This book covers various method of extending the postharvest life of fruits and vegetables viz, storage, packaging, canning, chemical & low temperatures preservation, irradiation, fermentation & waste management.

Abstract: Biological and physical practices in marketing vegetables and fruits have benefited from research with horticultural crops on the preparation, packaging, distribution and storage of fresh produce. Study of post-harvest physiology and control of crop diseases has resulted in increased production of fresh vegetables, including potatoes and melons. Marketing of commercial crop includes harvesting, sorting, grading, packaging, transport,storage and protection of the vegetabes during wholesale-retail distribution. Suitable environments for thevegetables at each phase of marketing are described to provide information for workers in the vegetable industry.

Bibliographic Guide to Refrigeration 1965-1968 is a bibliographic guide to all the documents abstracted in the International Institute of Refrigeration Bulletin during the period 1965-1968. The references include nearly 7,000 reports, articles, and communications, classified according to subjects, and followed by a listing of books. This book is divided into 10 parts and begins with a listing of references on thermodynamics, heat transfer, and other basic physical phenomena relating to refrigeration, including desiccation and measurements of temperature, humidity, and pressure. The next sections are devoted to the physics of low temperatures and cryogenics; production and distribution of cold; refrigerating plants (mainly in the food domain); and refrigerated transport and packaging. Other references deal with air conditioning and heat pumps; and industrial, biological, medical, and agricultural applications of refrigeration. The final section focuses on standards and regulations, economics and statistics, and education and trade activities in the refrigeration industry. This guide is intended to assist researchers, engineers, manufacturers, and operators who are in either constant or occasional contact with the refrigeration domain.