Description
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.
