HORT-321 POST-HARVEST MANAGEMENT AND VALUE ADDITION OF FRUITS AND VEGETABLES NOTES (5th Dean)

HORT-321 Post-harvest Management and Value Addition of Fruits and Vegetables Notes

All Lecture Links

Lecture-1 Importance of post-harvest processing of fruits and vegetables:-

Lecture-2 Extent and possible causes of post harvest losses:-

Lecture-3 Pre-harvest factors affecting postharvest quality, maturity, ripening and changes occurring during ripening:-

Lecture-4 Respiration and factors affecting respiration rate:-

Lecture-5 Maturity indices, Harvesting and field handling:-

Lecture-6 Storage (ZECC, cold storage, CA, MA, and hypobaric):-

Lecture-7 Value addition concept; Principles and methods of preservation:-

Lecture-8 Intermediate moisture food- Jam, jelly, marmalade:-

Lecture-9 Preserve, candy – Concepts and Standards:-

Lecture-10 Fermented and non-fermented beverages:-

Lecture-11 Tomato products- Concepts and Standards:-

Lecture-12 Drying/ Dehydration of fruits and vegetables – Concept and methods, osmotic drying:-

Lecture-13 Canning - Concepts and Standards, packaging of products:-

SCIENCE AND AGRO STUDIES