Table of Contents
- 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
- 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
- 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
- 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
- SPOILAGE OF CANNED PRODUCTS - BIOCHEMICAL, ENZYMATIC AND MICROBIAL SPOILAGE
- PRESERVATIVES, COLOURS PERMITTED AND PROHIBITED IN INDIA
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POST HARVEST MANAGEMENT AND VALUE ADDITION OF FRUITS AND VEGETABLES
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1.
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IMPORTANCE OF POST HARVEST TECHNOLOGY OF HORTICULTURAL CROPS |
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2.
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MATURITY INDICES, HARVESTING AND POST HARVEST HANDLING OF FRUITS AND VEGETABLES |
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3.
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MATURITY AND RIPENING PROCESS |
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4.
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FACTORS AFFECTING RIPENING |
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5.
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PRE HARVEST FACTORS AFFECTING QUALITY ON POST HARVEST LIFE OF FRUITS AND VEGETABLES – FACTORS RESPONSIBLE FOR DETERIORATION OF HARVESTED FRUITS AND VEGETABLES |
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6.
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FACTORS RESPONSIBLE FOR DETERIORATION OF HARVESTED FRUITS AND VEGETABLES |
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7.
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Chemicals used in Ripening |
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8.
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METHODS OF STORAGE |
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9.
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VARIOUS METHODS OF PACKAGING- PACKAGING MATERIALS AND TRANSPORT |
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10.
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PACKAGING TECHNOLOGY |
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11.
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IMPORTANCE AND SCOPE OF FRUIT AND VEGETABLE PRESERVATION IN INDIA |
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12.
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PRINCIPLES OF PRESERVATION BY HEAT, LOW TEMPERATURE, CHEMICALS AND FERMENTATION |
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13.
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SELECTION OF SITE AND PRECAUTIONS FOR HYGIENIC CONDITIONS OF THE UNIT |
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14.
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PRESERVATION THROUGH CANNING, BOTTLING, FREEZING, DEHYDRATION, DRYING, ULTRAVIOLET AND IONIZING RADIATIONS |
|
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15.
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PREPARATION OF JAMS |
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16.
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SPOILAGE OF CANNED PRODUCTS – BIOCHEMICAL, ENZYMATIC AND MICROBIAL SPOILAGE |
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17.
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PRESERVATIVES, COLOURS PERMITTED AND PROHIBITED IN INDIA |
