The book offers a comprehensive and structured understanding of the post-harvest management of horticultural crops, especially fruits and vegetables. With the growing significance of food security, nutritional enhancement, and income generation through value-added products, this book serves as an essential resource for students, researchers, food technologists, and agribusiness professionals.

Structured into four detailed modules, the book begins with a global and national overview of fruit and vegetable production, identifying major challenges and opportunities in the Indian agro-processing industry. It emphasizes the importance of preservation and processing as tools to reduce post-harvest losses and extend shelf life.

Subsequent modules explore the intricacies of supply chain management, primary processing, packhouse operations, and size reduction techniques that prepare raw produce for advanced value addition. A strong focus is laid on modern preservation methods including thermal processing, preparation techniques, and regulatory compliance with FSSAI standards. Specialized equipment used in extraction, clarification, and preservation is also introduced to bridge theoretical knowledge with industrial practice.

The final module delves into innovative approaches to preservation and value addition, equipping readers with practical know-how on product development and sustainable processing techniques. Throughout the book, the integration of scientific principles with hands-on techniques offers a holistic learning experience.

This book aligns with the curriculum of agricultural universities and food processing courses, while also catering to practitioners aiming to upgrade their skills and adopt efficient, scalable methods. By combining technical depth with real-world relevance, it supports India’s vision for an advanced, resilient, and globally competitive horticultural sector.

Module-1
1. Production and   processing  scenario of fruits  & vegetables in India and World      
2. Scope of fruit and vegetable processing industry in India
3. Overview of principles and preservation methods of fruits and vegetables
Module-2
1. Supply Chain of Fresh Fruits and Vegetables
2. Primary processing and pack house handling of fruits and vegetables
3. Size reduction operations for fruits and vegetables
Module-3
1. Preservation processing
2. Food preservation through thermal processing
3. Preparations, preservations and FSSAI specifications processing equipment
4. Equipment and methods of extraction, clarification and preservatio
Module-4
1. Preservation and value-addition techniques of horticulture crops
2. Preparation, preservation, and manufacturing
Exercise
Bibliography