Description
This book on Mango (Mangifera indica L.) offers an in-depth exploration of the biochemical properties, cultivation, and uses of the mango fruit, which is revered as the "King of Indian Fruits." Covering its rich history and cultivation practices across India and the world, the book also delves into the chemical analysis of mango varieties, including the concentration of sugars, vitamins, and acids. Special focus is given to post-harvest processing, product preparation, and storage methods to reduce fruit wastage. The work includes insights into various mango cultivars, their uses in the food industry, and techniques to preserve the fruit in value-added forms such as jams, juices, and pickles.
