Processing & Value Addition in Horticultural Crops Paper Code: 17010718

Nutritional importance of fruits and vegetables; scope and importance of establishing processing industries in India; product mix, raw materials, manpower, capital, marketing, transport, availability of containers, publicity and role of government; food products order and quality control (Agmark).

Equipments used in the processing of various vegetables and fruit products; food spoilage: microbial spoilage and enzymatic spoilage; tin, glass and plastic containers; canning process: selection of fruits and vegetables, grading, washing, peeling, cutting, blanching, cooling, filling, exhausting, sealing, processing, cooling and storage; spoilage of canned foods: swell, hydrogen swell, springer, flipper, flat sour, leaker, breather and bursting of cans.

Preparation of value added products such as jam, jelly, marmalade, sauce and ketchup; fruit beverages: unfermented and fermented beverages, preparation and preservation of unfermented fruit beverages such as juice, squash and cordial; preparation of fermented beverages such as wine and vinegar; drying and dehydration– sun drying and mechanical dehydration- homemade drier, commercial dehydrators like kill drier, stack drier etc.

Preparation of pickles, pickling process– dry salting, fermentation in brine, kinds of spoilages in pickles– shriveling, bitter taste, blackening, dull or faded product, softness or slipperiness, sum formation, cloudiness, blemishes in pickles.

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Identification of machinery and equipments used in vegetable and fruit processing industry

canning of fruits and vegetables; material handling systems for horticultural crops

preparation of jam, jelly, juice, squash, cordial; fruit cheese, ketchup and sauce, pickles (mango, tomato, etc.), amchur

dehydration of banana, grape, onion and potato,

quality control in fruits and vegetable products

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