HORT-364

HORT- 364: POST-HARVEST MANAGEMENT AND VALUE ADDITION OF FRUITS AND VEGETABLES

Credits: 2(1+1)

THEORY:
Importance of post harvest technology in horticultural crops. Maturity, Maturity indices, harvesting and post harvest handling of fruits and vegetables. Ripening, changes during ripening and factors affecting ripening of fruits and vegetables. Pre-harvest factors affecting quality on post-harvest shelf life of fruits and vegetables .Factors responsible for deterioration of harvested fruits and vegetables. Chemicals used for hastening and delaying ripening of fruits and vegetables. Methods of storage; pre cooling, pre-storage treatments, low temperature storage, controlled atmospheric storage, hypo-baric storage, irradiation and low cost storage structures. Various methods of packing, packaging and cushioning materials and transport. Importance and scope of fruits and vegetables preservation in India. Unit layout – Selection of site and precaution for hygienic conditions of the unit. Principles and methods of preservation by heat, low temperature, chemicals, fermentation, canning, bottling, ultra-violet and ionizing radiation. Spoilage of canned products, biochemical, enzymatic and microbial spoilage.

PRACTICAL:
Practice in judging the maturity of various fruits. Practice in judging the maturity of various vegetables. Determination of physiological loss in weight (PLW), total soluble solids (TSS) and acidity of fruits and vegetables. Packaging methods, types of packaging and importance of ventilation. Packing methods for export or international trade. Specific packing for export of mango, banana, grapes, pomegranate, sweet orange mandarin, okra, onion and cucurbits. Methods of prolonging storage life, effect of ethylene on ripening of banana/ mango. identification of equipments and machinery used in preservation of fruits and vegetables. Preservation by drying. Preparation of Jam, jellies and marmalade. Preparation of Squashes, Cordials, Syrups and Juices. Preparation of Chutneys, Pickles Ketchup and Sauce. Preparation of Candies, Crystallized, Glazed fruits and Preserve, Preservatives, colour permitted and prohibited in India. Visit to local processing unit/ cold storage/ processing industry.

Practical (Experiments):
1) Judging the maturity of various fruits.
2) Judging the maturity of various vegetables.
3) Determination of physiological loss in weight (PLW), total soluble solids (TSS) and acidity of fruits and vegetables.
4) Packaging materials, types of packaging and importance of ventilation.
5) Packing methods for export. Specific packing for export of mango, banana, grapes, pomegranate, sweet orange, mandarin, okra, onion and cucurbits.
6) Methods of prolonging storage life, effect of ethylene on ripening of banana/mango.
7) of equipments and machinery used in preservation of fruits and vegetables.
8) Preservation by drying.
9) Preparation of Jam, jellies and marmalade.
10) Preparation of Squashes, Cordials, Syrups and Juices.
11) Preparation of Chutneys, Pickles Ketchup and Sauce.
12) Preparation of Candies, Crystallized, Glazed fruits and Preserve.
13) Preservatives and colours permitted and prohibited in India.
14) Visit to local processing unit/ cold storage/ processing industry and FSSAI licensing and food laws.