Post Harvest Management of Horticultural Crops

This book offers a comprehensive guide to the preservation of fruits and vegetables, focusing on methods that can be applied on a small scale by individuals or small groups. It highlights practical techniques for handling, transportation, and storage to prolong the shelf life of produce. Emphasizing the importance of production, post-harvest management, and processing, the book explores industry standards like HACCP, Phyto-sanitary Standards, and Total Quality Management (TQM) for ensuring quality from farm to market. Written from years of experience, this text is an invaluable resource for students and educators in agriculture and horticulture.

This book explores simple and cost-effective methods for preserving fruits and vegetables, emphasizing their handling, transportation, and storage to extend their shelf life. It highlights the significance of production, post-harvest management, and processing in the horticultural industry, along with standards like HACCP, Phyto-sanitary Standards, and TQM to ensure quality. Aimed at students and educators in agriculture and horticulture, the book combines practical knowledge with industry insights to equip readers with essential tools for effective food preservation. It is an essential resource for those studying or working in the field of food and agricultural sciences.

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