Horticulture Guruji Practical Manual Exercise 16 To study about drying and dehydration process in fruits and vegetables HORT 121 Drying preserves foods by removing enough moisture from food to prevent…
Horticulture Guruji Practical Manual Exercise 15 Preparation of Canned products HORT 121 The process of sealing foodstuffs hermetically in containers and sterilizing them by heat for long storage is known…
Horticulture Guruji Practical Manual Exercise 14 Preparation of Squash HORT 121 This is a type of fruit beverage containing at least 25 percent fruit juice (or) pulp, 45% TSS, 1.0%…
Horticulture Guruji Practical Manual Exercise 13 Preparation and extraction of juice HORT 121 i. Selection of fruit: Only fully ripe fruits are selected. Overripe and green fruits, if used, adversely…
Horticulture Guruji Practical Manual Exercise 12 Preparation of Jelly HORT 121 Jelly is a semi-solid product prepared by boiling a clear, strained solution of pectin-containing fruit extract, free from pulp,…
Horticulture Guruji Practical Manual Exercise 10 Preparation of Jam HORT 121 Jam is a product made by boiling fruit pulp with a sufficient quantity of sugar to a reasonably thick…
Horticulture Guruji Practical Manual Exercise 10 Preparation of Tomato Sauce HORT 121 Sauces: Sauce is a product similar to ketchup, prepared from pulps of tomato or other fruits/ vegetables having…
Horticulture Guruji Practical Manual Exercise 9 Identification of important tools/equipment/ machines and chemicals required for PHT laboratory HORT 121 1. Ladders:- It is used for harvesting fruits and also for…
Horticulture Guruji Practical Manual Exercise 8 To study about different types of storage for fruits and vegetables HORT 121 Storage Storage improves the quality, usability of goods and also controls…
Horticulture Guruji Practical Manual Exercise 7 To study about different types of packaging material HORT 121 Packaging materials for fresh fruits and vegetables The packages for fresh fruits and vegetables…