HORT-364 : Horticulture

HORT-364: Identification Equipments_practical 6 (Presentation 1)

HORT-364:Lecture 1_scope & importance (Presentation 2)

HORT-364:Lecture 2-3_Maturity, Maturity indices, harvesting (Presentation 3)

HORT-364:Lecture 4-5_Changs during ripening and factors affecting ripening (Presentation 4)

HORT-364:lecture 6_pre harvest factors affecting (Presentation 5)

HORT-364:Lecture 8_ Chemicals used in Ripening (Presentation 6)

HORT-364:Lecture 9-10_ storage_methods (Presentation 7)

HORT-364: lecture 11 innovative packaging (Presentation 8)

HORT-364:Lecture 11_packaging and packing (Presentation 9)

HORT-364:Lecture 12-13_ scope_preservation (Presentation 10)

HORT-364: Lecture 14 _principles of preservation (Presentation 11)

HORT-364:Lecture 15_Canning (Presentation 12)

HORT-364:lecture 16_spoilage (Presentation 13)

HORT-364:preservation unit_unit 10 (Presentation 14)

HORT-364:Unit Spoilage (Presentation 15)