Post-harvest processing of garden products

Author: Feng Shuangqing
Publisher:
Publish Date: 2002-02-01
Features: The purpose of this book is to introduce readers to the knowledge of postharvest storage and preservation, processing, storage methods, necessary facilities, processing principles, and technological processes of horticultural products, in order to reduce postharvest losses and increase the added value of horticultural products. It mainly includes thirteen chapters: postharvest physiology of horticultural products, postharvest commercialization processing of horticultural products, storage methods and facilities of horticultural products, storage and preservation technology of fruits, storage and preservation technology of vegetables, basic knowledge of horticultural product processing, quick-freezing preservation technology, canned preservation technology, brewing of fruit wine and vinegar production, fruit and vegetable juice processing technology, drying technology, postharvest treatment of cut flowers and drying flower processing technology, etc. This book is designed as a required course for the open education program in horticulture at agricultural colleges. It can also be used by distant product processors, transportation producers, and enterprise operators to improve their theoretical and production technical levels. In addition to being suitable for students of television universities, personnel engaged in the storage, transportation, processing, and sales of horticultural products, farmers, grassroots agricultural technical personnel, and rural cadres, this book can also serve as a teaching reference for faculty and students of agricultural colleges and provide urban residents with knowledge of horticultural product preservation.