Post-harvest Management and Value Addition of Fruits and Vegetables (B.Sc Agriculture)

Post-harvest handling, storage, processing and value-added products of fruits and vegetables.

6 MonthsDuration 5Chapters23Topics

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Syllabus · पाठ्यक्रम

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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

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

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.