Vegetables are beneficial for one’s well-being; maintaining a diet that is well-rounded and rich in fruits and vegetables helps reduce the likelihood of developing various long-term health conditions. Consuming a diet abundant in veggies may aid individuals in maintaining good health and physical fitness.
This book provides an updated overview of contemporary methods in fruit and vegetable production, including biotechnological applications, disease management, production optimization, genetic modification, and the associated difficulties and solutions. It is necessary to develop fruit and vegetable processing technologies to meet the needs of the local market. The book primarily covers various methods for preserving fruits and vegetables, including procedures for chemical preservation, fermentation, drying, and canning. It also provides information on making fruit beverages, fermented beverages, jams, jellies, marmalades, tomato products, chutneys, sauces, pickles, and vegetable preparations for processing. This book offers comprehensive technical knowledge on cutting-edge technologies in vegetable production, including enhanced varieties, field preparation, hybrids, nursery management, transplanting procedures, water management, integrated nutrition management, and integrated pest and disease control. This book is intended to be beneficial for students, extension workers, and farmers.