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POSTHARVEST MANAGEMENT AND VALUE ADDITION OF FRUITS AND VEGETABLES

POSTHARVEST MANAGEMENT AND VALUE ADDITION OF FRUITS AND VEGETABLES

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VENKATA SATISH KUCHI

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Course Name : POSTHARVEST MANAGEMENT AND VALUE ADDITION OF FRUITS AND VEGETABLES

Code(Credit) : ASHO3205(1-1-0)

Programme Outcomes – B.Sc. Agriculture

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 business ventures.

PO4 : Communication & Extension Skills : Developing appropriate communication skills for effective transfer of knowledge and technologies through extension programs.

PO5 : Team Work : Play effective roles in multidisciplinary teams.

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.

PO7 : Data Handling : Collect, analyze and interpret scientific data.

PO8 : Ethics : Apply ethical principles and commit to professional ethics and responsibilities and norms of the scientific practice.

PO9 : Computational Skills : Recognize, analyze problems and plan strategies for their solutions with the help of computer skills.

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).

Course 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

  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 2

Pre-harvest factors affecting postharvest quality

Climatic factors, Plant factors and Field Management factors

Pre-harvest factors affecting postharvest quality

https://www.youtube.com/watch?v=eP3BW_VTqZ8&t=75s

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

Biochemical and physiological changes during ripening

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

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

Harvesting and Packhouse Operations

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

Session 5

Value addition

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

Value addition

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

Session 6

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 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

Fermented and unfermented beverages

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

Session 8

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 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

Drying of fruits and vegetables

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

Session 10

Canning of fruits and vegetables

Canning- Concepts and Standards, preparation of canned products, packaging of products.

Canning of fruits and vegetables

https://youtu.be/if4rbvc8frk

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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 […]