Course No : Hort-382

Course Title :Post harvest management and value addition of fruits and vegetables
Credit Hours : 2(1+1)

S.No Title of the Lecture Teaching Teaching Time Reference

method aid required book(s)
hour
1. Importance of post harvest Interactive Chalk 1 1
technology of horticultural crops Lecture Board/
– meaning and importance of PPT
post harvest technology – causes
of post harvest losses.
2 Pre harvest factors affecting the Interactive Chalk 1 1 and 3
quality and post harvest shelf life Lecture Board/
of fruits and vegetables – PPT
environmental factors
(temperature, light, rain, wind
and humidity ) – mineral
nutrients (Ca, Mg, Zn, B and Cu)
– growth regulators (auxins,
gibberellins, cytokinins, ethylene
and growth retardants)-
rootstock, irrigation, pruning,
thinning, girdling, varieties, pests
ad diseases, pesticides, maturity
ad mechanical injury
3. Ripening – definition – types of Interactive Chalk 1 1,3 and 4
fruits based on ripening – Lecture Board/
changes occurring during PPT
ripening – maturation of
seed/change in seed colour, water
content, carbohydrates, organic
acids, proteins, texture, taste,
aroma, abscission, development
of surface wax, respiration rate,
chemical changes and enzymes –
factors affecting ripening of fruits
and vegetables – temperature
CO2 , O2 radiation, air humidity,
volatiles, growth regulators –
chemicals used for hastening and
delaying ripening of fruits and
vegetables.

114
4. Factors responsible for Interactive Chalk 1 1 and 3
deterioration of harvested fruits Lecture Board/
and vegetables – respiration, PPT
transpiration, ethylene,
mechanical damages, pests and
diseases

5. Harvesting and post harvesting of Interactive Chalk 1 1

fruits and vegetables – methods Lecture Board/
of harvesting (hand and PPT
mechanical) – their advantages
and disadvantages – curing –
degreening – precooling –
washing and drying – sorting and
grading – disinfestations – post
harvest treatments and waxing.

6. Methods of storage – low Interactive Chalk 1 3

temperature storage ( cellar Lecture Board/
refrigeration and freezing ) – PPT
controlled atmospheric storage –
hypobaric storage – irradiation
and low cost storage structure –
zero energy cool chamber –
storage in pits – storage in wind
breaks –in situ – storage I barrens
– storage I cellars – clamp
storage.

7. Packaging – definition – purpose Interactive Chalk 1 7

of packaging – methods of Lecture Board/
packaging – packaging materials PPT
– different materials for fresh
fruits and vegetables – specific
packaging for export of mango,
banana, grapes, kinnow, sweet
orange and mandarin; cushioning
materials – introduction –
purpose of using cushioning
material – characteristics of
cushioning materials various
kinds of cushioning materials.
8. Value addition concept - Interactive Chalk 1 6
Importance and scope of Lecture Board/
preservation of fruits and PPT
vegetables in India -

115
9. Principles and methods of Interactive Chalk 1 6
preservation – principles – Lecture Board/
methods – asepsis- preservation PPT
by high temperature, low
temperature, drying, filteration,
chemicals, salt, sugar, oil, acid
fermentation, carbonation,
antibiotics and irradiation.

10. Preservation by canning and Interactive Chalk 1 6

bottling – selection of fruits and Lecture Board/
vegetables –sorting and grading – PPT
washing – peeling (hand peeling,
mechanical peeling by heat, lye
peeling and flame peeling)-
cutting and blanching and their
advantages and disadvantages –
can filling – syruping or bringing
– lidding or clinching –
exhausting – sealing – processing
– labeling, packing – storing –
flowchart for canning and
bottling – containers for canning
and bottling – tin containers,
glass containers, lacquers, acid
resistant, sulphur resistant, other
containers, plywood container,
string opening, composite
containers and self heating can

11. Spoilage of canned food – swell, Interactive Chalk 1 6

hydrogen, springer, flipper, Lecture Board/
leakage, breather and bursting – PPT
discolouration of canned foods –
metallic contamination – ferric
tennate, iron sulphide and copper
sulphide combined with hydrogen
– biological causes – enzymes ad
chemical reaction – Maillard
reaction – spoilage due to
physical and chemical changes –
microbial spoilage.
12. Drying and dehydration of fruits Interactive Chalk 1 6
and vegetables – definition – Lecture Board/
factors affecting rate of drying – PPT
advantages of dehydration over
sundrying and other methods –
principles of drying and

116
 dehydration – flow chart for
drying/dehydration of fruits and
vegetables – blanching –
sulphuring and spoilage of dried
product – freezing of fruits and
vegetables – methods of freezing
– sharp freezing, quick freezing,
direct immersion, indirect
immersion , air blast freezing,
cryogenic freezing, dehydro-
freezing and freeze drying

13. Intermediate moisture food, Jam Interactive Chalk 1 6

Jelly and Marmalade – Concepts Lecture Board/
standards PPT
14. Intermediate moisture food Interactive Chalk 1 6
preserve candy Lecture Board/
PPT
15. Pickles – methods of pickling Interactive Chalk 1 6
preservation with salt, vinegar, oil Lecture Board/
and spices – problems in pickle PPT
making – preserve – candy ad
crystallized fruits and vegetables
– glazed fruits and vegetables –
chutneys and sauces / ketchups –
flowchart for ketchup- flowchart
for sauce

16. Fruit juices, squashes an d Interactive Chalk 1 6

cordials – preparation – selection Lecture Board/
of fruit, washing, extraction of PPT
juice, deaeration, straining,
filteration and clarification and
preservation – preservatives ad
colours permitted and prohibited
in India.

117
S.No. Practical class outlines
1 Visit to Rythu bazaar for vegetable harvesting indices
2 Application of different types of packaging containers for shelf life extension
3 Effect of temperature on shelf life and quality of produce
4 Demonstration of chilling and freezing injury in fruits and vegetables
5 Extraction and preservation of pulp and juices
6 Preparation of Jam
7 Jelly
8 RTS, Nectar and Squash
9 Preparation of osmotically dried products, fruit bar and candy
10 Preparation of tomato products
11 Quality evaluation of products – Physico chemical
12 Quality evaluation of products – sensory evaluation
13 Visit to processing unit or industry
14 Studies on physiological loss of weight
15 Analysis of TSS, Acidity in different fruits
16 Analysis of Ascorbic acid in different fruits
REFEREN
CES

Sl.No. Book title & Author Publisher

1. Preservation of Fruits and Vegetables – Giridharilal, ICAR, New Delhi
G.S., Siddappa and Tondon, G.L.2007.
2. Post harvest Biology and Handling- Hard, N.F, and AVI Publishing Co., Westport.
Salunkhe, D.K. 1980
3. Handling, Transportation and Storage of Fruits and AVI Publishing Tables
vegetables (Vol.2) – Lloyd Ryoll, A.M.S. and Pentzer Co.Inc., Connecticut.
W.T.M.S.1982.
4. Post Harvest Physiology and Storage of Tropical and CABI Publishers, Kolkatta.
Subtropical Fruits – Mitra, S.K.2005.
5. Hand Book of Fruit Science and Technology- Marcel Dekker Incorporated,
Salunkhe,D.K. and Kadam,S.S.1995 New York
6. Fruit and Vegetable Preservation:Principles and
International Book
Practices.- Srivastava, R.P. and Sanjeev Kumar.2002.
Distribution Company,
Lucknow.
7. Packaging of Fruits and Vegetables in India – Agri-Horticultural Society,
Venkatarathnam, L.1988. Hyderabad.

118