Notes
Postharvest Technology For Fruit Crops | 2nd Year
Unit 1.
Maturity indices, harvesting practices for specific market requirements, influence of pre-harvest practices, enzymatic and textural changes, respiration and transpiration.
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Unit 2.
Physiology and biochemistry of fruit ripening, ethylene evolution and ethylene management, factors leading to post-harvest loss and pre-cooling.
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Unit 3.
Treatments prior to shipment, viz., chlorination, waxing, chemicals, biocontrol agents and
natural plant products. Methods of storage- ventilated, refrigerated, MAS, CA storage, physical injuries and disorders.
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Unit 4.
Packing methods and transport, principles and methods of preservation, food processing, canning, fruit juices, beverages, pickles, jam, jellies, and candies.
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Unit 5.
Dried and dehydrated products, nutritionally enriched products, fermented fruit beverages, packaging technology, processing waste management, food safety standards.
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