Post-harvest Management and Value Addition of Fruits and Vegetables PDF (HINDI,ENGLISH,BOOK,PPT,WORD,QUIZ)
Significance ofpost-harvest processing of fruits and vegetables, extent and possible causes of post crop losses;Pre-harvest factors affecting postharvest quality, maturity, growing and changes being during growing; Respiration and factors affecting respiration rate; Maturity indicators, Harvesting and field running; Storage( ZECC, cold storehouse, CA, MA, and hypobaric); Value addition conception; Principles and styles of preservation; Intermediate humidity food- Jam, jelly, marmalade, save, delicacy – generalities and norms; Fermented andnon-fermented potables. Tomato products generalities and norms; Drying/ Dehumidification of fruits and vegetables – Concept and styles, bibulous drying. Canning- – generalities and norms, packaging of products.
Practical
Identification and operations of different types of packaging, holders for shelf life extension. Identification of important tools accoutrements machines and chemicals needed for PHT laboratory, Demonstration of Zero energy cool chamber, Effect of temperature on shelf life and quality of yield. Demonstration of chilling and indurating injury in vegetables and fruits( drying and dehumidification). birth and preservation of pulps and authorities. Preparation of jam, jelly, Pickles, RTS, quencher, squash, osmotically dried products, fruit bar and delicacy and tomato products( sauce and ketchup), mimetic products. Quality evaluation of products- physico- chemical( humidity, TSS, acidity and ascorbic acid) and sensitive. Visit to processing unit/ assiduity.
INTRODUCTION
Horticulture plays a significant part in Indian Agriculture. It contributes? GDP from? of its pastoralist land area. India is the second largest patron of both fruits and vegetables in the world( 52.85 Mt and 108.20 Mt independently). A considerable quantum of fruits and vegetables produced in India is lost due to indecorouspost-harvest operations Only a small bit of fruits and vegetables are employed for processing( lower than 1) and exported( Fruits – 0.5 and Vegetables – 1.7) compared to other countries. Post crop losses in fruits and vegetables are veritably high( 20- 40). About 10- 15 fresh fruits and vegetables shrivel and decay, lowering their request value and consumer adequacy. Minimizing these losses can increase their force without bringing fresh land under civilization. indecorous running and storehouse cause physical damage due to towel breakdown.
Postharvest losses
PH Losses Losses do after harvesting is known as post crop losses. Reasons for PH losses could be numerous. 20- 30 of the losses at different stages( Swaminathan commission) India loses about 35- 45 of the gathered fruits and vegetables during running, storehouse, transportation etc. leading to the loss of Rs. 40,000 crores per time( Chadha commission) Farmer’s field( 15- 20) Packaging( 15- 20) Transportation( 30- 40) Marketing( 30- 40) Prevention of similar losses is the most applicable system to make further quality fruits & vegetables
Causes of PH losses
1. Metabolic All fresh horticultural crops are live organs. The natural process of respiration involves the breakdown of food reserves and the aging of these organs.
2. Mechanical Owing to their tender texture and high humidity content, fresh fruits and vegetables are veritably susceptible to mechanical injury. Poor running, infelicitous holders, indecorous packaging and transportation can fluently beget bruising, cutting, breaking, impact wounding and other forms of injury.
3. Developmental These include sprouting, lodging, seed germination, which lead to deterioration in quality and nutritive value.
4. Parasitic conditions Highpost-harvest losses are caused by the irruption of fungi, bacteria, insects and other organisms. Micro-organisms attack fresh produce fluently and spread snappily, because the yield does n't have important of a natural defense medium and has plenitude of nutrients and humidity to support microbial growth.
5. Physiological deterioration Fruits and vegetable cells are still alive after crop and continue their physiological exertion. Physiological diseases may do due to mineral insufficiency, low or high temperature injury or undesirable atmospheric conditions, similar as high moisture, physiological deterioration can also do spontaneously by enzymatic action leading toover-ripeness and anility, a simple aging miracle.
6. Lack of request demand Poor planning or inaccurate product and request information may lead to over product of certain fruits or vegetables which ca n’t be vended in time. This situation occurs most constantly in areas where transportation and storehouse installations are shy. Produce may lie rotting in product areas, if growers are unfit to transport it to people who need it in distant locales.
7. Consumption These losses can be due to shy preservation styles at home, styles of cuisine and medication similar as shelling, consumption styles etc .
Others
— Lack of clear conception of packing house operations.
— Lack of mindfulness among the farmers, contractors and indeed the policy makers.
— Lack of structure.
— Late consummation of its significance,
— shy specialized support.
— Wide gap in technologies available and in vogue.
— shypost-harvest quality control.
— Unorganized marketing.
— Absence ofpre-cooling and cold storehouse.
— shy request installations, request intelligence and request information service( MIS)
— Poor storehouse installations.
PHT – significance and part
PH Loss reduction Value addition donation to the Frugality Making vacuity of fruits and vegetables during off seasons Tools for import earnings Employment generation Adding variety in taste and nutrition Waste application Home scale preservation force of food to the defense forces Special mimetic fruits for babies & children’s Food supplier to the Astronauts The on- ranch mobile processing unit could help in minimising the losses and increase the vacuity of value- added products to the indigent at reasonable rates growers can vend these value added products at Rs 40 per kg, whereas, during glut season, growers hardly get Rs five per kilo for raw tomato, at times it does n't compensate their logistics bring Planting viscosity It affects the volume, quality and shelf life of the yield. High viscosity planting- increases competition between shops, reduces light therefore drop quality. Low viscosity planting – large size, better coloured fruit, shorter shelf life.
GENETIC/ VARIETY
kinds with thick peel, high firmness, low respiration rate and low ethylene product rates longer storehouse life kinds with resistance to low temperature diseases and/ or decay causing pathogens can be stored well for longer duration. While growing horticultural crops – choose kinds that innately have got good quality and storehouse eventuality.
📚 Post-harvest Management and Value Addition of Fruits and Vegetables
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