Value Addition in Mango

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.

Mango (Mangifera indica L.), a fruit of immense cultural and economic significance in India, is the focus of this comprehensive book. It discusses the historical context of mango cultivation, its global production, and its significance in India, where it occupies a substantial area under cultivation. The book also highlights the chemical composition of mango, including its high vitamin and sugar content, which influences its taste and nutritional value. It covers the processing techniques for mango products like jams, squash, and chutneys, emphasizing methods to reduce post-harvest losses. The book offers valuable insights for researchers, food scientists, and industry professionals interested in mango's cultivation, processing, and value-added products.

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