Radiation Processing of Mushroom and Tomato – Process and Technology

This book explores innovative food preservation methods, with a focus on irradiation technology, to combat post-harvest losses in India’s horticultural sector. It highlights the importance of fruits, vegetables, and functional foods like tomatoes and mushrooms in nutrition and health. By discussing modern preservation techniques and their role in extending shelf life without compromising nutritional value, the book offers practical insights for enhancing food security, reducing waste, and improving the competitiveness of Indian agricultural exports. It also emphasizes the role of functional foods in promoting health and preventing diseases, contributing to a sustainable food system.

This book examines food preservation challenges and solutions, focusing on the horticultural sector in India. It emphasizes innovative techniques like irradiation to extend shelf life and minimize post-harvest losses in fruits, vegetables, and mushrooms. The book explores functional foods, which provide health benefits beyond basic nutrition, and discusses how preservation technologies retain their bioactive compounds. With a focus on sustainability and food security, the book provides insights into enhancing food safety, reducing waste, and improving global competitiveness of Indian agricultural produce. The integration of new preservation methods promises a healthier, more secure food supply for the future.

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