HORT – 366

HORT – 366: POST-HARVEST MANAGEMENT AND VALUE ADDITION OF FRUITS AND VEGETABLES

Credit:2(1+1)

THEORY:

Importance 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; Role of ethylene; Post harvest disease and disorders; Heat, chilling and freezing injury; 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 processing unit/ industry.

Practical (Experiments):

1) Applications of different types of packaging containers for shelf life extension.

2) Effect of temperature on shelf life and quality of produce.

3) Demonstration of chilling and freezing injury in vegetables and fruits.

4) Extraction and preservation of pulps and juices.

5) Preparation of Jam

6) Preparation of Jelly

7) Preparation of RTS and nectar

8) Preparation of squash and syrup

9) Preparation of osmotically dried products

10) Preparation of fruit bar and candy

11) Preparation of tomato products

12) Preparation of canned products.

13) Layout and planning of pack house

14) Layout and planning of processing unit

15) Quality evaluation of products — physico-chemical and sensory.

16) Visit to processing unit/ industry.