UNIT 1:
Exposure to commercially important fruits and vegetables, their regions, season, morphology, texture and composition.
Scope of Fruit and Vegetable Preservation Industry in India - Present status, constraints & prospectus.
Production and processing scenario of fruits and vegetable: India and World.
Overview of principles and preservation methods of fruits and vegetables
Supply chain of fresh fruits and vegetables.
UNIT 2:
Maturity standards; Importance and methods of Maturity determinations; maturity indices for selected fruits and vegetables.
Harvesting of important fruits and vegetables. Chemical changes during fruit ripening, its methods and regulations.
Primary processing and pack house handling of fruits and vegetables
Peeling, slicing, cubing and cutting. Commodity pre- treatments – Pre-cooling,
chemicals, wax coating,pre- packaging, cleaning and grading.
Storage practices: Control atmospheric, hypotactic storage, cool store, Zero energy cool chamber, stores striation
Physiological post harvest diseases including chilling and freezing injury.
Handling and packaging of fruits and vegetables
UNIT 3:
Minimal processing of fruits and vegetables;Blanching operations and equipment
Canning: Definition, processing steps and equipment, can
and containers, quality assurance and defects in canned products.
Indian Food Regulation and Quality assurance.
Exposure to canned products in Indian market.
