Jamun A Potential Fruit for Future

Jamun A Potential Fruit for Future
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Jamun A Potential Fruit for Future

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Publisher: Agrotech Publications
ISBN: 9788183212045
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Availability: In Stock
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Preface India is emerging as a major stakeholder in the global horticulture scenario accounting for 10.00 of the world production of fruits. This has been made possible due to concerted efforts of scientists and progressive farming community. In recent years, there is considerable awareness about the nutritional security and food safety. India is the second largest producer of fruits 63.5 million ton obtained from 5.78 million ha area. The jamun fruit is a good source of iron, sugars, minerals, protein and carbohydrate. Fully ripe fruits are eaten fresh and can also be processed into beverages like jelly, jam, squash, wine and vinegar. Seeds contain alkaloid jambosin and glycoside, jambolin or antimellin, which reduce stop the diastatic conversion of starch in to sugars. It has also been named as diabetes fighter for its hypoglycemic lowering blood sugar properties. An area which needs immediate attention in this crop is collection, documentation, conservation, development of suitable technologies, utilization and popularization. The demand of this crop is gradually increasing owing to tremendous potential for commercial exploitation aimed at improving the economic status of the poor and marginal farmers. It has received little attention due to lack of awareness. This book is intended to review all the available information on jamun culture. It is hoped that, it will be helpful to growers, traders, students, scientists and teachers in playing their role for the jamun production in India. Care has also been taken to make the language easy and understandable. The important aspects have been properly illustrated. Authors Sanjay Singh H.P. Singh A. K. Singh P. S. Sisodia
About the Book The jamun fruit is a good source of iron, sugars, minerals, protein and carbohydrate. Fully ripe fruits are eaten fresh and can also be processed into beverages like jelly, jam, squash, wine and vinegar. Seeds contain alkaloid jambosin and glycoside, jambolin or antimellin, which reduce stop the diastatic conversion of starch in to sugars. It has also been named as diabetes fighter for its hypoglycemic lowering blood sugar properties. A full documentation of research on chemical composition, uses, taxonomy, reproductive biology, improvement, plantation, propagation, agrotechniques, planting system, pest and disease management, maturity, harvesting, post harvest management and future thrust of jamun are discussed scientifically. This book is intended to review all the available information on jamun culture. It is hoped that, it will be helpful to growers, traders, students, scientists and teachers in playing their role for the jamun production in India.