DESCRIPTION OF COURSES

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AGR-009 PRINCIPLES OF POST HARVEST TECHNOLOGY                                                         (1L+1P) II

Objective
To acquaint with the basics of post harvest management of perishables and durable crops.

Theory

UNIT I
History and role of post harvest technology; principles and methods of food preservation.

UNIT II
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.

UNIT III
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.

UNIT IV
Processing of fruits and vegetables (canning, dehydration, freezing and value added products).

Practicals
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.

Suggested Readings