Post Harvest Management And Value Addition Of Fruits And Vegetables Book PDF
| Book Name | Post Harvest Management And Value Addition Of Fruits And Vegetables |
| Author | TNAU (ICAR) |
| Total Page | 140 |
| Price | Free |
| Post Harvest Management And Value Addition Of Fruits And Vegetables |
| 1 | IMPORTANCE OF POST HARVEST TECHNOLOGY OF HORTICULTURAL CROPS |
| 2 | MATURITY INDICES, HARVESTING AND POST HARVEST HANDLING OF FRUITS AND VEGETABLES |
| 3 | MATURITY AND RIPENING PROCESS |
| 4 | FACTORS AFFECTING RIPENING CAN BE PHYSIOLOGICAL, PHYSICAL, OR BIOTIC. |
| 5 | PRE HARVEST FACTORS AFFECTING QUALITY ON POST HARVEST LIFE OF FRUITS AND VEGETABLES – FACTORS RESPONSIBLE FOR DETERIORATION OF HARVESTED FRUITS AND VEGETABLES |
| 6 | FACTORS RESPONSIBLE FOR DETERIORATION OF HARVESTED FRUITS AND VEGETABLES |
| 7 | CHEMICALS USED IN RIPENING |
| 8 | METHODS OF STORAGE-PRECOOLING, PRE STORAGE TREATMENTS, LOW TEMPERATURE STORAGE, CONTROLLED ATMOSPHERE STORAGE, HYPOBARIC STORAGE, IRRADIATION AND LOW COST STORAGE STRUCTURES |
| 9 | VARIOUS METHODS OF PACKAGING- PACKAGING MATERIALS AND TRANSPORT |
| 10 | PACKAGING TECHNOLOGY |
| 11 | IMPORTANCE AND SCOPE OF FRUIT AND VEGETABLE PRESERVATION IN INDIA |
| 12 | PRINCIPLES OF PRESERVATION BY HEAT, LOW TEMPERATURE, CHEMICALS AND FERMENTATION |
| 13 | SELECTION OF SITE AND PRECAUTIONS FOR HYGIENIC CONDITIONS OF THE UNIT |
| 14 | PRESERVATION THROUGH CANNING, BOTTLING, FREEZING, DEHYDRATION, DRYING, ULTRAVIOLET AND IONIZING RADIATIONS |
| 15 | PREPARATION OF JAMS, JELLIES, MARMALADES, CANDIES, CRYSTALLIZED AND GLAZED FRUITS, PRESERVES, CHUTNEYS, PICKLES, KETCHUP, SAUCE, PUREE, SYRUPS, JUICES, SQUASHES AND CORDIALS |
| 16 | SPOILAGE OF CANNED PRODUCTS – BIOCHEMICAL, ENZYMATIC AND MICROBIAL SPOILAGE |
| 17 | PRESERVATIVES, COLOURS PERMITTED AND PROHIBITED IN INDIA |
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