Amchur | Exploitation of local mango genotypes for potential processed product. Dieser Artikel ist nicht verfügbar.Amchur | Exploitation of local mango genotypes for potential processed product

The book "Amchur: Exploitation of local mango genotypes for potential processed product" includes various chapters as introduction, review, material, methods, experimental results, discussion and summary to provide all information in capsule form regarding the different genotypes used for preparation of amchur. Amchur is a dehydrated product made from unripe mangoes. Traditionally Amchur is an "Indian spice" made from unripe green mangoes those are cut into slices, sun-dried and pounded into powder. In Maharashtra, amchur is prepared on large scale in tribal area of satpuda hills in Nandurbar district. Amchur provides an excellent outlet for the economic utilization of fallen, marketable surplus unripe green fruits under climate resilience. Moreover, there is no risk of stealing of fruits by stress passers, pedestrians or thefts. Within a very short period income is generated from amchur alongwith employment which is provided to the rural community in their village itself. The book will be useful not only for undergraduate and post graduate students of the different agricultural and horticultural universities but also for the professionals, who are actively engaged in the business.

Sr. Pravin L. Deshmukh Concluída a Licenciatura B.Sc. (Agricultura) em 2013 e a Pós-Graduação M.Sc. (Horticultura- Fruticultura) em 2015 de Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar e Ph.D. (Horticultura-Fruit Science) em 2022 do Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.