Dear Students the Lecture Notes has been uploaded for the following topics:</br>Dried Apples-preparation, </br>preservation methods,, </br>Preparation of pickles and chutneys., </br>Preparation of fruit jelly of beverages,, </br>preparation of whole tomato concentrate., </br>Tomato Processing, </br>Tomato based Products, </br>Tomato Juice, Tomato Puree,, </br>Tomato Ketchup, Tomato Chutney, </br>Tomato Sauces, Tomato Powder, </br>factors affecting storage life.
Dear Students the Lecture Notes has been uploaded for the following topics:</br>Types of squashes, </br>Extraction and preparation,, </br>maturity indices and losses of fruits and vegetable,, </br>preservatives syrups,, </br>Transportation of Fresh Produce, </br>control of Losses,, </br>Pre-Cooling, Curing, Inhibition of Sprouting and fungicide, </br>Ripening of fruits., </br>Juice, concentrate,, </br>puree and ketchup,, </br>Jam, jellies, marmalades,, </br>Preparation of fruit toffee,, </br>processed and dehydrated gherkins,
Dear Students the Youtube Video has been uploaded for the following topics:</br>jam preparation
Dear Students the Resource Link has been uploaded for the following topics:</br>Value added products from fruits
Dear Students the Lecture Notes has been uploaded for the following topics:</br>Types of squashes, </br>preservatives syrups,, </br>Transportation of Fresh Produce, </br>control of Losses,, </br>maturity indices and losses of fruits and vegetable,, </br>Pre-Cooling, Curing, Inhibition of Sprouting and fungicide, </br>Ripening of fruits., </br>Juice, concentrate,, </br>puree and ketchup,, </br>Jam, jellies, marmalades,, </br>Preparation of fruit toffee,
