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Course Detail

Course Name Post Harvest Technology and Value Addition
Course Code 26FSN432
Program BSc. (Hons.) Agriculture
Semester 7
Credits 4
Campus Coimbatore

Syllabus

Syllabus

Theory

Importance of post –harvest processing of fruits and vegetables, extent and possible causes of post-harvest losses: Pre-harvest factors affecting post-harvest quality, maturity, ripening and changes occurring during ripening; Respiration and factors affecting respiration rate; Harvesting and field handling; Storage (ZECC, cold storage, CA, MA and hypobaric); Value addition concept; Principles and methods of preservation; Intermediate moisture food (jam, jelly, marmalade, preserve, candy) – concepts and standards; Fermented and non-fermented beverages. Tomato products – concepts and standards; Drying /Dehydration of fruits and vegetables – concept and methods, osmotic drying. Canning – concepts and standards, packaging of products.

Practical

Applications of different types of packing, containers for shelf-life extension. Effect of temperature on shelf life and quality of produce. Demonstration of chilling and freezing injury in vegetables and fruits. Extraction and preservation of pulps and juices. Preparation of jam, jelly, RTS, nectar, squash, osmotically dried products, fruit bar candy and tomato products, canned products. Quality evaluation of products- Physico-chemical and sensory. Visit to processing unit/industry.

Objectives and Outcomes

Objective

To impart knowledge on the biochemical aspects of various nutrients and their interactions in foods during processing, storage and deterioration

Course Outcome:

Any student who has undergone the course shall be able to:

Sl.No

Course outcome

CO

Blooms level

1

Explain the principles of post-harvest processing, physiological changes during ripening, storage methods, and preservation techniques for fruits and vegetables.

CO1

Remember

2

Apply appropriate post-harvest handling, processing, preservation, packaging, and storage techniques to prepare quality value-added fruit and vegetable products.

CO 2

Understand

3

Analyze the effects of post-harvest factors, processing methods, storage conditions, and packaging on the quality, shelf life, and sensory characteristics of processed products.

CO3

Analyze

4

Evaluate the quality and commercial potential of processed fruit and vegetable products using physicochemical, sensory, and economic parameters, and recommend suitable processing technologies.

CO4

Evaluate

 

Text Books / References

Suggested Readings

  1. Aswini Kumar Goel, Rajender Kumar and Satwinder S. Mann. 2007. Postharvest Managementand Value Addition. Daya Publishing House.

  2. Kureel M K, Mandloi D S, Singh K V and Lekhi Rajesh. 2020. Postharvest Management andValue Addition of Fruits and Vegetables. Biotech.

  3. Qureshi Suja Nabi, Javeed Kounser and Sinha Abhay Kumar. 2018. Post-Harvest Technology.Bioscientific Publishers.

  4. Sharma S K and Nautiyal M C. 2019. Post-harvest technology of horticultural crops. New IndiaPublishing.

  5. Sudheer K P and Indira V. 2007. Postharvest Technology of Horticultural Crops. New IndiaPublishing Agency. 320p.

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