Synopsis The book is ready reference practical manual for teachers as well as students of undergraduate programmes and postgraduate beginners in the discipline of horticulture and postharvest technology. Spread over 33 chapters, the book covers exercises on various topics i.e. acquaintance with equipments and machinery, maturity indices, pre-storage treatments, low cost storage technology, processing and value addition in fruits and vegetables including preparation of jam, jelly, marmalade, beverages, pickles, chutney, tomato products, canning of fruits and vegetables, cut out analysis and preparation of cider, vase life of flowers, physico-chemical and sensory analysis of fresh & processed products. Besides, ten annexures have also been given describing fruit products order, temperature corrections for measuring TSS, maturity indices, units of conversion, preparation of cleaning and chemical solutions, food additives, suppliers of machinery and equipments, important  journals and conduct of a students in a laboratory. The contents of chapters have been put up in the simplest language giving separate instructions for the students and teacher as well as relevant information on the topics so that conduct of practical becomes easy and systematic. Coloured plates of some of the of some of the machinery and equipments have also been given so that their identification becomes easy even if the equipment or machinery is not available in a particular laboratory. The book is an initiative to fulfill the long pending requirement of teachers and students for conduct of practical exercises on various aspects of postharvest technology of horticultural crops. The book would be of great use the students, researchers, teachers and all those who have interest in the subject.