DESCRIPTION OF COURSES
AGR-009 PRINCIPLES OF POST HARVEST TECHNOLOGY (1L+1P) II
To acquaint with the basics of post harvest management of perishables and durable crops.
History and role of post harvest technology; principles and methods of food preservation.
Post harvest technology of durables (rice processing, wheat milling, oil extraction, pulse milling etc.); Post harvest handling (harvesting, sorting, grading and packaging) of perishables i.e. fruits, vegetables and flowers.
Food storage systems; ripening and senescence of horticultural crops; Post harvest treatments for quality retention of horticultural crops; spoilage of fruits & vegetables, methods to reduce decay.
Processing of fruits and vegetables (canning, dehydration, freezing and value added products).
Acquaintance with basic PHT equipment, Determination of TSS and acidity, Packaging, Visual identification of spoilage, Specific gravity, and Texture analysis, On- Farm storage of fruits and vegetables, Respiration, Processing of F&V to value added products, Demonstration on PHT of cereals, pulses.