Horticultural products technology

Given that vegetables and fruits are perishable products, man has long sought different methods of storage and processing. This paper, described in 10 chapters, the main methods of processing and preserving vegetables and fruits, so the producers, can benefit from the advantages of these recovery alternatives for products that do not meet the standards of fresh consumption. In years with very high production or calamities, in the absence of a better offer, the processing of fruits and vegetables is a safe alternative. Processing and industrialization of vegetables and fruits, provide a variety of options and products that enhance the horticultural wealth of each country and provide many other social and economic benefits. This book is a guide to support producers, researchers, students and teachers working in the field of horticultural product processing.

Autorentext

Dr. Rózsa Sándor is lecturer and the head of Horticultural Product Technology Laboratory, since 2017, Faculty of Horticulture and Business in Rural Development, at the University of Agricultural Sciences and Veterinary Medicine from Cluj-Napoca, Romania, being the author of several scientific articles and scientific books.