POSTHARVEST MANAGEMENT AND VALUE ADDITION OF FRUITS AND VEGETABLES
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Course Name : POSTHARVEST MANAGEMENT AND VALUE ADDITION OF FRUITS AND VEGETABLES
Code(Credit) : ASHO3205(1-1-0)
Course Objectives
- To provide basic understanding/knowledge of postharvest processing methods and processes involved in post harvest loss reduction.
- To introduce postharvest management practices which are eco-friendly and sustainable by integrating them with existing modern technologies.
- To encourage students in product development, conversion of fresh produce to processed form for value addition (nutritive and economic value).
Learning Outcomes
- To enable the students for application of postharvest technologies in their career through practical knowledge.
- To identify and provide inputs to mitigate postharvest losses during cool chain management.
- To provide skill on postharvest loss reduction through processing of fruits and vegetables.
- To facilitate the students with knowledge and activities of food processing industries and also drive towards entrepreneurship.
Course Syllabus
Module I
Importance of fruits and vegetables, extent and possible causes of post harvest losses, role of postharvest technology, Climatic factors, Plant factors and Field Management factors Biochemical changes: cellwall changes, TSS, Acidity and Sugar changes, changes in Flavour compounds, Physiological Changes: Respiration and factors effecting respiration, Ethylene production
Module II
Harvesting: Different types of harvesting and their advantages, Pachouse operations: washing, grading, waxing, postharvest treatments, packaging and Storage: (ZECC, cold storage, CA, MA, and hypobaric storage); Heat, chilling and freezing injury;
Module III
Value addition concept; Principles and methods of preservation: Irradiation, Pastuerization, Sterilization, Carbonation Prepartion of Jam, jelly, marmalade, preserve, candy – Concepts and Standards. Fermented beverages: Preparation of wine and cider, other fermented products prepared from fruits; Unfermented beverages: Preparation of RTS, Syrup, Squash, cordial
Module IV
Tomato products- preparation sauce, ketchep, soup, paste/puree, Chutney; Drying– difference between drying and dehydration and their concepts, different methods of drying: solar drying, osmotic drying, shade drying; Different types of dryers: Spray, cabinet, Fluidized bed dryer; Canning- Concepts and Standards, preparation of canned products, packaging of products.
Suggested for reading
- R.Verma and V.K.Joshi. 2000. Post Harvest Technology of Fruits and Vegetables. Vol. I & II Indus Publishing Co. New Delhi ISBN 81-7387-108-6.
- Ron Wills, Mc Glasson and Graham Joyce. 2007. Postharvest- An Introduction to the Physiology and Handling of Fruits, Vegetables and ornamentals. Cab International. ISBN97818459322755.
- K. Thomposon. 1996. Post Harvest Technology of Fruits and Vegetables. Blackwell Science ISBN 1-4051-0619-0.
- Stanley J. Kays. 1998. Post Harvest Physiology of Perishable Plant Products. CBS, New Delhi.
- Lisa Kitinoja and Adel A. Kader. 2002. Small-Scale Postharvest Handling Practices: A Manual for Horticultural Crops (4th Edition) P ostharvest Horticulture Series No. 8E Postharvest Technology Research and Information Center University of California, Davis USA.
Session Plan
Session 1
Introduction to Postharvest Technology
Importance of fruits and vegetables, extent and possible causes of post harvest losses, role of postharvest technology
Session 2
Pre-harvest factors affecting postharvest quality
Climatic factors, Plant factors and Field Management factors
Session 3
Biochemical and physiological changes during ripening
Biochemical changes: cellwall changes, TSS, Acidity and Sugar changes, changes in Flavour compounds, Physiological Changes: Respiration and factors effecting respiration, Ethylene production
Session 4
Harvesting and Packhouse operations
Harvesting: Different types of harvesting and their advantages, Pachouse operations: washing, grading, waxing, postharvest treatments, packaging and Storage: (ZECC, cold storage, CA, MA, and hypobaric storage); Heat, chilling and freezing injury.
Practice
Effect of temperature and packaging materials on shelf life of fruits and vegetables
Session 5
Value addition
Value addition concept; Principles and methods of preservation: Irradiation, Pastuerization, Sterilization, Carbonation
Session 6
Intermediate moisture food
Prepartion of Jam, jelly, marmalade, preserve, candy – Concepts and Standards.
Practice
Preparation of jam
Preparation of jelly
Session 7
Fermented and unfermented beverages
Fermented beverages: Preparation of wine and cider, other fermented products prepared from fruits; Unfermented beverages: Preparation of RTS, Syrup, Squash, cordial
Practice
Preparation of Ready To Serve beverage
Preparation of Squash
Session 8
Tomato products
Tomato products- preparation sauce, ketchep, soup, paste/puree, Chutney
Practice
Preparation of tomato sauce/Ketchup
Session 9
Drying of fruits and vegetables
Drying– difference between drying and dehydration and their concepts, different methods of drying: solar drying, osmotic drying, shade drying; Different types of dryers: Spray, cabinet, Fluidized bed dryer
Practice
Preparation of osmotically dehydrated fruits
Session 10
Canning of fruits and vegetables
Canning- Concepts and Standards, preparation of canned products, packaging of products.
Case Studies
Case Studies
Our Main Teachers
I have received B.Sc. in Horticulture from Acharya N.G. Ranga Agricultural University, M.Sc. (Horticulture) in Post Harvest Management from Rajamata Vijaraje Scindia Krishi Viswa Vidyalaya (Gwalior) and Ph.D. (Horticulture) in Post Harvest Technology from Bidhan Chandra Krishi Viswavidyalaya (Kolkata), West Bengal, India in 2003, 2010 and 2015, respectively. I have qualified ICAR’s All India Entrance Examinations […]
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