eChapters

Marmalade: Marmalade is a fruit jelly in which peels of the fruits is in suspended forms. This product is generally prepared from citrus fruit like orange and lemon. The citrus marmalade can be classified into jelly marmalade and jam marmalade. 1 kg pectin extract required 750g sugar and 62g shredded peel.

Biosduval Scale/Orchid scale : Diaspis boisduvalii : Diaspididae

These scales are round flat and yellow in colour. Only the first instar crawlers move. The others are sedentary. The young and mature scales suck the juice from the leaves, petioles and shoots and also inject toxins into the plant. Affected plants turn yellow in patches, lose vigour and get stunted.

Preserve:- Amature fruits/vegetable or its pieces impregnated with heavy sugar syrup till it become tender and transparent is known as preserve. The fruits like aonla, bael, apple, pear, mango, cherry, karonda, pineapple, papaya are commonly used.

Candied fruit:-A fruits/vegetable impregnated with cane sugar syrup and subsequently drained free of syrup and dried is known as candy. The most suitable fruits are aonla, apple, pear, cherry, karonda, pineapple, papaya are commonly used. In candy the total sugar contains of the impregnated fruits is kept about 75% to prevent fermentation.

Beverages:-The fruit beverages are easily digestible, highly refreshing, thirst quenching, appetizing, nutritionally for superior than many other synthetic drink. There are two types of fruit beverages i.e. unfermented beverages and fermented beverages. Natural juice, RTS (Ready to Serve), nector, cordial, squash, crush syrup, fruit juice concentrate and fruit juice powder are the main unfermented beverages. The fermented beverages are wine, champaigne, port, sherry, tokay, muscut, neera, cidar, orange wine, berry wine and fenny are the important.

Thrips: Thrips tabaci : Tuberose thrips Franklinella schultzei: Thripidae

These minute insects, preferring hot humid weather, rasp and suck the cell sap, causing bronzing, withering and drying up of leaves and flowers. This is the most serious pest on tuberose. Damage to young plants results in stunted growth.

Squash: It is a type of fruit beverage containing at list 25% fruit juice or pulp and 40-50% TSS commercially. It’s also containing about 1% citric acid and 350ppm sulphurdioxide or 600ppm sodium benzoate. Generally it is diluted before serving. Mango, orange, pineapple, lemon, lime, guava, litchi etc are commercially used for squash making using KMS as preservative. The coloured fruit like jamun, passion fruit, peach, phalasa, plum, mulberry, strawberry and grapefruits are also used for making squash but due to bleaching effect KMS is not used as preservative. In such types of fruits sodium benzoate used as preservative.

Material balance data

Guava pulp : 5.00 kg

Amount of sugar added : 4.50 kg

Amount of glucose added : 500 gm

Amount of SMP added : 700 gm

Pickles:- Pickles are a product which is prepared by using the common salt or vinegars of fruits and vegetables. It is a good appetizer and adds to the palatability of a meal. It’s also help full to stimulating the flow of gastric juices and thus helps full indigestion. Pickles are mainly preserving by salt, vinegar, oil and it can also be preserved by the mixture of salt, spices, vinegar and oil.

Ingredient of 1kg mango pickles: Mango piece 1kg, salt 150g, fenugreek powder 25g, turmeric powder 15g, nigella seed 15g, red chilli powder 10g, clove headless 8 number, black pepper 15g, cumin 15g, cardamom large 15g, aniseed powder 15g, asafoetida 2g and mustard oil 350ml.

Ingredient of 1kg mixed pickles: Cauliflower + diced carrot + turnip slice + vegetable pea each in equal amount of 1kg, salt 100g, ginger chopped 20g, onion chopped 50g, garlic chopped 10g, red chilli powder, black pepper, turmeric, cardamom large, aniseed powder, cumin, fenugreek powder each of 10g, clove headless 5 number and mustard 50g, vinegar 200 ml and mustard oil 450 ml.

Sauce/Ketchup:-Fully ripe red fruits are selected, all green and blemish part are discarded. It is made from strained tomato juice or pulp and spices, salt, sugar and vinegar with or without onion and garlic and contains not less than 12% tomato solid and 25% total solid.

Ingredient of tomato sauce/ketchup: Tomato pulp 1kg, sugar 75g, salt 10g, onion chopped 50g, ginger chopped 10g, garlic chopped 5g, red chilli powder 5g, cinnamon, cardamom large, aniseed, cumin, black pepper powder 10g each, clove headless 5 number, vinegar 25ml or glacial acetic acid 5ml and sodium benzoate 0.25g/kg final product.

Ingredient of tomato chutney: Tomato 1kg, sugar 500g, salt 25g, onion chopped 100g, ginger chopped 10g, garlic chopped 5g, red chilli powder 10g, cinnamon, cardamom large, aniseed, cumin, black pepper powder 10g each, vinegar 100ml and sodium benzoate 0.50g/kg final product.

Spindle bug: Carvalhoia arecae :Miridae

Nymphs and adult bugs suck the plant sap from spindle leaf and tender leaves.  Feeding marks are seen as necrotic lesions in the spindle and fully opened leaves.  The pest is seen in the nursery plants round the year but incidence is high during rainy season.

Structure of turmeric process

Boiling

• Boiling figures in water in copper vessels/galvanized iron/earthen vessels
• If water is acidic then add NaCO₃
• Stopped boiling when froth starts coming out and white fume appears
• Then dried in the sun for 10-15 days till they become hard and brittle

PRACTICAL 1: PREPARATION OF READY-TO-COOK MUSHROOM PASTA

Pasta is a product originally made from wheat and is of different shapes and sizes. It is generally rich in carbohydrate but is deficient in protein especially amino acid balance. Therefore, addition of spices and dried vegetables may solve this problem. Moreover, fortification of pasta with tomato, garlic, mushroom or spinach makes it nutritious for consumption. Since instant foods are widely becoming popular and consumed throughout the world and is also a fast growing sector of the noodle industry because of busy life schedule of people.

Curing- Curing is a process in which produce is subjected to undergow through a special treatment to get the quality product.

Scale insect: Lepidosaphes sp.: Diaspididae

The mature scale is elongated and oval in shape and dark grey in colour. They infest the stems, leaves and petioles, causing shriveled leaves due to sucking of the sap. The affected parts wither and dry up. In severe infestation leaves dry up and give sticky look and gradually the vine wilts.

Distillation of rose oil and rose water:

For distillation of rose oil and rose water initially the fresh rose flower are hydro distilled. The oil and water are collected together. The oil which floats upon the water is separated by decantation get oil directly, while the water is re-distillated. The oil obtained from re-distillation is called recovered oil or water oil. The direct oil and water oil are then combined to make the commercial rose oil.

The water obtained from the second re-distillation step is the commercial rose water

EXPERIMENT: MINIMAL PROCESSING OF CAULIFLOWER (FREEZING PRESERVATION AND STEEPING PRESERVATION)

Materials and reagents

Material : Fresh cauliflower, glass jars, polythene pouches

Reagents: 15% sodium chloride

It is rich in iron and Vit –C and native of tropical Asia particularly eastern India and Southern China (Sheshadri 1986 Mini Raja et al., 1993).
 
Botany: Monoecious annual, staminate flowers small, yellow and borne on slender pedicel. Pistillate flowers solitary have small pedicel, flowers are yellow, leaves segmented pentamerous. Filaments 3, two are bilocular and one is unilocular. There are three short styles ended with three bilobed or divided stigmas.

Chromosome 2n=22: 6-centromere in middle, 3-submedian, 2-subterminal  (Vargheuse, 1973) 

Momordica dioica: 2n=28

Momordica cochincniensis: Sweet gourd of Assam

Germplasm

KAU-Vellanikara, IIHR-Bangalore, NDUAT-Faizabad, CSAUAT-VRS, Kalyanpur, BPUA&T-Pantnagar and IARI- New Delhi are the major sources of bitter gourd germplasm.

The Total Horticulture production of the country is estimated to be an impressive level of 314.87 Million Tonnes during 2018–19.

Production of fruits is estimated to be about 97.38 million tonnes during 2018–2019.

Production of vegetables is estimated to be about 187.36 million tonnes during 2018–2019.

Production of spices is estimated to be about 8.61 million tonnes during 2018–2019.

Plantation crops are another potential sector with lot of opportunities for employment generation, foreign exchange earnings and overall supporting livelihood sustenance of mankind at large.

In short and sweet horticulture supplies quality food for health and mind, more calories per unit area, develops better resources and yields higher returns per unit area.

It also enhances land value and creates better purchasing power for those who are engaged in this industry. Therefore, horticulture is important for health, wealth, hygiene and happiness.

Similar to forest trees these horticultural trees will maintain the ecosphere. They help in transforming the micro climate.

It provides shelter to birds, reptiles and other micro organisms and add to the geo–ecological diversity on the land.