Practical Manual
HORT 321
Post-Harvest Management and Value Addition of Fruits and Vegetables
- Exercise 1 To study about different types of packaging
- Exercise 2 To study about different types of packaging material
- Exercise 3 Identification of important tools/equipment/ machines and chemicals required for PHT laboratory
- Exercise 4 Demonstration of Zero energy cool chamber
- Exercise 5 To determination of total soluble solids (TSS).
- Exercise 6 Determination of acids (citric and acetic acids).
- Exercise 7 Determination of physiological loss in weight of fruit.
- Exercise 8 Preparation of Tomato Sauce.
- Exercise 9 Preparation of Jam.
- Exercise 10 Preparation of Jelly.
- Exercise 11 Preparation of Pickles.
- Exercise 12 Preparation and extraction of juice.
- Exercise 13 Preparation of RTS.
- Exercise 14 Preparation of Squash.
- Exercise 15 Preparation of Canned products.
- Exercise 16 To study about drying and dehydration process in fruits and vegetables