Your roadmap · आपका रोडमैप
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Admission & first meetingप्रवेश और पहली मुलाकातEnquire at your nearest NDSS centre, meet the teacher, fix the batch time and get your study material.
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Part 1 of the syllabusपाठ्यक्रम भाग 1Unit-wise coaching with notes and doubt classes.
Unit 1: Post-harvest Losses, Maturity and RipeningUnit 2: Harvesting, Handling, Packaging and StorageUnit 3: Principles and Methods of Preservation
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Part 2 of the syllabusपाठ्यक्रम भाग 2Unit-wise coaching with notes and doubt classes.
Unit 4: Fruit ProductsUnit 5: Vegetable Products, Canning, Dehydration and Food Laws
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Unit tests & assignmentsयूनिट टेस्टRegular tests in the university / board pattern.
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Semester 6 exam (university / board)विश्वविद्यालय / बोर्ड परीक्षाPrevious papers and full revision before the exam.
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Online tests & resultऑनलाइन टेस्ट और रिज़ल्टTake the tests online; your marks and result show in your student login and at the centre.
Syllabus · पाठ्यक्रम
1 subject · 5 chapters · 23 topics
01Unit 1: Post-harvest Losses, Maturity and Ripening
5 topics+
- Importance and extent of post-harvest losses
- Maturity indices
- Climacteric and non-climacteric fruits
- Ripening and ethylene
- Respiration and transpiration
02Unit 2: Harvesting, Handling, Packaging and Storage
5 topics+
- Harvesting and pre-cooling
- Washing, waxing, grading and packaging
- Cold storage, CA and MA storage
- Zero energy cool chamber
- Transport and cold chain
03Unit 3: Principles and Methods of Preservation
4 topics+
- Causes of spoilage
- Preservation by heat, cold, drying and sugar
- Chemical preservatives: KMS and sodium benzoate
- Fermentation and irradiation
04Unit 4: Fruit Products
4 topics+
- Jam, jelly and marmalade
- Pectin, acid and sugar balance; jelly tests
- Squash, cordial, RTS and nectar
- FSSAI standards for fruit products
05Unit 5: Vegetable Products, Canning, Dehydration and Food Laws
5 topics+
- Pickles, sauce and ketchup
- Canning steps: blanching, exhausting, sealing, processing
- Dehydration of fruits and vegetables
- Brine and syrup calculations
- FSSAI, labelling and FPO licence
About this course
You will be able to
- Explain causes and extent of post-harvest losses of fruits and vegetables
- Judge maturity and explain ripening of climacteric and non-climacteric produce
- Explain pre-cooling, packaging, cold storage, CA/MA storage and the zero energy cool chamber
- Explain principles of preservation and prepare jam, jelly, squash, RTS, pickle, ketchup and dried products
- Apply FSSAI standards and correct use of preservatives
- Calculate brine and syrup strength for processing
Who it is for
- B.Sc (Hons.) Agriculture students of Semester 6 (ICAR 5th Deans' Committee syllabus)
- Students of agriculture colleges affiliated to UP state universities and agricultural universities
- Students interested in food processing and value-addition enterprises
What you need
- Fundamentals of Horticulture; basic chemistry
Online tests & result
Practice and unit tests online; marks and result show in your student login and at the centre.
Student login →
Questions
Which syllabus does this course follow?
The course follows the ICAR 5th Deans' Committee B.Sc (Hons.) Agriculture syllabus used by UP agricultural universities (CSAUAT Kanpur, ANDUAT Ayodhya, SVPUAT Meerut, BUAT Banda) and agriculture colleges of UP state universities. Where your own university syllabus differs, the centre follows your university syllabus.
Do you show product preparation?
Yes. Preparation of jam, squash and pickle is explained step by step with recipes and standards.
Are FSSAI standards asked?
Yes. Minimum TSS, juice content and preservative limits are common questions.
Do you give tests?
Yes. Unit tests with MCQs are given.
