Post-harvest Management and Value Addition of Fruits and Vegetables 2(1+1)
Content
Theory- Importance of post-harvest processing of fruits and vegetables, extent and possible causes of post harvest losses;
- Pre-harvest factors affecting postharvest quality, maturity, ripening and changes occurring during ripening;
- Respiration and factors affecting respiration rate;
- Harvesting and field handling; Storage (ZECC, cold storage, CA, MA, and hypobaric); Value addition concept;
- Principles and methods of preservation; Intermediate moisture food- Jam, jelly, marmalade,
- preserve, candy – Concepts and Standards; Fermented and non-fermented beverages. Tomato
- products- Concepts and Standards; Drying/ Dehydration of fruits and vegetables – Concept and
- methods, osmotic drying. Canning -– Concepts and Standards, packaging of products.
Practical
- Applications of different types of packaging, containers for shelf life extension.
- Effect of temperature on shelf life and quality of produce.
- Demonstration of chilling and freezing injury in vegetables and fruits.
- Extraction and preservation of pulps and juices.
- Preparation of jam, jelly, RTS, nectar, squash, osmotically dried products, fruit bar and candy and tomato products, canned products.
- Quality evaluation of products -- physico-chemical and sensory.
- Visit to the processing unit/ industry.
