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