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(HORT-321) POST HARVEST MANAGEMENT AND VALUE ADDITION OF FRUITS AND VEGETABLES NOTES/PDF

HORT-321    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

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

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