Importance of post harvest technology of horticultural crops
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Post-Harvest Management of Horticultural Crops
Importance of post-harvest technology in horticultural crops. Maturity indices, harvesting,
handling, grading of fruits, vegetables, cut flowers, plantation crops, medicinal and aromatic
plants. Pre-harvest factors affecting quality, factors responsible for deterioration of horticultural
produce, physiological and bio-chemical changes, hardening and delaying ripening process.
Post-harvest treatments of horticultural crops. Quality parameters and specification. Structure of
fruits, vegetables and cut flowers related to physiological changes after harvest. Methods of
storage for local market and export. Pre-harvest treatment and precooling, pre-storage treatments.
Different systems of storage, packaging methods and types of packages, recent advances in
packaging. Types of containers and cushioning materials, vacuum packaging, cold storage, poly
shrink packaging, grape guard packing treatments. Modes of transport.
Processing of Horticultural Crops
Importance and scope of fruit and vegetable preservation industry in India, food pipe line, losses
in post-harvest operations, unit operations in food processing. Principles and guidelines for the
location of processing units. Principles and methods of preservation by heat pasteurization,
canning, bottling. Methods of preparation of juices, squashes, syrups, cordials and fermented
beverages. Jam, jelly and marmalade. Preservation by sugar and chemicals, candies, crystallized
fruits, preserves chemical preservatives, preservation with salt and vinegar, pickling, chutneys
and sauces, tomato and mushrooms, freezing preservation. Processing of plantation crops,
products, spoilage in processed foods, quality control of processed products, Govt. policy on
import and export of processed fruits. Food laws.
Fundamentals of Food Technology
Food and its function, physico-chemical properties of foods, food preparation techniques,
nutrition, relation of nutrition of good health. Characteristics of well and malnourished
population. Energy, definition, determination of energy requirements, food energy, total energy
needs of the body. Carbohydrates: classification, properties, functions, source, requirements,
digestion, absorption and utilization. Protein, classification, properties, functions, sources,
requirements, digestion, absorption, essential and non-essential amino acids, quality of proteins,
PER/NPR/NPU, supplementary value of proteins and deficiency. Lapids – classification,
properties, functions, sources, requirements, digestion, absorption and utilization, saturated and
unsaturated fatty acids, deficiency, rancidity, refining of fats. Mineral nutrition: macro and
micro-minerals (Ca, Fe and P), function, utilization, requirements, sources, effects of deficiency.
Vitamins: functions, sources, effects of deficiency, requirements of water soluble and fat-soluble
vitamins. Balanced diet: recommended dietary allowances for various age groups, assessment of
nutritional status of the population.
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Importance of post-harvest technology in horticultural crops. Maturity indices, harvesting,
handling, grading of fruits, vegetables, cut flowers, plantation crops, medicinal and aromatic
plants. Pre-harvest factors affecting quality, factors responsible for deterioration of horticultural
produce, physiological and bio-chemical changes, hardening and delaying ripening process.
Post-harvest treatments of horticultural crops. Quality parameters and specification. Structure of
fruits, vegetables and cut flowers related to physiological changes after harvest. Methods of
storage for local market and export. Pre-harvest treatment and precooling, pre-storage treatments.
Different systems of storage, packaging methods and types of packages, recent advances in
packaging. Types of containers and cushioning materials, vacuum packaging, cold storage, poly
shrink packaging, grape guard packing treatments.
handling, grading of fruits, vegetables, cut flowers, plantation crops, medicinal and aromatic
plants. Pre-harvest factors affecting quality, factors responsible for deterioration of horticultural
produce, physiological and bio-chemical changes, hardening and delaying ripening process.
Post-harvest treatments of horticultural crops. Quality parameters and specification. Structure of
fruits, vegetables and cut flowers related to physiological changes after harvest. Methods of
storage for local market and export. Pre-harvest treatment and precooling, pre-storage treatments.
Different systems of storage, packaging methods and types of packages, recent advances in
packaging. Types of containers and cushioning materials, vacuum packaging, cold storage, poly
shrink packaging, grape guard packing treatments.
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