Postharvest technology of horticultural crops/ S.K. Sharma and M.C. Nautival
Material type:
TextSeries: (Practical Manual Series, 2.)Publication details: New Delhi: New India Publishing Agency, 2009Description: xi, 229 p. : col. ill. ; 22 cmISBN: 9788190851206Subject(s): Horticultural cropsDDC classification: 635 | Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|
General Books
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Central Library, Sikkim University General Book Section | 635 SHA/P (Browse shelf(Opens below)) | Available | P07650 |
1. Acquaintance with different equipments and machinery used in postharvest technology.
2. To study the maturity indices in various fruits and vegetables.
3. To study the effect of pre-cooling on storage life of fruits and vegetables.
4. To study various pre-treatments given to fruits and vegetables before storage and marketing.
5. To study low cost storage technology for horticultural crops.
6. Extraction and preservation of fruit juices and pulps.
7. Preparation of beverages RTS drink, squash/cordial.
8. Preparation of fruit juice concentrates.
9. Preparation of jam.
10. Preparation of jelly and marmalade.
11. Preparation of lime-chilli-ginger pickle.
12. Preparation of fruit chutney.
13. Preparation of tomato products puree, ketchup.
14. Canning of fruits and vegetables.
15. Cut out analysis of canned products.
16. Dehydration of fruits and vegetables.
17. Preparation of fruit wine cider.
18. To study extension of vase life of flowers.
19. Determination of moisture and total solids.
20. Determination of minerals as total ash.
21. Determination of Total Soluble Solids TSS.
22. Determination of titratable acidity.
23. Determination of reducing and total sugars by Nelson-Somogyi method.
24. Determination of ascorbic acid.
25. Determination of specific gravity.
26. Determination of relative viscosity.
27. Determination of colour and non-enzymatic browning.
28. Determination of crude fibre.
29. Determination of crude fat.
30. Determination of sensory quality on 9 point hedonic scale.
31. Determination of sensory quality by triangle test.
32. Determination of sensory quality by rating test.
33. Visit to a fruit processing unit.
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