Post-production Handling of Mangoes (Mangifera Indica L.) Using Luffa Aegyptiaca Mill PDF Download
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Author: Claude Adjanahoun Publisher: ISBN: Category : Languages : en Pages :
Book Description
POST-PRODUCTION HANDLING OF MANGOES (Mangifera indica L.) using Luffa aegyptiaca. Mill. Post-production losses of fruits and vegetables are high in many developing economies. Mango (Mangifera indica L.) fruit are particularly difficult to handle after harvest. In Senegal, field-to-market transport alone induces sufficient mechanical damage to reduce marketable produce by 30%. This mechanical damage to fruit is attributable to a number of causes, including but are not limited to: poor packaging, inadequate boxes, crates or baskets, stressful transport conditions, poor road conditions and long traffic delays which prevent the produce reaching markets within a reasonable time. In investigating a solution for the post-harvest losses of mango due to mechanical damage, this study took into account these different causes in order to minimize losses due to both transport and packaging. Mechanical properties of Luffa (Luffa aegyptiaca Mill.), a vegetable sponge that grows ...
Author: Claude Adjanahoun Publisher: ISBN: Category : Languages : en Pages :
Book Description
POST-PRODUCTION HANDLING OF MANGOES (Mangifera indica L.) using Luffa aegyptiaca. Mill. Post-production losses of fruits and vegetables are high in many developing economies. Mango (Mangifera indica L.) fruit are particularly difficult to handle after harvest. In Senegal, field-to-market transport alone induces sufficient mechanical damage to reduce marketable produce by 30%. This mechanical damage to fruit is attributable to a number of causes, including but are not limited to: poor packaging, inadequate boxes, crates or baskets, stressful transport conditions, poor road conditions and long traffic delays which prevent the produce reaching markets within a reasonable time. In investigating a solution for the post-harvest losses of mango due to mechanical damage, this study took into account these different causes in order to minimize losses due to both transport and packaging. Mechanical properties of Luffa (Luffa aegyptiaca Mill.), a vegetable sponge that grows ...
Author: Muhammad Siddiq Publisher: John Wiley & Sons ISBN: 1119014352 Category : Technology & Engineering Languages : en Pages : 325
Book Description
Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit. The authors review the geographic areas where the fruit is grown and harvested, including information on the ever-expanding global marketplace that highlights United States production, imports and exports, and consumption, as well as data on the outlook for the European market. Handbook of Mango Fruit outlines the postharvest handling and packaging techniques and reviews the fruit’s processed products and byproducts that are gleaned from the processing of waste. The authors include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. This comprehensive resource: Reviews global mango production trends and countries that are the major exporters and importers of mangoes Explores the burgeoning marketplace for mangoes with special emphasis on the US and European marketplace Assesses latest trends in packaging of and shipping of mangoes Provides in depth coverage on value-added processing and by-products utilization Offers vital information on the innovative processing technologies and nutritional profile of popular tropical fruit Written for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes, Handbook of Mango Fruit is a vital resource offering the most current information and guidelines on the burgeoning marketplace as well as the safe handling, production, and distribution of mangoes.
Author: K Srihari Babu Publisher: ISBN: 9789385433832 Category : Science Languages : en Pages : 794
Book Description
The book consists of 14 chapters. The first chapter Introduction introduces the crop and briefs the contents of different chapters. The second chapter deals with various post-harvest handling aspects of mango, grading and transportation. The third chapter deals with the storage of fresh fruits, in which various methods of storage-traditional, low temperature storage, controlled atmosphere, modified atmosphere storage etc are discussed. The fourth chapter presents the need for ripening of fruits, different methods of ripening, changes occurring during ripening, regulation of ripening etc., The fifth chapter furnishes the various ways of preservation and processing of both green, unripe and ripe fruits. The sixth chapter deals the mango varieties suitable for processing of different products. The seventh chapter explains the microbiological spoilage of processed products and ways to avoid the spoilage. This is followed by different methods of storage of processed products in eighth chapter. Producing quality products is very essential and is demanded by the present day consumer. Quality control is done through quality standards and several acts by the Government, which are dealt in chapter nine. Mango fruits even after harvest are invaded by fungi and bacteria, causing diseases and rots. The causes of rots, their epidemiology, and management are elaborated in 10th chapter. In the chapter 11 various post harvest physiological disorders of mango fruits are presented with causes and control. The post harvest losses of mango fruits at different levels and their economic importance along with ways to avoid losses are discussed in chapter 12. Mango industry generates lot of waste material in the kitchen as well as at processing units etc., whose efficient utilization helps in minimizing the pollution hazards, provides very useful and valuable bye-products, brings down the cost of processing, with the possibility of providing additional employment and income. All these are discussed in chapter 13. Marketing of fresh mango fruits, market channels, role of intermediaries, evils of present marketing system, betterment of marketing system etc., are discussed in the last chapter 14. Key assets of the book The book is unique in the sense that it presents all the information of post-harvest management mango fruits, which is not available at one place hitherto. The book high lights the need for proper post harvest handling of fruits, the method of regulation of ripening, and storage, methods of preservation and processing, microbial spoilage of processed products, post-harvest diseases and disorders, highlights the quantum of post harvest losses and utilization of mango waste material and finally the need to establish an organized and sound marketing system for mango.
Author: Publisher: Engineers India Research In ISBN: 8189765248 Category : Canned fruit juices Languages : en Pages : 12
Book Description
The book Fruit Beverages And Processing with Mango Products covers :- Mango, Preservation Technologies, Mango Processing Unit Mango Juice in Bags Hot Fill Procedure, Fruit and Vegetable Processing Flow Sheets (Simple Processing) Fruits/Vegetables Processing (Drying/Dehydration), Juices, Fruits in Syrup, Sauces, Jams, Pulps and Nectars, Channed Products Processing, Standards for Grades of Dried Apricots, Recipe Guidelines, Dried Fruit and Vegetables, Mango Products, Method of Preparation and Keeping Quality of Reconstituted Skim Milk based Mango Beverage, Processing Techniques of Mango Beverages, Ready to Serve (RTS) Beverage based on Pomegranate and Mango, Mango (Mangifera Indica L) Varieties for Wine making, Membrane Technology in Fruit and Vegetable Processing, Value Aaddition to Fruits and Vegetables by Mechanical Washing, Packaging of Fruit Juices, Flexible Packages for Fruit and Vegetable Pulps, Developments in Packaging of Liquid Foods, Drying of Fruits and Vegetables, Dehydration Fruits and Vegetables by Vacuum Drying Method, Fruit Drink Rasna Type Mango and Pineapple Pulp and Concentrates, Jam, Jelly, Chutney, Pickles and Squashes, Mango Pappad (Aam Papped), Mango Pulp Processing and Canning, Mango Powder, Mango Kernel Seed Powder (Starch).
Author: Claude Adjanahoun
Author: Claude Adjanahoun
Author: Muhammad Siddiq
Author: J. C. Caygill
Author: K Srihari Babu
Author: J. C. Caygill
Author: 
Author: R. Srihari Babu
Author: J. C. Caygill
Author: OUTTARAJU T. B
Author: MADHUSUDANA REDDY D