eChapters

1. Introduction

Pineapple (Ananas comosus) is a tropical fruit having good sensorial characteristics such as, mechanical properties, flavor, acidity/sweetness ratio, color; and nutritional. Pineapple is known to be a good source of vitamins such as vitamin C, vitamin B and antioxidants. The free radical scavenging activity of pineapple is found to be much higher than banana and is comparable to that of guava (Alothman et al., 2009). However, it is a perishable cash crop that grows in abundance in a short time. This necessitates protecting the perishable fruit against quality loss during storage and distribution.

Fruit leathers are an economic and convenient substitute for natural fruits with high nutritional components. Leathers are made by removing moisture from wet pulp until the desired cohesive “leathery” composition is obtained. Since it is light and low in moisture it has minimum storage problems and is economical to ship (Moyls, 1981). Therefore, making fruit leather from fresh fruits is an effective way to preserve fruits (Maskan et al., 2002). Furthermore, fruit leather has far fewer calories, less than 100 kcal per serving (Huang and Hsieh, 2005) and have a far greater nutritional value (e. g., especially in terms of energy, minerals, antioxidants and fiber) than the fresh fruits because all nutrients are concentrated. There are large numbers of fruit leather available in the market, such as mango leather, apricot fruit leather, grape leather, berry leather, kiwifruit leather, and jackfruit leather (Torres et al., 2015).

13.1    Biochemical Changes During Banana Ripening
    
13.2    Commercial Ripening

6.1. Introduction

Food packaging has a significant contribution in preserving the quality of the food throughout the processing and storage. The package containing food should maintain the quality of the product for the longest time under particular environmental conditions. The quality of various food and beverages decline with the passage of time and food become unacceptable to consume. The time in which food deteriorates and become unacceptable is termed as shelf-life. The degradation of quality with time under storage conditions depends upon intrinsic as well as extrinsic factors. The shelf-life study of a product provides important information to manufacturer and consumer regarding the quality of the food product throughout the storage time.

1. Introduction

Size reduction is applied to all the ways in which particles of the solids are cut or broken into smaller pieces. Size reduction operation of solids is referred to as 'Comminution", some of the common comminutive processes are - crushing, grinding, milling, mincing, and dicing. Breaking down of large sized particles of food substances into smaller particles is a common unit operation in many food processes, e.g. wheat flour, turmeric powder, spices, etc. are mostly used in powdered form. Some ofthe common objectives that are fulfilled by size reduction are:

12.1    Shelf Life
    
12.2    Pre-Treatments Vs. Shelf Life/Storage (Hot Water, Fungicides, Coatings and other Chemicals)
    
12.3    Surface Coatings
    
12.4    1-MCP Gas Exposure
    
12.5    Use of Botanicals
    
12.6    Other Chemicals/Methods
    
12.7    Evaporative Cool Storage
    
12.8    Modified Atmosphere Storage (MAS)
    
12.9    Controlled Atmosphere Storage (CAS)
    
12.10    Vacuum Packaging
    
12.11    Hypobaric Storage
    
12.12    Irradiation
    
12.13    Chilling Injury (CI)

1. Introduction

Cassava (Manihot esculenta Crantz) is a tuberous root crops. It is known as “U mangra” in Manipuri. It is also known as mandioca or tapioca, yucca, mosioc. Cassava belongs to Euphorbiaceae family The cassava plant is of perennial woody shrub in nature. (CGIR 2011; FAO-2015, Zhu 2015). Like paddy and wheat as staple food crops, cassava is also staple food crops for many countries. It supports millions of population especially in South American and African countries. It is also known as food security crop because of its ability to withstand harsh environmental conditions when other food crops cannot sustain and destroy. It can grow in low fertility soil, marginal land with less agricultural maintenance. It resists to pest and diseases so cultivation is easy to carry out with less expenditure. Cassava is abundantly grown in Manipur mostly in hilly areas. To some extent, it is consumed as snacks item either by burnt in fire or charcoal or boiled form with little addition of salt. The fresh young leaves and roots after removing its cover is used as ingredients of “singju” a salad type traditional snack items of Manipur. Out of cassava sweet snack item locally called “manghra heingan” in Manipur is also prepared. For making this sweet item, cassava is boiled with sugarcane molasses until it is cooked and reach certain sugar consistency of molasses. This sweet item is similar with murabba available in Indian market.

1. Introduction

Rasogolla is a sweetened dairy product which is made from milk mainly from casein protein. Generally rasogolla is made by heating the raw milk around 80-850C ,then slowly cool the milk around 650C and acid coagulation of the milk is done. Then separate the channa (mainly casein) and whey, and drained the whey followed by the pressing of the channa to remove the excess water. Then channa is thoroughly kneaded and are rolled to balls and cooked in sugar syrup and get the rasogulla. Total value of 1000 billion for Indian dairy output in 2001, the output of traditional dairy products is estimated at over 400 billion. The share of the organized sector in the indigenous products is at present only 50 billion only (Patil, 2005).

1.    What is Surimi?
    
2.    Fisheries Resources for Surimi Production

    
3.    Historical Perspective of the Surimi Industry
    
4.    Present World Scenario of Surimi Industry

5.    Surimi Industry in India
    
6.    Processing Technology for Surimi from Light Muscle Fish 
    6.1     Types of fish used for surimi
    6.2     Heading, gutting, and deboning
    6.3     Mincing
    6.4     Washing and dewatering
    6.5     Stabilizing surimi with cryoprotectants
    6.6      Rapid freezing and packaging
    
7.    Surimi Processing from Dark Muscle Fish
    
8.    Quality Evaluation of Surimi
    
9.    Microbial Quality of Surimi
    
10.    Surimi based Products
    10.1     Fish cakes
    10.2     Fish balls
    10.3     Crab analogs (Crab leg meat analog)
    
11.    Scallop Analogs
    
12.    Moulded Products
    
13.    Important Considerations in Surimi and Surimi based Products
    13.1    Gelation
    
14.    Functional Properties of Surimi

15.    Cryoprotectants in Surimi
    15.1    Mechanism of action of cryoprotectants
    
16.    Future Development in Fish Protein Stabilization
    
References

Abstract

Being a great nutrient rich fruit, Dragon fruit has fetched a worldwide attention already and started to emerge as an important cash crop in global market. But the fine tuning between the scheduling of supply and market demand is greatly influenced by postharvest management and storage techniques of the fruit as the fruit has a short storage life. In this review, effect of diversified storage and packaging techniques on the different post harvest quality of fruits viz. fruit firmness, skin colour, its nutritional quality and susceptibility to disease pest during storage is investigated. And it was seen that various alternative and innovative modern techniques such as introduction of  plastic film, plastic crate packaging, modified atmospheric storage, different chemical application and application of edible chitosan coating are proven as effective to extent the durability of storage that widen the room for transport and marketing. Finally it can be said that the advantage of growth in dragon fruit consumption and marketing can be more harnessed through understanding the missing links between harvest and post-harvest handlings and integrating the traditional and modern postharvest approaches.

1.    Introduction
    
2.     Code of Conduct for Responsible Fisheries
    
3.     Technologies for Responsible Fishing
    3.1     Technology for bycatch reduction in trawl fisheries
    3.2     Technology for by catch reduction in purse seine fisheries
    3.3     Technology for by catch reduction in gillnet fisheries
    3.4     Technology for by catch reduction in hook and line fisheries
    3.5     Technology for by catch reduction in trap fisheries
    
4.     Environment-Friendly Fishing Gears
    4.1     Reducing bottom impact of towed gears
    4.2     Semi-pelagic trawl system
    4.3     Benthic release panels
    4.4     Remote controlled otter boards (smart trawling)
    4.5     Ground gear modifications
    4.6     Otter boards bridles and sweeps
    
5.     Energy Conservation in Fishing
    5.1     Fishing gear and methods
    5.2     Vessel technology
    5.3    Engines
    5.4    Reduction gear, propeller and nozzle
    5.5     Sail-assisted propulsion
    5.6     Adoption of advanced technology
    5.7    Conservation, management and enhancement of fishery resources
    
6.     Conclusion
    
References

Introduction

Canning is the general term applied to the process of packaging a food in a container and subjecting it to a thermal process for the purpose of extending its useful life. An optimal thermal process will destroy pathogenic (disease-causing) Bacteria, kill or control spoilage organism present and have mineral impact on the nutritional and physical quality of the food. Although we thing of canning in term of steel or possible aluminium cans, the principle apply equally well to a variety of food containers such as glass jar, plastic and foil laminated pouches, semi rigid plastic tray or bowls, as well as metal cans of any one of several shapes, including cylindrical, oval, oblong or rectangular. The concept of aseptic packaging (sterilizing the food and the container prior to filling and sealing) also follows the same principles.

4.1    Importance of Banana in International Trade
    
4.2    Major Exporting Countries
    
4.3    Major Importing Countries
    
4.4    World Market Structure for Fresh Bananas
    
4.5    Domestic Trade
    
4.6    Banana Trade Wars : A Glimpse
    
4.7    Fair Trade Bananas

1.    Introduction
    
2.    Indian Initiatives in Tuna Fishery
    
3.    Tuna Harvesting Techniques
    3.1    Locating tuna
    3.2    Fishing gear and machinery
    3.3    Post harvest catch handling and storage techniques
    
4.    Post Harvest Handling Techniques for the Production of Sashimi Quality Tuna
        
    4.1    Killing and cleaning tools
    4.2    The ten easy steps to sashimi quality tuna
    
Acknowledgements
    
References

16.1    Banana Alcohol
    
16.2    Banana Pseudostem Fibre and Fibre Reinforced Products
    
16.3    Banana Pseudostem Juice
    
16.4    Banana Starch
    
16.5    Banana Waste for Mushroom Production
    
16.6    Paper and Pulp from Banana Waste
    
16.7    Vermicompost and Vermiwash from Banana Waste
    
16.8    Animal Feed from Banana Waste
    
16.9    Banana Leaf

Introduction

Horticulture plays a significant role in Indian Agriculture. It contributes 30% GDP from 11.73 % of its arable land area. India is the second largest producer of both fruits and vegetables in the world (52.85 Mt and 108.20 Mt respectively). Being rich source of carbohydrates, minerals, vitamins and dietary fibres these constitute an important part of our daily diet. The dietary fibres have several direct and indirect advantages. Not only this, fruits and vegetables provide a variety in taste, interest and aesthetic appeal. Their significance in human life is being recognised increasingly in societies with the objective of minimizing the occurrence of the diseases related with an affluent life style.

1.    Introduction
    
2.    Different Forms of Value Added Products
    
3.    Production of Fish Steaks
    
4.    Battered and Breaded Products
    
5.    Minced Fish Based Products
    5.1    Fish cakes
    5.2    Fish cutlets
    5.3    Fish sausage
    5.4    Dehydrated salted fish cakes
    5.5    Fish fingers
    5.6    Fish burgers
    5.7    Fish balls
    5.8    Fish wafers
    5.9    Fish soup powder
    
6.    Surimi and Surimi Based Products
    6.1    Kamaboko
    6.2    Chikuwa
    6.3    Tempura
    6.4    Hampen
    
7.    Modern Seafood Analog Products
    7.1    Imitation crab meat
    
8.    Marinated Fish Products
    
9.    Fermented Fish Products
    9.1    Fish pickle
    
10.    Sous Vide Cook-Chill Products
    
11.    Precooked Seafood Entrees
    
12.    Future Needs
    
References

Edible bananas are classified into several main groups and subgroups. In the first place is the diploid M. acuminata group which originated in Malaya, Indonesia, the Philippines, Southern India, East Africa, Burma, Thailand, the West Indies, Colombia and Brazil. This group is characterized by dark-brown sheaths of pseudostem,  and the leaves are nearly free from wax. The bunches are small and the fruits small, thin-skinned and sweet. Cultivars of this group are more important in New Guinea than any where else. Lady Finger which was popular in Queensland and New South Wales belonged to this group.

In second place, there was a group represented by the prominent and widely cultivated ‘Gros Michel’ originally from Burma, Thailand, Malaya, Indonesia and Ceylon. It was introduced into Martinique early in the 19th Century by a French naval officer and, a few years later, was taken to Jamaica; from there it was carried to Fiji, Nicaragua, Hawaii and Australia, in that sequence. It is a large, tall plant bearing long bunches of large, yellow fruits, and it was formerly the leading commercial cultivar in Central Africa, Latin America and the Caribbean, but has been phased out because of its great susceptibility to Panama disease. It has given rise to several named sports or mutants (Mortan, 1987). 

Fruits are an essential component of a human’s healthy diet. Fruits are used as a supplement to primary foods. When compared to grains, many fruits have far greater nutritional potential. The common fig is one of the most important and widely consumed fruits (Ficus carica).

Introduction The method of drying is expressed as applying heat under controlled conditions to remove the water or moisture from foods to get a dry product with low moisture content. The primary commitment of drying is to extend the shelf-life of foods by diminishing their water activity. Due to low water activity, microorganisms which cause food spoilage and decay and many of the enzymes which promote undesired changes in the chemical composition of the food are unable to grow, multiply or function. The need for drying in the food industry is increasing day by day, and Novel dehydration techniques are being invented for a more efficient drying process, less energy-consuming, and preserve the product characteristics and nutritional profile. Further, the drying technology is critical for moisture removal from food and non-food materials. Small scale farmers use this food preservation method as an indigenous method and the food processing industry as modern technology. Dried products have numerous benefits compared to raw products, including an extended shelf-life and reduced packaging, storage, handling, and transportation costs. However, drying is a highly energy-intensive food processing operation.

Abstract

Genomics is playing an increasing role in generating new tools and databases with the rapid advances in genome technology which increases the eficiency and precision of crop improvement. With the emergence of new high-throughput technologies like next-generation sequencing (NGS) and reduction in their costs are bringing many more plants within the range of genomic and post genomic data along with the integration of information from the related fields of transcriptomics, proteomics, metabolomics and phenomics. Translating the vast abundance data produced by genome technologies requires large generic databases which hold specific data types for a broad range of species, which act as a resource for the crop improvement. The development of custom bioinformatics tools and advanced databases has become an expanding challenge which systematically helps in storing, organizing, manipulating and analyzing large amounts of biological information computationally. In this review, we outline some recent advances in the features of plant genome databases and various platforms with the recent advances in technology.