose guidance and support played an instrumental role in bringing this book to fruition. Their invaluable contributions have helped to ensure that this resource meets the needs and expectations of students in the field of Food Technology and Food and Nutrition.

India is known as the food basket of the world. It is the second largest producer of fruit till now after China, but its contribution to the Global market of fruit processing is just 1per cent. This is due to the fact that there is deficiency of skilled manpower, poor cold storage facilities, inefficient post-harvest management and minimal technological interventions. Deficiency of the skilled manpower: In-spite of market size of US dollar 181 billion, expenditure on food and food products being 21per cent of India’s GDP and more than 31per cent share of wallet by consumers, there is resultant apprehension about the emergency emerging skill shortages due to mismatch between the demand for specific skills and available supply. Shortage of skilled, Semi- skilled and unskilled workers has emerged as a critical factor impacting the competitiveness of Indian food industry. Efficient man-power is one such critical element to improve to foster the growth. As the food industry advances and adopts various levels of automation the demand of skilled manpower will increase phenomenally. Hence if, the Indian food industry must achieve projected growth target set and become globally competitive, the need to develop and train the human resource efficiently would be essential.

The term food processing covers an enormous field from simple boiling to the use of irradiation to predict the consequences on the nutritional value of fruits and vegetables. Generally, the food processing methods can be categorized as in intentional processing method (milling, peeling, washing trimming etc.), inevitable processing method (blanching, sterilizing, cooking, shredding, and drying) and accidental (inept processing or system). The nutritional losses associated with fruits and vegetable processing with different processing techniques and conditions employed. For example, the heavily processed products are although safe for human consumption but allied with reduced nutritive value. In this regard access to safe and nutritious food is considered as a basic right of humans as it is one of the ways to prevent various ailments by building better health and enforcing immunity. Escalating help awareness has guided the processes to opt for minimal processing food in recent years. Food commodities subjected to minimal processing are capturing the market Suring to widespread concept that they might help in meeting the current requirement of vital nutrients. Development of minimally processed commodities especially fruits and vegetables have augmented at both retail and consumer levels during last years. Various organisations WHO, FAO, USDA boost up the utilization of minimally processed perishable commodities including vegetables and fruits to lessen the risk of cardiovascular diseases and cancer. Changes occurring in the eating habits have been quoted due to high anxiety for on time availability of these minimally processed fruits and vegetables. Sales of fresh cut fruits and vegetables continue to burgeon and food industries are persistently expanding primary because of consumers’ trend of health realization.

Botanically fruits are ripened ovary. It is a plant part that may or may not be purely derived from ovary of the flowers may be fleshy or pulpy in character, often juicy, predominantly sweet. With somewhat acidic taste, fragrance, aromatic flavours, fruits are generally not consumed during principal part of meals. Whereas vegetable is plant part which is less sweet, generally non acidic and consumed either cooked or raw during the principal part of our main meals. Vegetables may be fruit, root, stem flower, or leaf part of a plant or their modification. Fruits and vegetables are valued in in human diet as an important source of protective nutrients like Minerals and vitamins. Apart from their nutritive value they add variety to the diet and improve acceptability of meal due to presence of different shades of colours, flavours, and texture. However, the major role in food preservation is played by their moisture content. For the same reason they are classified as 1. Perishable: Those which deteriorate quickly after harvesting such as tomatoes, mangoes, papaya, peaches, plums, juicy fruits and vegetables. They have high degree of moisture content and are highly susceptible to spoilage. 2. Semi perishable: These have less moisture content as compared to perishable one’s example 30 carrots, peace, green beans, apple etc. These foods are containing certain natural inhibitors to spoilage.

India produces 146 million tons of vegetables (NHB report, 2011) and the total area under vegetable cultivation is around 8.5 million ha. Potato, tomato, onion, cabbage and brinjal account for around 60 per cent of the total vegetable production in terms of quantity. India’s annual fruit production is 75 million tons (NHB report, 2011) and the total area under fruit cultivation is around 6.3 million ha. The major Indian fruits are mango, banana, citrus fruits, apple, guava, papaya, pineapple, and grapes. Fresh fruits and vegetables play a vital role in Indian context and their marketing works as an influencing force in the economy. Though retailing of fresh fruit and vegetables is a low margin business, the market potential is very large in a country like India. This factor has attracted many corporates into this sector. Marketing of agricultural produce is different and more challenging than many industrial products because of the perishability, seasonality, and bulkiness. The very nature of small size of land holdings by the farmers, varied climatic conditions, production spread over wide geographical area, mainly in remote villages, diversified consumption patterns/habits of the Indian consumers and poor Supply Chain (SC) infrastructure makes marketing for fruits and vegetables more complicated. At the same time, Indian consumers demand fresh fruits and vegetables. Thus, Management plays a crucial role in marketing fruits and vegetables. Supply Chain efficiency not only helps in increased production and per capita consumption, but also contributes to economic development of the country. As a result, Supply Chain Management (SCM) throws both challenges and opportunities in marketing of fruits and vegetables. Efficient SCM in marketing, not only increases the profitability and efficiency of retailers, but also adds value to different stakeholders like cultivators (farmers), consolidators and consumers. Traditional Retail Model of fruit and vegetables is predominantly followed in unorganized retail sector. Players involved in this model are commission agents, auctioneers, wholesalers, traditional retailer of all type of formats family run ‘mom and pop’ stores, roadside shops, pavement shops and cart vendors apart from farmers and customers.

The types of operation carried out vary with different commodities and market requirements. Produce that are destined for export or supermarket outlets are often subjected to elaborate operations compared to local markets. Some of the operations are as follows: A. Sorting and trimming: Freshly harvested fruits and vegetables are sorted for uniformity in size, shape, and varietal characteristics. Damaged, discoloured, and decayed parts are removed to make the produce more attractive and prevent infection from the diseased parts. B. Washing: It is necessary to remove extraneous materials from the field such as dirt, chemicals and latex. This is usually done before storage or immediate retailing of the produce. To reduce the incident of decay, chlorine is often added to the wash water. C. Drying: It is done to remove excessive moisture from the surface of the produce. Excessive drying should be avoided to prevent wilting, shrinking and water loss. D. Waxing: is done on certain types of fruits and vegetables such as ginger, tomato, citrus and melons to reduce water loss, thereby reducing shriveling. In addition to that, the application of edible wax will enhance the appearance of the produce.

1. Peeling: It is one of the integral parts of a food processing, and most agri-cultural crops need to be peeled to remove at the initial stage of food processing Peeling removes inedible portion (peel, seeds, and stalk) of fruits and vegetables. However, the susceptibility to spoilage increases due to acceleration of physiological process and the exposure of the tissues to microorganisms. The shelf-life and quality of fresh-cu produces could be compromised with the peeling. The goals of optimum peeling operation are i. Minimizing product losses, ii. Types of products e.g., potato products, iii. Minimizing heat ring formation e.g., apple, potato, iv. Minimizing energy and chemical usage, v. Minimizing the environmental pollution. Peeling operation can be grouped under following categories: Manual peeling (knife or blade), Mechanical peeling (abrasive devices, devices with drums, rollers, knives or blades and milling cutters), Chemical peeling, Enzymatic peeling, and Thermal peeling (Flame or dry heat peeling, steam or wet heat peeling, thermal blast peeling, and vapour explosion or vacuum peeling.

Minimal processing of fruits and vegetables The technological development and modernization during recent years have resulted in in organisation coupled with Lifestyle modification and changes in dietary habits. This development and Organisation have made it easier to meet the requirement of processed food. Processing of fruits and vegetables effects shelf life providing ready to eat food with similarities to fresh product. Before the food Industries shoulder a bigger responsibility of utilising a novel technology to produce safe food without detrimental effects on quality. The industries need to who built biological (enzymatic / fomentation and biopreservation and Engineering solutions like non-thermal high-pressure treatment, cook chill, microencapsulation, vacuum impregnation etc. For the adoption of de - constructive culinary techniques such as 3D food printing and Molecular gastronomy as well as developments in nutrigenomics and digital technologies may facilitate novel product format, personalization, and access to niche market. Concretely, e - operating movement from Naresh mint to health improvement in present conditions demand or shift from defensive market oriented offensive market developing strategies including collaborative networks with Research Organization. It is also defined as any fruit and vegetable that has been subjected to different processing steps (e.g. peeling, trimming, cutting, washing, disinfection rinsing etc.).

There is wastage and loss of food during its journey from production to consumption. Approximately one-third of the massive 1.3 billion tonnes of food produced annually goes to waste due to various factors such as poor handling after harvesting, unfavorable storage conditions, insect infestations, and diseases. To combat these losses, synthetic chemicals have historically been used to control pathogens and pests, but concerns over their potential health risks have led to restrictions on their usage. In response, researchers are now focusing on developing safer and more effective physical treatments for disinfecting and protecting horticultural produce. This chapter specifically explores the advantages of using heat treatment as one such method, discussing how it helps maintain the quality of fruits and vegetables while simultaneously reducing postharvest losses. Some of the heat processing methods are discussed below: Fruit juices, RTS and nectars are preserved by pasteurization or by using chemical preservatives. Squashes, crushes, syrups and cordials are preserved by adding chemical preservative like potassium metabisulphite or sodium benzoate.

Juice and juice products represent a very important segment of the total processed fruit industry. Juice products are being marketed as refrigerated, shelf-stable, and frozen, in a variety of packages with increased emphasis on functionality, health attributes, new flavors or blends, and in some cases fortified with vitamins and minerals. High-quality juice operations are dependent upon a source of high- quality raw material. Fruits provide an important source of energy for human beings. But the main drawback is that the availability of majority of fruits is seasonal and they are perishable. Hence, fruits need to be processed and preserved which extends their shelf life and also results in value-addition. India is a producer of many varieties of citrus fruits. Hence, it is sensible if processing industries are set up near the places where the fruits are grown. States like Maharashtra, Uttaranchal, Himachal Pradesh and the North-Eastern states are high producers of many fruit verities. Assam is a major producer of fruits such as pineapple, orange, lemon, mango etc. and it is grown in large quantities over here. Hence, fruit squash and cordial making activity in a small scale is highly recommended in these regions.

Introduction With the dynamic change in the pace of human activity and changing life style, the demand for easy-to-prepare drinks is also increasing. Besides being consumed in the household, these drinks are also served in restaurants, clubs, airlines, railways etc. There has been an appreciable increase in the export of processed foods which includes squashes, cordials, and syrups. With the fast pace of growth in the urban sector and the increase in living standards of the Indian people reaching higher levels by the year, there is a good potential to develop this industry in the small-scale sector. To prepare fruits and vegetable juices at commercial level, several equipments are needed. Some of the important equipment required for processing of specific fruit and vegetables are discussed herein. Pome Fruit and Small Fruit Processing Generally, most pome fruit (e.g. Apple, Pear, Quince) and small stone fruit (e.g. Plum, Olive, Peach, Cherry) can be used for juice extraction. No peeling is needed. Small stone fruit such as apricots and plums might have to be destoned (pitted) depending on the grinding, extraction equipment selection. Cherries, although containing a pit, may be pressed with the pit intact. Breakage of the pit will release benzaldehyde, the familiar aroma of maraschino- type cherries.

Definition: Food preservation can be defined as the science which deals with the process of prevention of decay or spoilage of food thus allowing it to be stored in a safe condition for future use. All foods gradually undergo deterioration or spoilage from the time they are harvested or manufactured. Some commodities spoil rapidly, while others can keep for longer but limited periods. Preservation is a set of techniques used to extend the shelf life of perishable fruits and vegetables, maintaining their quality, nutrition, and safety. Proper preservation methods are crucial in post-harvest management to reduce wastage, meet consumer demands, and ensure food security. Let us explore the principles and methods of preservation using easy vocabulary Principles of Preservation • Temperature Control: Preservation involves maintaining low temperatures to slow down enzymatic and microbial activity. Lower temperatures can inhibit the growth of spoilage microorganisms and extend the freshness of fruits and vegetables. • Removal of Air and Moisture: Air and moisture can accelerate deterioration and spoilage. Preservation methods often involve vacuum sealing or drying to remove air and reduce moisture content.

Fruits and vegetables are one of the most consumable commodities globally and also serves as an important ingredient in human dietaries. There are a lot of different varieties of fruit and vegetable and the prices keep fluctuating of the products. The production of fruit and vegetables needs to be handled, processed, or utilized properly. The costs involved in preventing the losses are always cheaper than the cost of production, therefore processing receives higher attention in recent years. The fruits and vegetables processing industry was earlier highly unorganized but due to the increasing demand for processed food, the industry has started attracting investors. India facilitates the fruits and vegetables processing industry in obtaining its primary resources; India is the second-largest producer of fruits and vegetables. The global fruit and vegetable processing market includes the global fruit & vegetable processing equipment market and processed fruits & vegetables market. There are different methods included in fruits and vegetable processing that helps in increasing the life of seasonal fruits and vegetables are canning, dehydration, freezing, pickling, etc. Crystallized Fruits Candied fruit when covered or coated with crystals of sugar, either by rolling in finely powdered sugar or by allowing sugar crystals to deposit on them from dense syrup are called crystallized fruits.

Pectin Pectin is a component of nearly all fruits and vegetables and can be extracted and used in food processing to form the characteristic gel in jams and marmalade. The richest sources of pectin are the peels of citrus fruits such as lime, lemon, orange and passion fruit or the pulp of apple (known as ‘pomace’ after juice has been extracted). Commercially, pectin is available as either a light brown powder or as a dark liquid concentrate. It is stable if stored in cool, dry place and it will lose only about 2 per cent of its gelling power per year. There are two main types of pectin: • High methoxyl (HM) pectin that form gels in high solids jams (above 55% solids) in a pH range of 2.0-3.5; and • Low methoxyl (LM) pectin, which do not need sugar or acid to form a gel, but instead use calcium salts.

Modern fruit and vegetable processing industry is by and large, employing sophisticated machinery and equipment and efficient technique of production. There is still a scope for expansion of the industry by developing and exporting value-added products and on more foreign exchange. The choice of products to be manufactured will depend on the readily availability of raw materials in the area where the Processing Unit is supposed to be set up and the consumer preference in the neighbouring market. Preservation of food has to be established in the developing countries for other reasons also such as to generate both rural and urban employment, improve farmers nutrition by allowing them to consume their own processed fruits and vegetables during the off- season, stimulate agricultural production by obtaining marketable products, reduction of imports and meeting of export demand and to develop new value-added products. The food processing industry has now become more of a necessity than being a luxury. It plays an important role in the conservation and better utilisation of fruits and vegetables. To avoid the glut and utilise the surplus during the season, it is necessary to employ modern methods to extend storage life for better distribution and processing techniques to preserve them for utilisation in the off season on both large scale and small scale. Fruit and vegetable processing was first started in an organised manner in 1857, mainly to make pickles and chutneys with a view to meeting the export requirement. Mango Processing Technologies Mangoes are processed at two stages of maturity. Green fruit is used to make chutney, pickles, curries and dehydrated products. The green fruit should be freshly picked from the tree. Fruit that is bruised, damaged, or that has prematurely fallen to the ground should not be used.