by
| HORT-321 |
POST HARVEST MANAGEMENT AND VALUE ADDITION OF FRUITS AND VEGETABLES
|
2(1+1) |
| S.NO. | TOPIC | Download |
|
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 |
|
|
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 |
|
|
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 |
View
Table of Contents
|
|
13.
|
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 |
|
|
16.
|
SPOILAGE OF CANNED PRODUCTS – BIOCHEMICAL, ENZYMATIC AND MICROBIAL SPOILAGE |
|
|
17.
|
PRESERVATIVES, COLOURS PERMITTED AND PROHIBITED IN INDIA |
