eChapters

Fruits represent a vital component of global agriculture, serving as not only a significant source of essential nutrients but also a lucrative sector of the economy. However, from the moment of their inception on the tree to their arrival on consumers’ tables, fruits undergo a complex journey influenced by a myriad of factors. Among these, pre-harvest practices wield a profound impact on fruit quality, enzymatic activities, texture, ripening, and ultimately, post-harvest transportation losses. Each pre-harvest practice, from mineral nutrition to harvesting methods, plays a distinct role in shaping the biochemical composition and physical attributes of fruits, ultimately affecting their marketability and shelf life. Mineral nutrition stands as one of the foundational pillars of fruit production, with essential minerals serving as building blocks for various biochemical processes. Irrigation practices represent another critical aspect of pre-harvest management, as water availability profoundly impacts fruit development and composition. Different irrigation regimes can influence enzymatic activities, fruit texture, and the timing of ripening, necessitating strategic water management to achieve desired fruit quality while minimizing post-harvest losses. Canopy regulation, achieved through training and pruning techniques, offers growers a means to manipulate light penetration and airflow within the orchard. Moreover, the application of plant growth regulators (PGRs) emerges as a tool for fine-tuning fruit development and ripening processes. By modulating hormonal signals, PGRs can alter enzymatic activities, influence fruit texture, and mitigate transportation losses. However, judicious application is paramount to avoid adverse effects on fruit quality and safety. Harvesting decisions, including the determination of optimal maturity and the timing and method of harvest, profoundly impact fruit quality and post-harvest losses.

Introduction

Introduction Woman dies as a result of the complications arising due to pregnancy such as sepsis, hemorrhage or obstructed labour. The possible reasons for high mortality and morbidity are the inadequacy of health services and ignorance regarding the need of obtaining medical care by pregnant or lactating women. ICDS has an important role to fill in this gap of knowledge and non-availing attitude of women. Integrated Child Development Services (ICDS) is a prominent national program that provides package of services of children and women. Role of Anganwadi worker in ICDS scheme has to provide information to beneficiary mothers regarding reproductive health, balanced diet, pre and post maternal services , neo-natal care and family planning etc .Group discussions are often organized to impart education regarding health, breast feeding and immunization etc at AWCs. AWWs also provide information to beneficiary mothers regarding health camp, doctor’s visit and immunization day by visiting the beneficiaries at home as well as at AWCs. Present research has focused on pre-maternal services. An assessment in the present study of the frequency of availing pre maternal services and the coverage of beneficiaries can give important information regarding actual benefits to the vulnerable groups.

Abstract

Prebiotics are the non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or limited number of bacteria in the colon. These are heat resistant components which remain intact during the baking process; this allows prebiotics to be incorporated into every day food choices. Consumption of non-digestible ingredients allows the growth ofbio cultures by reaching the intestine unaffected by the digestion process resulting in improvement of digestive health. Prebiotics reach the intestine in an unaltered form and shows the prebiotic effect when there is an increase in the activity of healthy bacteria in the human intestine. The prebiotics stimulate the growth of healthy bacteria such as bifidobacteria and lactobacilli in the gut and increase resistance to invading pathogens. Functional foods increase consumer choice by adding prebiotics to every day food items such as cereals, biscuits, breads, table spreads, drinks, and yoghurts. By continuing to eat and drink common foods, but choosing functional alternatives (such as bread containing prebiotics) dietary requirements can be met, without significant changes to foodpreferences. Some common example of cereal based products containing prebiotics are oat-based prebiotic drink, Breakstone's and Knudsen live active cottage cheese, prebiotic yogurt- Attune and Muller vitality, multi-fruit drink enrich and flavoured water enrich, prebiotic flavoured water, prebiotic capsules, dried fruit bars, prebiotic powder- Biocare fructo-oligosaccharides, Newtree purplaisir chocolate spread. The claims are constipation relief, suppression of diarrhea and reduction of the risks of osteoporosis, atherosclerotic cardiovascular disease associated with dyslipidemia and insulin resistance, obesity and possibly Type-2 diabetes. At present, claims about reduction of disease risk are only tentative and further research is needed.

Derivation & Meaning-Skills required-Method or procedure-Guidelines; Summarising-Meaning-Steps to write a summary.

Derivation

‘Precis’ is a French word which means to cut off, to be brief.

Meaning

A precise is a summary or the gist of the main ideas of written matter. Thus, precise writing means summarising. It is an exercise in concentration, comprehension and condensation. In order to make a summary of an article, a speech or a story, one has to read it carefully and grasp its meaning. Precise-writing forces one to concentrate on the material which is to be summarised. In summarising a passage, though the length of the precise is not fixed, it is generally expected that the it should be one third the length of the passage. The summary is known as precise and precise writing means summarising. A precise is not a paraphrase. At the same time, the essential points of the main passage must be presented in the precise in such a manner that reader may easily grasp the main ideas of the passage.

A better precise can be written with more and more practice. Before writing a precise, it is important that you take care of a few essential points.

Also, make sure that all the important points of the passage are conveyed in the precise. Focus on language and try and make it as clear, crisp and concise as possible. There is no fixed pattern to write a precise. But we must follow certain rules and procedure so that the precise can be more effective. Follow the right diction and you will be able to write a good precise.

Introduction

Precision agriculture, also known as precision farming or smart farming, represents a ground breaking approach to agricultural management that integrates cutting-edge technologies and data-driven techniques to optimize crop production. This introduction sets the stage for exploring the transformative potential of precision agriculture in revolutionizing traditional farming practices. By harnessing advancements in sensors, drones, artificial intelligence, and global positioning systems (GPS), precision agriculture empowers farmers to make informed decisions based on real-time data and spatial variability within fields. The overarching goal of precision agriculture is to maximize yields, minimize input costs, and reduce environmental impacts by precisely tailoring farming practices to the specific needs of crops and soil conditions. As global population growth and climate change exert increasing pressure on agricultural systems, the adoption of precision agriculture emerges as a crucial strategy for enhancing food security, promoting sustainability, and ensuring the long-term viability of farming operations. Through this introduction, we embark on a journey to explore the multifaceted dimensions of precision agriculture and its profound implications for the future of agriculture.

The current world population of 7.6 billion is expected to reach 8.6 billion in 2030, 9.8 billion in 2050 and 11.2 billion in 2100, according to United Nations (UN). With roughly 83 million people being added to the world’s population every year, the upward trend in population size is expected to continue, even assuming that fertility levels will continue to decline (UN, 2017). This means there will be an extra billion people to feed within the next decade. Continuing population and consumption growth will mean that the global demand for food will increase for at least another 50 years .The future’s food systems need to be resource efficient and sustainable. It is quite clear that the only way to grow more food is to increase the yield while saving the environment from further degradation. It is not just food, it is the four F’s – Food, Feed, Fiber and Fuel. Digitization has increased in importance for the agricultural sector and is described through concepts like Smart Farming (SF), Precision Farming (PF) and Precision Agriculture (PA).The only way to get higher yield from limited resources is by changing agriculture into what we call Precision Agriculture, Climate Smart Agriculture, or as I prefer to call it Water-Smart Agriculture”

Introduction

Precision farming is one of the most scientific and modern approaches to sustainable agriculture that has gained momentum in 21^st century. Consider this situation: ‘A farmer goes to his field with his GPS (Global Positioning System) guided tractor. The GPS senses the exact location of the tractor within the field. It sends the signal to a computer on the tractor, which has a GIS, storing the soil nutrient requirement map in it. The GIS, in consultation with a Decision Support System, decides what is the exact requirement of the fertilizer for that location and then commands a variable rate fertilizer applicator, attached with the tractor, to apply the exact dose at that precise location. And all this is done within a second, before the tractor moves further.’ Sounds like an excerpt from a scientific fiction. But this is what precision farming (PF) means to the large growers of the US or European countries. Hence, the first thing that comes to mind is that, this system is not for developing countries, especially India, where the farmers are poor, farming is mostly subsistent and the land holding size is small. But, this is far from the truth as this approach has a large potential for improving the agricultural production in developing world. This article is an attempt to explain the possibility of adopting PF in India and the role of satellite based remote sensing in facilitating that.

Abstract

The study of computational toxicity prediction is very crucial and necessary, as it is quite time consuming and expensive to measure the toxicity via experimental techniques (Quan Liao et al., 2006). The use of computational approaches particularly to reduce the time and cost for the evaluation of the kinetic and toxic behaviour of any drug has been increased tremendously in recent time period (Richard Judson et al., 2004). Machine learning is a powerful tool to discover new complex combinatorial relationships in various in vitro and in vivo data information (Richard Judson et al., 2004) and has been successfully used in many diverse fields with numerous applications such as pharmacodynamics properties prediction (Czerminski et al., 2001; Livingstone et al., 2003), protein function prediction (Cai et al., 2003), medical decision making (Veropoulos, 2001), spam categorization (Drucker et al., 1999), detection of oil spills (Kubat et al., 1998), and speech recognition (Nuttakorn et al., 2001).

Regardless of the subject or content, having a lesson plan prepares teachers for class by providing detailed guidelines for the session. A lesson plan need not be lengthy or complex; it should simply outline what is being taught, the method of presentation, and the objectives and goals for student achievement.

Why Lesson Plans Are Important

• Preparation and Effectiveness: Preparing lessons in advance is crucial for implementing effective teaching strategies. Without a lesson plan, classes can become unproductive or confusing for both students and teachers. Proper preparation ensures that lessons are structured and focused.

• Classroom Management: Lesson planning is vital for classroom management. Developing a lesson plan based on learning objectives allows for flexibility in teaching methods and classroom management techniques. Different delivery approaches are needed for hybrid or online classes compared to traditional classes, and a well-prepared plan helps maintain focus and effectiveness regardless of the learning environment.

• Student Success: Well-structured lessons significantly benefit students, who are more likely to engage and show interest in the material. Lesson plans, guided by curriculum objectives, help teachers create valuable educational experiences, thereby increasing the likelihood of student success.

Cordial is a sparkling, clear, sweetened fruit juice beverage from which pulp/ fibrous material has been removed completely. It contains at least 25% fruit juice, 30% total soluble solids (TSS), 1.5% acid and 350 ppm sulphur dioxide. Lemon and lime are the most suitable fruits for making cordial.
Recipe: The recipe for the preparation of cordial as a general guideline is as under:
Extract the juice from lime or lemon as in squash and store in glass bottles after adding potassium metabisulphite @ 1.0 g/kg of the juice. Allow the juice to settle for a month. Decant the clear juice without disturbing sediments and strain it through a fine muslin cloth. Prepare syrup by mixing sugar with water, boil, strain and allow to cool. On cooling, mix juice in syrup and strain the cordial through muslin cloth if necessary. Add KMS and fill into bottles. Stor in a cool and dry place.

Fruit nectar is a type of fruit beverage that contains not less than 20% fruit juice or pulp, not less than 15o B total soluble solids and acidity ranging between
0.3-0.5 % but not exceeding 1.5%/. For orange and pineapple nectar, the fruit juice shall not be less than 40%. The product is preserved by heat processing/ thermal processing, as such no chemical preservative is permitted in nectars. Unlike squashes, fruit nectar is served chilled as such without any dilution.
Mango, guava, pineapple, papaya, jamun etc., are the most suitable fruits for making nectar.
Recipe: As a general guideline, the following recipe is used for the preparation of fruit nectar:
Procedure
i. Select fully mature and ripe fruit and extract pulp as discussed under fruit pulp making but do not add any chemical preservative.

Fruit pulps are semi-finished products that are used for manufacturing finished value-added products like jam, ready-to-serve beverages, squash, appetizers etc. According to Food Laws, pulp refers to an unfermented but fermentable product, pulpy, turbid or clear, obtained by a mechanical process from sound ripe fruits/vegetables. These are preserved either by heat processing or by using chemical preservatives. The maximum preservative permitted under Indian Food Laws is 1000 ppm sulphur dioxide added in the form of potassium metabisulphite.
Mango, guava, apple, pineapple, papaya, bael, guava, peach, plum, apricot etc., are the most suitable fruits for making pulp for use in finished product preparation.
Procedure
i. Select fully mature and ripe fruit like mango, guava, apple, peach, apricot, kiwi, etc., and wash thoroughly.

Jam is prepared by boiling the fruit pulp with a sufficient quantity of sugar to a thick consistency, firm enough to hold fruit tissues in position. For the preparation of jam, not less than 45 parts of fruits are used for every 55 parts of sugar. The jam prepared by using two or more fruit pulps is called mixed fruit jam. Apple jam, apricot jam, mango jam, guava jam, pineapple jam, and mixed fruit jam prepared by using the pulp of two or more fruits are quite common. According to Food Safety & Standards Regulations,2011 the minimum TSS in the Jam shall not be less than 65%(w/w). Earlier the minimum limit was 68% (w/w)
Raw material, ingredients and utensils required
1. Fruits like mangoes, guava, apples, apricots, plum, peaches and kiwi etc singly or in combination
2. Stainless steel knives, de-corers, ladle, utensils for cooking and mixing, glass bottles (Jars), LPG or Diesel Bhatti, bucket/tub for washing, Stainless steel sieve, Steam Jacketted Kettle, Boiler (for the commercial unit) etc. 

Ready -to -Serve (RTS) drink is a type of fruit beverage that contains at least 10% fruit juice/pulp and 10o Brix total soluble solids with acidity ranging between 0.3-0.5%. The product is not diluted before serving like squash; hence it is called a ready-to-serve beverage. The product can be preserved by using 70 ppm SO2  or 120 ppm benzoic acid. Mango, orange, guava, lemon, lime, litchi, kiwi fruit, apricot, pineapple, etc., fruits are used for making RTS beverages. For lime & lemon drinks minimum level of juice content is 5% as per Indian Food Laws.
Recipe: As a general guideline, the following recipe is used for the preparation of ready-to-serve drinks:
Procedure
i. Select fully mature and ripe fruit like mango, guava, apricot, kiwi, etc., and wash thoroughly.
ii. Some fruits like mango, kiwi, pineapple, and litchi are peeled before heating. Apricots, guava, plums etc are not peeled. Place fruit after peeling in a pan/pressure cooker and boil till softening

Squash is a type of fruit beverage containing at least 25% fruit juice/pulp, not less than 40% total soluble solids (TSS), about 1-1.5% acid and not exceeding 350ppm sulphur dioxide or 600ppm sodium benzoate. Squash is diluted by adding cold/chilled water before serving (1:3).
Mango, orange, lemon, lime, litchi, guava, pineapple, jamun, plum, apricot, rhododendron petals etc., are used for making squash. Potassium metabisulphite (KMS) is generally used as a preservative, whereas sodium benzoate is used as a preservative in squash made from coloured fruits like plum, jamun, phalsa and rhododendron petals.
Recipe: A generalized recipe for the preparation of squashes from different
fruits as a general guideline is as under:

Preparation and processing of the ice cream mix determine the functionality, safety, and consistency of the final product. This chapter describes the complete mix-processing sequence, beginning with ingredient measurement and blending and continuing through pasteurization, homogenization, cooling, and aging. It explains the purpose of each operation and its effect on proteins, fat globules, stabilizers, viscosity, microbial safety, and structure. Aging is particularly important because it supports fat crystallization and hydration of proteins and stabilizers, improving whipping and texture. The chapter also discusses common processing defects, corrective actions, and practical standard operating procedures, providing an industry-oriented framework for producing consistent and high-quality ice cream mixes.

1. INTRODUCTION

Harvesting is the process of gathering the crops from the fields at maturity. The harvesting of a commodity means the end of the growing season for a particular crop. Harvesting is the most labour-intensive activity of the growing season. Harvesting in general includes an immediate post-harvest handling, the actions taken immediately after removing the crop are pre-cooling, sorting, cleaning, packaging and up to the point of on-farm processing or shipping to the wholesaler or consumer.

Harvest timing is a critical decision that balances the likely weather conditions with the degree of crop maturity. Weather conditions such as frost, rain and unseasonably warm or cold periods can affect yield and quality. These conditions can be avoided by harvesting the commodities earlier than the harvest date, but this may result in poor yield and quality. On the other hand, delayed harvesting also results in a better yield, but increases the risk of weather problems. Thus, proper harvesting timings of horticultural commodities often play an important role.

Assessment of harvesting time is a critical time for growers of fruit and vegetables to decide the accurate period of crop harvesting. Fresh produce is normally ready for harvest when it has developed to the ideal condition for consumption and the condition is usually referred to as harvest maturity. Harvest maturity thus refers to the time when the “fruit” is ready to harvest and the time required to reach market. The harvesting should be done earlier than its ideal maturity for proper marketing.

Most growers decide harvesting time for different commodities by looking and sampling. Judgments are based on colour, size and shape (Sight); texture, hardness or softness (Touch); odour/aroma (Smell); sweetness, sourness, bitterness (Taste) etc. Experience is the best guide for this kind of assessment. Harvest maturity can readily be observed in some fruit crops but it can be more difficult in case of some fruits like avocados remain unripe off the tree after maturity.

Materials Required

Fruit juice/ pulp, cane sugar, potable water, essence, citric acid, colours, preservatives, weighing balance, bottling and sealing facilities, hand refractometer, homogenizer etc.  

Procedure

    1.    Extract the juice as discussed in previous exercise.
    2.    Filter the fresh or preserved juice through muslin cloth.
    3.    Calculate the quantities of juice, sugar, water, acid (if required), preservatives, colour, essence etc. required for preparation of a known quantity of                      squash as per FPO specifications.
    4.    Prepare the beverage as directed by instructor
    5.    Pack the beverage in bottles 
    6.    Seal the bottles and label them
    7.    Take out one of the bottles and measure its TSS and titratable acidity.

Introduction

For agricultural applications as well as for research work, often we need to prepare solutions of different agrochemicals of varying strength, as per the requirements. Agrochemicals are used to help crop plants grow, produce, and protect them from biotic/abiotic stresses. Many of the agrochemicals (insecticides, herbicides, fungicides, rodenticides, molluscicides, nematicides, etc.) are used to protect the crop from insect pests and diseases. However, some of them (fertilizers and soil conditioners) are used to augment crop yield. While in the previous chapter (Chapter 8) we discussed about preparation of laboratory solutions, in this chapter we will briefly discuss about the preparation of different agrochemicals.

Agrochemical/agrichemical is a generalized term used for the chemicals applied in agriculture. In general, it also includes the feed-supplements used in f isheries and animal husbandry.

Agrochemicals

Fertilizers

Fertilizers are used to augment growth of crop plants and to mitigate nutrient deficiency in the soil. Fertilisers can be organic (containing natural substances, prepared through natural processes) and inorganic fertilisers (synthetic fertilizers, manufactured artificially using chemical processes using natural deposits, by chemical alterations).

Soil Conditioners

Soil conditioners include manure, livestock and leaf compost, peat that help making the soil in good condition. They are laid on the top soil and then mixed properly. They not only increase nutrient contents in the soil but also improve aeration and water holding capacity.

Materials Required

Fruits or fruit pulp, steel pans, weighing balance, refractometer, sugar, salt, spices, acetic acid, citric acid etc. 

Procedure

    1.    Extract fruit pulp as told in earlier exercises. 
    2.    Take a known quantity of freshly extracted or preserved pulp.
    3.    Weigh sugar (about half the weigh of pulp).
    4.    Heat pulp and sugar over a gas flame.
    5.    Add spices, chillies, salt, citric acid (if required) etc. and cook
    6.    Record the TSS to judge the end point. It should be more than 50o Brix.
    7.    Add measured quantities of acetic acid and sodium benzoate at the end.
    8.    Cool and pack in pre-washed and sterilized glass jars
    9.    Label and store.