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Mango Vol. 1: Production and Processing Technology
Author: Sudha G Valavi, K Rajmohan, JN Govil, KV Peter and George Thottappilly

ISBN: 1-933699-93-0
Pages: 725
Year: 2012
Publisher: Studium Press LLC
Readership: Horticulture, Fruit Production, Food Science, Biochemistry, Physiology, Agronomy, Post-harvest Technology, Orchard Development


 
Book Contents:
Foreword; Preface; Origin, Distribution and Biodiversity of Mango; The Chronicles of Distribution and Cultivation of Mango through the Ages; Mango in Literature, Art and Culture; The Mango-Ethnopharmacognosy; Reproductive Biology (Physiology)-The Case of Mango; Floral Biology, Cytology and Breeding; Biochemistry and Physiology from Inflorescence to Maturation- Respiratory Profile, Metabolic and Ripening Changes in Mango; Genetic Resources and Germplasm Conservation in Mango; Molecular Markers and Their Application for Germplasm Characterization and Breeding Efforts in Mango; Ecophysiology; Production of Mango During Off-Season with Artificial Induction of Flowers; Cultivars and Yield; Sexual, Vegetative and In Vitro Propagation of Mango; Tissue Culture Protocols for Regeneration and Germplasm Conservation of Mango; Biotechnological Advances in Mango; Mango Somatic Cell Genetics; Climate, Soil and Agronomy; Diagnosis and Recommendation Integrated System Application to Mango; Mango Based Cropping System; High Density Planting in Mango and Their Management; Canopy Management in Mango; Mineral Nutrition and Fertilization of Mango Crops; Mango in Agroforestry ; Management of Major Pests of Mango; Fungal Diseases of Mango and Their Management; Bacterial Diseases of Mango; Post-Harvest Diseases of Mango; Nematode Management in Mango; Management of Parasitic Plants on Mango; Macronutrient and Micronutrient Deficiency Symptoms in Mango; Organic Farming in Mango Wellness Using Mango: Nutritional, Pharmacological, Medicinal and Clinical Values; Baby Food from Mango; Mango Stone and Stone Based Products; Harvesting, Grading and Storage of Mangoes; Candied Mango Processing in Thailand; Shelf Life Enhancement in Mango; Application of Postharvest Technology in Mango; Flavor of Mango: A Pleasant But Complex Blend of Compounds; Village Level Processing Strategies for Mango; Industrial Applications of Mango; Fermented Products from Mango; World Mango Production and Trade with Focus on US Mango Market; Mango-Harvesting, Processing and Marketing in India; Selected Coloured Photographs Appendix I (Table of Contents of other Volume (2)); Subject Index
 
About The Book:
The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to India from where it spread all over the world. It is also the most cultivated fruit of the tropical world and its fruit is distributed essentially worldwide. Mango is basically crop well suited for natural farming. In fact before 1950, mango was grown without use of any chemicals, there used to be enormous variability and superb quality. Use of chemicals was initiated in commercial cultivation of mango after advent of green revolution. As a result, number of pests became alarming and now there is always impression that use of agro chemical is not the ultimate solution for sustainable cultivation of mango. Looking the excellent taste, wide variability with respect to varieties, nutritive, therapeutic value, organic production in mango will have immense scope in domestic and export market. Mango is the most important horticultural crops of India. It is rightly titled as “King of Fruits” for its wide variability, attractive colours, excellent taste, nutritive, therapeutic values and export potentials. The crop is very well adapted to tropical and subtropical climates. Temperature, rainfall, wind velocity and altitude are the main climatic factors which influence its growth and fruiting. The major constraints in mango cultivation are low productivity, prolonged juvenility, alternate bearing in most of the varieties and incidence of large number of pest and diseases. The book has two volumes. The volume I deals with Basics, Production, Utilization and Export and volume II with cultivation of mango in different countries. The editors have made sincere efforts to integrate and include modern science such as biotechnology, techniques of mango production, processing, uses, various recipes, marketing and export so that all persons presently concerned or new entrepreneurs can benefit tremendously. Readership: Students of Agriculture, Horticulture, Biotechnology and Botany at B.Sc., M.Sc and Ph.D. levels, nutrition experts, scientists, administrators, policy makers, farmers, processors, exporters and above all housewives and all those concerned with production, processing and marketing of mango. It should form an excellent reference book in all libraries.
 
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