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