Practical Manual (English)
- Exercise 1 Practice in judging the maturity of various horticultural produce.
- Exercise 2 Determination of physiological loss in weight of fruit.
- Exercise 3 Determination of total soluble solids (TSS).
- Exercise 4 Determination of acids (citric and acetic acids).
- Exercise 5 To study about post-harvest handling of fruits and vegetables.
- Exercise 6 To study about different types of packaging.
- Exercise 7 To study about different types of packaging material.
- Exercise 8 To study about different types of storage for fruits and vegetables.
- Exercise 9 Identification of important tools/equipment/ machines and chemicals required for PHT laboratory.
- Exercise 10 Preparation of Tomato Sauce.
- Exercise 11 Preparation of Jam.
- Exercise 12 Preparation of Jelly.
- Exercise 13 Preparation and extraction of juice.
- Exercise 14 Preparation of Squash.
- Exercise 15 Preparation of Canned products.
- Exercise 16 To study about drying and dehydration process in fruits and vegetables.