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About The Author

S.K. Sharma
S.K. Sharma: Senior Scientist, Central Institute of Post Harvest Engineering and Technology (ICAR) Ludhiana, Punjab, India.

M.C. Nautiyal
M.C. Nautiyal: Dean, College of Forestry & Hill Agriculture (Uttarakhand University of Horticulture and Forestry) Hill Campus, Ranichauri, Tehri (Garhwal), Uttarakhand-249199

About The Book

“The book is ready reference practical manual for teachers as well as students of undergraduate programmes and postgraduate beginners in the discipline of horticulture and postharvest technology. Spread over 33 s, the book covers various topics i.e. acquaintance with equipments and machinery, maturity indices, pre-storage treatments, low cost storage technology, processing and value addition in fruits and vegetables including preparation of jam, jelly, marmalade, beverages, pickles, chutney, tomato products, canning of fruits and vegetables, cut out analysis and preparation of cider, vase life of flowers, physico-chemical and sensory analysis of fresh & processed products. Besides, ten annexures have also been given describing fruit products order, temperature corrections for measuring TSS, maturity indices, units of conversion, preparation of cleaning and chemical solutions, food additives, suppliers of machinery and equipments, important journals and conduct of a students in a laboratory. The contents of s have been put up in the simplest language giving separate instructions for the students and teacher as well as relevant information on the topics so that conduct of practical becomes easy and systematic. Coloured plates of some of the machinery and equipments have also been given so that their identification becomes easy even if the equipment or machinery is not available in a particular laboratory. The book is an initiative to fulfill the long pending requirement of teachers and students for conduct of practical s on various aspects of postharvest technology of horticultural crops. The book would be of great use to the students, researchers, teachers and all those who have interest in the subject.”

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  1. Start Pages

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  2. Acquaintance with Different Equipments and Machinery Used in Postharvest Technology

    1 - 6 (6 Pages)
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  3. To Study the Maturity Indices in Various Fruits and Vegetables

    7 - 10 (4 Pages)
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  4. To Study the Effect of Pre-Cooling on Storage Life of Fruits and Vegetables

    11 - 16 (6 Pages)
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  5. To Study Various Pre-Treatments Given to Fruits and Vegetables before Storage and Marketing

    17 - 24 (8 Pages)
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  6. To Study Low Cost Storage Technology for Horticultural Crops

    25 - 28 (4 Pages)
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  7. Extraction and Preservation of Fruit Juices and Pulps

    29 - 32 (4 Pages)
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  8. Preparation of Beverages (RTS Drink, Squash/Cordial)

    33 - 42 (10 Pages)
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  9. Preparation of Fruit Juice Concentrates

    43 - 48 (6 Pages)
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  10. Preparation of Jam

    49 - 54 (6 Pages)
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  11. 10 

    Preparation of Jelly and Marmalade

    55 - 60 (6 Pages)
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  12. 11 

    Preparation of Lime Chilli-Ginger-Pickle

    61 - 66 (6 Pages)
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  13. 12 

    Preparation of Fruit Chutney

    67 - 70 (4 Pages)
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  14. 13 

    Preparation of Tomato Products (Puree, Ketchup)

    71 - 78 (8 Pages)
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  15. 14 

    Canning of Fruits and Vegetables

    79 - 82 (4 Pages)
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  16. 15 

    Cut Out Analysis of Canned Products

    83 - 86 (4 Pages)
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  17. 16 

    Dehydration of Fruits and Vegetables

    87 - 92 (6 Pages)
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  18. 17 

    Preparation of Fruit Wine (Cider)

    93 - 98 (6 Pages)
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  19. 18 

    To Study Extension of Vase Life of Flowers

    99 - 102 (4 Pages)
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  20. 19 

    Determination of Moisture and Total Solids

    103 - 106 (4 Pages)
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  21. 20 

    Determination of Minerals as Total Ash

    107 - 110 (4 Pages)
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  22. 21 

    Determination of Total Soluble Solids (TSS)

    111 - 114 (4 Pages)
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  23. 22 

    Determination of Titratable Acidity

    115 - 120 (6 Pages)
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  24. 23 

    Determination of Reducing and Total Sugars by Nelson - Somogyi Method

    121 - 126 (6 Pages)
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  25. 24 

    Determination of Ascorbic Acid

    127 - 130 (4 Pages)
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  26. 25 

    Determination of Specific Gravity

    131 - 134 (4 Pages)
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  27. 26 

    Determination of Relative Viscosity

    135 - 136 (2 Pages)
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  28. 27 

    Determination of Colour and Non-Enzymatic Browning

    137 - 140 (4 Pages)
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  29. 28 

    Determination of Crude Fibre

    141 - 144 (4 Pages)
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  30. 29 

    Determination of Crude Fat

    145 - 148 (4 Pages)
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  31. 30 

    Determination of Sensory Quality on 9 Point Hedonic Scale

    149 - 152 (4 Pages)
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  32. 31 

    Determination of Sensory Quality by Triangle Test

    153 - 156 (4 Pages)
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  33. 32 

    Determination of Sensory Quality by Ranking Test

    157 - 160 (4 Pages)
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  34. 33 

    Visit to a Fruit Processing Unit

    161 - 164 (4 Pages)
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  35. 34 

    References

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