Fruits and vegetables become glut in harvesting season due to high productivity and all cannot be consumed at that time. They cannot be stored because there is scarcity of storage facilities which results high wastage of their highly perishables nature.
On the other hand there is scarcity of fruits and vegetables in off season. If they are available, the market prize is very high and people can afford it and mostly common people are deprived of consuming fruits and vegetables. It is very essential to create facilities and preventive measures to reduce wastage and make more availability of fruits and vegetables to consumers. Other care must be taken after harvesting to prevent initial losses, because losses start immediately after harvesting. To reduce the losses and to make availability of fresh fruits and vegetable during off season, the best mean is the processing and preservation by using simple techniques.
There are many processing methods that can be used by small-scale handlers, including drying, fermenting, canning, freezing, preserving and juicing.
1 Introduction, 2. Present Status of Fruits and Vegetables Production, 3. Importance of Fruits and Vegetables in Human Nutrition, 4. Post-harvest Losses and Controls in Fruits and Vegetables, 5. Processed Products from Fruits and Vegetables: Status and Scope, 6. Food Spoilage: Causes, Effects and Prevention,7. Principles of Processing and Preservation of Fruits and Vegetables ,8. Processing and Preservation Methods of Fruits and Vegetables,9. Physical Methods of Processing and Preservation, 10. Chemical Methods (Use of Preservatives) for Processing and Preservation,11. Preservation by Adding Sugar (Sugar Based Value Added Products), 12. Preservation with Fermentation Methods (Fermented Products), 13. Preservation with Salt, Oil, Vinegar and Chutney Pickle, 14. Preservation by Canning, 15. Value Addition and Products Developed by Fruits and Vegetable, 16. Packaging and Packaging Materials, 17. Research Needs for Product Development of Fruits and Vegetables