Post harvest is the time that begins with separation of commodity from growing of production medium like fruits / vegetables from the plants, fishes from ponds etc. The term post harvest technology means the use of science and technology for the management of food commodities including pre­cooling, grading, sorting, packaging, transportation, storage, processing, and development of improved product, preservation and marketing etc. The use of the information generated by the techniques of Post Harvest Technology can ensure greater availability of a wide variety of food to the consumers with reduced post harvest losses. Based on the importance of the post harvest technology in agriculture and allied sciences, it is presumed that all people engaged in agriculture should know about the various terminologies being used in post harvest technology. But to understand the various concepts, some sort of documentation is needed. A manuscript having such information would be the strongest link between the industry, academia and the consumers. The students, teachers, and researchers often need a direct reference which is complete on the subject for teaching undergraduate or postgraduate students. So the authors made an attempt to meet out this need. The book entitled “Post Harvest Technology and Engineering” contains important glossary of all related terms of post harvest technology for all alphabets from A to Z. This book is covering almost every important terminology pertaining to post harvest technology including other interrelated disciplines like physiology, processing, food science, food technology, food engineering, food packaging, food biochemistry and applied nutrition, industrial microbiology, health foods, and quality management etc. The terminology in each alphabet has been well illustrated with examples and photographs for better understanding. At present, there is no book available which gives complete information of terminologies. related to Post Harvest Technology. The book will be highly beneficial to both UG and PG students undergoing courses in Postharvest Technology, entrance examination for PhD in Post Harvest Technology at IARI, various examinations pertaining to JRF and SRF as well as NET. We acknowledge from the core of our heart for the valuable guidance and support received from numerous publications of many committed and dedicated members of scientific community who have contributed tirelessly in the field of post harvest technology. Their assistance for the information obtained from literature and websites that were consulted during the preparation of the manuscript is thankfully acknowledged. With deep sense of pride and dignity, author express heartfelt sense of gratitude and regards to Hon’ble Vice Chancellor, Dr. K. R. Dhiman; and Dr. V. K. Joshi, Professor & Head with whose guidance, scientific knowledge, constructive criticism and constant encouragement, we have been able to publish this manuscript. Words are inadequate to express our gratitude towards our most venerable parents and family members whose constant inspiration and innumerable sacrifices have encouraged us to complete this goal. It is hoped that the book will be welcomed and its benefits will be availed by an increased number of food professionals like students, researchers, teachers and all those who have interest in the subject. Although, every care has been taken by the authors while writing this text book even then spelling mistakes, overlapping; repetition of brief portion here and there could not be helped. Needless to say, errors and omissions are solely our. Constructive criticisms and suggestion by the readers are welcome for improving the quality of manuscript. Reader’s indulgence in this regard is highly solicited.

Abnormal milk: It is milk that is not smooth and homogenous but is flaky, ropy, stringy, slimy, watery, discoloured or bad flavoured.   Abrassive peeler: It is equipment comprising a rotating drum lined with carborandum (an abrasive material) in which certain vegetables like potato and ginger are tumbled and exposed to the abrasive action of the carborandum lining, thereby facilitating separation of peel from the vegetables (Plate 1). Absinthe: It is green liquor which is flavored with wormwood, anise, and other aromatic herbs. Its commercial production is banned in many countries for health concerns.

B.T.U.: It stands for British thermal unit. The heat required to raise the temperature of one pond of the water through 1° F is called BTU. Baby back ribs: Meaty pork ribs cut from the lower back rib section. Bacitracin: A polypeptide antibiotic isolated from a bacillus (Bacillus subtilis or B. licheniformis) and usually used against gram-positive bacteria. Back Bacon / Canadian bacon: Bacon cut from the loin that has little fat and is cut into round or oblong slices.

C - enamel can: The sulphur resistant lacquer is golden coloured and the can coated with it are called C-enamel can or sulphure resistant can, used for packing non acid products (Plate 35). CA storage: Storage of commodities under gaseous atmosphere like gas storage, where the composition of atmosphere is controlled accurately. MA and CA differ only in degree of control and CA is more exact. These storage methods in combination with refrigeration markedly enhance storage life of fruit and vegetables (Plate 36).

Dahi: It is the product obtained from pasteurized or boiled milk by souring, natural or by harmless lactic acid or other bacterial culture. It is also called Curd (Plate 68) Dairy: It is a room, building, or establishment where milk is kept and butter / cheese is made or it is the department of farming / farm that is concerned with the production of milk, butter, and cheese or an establishment for the sale / and distribution of milk and milk products.

E numbers: Each food additive used in the food industry has been given a specific number code for their identification. These numbers are called as E numbers. These E numbers are used within the European Union. The word prefix “E” stands for Europe. They are commonly used on the food label through out the European Union. These are not used in Australia and New Zealand. The different food additives are given different E numbers depending upon the type of food additive like E100-E199 (food colours), E200-E299 (preservative), E300-E399 (antioxidants), E400-E499 (thickners, stabilizers, emulsifier), E500-E599 (pH regulator, anticaking agent), E600- E699 (flavour enhancers), E700-E799 (antibiotics), E900-E999 (miscellaneous like waxes, synthetic glazes, packaging gases, sweetners, foaming agents),  and E1000-E1099 (additional chemicals).

Fº value: It is used to express F-value when z =10ºC / 18ºF and the temperature is 121.1ºC. It is the number of minutes at a specific temperature (250ºC) required to destroy or kill a stated number of microorganisms and has specific z-value. It is also called reference value. 

Galactometer: It is an instrument used for recording the specific gravity of the milk. Galactose: It is an aldohexose sugar obtained by hydrolysis of lactose. Galactosidase: An enzyme (actase) that hydrolyzes a galactoside. Galactoside: A glycoside that yields galactose on hydrolysis. Galactosyl: A glycosyl radical C6H11O5 that is derived from galactose.

HACCP: The Hazard Analysis and Critical Control Points (HACCP) is a scientific, rational and systematic approach to identify, assess and control hazards during production, processing, manufacturing and use of food. It ensures safety of the food. HACCP presents a good opportunity for the food industry for upgrading quality and bringing uniformity and consistency in their supplies to international market, or It is a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a mean of prevention rather than finished product inspection. It involves identification, evaluation and control of hazards which are significant for food safety. HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety throughout the food chain under consideration. Haemagglutinins: A group of proteins of plants that are not antibodies and do not originate in an immune system but bind specifically to carbohydrate containing receptors on cell surfaces (red blood cells). It is also known as Phytoagglutins/lectins. Haff disease: A pyrolysis due to the excessive consumption of various fresh water fish which contain the vitamin antithiamine.

Ice bank cooling: Storing of fruit and vegetable in storage chamber with positive ventilation and system countries where ice formation is allowed during night time (as electricity cost of night is less as compared to the day time). Melting of ice occurs during day time and with proper air circulation by means of ventilation process, approximately 0.5-10C temperature with 90% RH in the chamber is maintained. Ice Bank Cooler / Air forced cooler leads to desiccation of the produce (Plate 139). So use forced air high humidity cooler and these are known as Ice Bank Cooler. Ice bank coolers are useful for strawberry.

Jaggery: Raw brown / unrefined brown sugar in lump made from palm sap (Plate 142). Jam: A preserved product prepared on boiling pectin contained in fruit pulp with required amount of sugar, water and acid to a reasonably thick consistency, firm enough to hold the fruit tissues in position (Plate 143).

Kalamata / calamata: It is brine cured black olive grown in Greece. Kamucha: Tea cider or fermented tea beverages is known as kamucha.The fermentation process take place by the presence of yeast and bacteria Kanji: Clean, black coloured, crisp and sound product of characteristic flavor prepared by full fermentation (chiefly lactic acid fermentation) of black carrot with 2.5% salt, 1% powder mustard and some amount of water. It is fermented to make ready to serve drink which is known as Kanji. Each kilogram of the grated carrots yield just 7-8 litres of kanji. Karl Fischer Titration: Karl Fischer Titration is used for estimation of moisture content of foods (low moisture products).

Lab coat: A loose white coat with deep pockets that is worn in a laboratory or medical office. Labelling: It means any written, printed or graphic matter that is present on the label, accompanies the food or is displayed near the food, including that for the purpose of promoting its sale or disposal. After packaging, labels are required on the finished products intended for distribution and sale. Labelling can reflect on the quality of the product. It must be clear and informative. Information includes Name of the Manufacturer, Date of Manufacture, Net Weight, Gross Weight, Best before etc. Proper storage is needed for maintenance of the quality. Storage must be done only at recommended temperature, relative humidity, light and air / oxygen and carbon dioxide conditions etc. to maintain the quality of the food product. Label may include tag, brand, and pictorial or descriptive matter, written, printed, embossed, graphic, perforated, stencilled or stamped impressions. It is attached to container, cover, lid, or crown of a food package. Laboratory: A place equipped for experimental study in a science or for testing and analysis. Broadly, it is a place providing opportunity for experimentation, observation, or practice in a field of study. Lacquer: It is a colloidal dispersion of a solution of cellulose derivative, resin and plasticizer in solvent and diluents, where in all these constituents dried in air by evaporation of solvents, thus yielding a transparent, hard and water proof film.

Macaroni: Pasta made from semolina and shaped in the form of slender tubes. Macaroni wheat: It is tetraploid wheat and is preferred for making macaroni, vermicelli etc. Macaroon: A small cookie composed chiefly of egg whites, sugar, and ground almonds or coconut. Mace: An aromatic spice consisting of the dried external fibrous covering of a nutmeg. Macronutrient: A chemical element (as nitrogen, phosphorus, or potassium) of which relatively large quantities are essential to the growth and health of a plant or a substance (as protein or carbohydrate) essential in large amounts to the growth and health of an animal. Magnesium silicate: It is use as glazing and polishing agents in confectionery products. Magness - Taylor Pressure Tester: It is used to study the compression or firmness of peas, pear and apples.

Naïve panel: It refers to the sensory evaluation panel that has not been trained specifically regarding the product evaluation being undertaken in the study. Nano technology: It is the art of manipulating materials on an atomic or molecular scale to build microscopic devices. The word “ nano’ meaning ‘dwarf” in Greek language refers to dimension / magnitude of the material / particle in the order of 109. Nanotechnology is nothing but manipulating of particles into very small particles called nano-particles. These particles have dimensions in the scale of nano-meter and used to design / build materials and devices. Nanotechnology has been provisionally defined as relating to materials, systems and processes which operate at a scale of 100 nanometers (nm) or less. It will allow many things to be manufactured at low cost and with no pollution. The concept of nanotechnology was first given by Nobel Laureate physicist Richard P. Feynman in Southern California in 1959. NaNO2: Pink colour of cured meat is preserved by NaNO2. It is effective against Cl. Botulinosm Nanogram: It is one billionth of a gram.

Objective Methods: Objective Methods are used for evaluation of food quality. These are based on recognized standard scientific tests to any sample of the product without regard to its previous history. They represent the modern idea in quality control (QC) because the human element has been excluded. This method divided into three groups like physical, chemical and microbiological. The devices are used in this evaluation. Obligate anaerobes: These microbes do no grow in the presence of oxygen. Obligate parasite: Obligate parasites is host specific and grows on living host only and attach limited range of host and are very difficult or impossible to grow on artificial culture/media. Obligate thermophile: These microorganisms grow at a temperature between 38-80oC. Oenology: Treatments used to prevent spoilage of wine is called oenology. It is synonym to that of enology.

Pack inspection: It is similar to continuous inspection except that here inspector(s) may make in-process checks during different processing operations under contract but not required to be present all the times in the plant during operation. Package: The package means a pre packed box, tin, barrel, pouch or can etc in which food article is packed. Package store: A store that sells bottled or canned alcoholic beverages for consumption off the premises. Packaging: Packaging is an industrial and marketing technique for containing, protecting, identifying and facilitating the sale and distribution of agricultural, industrial and consumer products. Packaging is defined as an enclosure of products, items or package in a wrapped pouch, bags, box, cup, bottle or any container form to perform one or more of the functions as containment, protection and preservation, communication and utility or performance. Technically, packaging is a system or method by which a product from the manufacturing point to the consumer level reaches in a safe and sound condition at an affordable cost. The primary purpose of the packaging is to protect the food product, to keep it in good condition and to preserve the flavour until it reaches the consumer. It is therefore, very essential that a suitable form of the packaging is chosen for a finished product. Packaging is an art, which determines the buying decision of a consumer. or Wrapping / placement of objects in paper / other packaging materials, keeping in box, etc is known as packaging which has two main functions, to assemble the produce / objects in convenient units for handling and to protect them during transporting, marketing and storage which results in extended shelf life of the produce. "Packaging" play a very important role not only in ensuring safety of the product during transportation, storage and distribution and in conveying information about the pack contents to the consumers, but also ensuring desired sensory characteristics and microbiological soundless till consumed.

Q10value: The number of times a reaction rate change with a 10oC change in temperature is called Q 10value. If reaction rate doubles with 10oC change in temperature, Q 10= 2. It is also called temperature quotient. Q-enzyme: It is a branching enzyme responsible for formation of 1-6 bonds in amylopectin. QHV process: It stands for Quality Has Value Process. QO2 : It is a unit for measurement of respiration. Or It is the oxygen uptake in microlitres per milligram on dry weight per hour. Quailing: In this practice the oranges are kept in the baskets in which they are harvested to allow the fruit to loose little moisture. It is done for a couple of hours before transport to packhouse. This practice would allow the fruit to lose a little moisture which is called quailing. This operation is done for oranges to prevent Oleocellosis. Qualitative measurement: It is a subjective / objective measurement of the quality of the product for presence of certain compound. It gives the idea of the presence or absence of the particular compound. It deals with the nature of the substance and not its amount or quantity. Quality: Quality is a measure of the degree of excellence or degree of acceptability by the consumer. The quality may also be defined in term of end use and may vary depending upon consumer’s perception and need. Or quality is the totality of features and characteristics of a product that bear on its ability to satisfy stated or implied needs. It is a term defined by the consumer, buyer, grader, or any other client based on subjective and objective measurements of the food product.

R - Enamel can: The acid resistant, gold coloured enamel treated can are called R enamel cans. It is used for canning of acidic food which have soluble colouring pigments. R value: R value is a measure of resistance to the flow of heat through a given thickness of a material (insulation) with higher numbers indicating better insulating properties. Rabbitto and putridity: The surface taint of the milk caused by Pseudomonas putrefaciens is called rabbitto and putridity. Racking: An important operation for the wine production in which wine is siphoned off and is transferred to a fresh vat with the help of a false bottom. Racking is repeated decanting to remove the slowly setting cloud of the freshly fermented young wine. It is also called clarification. It is synonym to siphoning. Rad: It is the unit of radiation dose being equivalent to the absorption of 100 erg/g of irradiated material. Radappertization: It means complete sterilization of foods by using irradiation. It is equivalent to commercial sterility. High dose of the radiation (25-45 kGy) is required for killing all microbes.

Saccharification: The process of breaking a complex carbohydrate (starch or cellulose) into its monosaccharide components is called saccharification. Saccharimeter: A device (polarimeter) used for measuring the amount of sugar in a solution is called saccharimeter. It is also known as saccharometer. It is a hydrometer with a special scale. Saccharin: A crystalline compound C7H5NO3S that is unrelated to the carbohydrates, is several hundred times sweeter than sucrose, and is used as a calorie free sweetener. Saccharomyces: It is one of the genus (Saccharomyces) of the family Saccharomycetaceae and is usually unicellular yeasts (brewer's yeast) that are distinguished by their sparse or absent mycelium and reproduced asexually by budding. Safe food: Food that provide maximum nutrition and quality while revealing a minimal hazard to public health and they assume any risk present to be minimal. Safety: Safety is a component of quality. Many experts believe that food safety is the most important quality component since a lack of safety can result in serious injury and even death of the consumer.

Table cream: It is also called coffee cream, single cream or homogenized cream. It is used in coffee and tests about 20% butter fat. Table oil expeller: It is a type of the machine that is used for extraction of the oil from the oil seeds (Plate 230).

U value: U value is a measure of the heat transmission through a building part (wall or window) or through a given thickness of a material (insulation). U values with lower numbers indicate better insulating properties. UHT milk: This milk is homogenized, heated to atleast 135oC for about 2-3 second, cooled rapidly and then packed in sterilized containers aseptically. The milk in packs can be stored for several months without refrigeration. The nutrient loss is negligible. Used for making yogurt commercially as it does not need to be boiled again. UHT pasteurization: The milk is heated to ~150oC for a fraction of seconds practically no holding period. It is also called ultra pasteurization. UHT sterilization: It is method in which food is sterilized, cooled and then aseptically placed in previously sterilized containers which are subsequently sealed in an aseptic environment. Ultimate analysis: It is used for determination of a particular element or a compound in a food material. Ultra heat treated milk: It is designation of the milk sold for liquid consumption after subjection to ultra high temperature to sterilize the milk by killing bacteria and other microbes including spores.

Vacreation: The pasteurization of the milk or cream under reduced pressure by direct steam is called vacreation. Vacuum: The state of negative pressure. It is equal to atmospheric pressure minus absolute pressure. Vacuum cooling: A technique of cooling vegetable (leafy vegetables, asparagus, brussels sprouts) having a high surface to volume ratio; rapidly and uniformly by boiling off some of their water at 10C and at low pressure (5 mm of Hg) into a sealed container. The produce is cooled by evaporation of water from the tissue surface and is more rapid than hydro cooling.

Wafer: A thin crisp cake, candy, cracker or chips is known as wafer. Waffle: A crisp cake of batter baked in a waffle iron is called waffle Warner-Bartzler Shear: It is one of the oldest but commonly used devices used to measure the tenderness of meat. It is used to test the quality in the cooked meat

Xanthan gum: It is a polysaccharide that is produced by fermentation of carbohydrates by a gramnegative bacterium (Xanthomonas campestris) and is a thickening and suspending agent used in pharmaceuticals and prepared foods. It is also called xanthan. Xanthan is a stabilizer produced by Xanthomonascompestris(Plate 257). Xanthan is not hydrolysed or degraded by humans.

Yabby: It is one of the burrowing Australian crayfishes (Cherax destructor) that are used for food. Yakitori: A bite-size marinated pieces of beef, seafood, or chicken on skewers is called yakitori. Yam: It is edible starchy tuberous root of plants (genus Dioscorea of the family Dioscoreaceae) used as a staple food in tropical areas. Yautia: It is one of the aroid plants (Xanthosoma sagittifolium) chiefly of tropical America with starchy edible shaggy brown tubers that are cooked and eaten like yams or potatoes. Yearling mutton: Meat obtained from 12-20 month aged sheep. It is also called Earling mutton. Yeast: Unicellular plant body, very minute in size containing cell wall, cytoplasm with one or more vacuoles and a single nucleus, cause alcoholic fermentation (Plate 258). Yeast usually has little or no mycelium, and reproduces by budding. It results in production of yellowish surface froth or sediment that occurs in saccharine liquids (fruit juices) in which it promotes alcoholic fermentation, consists largely of cells of a fungus (as the saccharomyces, Saccharomyces cerevisiae), and is used in the making of alcoholic liquors and as a leaven in baking.

Zeatin: Zeatin is a cytokinin C10H13N5O first isolated from the endosperm of Indian corn. Zeaxanthin: Zeaxanthin is an isomer of lutein occurring in fruits and vegetables (spinach and corn) (Plate 260, 261 and 262).

Annexure : FPO Specifications