The book serves as a comprehensive, ready-reference manual for both students and teachers involved in undergraduate and postgraduate programs in the field of horticulture and postharvest technology. Spanning 33 chapters, the book covers a wide range of topics, including an introduction to equipment and machinery, maturity indices, pre-storage treatments, low-cost storage technologies, and processing and value-added products such as jams, jellies, marmalades, beverages, pickles, chutneys, tomato products, and canned fruits and vegetables. The book also covers cut-out analysis and the preparation of cider, as well as vase life analysis of flowers, physicochemical and sensory analysis of fresh and processed products. Additionally, ten annexures have been included that provide helpful information on fruit product orders, temperature corrections for measuring TSS, maturity indices, and units of conversion, as well as a guide to preparing cleaning and chemical solutions, food additives, and information on suppliers of machinery and equipment. The book has been written in simple language, with separate instructions for students, teachers, and relevant information on each topic to make the conduct of practical experiments easy and systematic. The book also includes color plates of some of the machinery and equipment to aid identification, even if the equipment or machinery is not available in a particular laboratory. This book aims to fulfill the long-standing need for practical manuals on various aspects of postharvest technology in horticultural crops, and it will be of great use to students, researchers, teachers, and anyone with an interest in the subject.

1. Acquaintance with different equipments and machinery used in postharvest technology. 2. To study the maturity indices in various fruits and vegetables. 3. To study the effect of pre-cooling on storage life of fruits and vegetables. 4. To study various pre-treatments given to fruits and vegetables before storage and marketing. 5. To study low cost storage technology for horticultural crops. 6. Extraction and preservation of fruit juices and pulps. 7. Preparation of beverages (RTS drink, squash/cordial). 8. Preparation of fruit juice concentrates. 9. Preparation of jam. 10. Preparation of jelly and marmalade. 11. Preparation of lime-chilli-ginger pickle. 12. Preparation of fruit chutney. 13. Preparation of tomato products (puree, ketchup). 14. Canning of fruits and vegetables. 15. Cut out analysis of canned products. 16. Dehydration of fruits and vegetables. 17. Preparation of fruit wine (cider). 18. To study extension of vase life of flowers. 19. Determination of moisture and total solids. 20. Determination of minerals as total ash. 21. Determination of Total Soluble Solids (TSS). 22. Determination of titratable acidity. 23. Determination of reducing and total sugars by Nelson-Somogyi method. 24. Determination of ascorbic acid. 25. Determination of specific gravity. 26. Determination of relative viscosity. 27. Determination of colour and non-enzymatic browning. 28. Determination of crude fibre. 29. Determination of crude fat. 30. Determination of sensory quality on 9 point hedonic scale. 31. Determination of sensory quality by triangle test. 32. Determination of sensory quality by rating test. 33. Visit to a fruit processing unit.