In the last ten years there has been an exponential increase in the adoption of high-density farming, which leads to better yield and higher-quality fruits, thus improving the economic return. Handbook of Plum Fruit: Production, Postharvest Science, and Processing Technology covers all the recent advances in plum production, harvesting, handling and processing.
Divided into two main parts, the first eight chapters provide insight about preharvest processing of plums, whereas the later chapters discuss the postharvest processing of plums. This book also includes vital chapters on varietal improvement and rootstock breeding, high-density planting, and pollination. After harvesting, plum quality quickly diminishes, mainly due to weight loss, total acidity, loss of firmness, and decay.
Key Features:
In-depth information on the pre- and postharvest processing of plumsCoverage on plum harvesting, handling, and storage practicesPlum by-product utilization and potential health benefits
Handbook of Plum Fruit provides comprehensive information on recent advances in postharvesting technologies of plum. The health benefits of plum and its products are also addressed. This book will assist horticulturists, agriculturists, pomologists, food scientists and others working in various fruit-processing industries.
Dr. Amir Gull completed his Master's Degree in Food Technology from Islamic University of Science & Technology, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr Gull has published more than 35 peer-reviewed research and review papers in reputed journals. He has also published 2 books in Springer, over 10 book chapters and delivered a number of presentations in many national and international conferences. Dr Gull's main research activities include developing functional food products from millets. Dr. Gull is also serving as editorial board member & reviewer of several journals. He is also active member of Association of Food Scientist and Technologist India. He is also recipient MANF from UGC India.
Dr Gulzar Ahmad Nayik completed his Master's Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 55 peer-reviewed research and review papers, 30 book chapters, edited five books in Springer, Elsevier & Taylor & Francis. Dr Nayik has also published a textbook on Food Chemistry & Nutrition and has delivered number of presentations in various national and international conferences, seminars, workshops, and webinars. Dr Nayik was shortlisted twice for prestigious Inspire-Faculty Award in 2017 and 2018 from Indian National Science Academy, New Delhi, India. He was nominated for India's prestigious National Award (Indian National Science Academy Medal for Young Scientists-2019-20). Dr Nayik also fills the roles of editor, associate editor, assistant editor & reviewer for many food science and technology journals. He has received many awards, appreciations and recognitions and holds membership of various International societies & organizations. Dr Nayik is currently editing several book projects in Elsevier, Taylor & Francis, Springer Nature, Royal Society of Chemistry etc.
Dr. Sajad Mohd Wani is presently working as Associate Professor-cum-Senior Scientist in the Division of Food Science and Technology, SKUAST-Kashmir, J&K, India. He has served as Assistant Professor in the Department of Food Science and Technology, University of Kashmir for more than a decade. He completed his B. Sc. Agriculture and M. Sc. Postharvest Technology from SKUAST- Kashmir and Ph. D. Food Technology from University of Kashmir. He has qualified CSIR-NET in Life Sciences and ICAR-ASRB NET in Horticulture and Food Science & Technology. He has acted as the Principal Investigator of four projects and Co-Principal Investigator of ten major research projects. Two Ph. D. scholars have received ICMR Senior Research Fellowship (SRF) under his mentorship. He has guided 40 M.Sc students and 07 PhD scholars are currently working under his supervision. He has been awarded International Travel Grant by SERB-DST to present a paper in EFFoST held in Greece in 2015. He has presented 15 papers in several national and international conferences. He organized one national level conference on "Recent advances in understanding the role of phytochemicals in human heath" in 2018. He has published more than eighty (80) research and review articles in the journals of national and international repute with some papers having NAAS rating of more than 17. He has more than 1800 citations to his credit with an H-Index of 25. He has published one book and ten book chapters. He has received best paper award by AFST(I) in 2016.
Prof. Vikas Nanda completed his Master's Degree and PhD Degree in Food Technology from Punjab Agricultural University, Ludhiana, Punjab, India. He is currently working Professor in Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. Prof. Nanda has published over 80 peer-reviewed research and review papers, many book chapters, authored two books and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Prof. Nanda has supervised 5 PhD Scholars and 24 M.Tech Students. Prof. Nanda has visited Israel, Czech Republic, France, Greece, Argentina, Netherlands, Thailand and UAE for attending international conferences. Prof. Nanda is also working as Co-Chairman, International Honey Commission and Co-chairman/Mentor council formed by Ministry of Labour and Employment, Government of India
