Practical Manual of Horticultural Crops

The1st volume contains 19 chapters on production technologies of horticulture crops as: 1. Horticulture 2. Orchard Designing Planting Systems 3. Orchard Floor Management 4. Description of Fruit Crops 5. Description of Vegetable Crops 6. Nursery Raising Techniques in Fruit Crops 7. Nursery Raising Techniques in Vegetable Crops 8. Propagation Techniques for Horticulture Crops 9. Canopy Management Techniques 10. Leaf and Soil Sampling Techniques 11. Integrated Nutrient Management (INM) in Vegetable Crops 12. Field Preparation, Layout of Experimental Plot and Calculation of Fertilizer Doses for Vegetable Crops 13. Exotic Vegetables 14. Hydroponics in Vegetable Cultivation 15. Weed Management in Horticultural Crops 16. Cultural Practices for Medicinal Plants 17. Annuals and Their Management 18. Flower Arrangements 19. Architectural Landscaping.

The 2nd volume contains 15 chapterson Processing and Post Harvest Technologies. The first Processing and post harvest technologies, provides a comprehensive introduction to Indian processing industry as well as status of horticultural crops, prospects for growth of processing industry are also highlighted. 2 Biology of horticulture crops, focuses on bio-chemical and physiological changes associated with horticultural commodities. 3 Maturity indices and Harvesting practices for horticulture crops deals with concepts related to life of a horticultural produce, Maturity indices of fruits, vegetables and floral crops and harvesting practices. In chapters 4, 5, 6 and 7 Preparation for market and transportation of horticulture produce, grading and packing of horticulture produce, post-harvest problems and, common disorders of horticultural crops have been highlighted respectively. 8 have been written on quality evaluation criteria for horticultural crops, 9 focuses on browning reactions. In s 10, 11 and 12 carbohydrates, proteins, fats and oils topics have been described in context to food, 13 is exclusively based, on post harvest handling, storage and processing of vegetables, 14, describes evaluation of food and 15 focuses on practical chemistry applications in postharvest technology.