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POSTHARVEST MANAGEMENT AND VALUE ADDITION OF FRUITS AND VEGETABLES
Teacher
Dr. Anant Tamang
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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 post harvest management, processing methods and processes involved in post harvest loss reduction
CO-PO Mapping
| COs | Course Outcome | Mapping COs with POs |
| CO 1 | To enable the students for application of postharvest technologies in their career through practical knowledge. | PO1, PO2, PO3 |
| CO 2 | To provide skill on postharvest loss reduction through processing of fruits and vegetables. | PO2,PO3 |
| CO 3 | To facilitate the students with knowledge and activities of food processing industries and drive towards entrepreneurship. | PO3, PO6 |
Programme Outcomes
PO1 : Knowledge Enhancement : Demonstrate knowledge and understanding of essential facts, concepts, principles and theories relating to Soil Science, Agronomy, Horticulture, Genetics and Plant Breeding, Plant Pathology, Entomology and other such areas of agriculture.
PO2 : Professional Enhancement : Understanding the value and processes of life-long learning and professional development.
PO3 : Entrepreneurship Skills : Understanding the processes of setting up and managing viable businesses
PO6 : Educational Leadership : Recognize and meet emerging agriculture challenges of global society in the 21st century and developing leadership and strong linkages in the agro-industrial setup.
Course Syllabus
Theory
Importance of post-harvest processing of fruits and vegetables; extent and possible causes of post harvest losses; Pre-harvest factors affecting postharvest quality; maturity; ripening and changes occurring during ripening; Respiration and factors affecting respiration rate; Harvesting and field handling; Storage (ZECC, cold storage, CA, MA, and hypobaric); Value addition concept; Principles and methods of preservation; Intermediate moisture food- Jam, jelly, marmalade, preserve, candy – Concepts and Standards; Fermented and non-fermented beverages; Tomato products- Concepts and Standards; Drying/ Dehydration of fruits and vegetables – Concept and methods; osmotic drying; Canning- Concepts and Standards; packaging of products.
Practical
Applications of different types of packaging containers for shelf life extension; Effect of temperature on shelf life and quality of produce; Demonstration of chilling and freezing injury in vegetables and fruits; Extraction and preservation of pulps and juices; Preparation of jam; Preparation of jelly; Preparation of RTS; Preparation of nectar; Preparation of squash; Preparation of osmotically dried products; Preparation of fruit bar and candy; Preparation of tomato products; Preparation of canned products; Quality evaluation of products- physico-chemical and sensory; Visit to processing unit/ industry
References 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
Extent and possible cause of post harvest losses
Climatic factors, Plant factors and Field Management factors
http://courseware.cutm.ac.in/wp-content/uploads/2020/05/extent-post-harvest-losses.pdf
Session 3
Role of post harvest technology
http://courseware.cutm.ac.in/wp-content/uploads/2020/05/role-of-postharvest-technology.pdf
Session 4
Biochemical and physiological changes during ripening
Respiration and factors effecting respiration, Ethylene production
http://courseware.cutm.ac.in/wp-content/uploads/2020/05/Respiration.docx
Session 5
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 6
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 7
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 8
Value addition
Value addition concept; Principles and methods of preservation: Irradiation, Pastuerization, Sterilization, Carbonation
Session 9
Principles and methods of preservation: Irradiation, Pastuerization, Sterilization, Carbonation
http://courseware.cutm.ac.in/wp-content/uploads/2020/05/principle-of-preservation.pdf
Session 10
Intermediate moisture food
Prepartion of Jam, jelly, marmalade, preserve, candy – Concepts and Standards.
Practice
Preparation of jam
Preparation of jelly
Session 11
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 12
Tomato products
Tomato products- preparation sauce, ketchep, soup, paste/puree, Chutney
Practice
Preparation of tomato sauce/Ketchup
Session 13
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 14
Canning of fruits and vegetables
Canning- Concepts and Standards, preparation of canned products, packaging of products.
E Material
Assignment
http://courseware.cutm.ac.in/wp-content/uploads/2020/05/Topic.docx
http://courseware.cutm.ac.in/wp-content/uploads/2020/05/Chilli.pdf
http://courseware.cutm.ac.in/wp-content/uploads/2020/05/tutti-frutti-1.pdf
http://courseware.cutm.ac.in/wp-content/uploads/2020/05/Biochemical-Changes-During-Ripening.pptx
Our Main Teachers
Working as Associate Professor with academic experience since 07th February 2019. Courses dealt are Production technology of fruit and plantation crops, Post harvest management and value addition of fruits and vegetables, Post harvest biochemistry and physiology of crops, Recent trends in post harvest technology, Post harvest storage of fruits and vegetables.
I completed my graduation in B.Sc. (Horticulture) from OUAT Chiplima, Odisha in the year of 2012 and qualified JRF examination during 2012. I received my Post Graduation degree in M.Sc. (Ag) in Horticulture, Department of Horticulture and Post Harvest Technology, Institute of Agriculture, Palli Siksha Bhavana, Visva Bharati, West Bengal, during the year of 2012-14.My research topic […]