Book Detail:

Language: English

Pages: 141

Author: TNAU

Price: Free

All Tamil Nadu Agricultural University Notes

You can also download this files from EAgri portal as well ICAR ECourses.

Course Outline: Post Harvest Management and Value Addition of Fruits & Vegetables (HORT381)

1. Importance of post harvest technology of horticultural crops
2. Maturity indices, harvesting and post harvest handling of fruits and vegetables
3. Maturity and ripening process
4. Factors affecting ripening can be physiological, physical, or biotic
5. Pre harvest factors affecting quality on post harvest life of fruits and vegetables – factors responsible for deterioration of harvested fruits and vegetables
6. Factors responsible for deterioration of harvested fruits and vegetables
7. Chemicals used in Ripening
8. Methods of storage-precooling, pre storage treatments, low temperature storage, controlled atmosphere storage, hypobaric storage, irradiation and low cost storage structures
9. Various methods of packaging- packaging materials and transport
10. Packaging technology
11. Importance and scope of fruit and vegetable preservation in India
12. Principles of preservation by heat, low temperature, chemicals and fermentation
13. Unit layout-selection of site and precautions for hygienic conditions of the unit
14. Preservation through canning, bottling, freezing, dehydration, drying, ultraviolet and ionizing radiations
15. Preparation of jams, jellies, marmalades, candies, crystallized and glazed fruits, preserves, chutneys, pickles, ketchup, sauce, puree, syrups, juices, squashes and cordials
16. Spoilage of canned products – biochemical, enzymatic and microbial spoilage
17. Preservatives, colours permitted and prohibited in India