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Post Harvest Management and Value Addition Of Fruits and Vegetable ICAR E course Free PDF Book Download e krishi shiksha

Post Harvest Management and Value Addition Of Fruits and Vegetable ICAR E course Free PDF Book Download e krishi shiksha
Post Harvest Management and Value Addition Of Fruits and Vegetable ICAR E course Free PDF Book Download e krishi shiksha

Post Harvest Management and Value Addition Of Fruits and Vegetable ICAR E course PDF Book was developed by ICAR e Krishi Shiksha and TNAU. You Can easily  Download it from our website IARI Toppers by clicking on the below given link.We have provided the latest version of Post Harvest Management and Value Addition Of Fruits and Vegetable ICAR Ecourse PDF Book but some mistakes can be found. If you found  any mistake,  error in this PDF book than feel free to comment below.

Course Content of Post Harvest Management and Value Addition Of Fruits and Vegetable ICAR E course Free PDF Book Download e krishi shiksha:

  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. Unit layout-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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