The book under consideration comprises a total of 15 chapters, each focusing on a specific aspect of production technologies for horticultural crops. The first chapter provides a comprehensive introduction to the Indian processing industry, along with an overview of the status of horticultural crops in the country. Additionally, it highlights the prospects for the growth of the processing industry. The second chapter delves into the biology of horticultural crops, concentrating on the biochemical and physiological changes associated with these commodities. The third chapter discusses maturity indices and harvesting practices for horticultural crops, covering concepts related to the life of a horticultural produce, maturity indices of fruits, vegetables, and floral crops, and harvesting practices.

Chapters four through seven focus on various aspects of preparing horticultural produce for market and transportation, grading and packing of horticultural produce, post-harvest problems, and common disorders of horticultural crops. The eighth chapter deals with quality evaluation criteria for horticultural crops, while the ninth chapter is centered on browning reactions. Chapters ten through twelve describe carbohydrates, proteins, fats, and oils in the context of food. Chapter thirteen is exclusively devoted to post-harvest handling, storage, and processing of vegetables, and chapter fourteen covers the evaluation of food. The final chapter focuses on practical chemistry applications in postharvest technology.

It is essential to acknowledge that no book can be perfect, and the authors would appreciate any comments or suggestions for further improvement from readers.

1. Processing and Post Harvest Technologies 2. Biology of Horticulture Crop 3. Maturity Indices and Harvesting Practices for Horticulture Crops 4. Preparation for Market and Transportation of Horticulture Produce 5. Grading and Packing of Horticulture Produce 6. Post-Harvest Problems of Horticultural Crops 7. Common Disorders of Horticultural Crops 8. Quality Evaluation Criteria for Horticultural Crops 9. Browning Reactions 10. Carbohydrates 11. Proteins 12. Fats and Oils13. Post Harvest Handling, Storage and Processing of Vegetables14. Evaluation of Food 15. Practical Chemistry Applications in Post Harvest Technology