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POSTHARVEST MANAGEMENT AND VALUE ADDITION OF FRUITS AND VEGETABLES

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

  1. 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.
  2. Ron Wills, Mc Glasson and Graham Joyce. 2007. Postharvest- An Introduction to the Physiology and Handling of Fruits, Vegetables and ornamentals. Cab International. ISBN97818459322755.
  3. K. Thomposon. 1996. Post Harvest Technology of Fruits and Vegetables. Blackwell Science ISBN 1-4051-0619-0.
  4. Stanley J. Kays. 1998. Post Harvest Physiology of Perishable Plant Products. CBS, New Delhi.
  5. 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

Introduction to Postharvest Technology

https://youtu.be/oCCpEPLWP54

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

https://www.youtube.com/watch?v=xvHJdTyBKk8

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

Biochemical and physiological changes during ripening

https://www.youtube.com/watch?v=xvHJdTyBKk8

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

Harvesting and Packhouse Operations

https://www.youtube.com/watch?v=N3OhX4V8UOY&t=1s

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

Harvesting and Packhouse Operations

https://www.youtube.com/watch?v=N3OhX4V8UOY&t=1s

Session 8

Value addition

Value addition concept; Principles and methods of preservation: Irradiation, Pastuerization, Sterilization, Carbonation

Value addition

https://www.youtube.com/watch?v=8vlbUBZpd24

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

 

https://www.youtube.com/watch?v=8vlbUBZpd24

Session 10

Intermediate moisture food

Prepartion of Jam, jelly, marmalade, preserve, candy – Concepts and Standards.

Practice

Preparation of jam

Preparation of jelly

Intermediate moisture foods

https://www.youtube.com/watch?v=TiCzwMFws8Q

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

Fermented and unfermented beverages

https://www.youtube.com/watch?v=4C03LVifsN0

Session 12

Tomato products

Tomato products- preparation sauce, ketchep, soup, paste/puree, Chutney

Practice

Preparation of tomato sauce/Ketchup

Tomato products

https://www.youtube.com/watch?v=jTg74ZT_5Vo

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

Drying of fruits and vegetables

https://www.youtube.com/watch?v=kKtkRu0ebwY

Our Main Teachers

Dr. Anant Tamang

Associate Professor
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    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.

Smaranika Mohanta

Assistant Professor in Horticulture
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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 […]