Master post harvest management and value addition for fruits and vegetables with this essential practical manual for the Indian context. Explore detailed techniques for preparing jams, jellies, ketchup, pickles, and fruit leathers. Discover advancements in storage like ZECC, CAP, and MAP, alongside drying and packaging methods. Crucial for food technology students, agricultural researchers, and professionals in India’s vibrant food sector, this guide provides hands-on knowledge to enhance produce shelf-life and profitability. Elevate your understanding of food processing and agri-business.