Theory
Importance of post-harvest processing of fruits and vegetables, extent and possible causes of post harvest losses; pre-harvest factors affecting postharvest 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.