3.5 (6)
Master's degree in Post-harvest Technology with specialization in Horticultural Crops.
LAN based CBT (computer-based test) /150 minutes (2hrs 30 minutes) / Objective type (MCQ's) / 160 / (4 for each correct response), (-1 for each incorrect response), (0 for no - attempt) / English only.
| Sec. | No. of Ques. | Max. marks |
| A (MCQ) | 150 | 600 |
| B (Match the following) | 10 | 50 |
| Total | 160 | 650 |
16 POST HARVEST TECHNOLOGY
Unit 1: Post-Harvest Technology of Vegetable Crops
Scope and importance of post-harvest management of vegetables;Nature and causes of post-harvest losses; Maturity indices and standards for different vegetables; methods of assessment of maturity, physiological and biochemical changes during maturity and ripening, enzymatic and textural changes, ethylene evolution and ethylene management, respiration, transpiration, regulation methods; Influence of pre-harvest practices and other factors affecting shelf life and post-harvest quality;Harvesting methods, tools, harvesting practices for specific market requirements; pre cooling methods; grading, washing,pack house operations, pre treatments- chemicals, wax coating, edible coating, pre packaging and irradiation; packaging of vegetables, packaging materials; Storage methods - ventilated, refrigerated, MA, CA storage, hypobaric storage, cold storage, zero energy cool chamber; Storage disorders -chilling injury in vegetables, post-harvest diseases and pests - prevention from infestation; principles of transport; food safety standards and export standards.
Unit 2: Post-Harvest Technology of Fruit Crops
Scope and importance of post-harvest management of fruits; Factors leading to post-harvest losses; Maturity indices, methods of assessment of maturity, harvesting practices and grading for specific market requirements; Physiological and biochemical changes during maturity and ripening, ethylene evolution and ethylene management; enzymatic and textural changes, respiration, transpiration; Influence of pre-harvest practices and other factors affecting shelf life and post-harvest quality;Harvesting methods, tools, harvesting practices for specific market requirements; Pre cooling methods; grading, washing, pack house operations, pre treatments treatment prior to shipment, viz., chlorination, waxing, chemicals, bio-control agents and natural plant products, fungicides, hot water, vapour heat treatment, sulphur fumigation and irradiation; Pre packaging and irradiation, packaging of fruits, packaging materials; Storage methods - ventilated, refrigerated, MAS, CA storage ; Physical injuries and disorders; Transportation and marketing standards for international markets, quality evaluation,principles and methods of preservation, food processing, canning, fruit juices, beverages, pickles, jam, jellies, candies; Dried and dehydrated products, nutritionally enriched products, fermented fruit beverages, packaging technology, processing waste management, food safety standards and export standards.
Unit 3: Value Addition of flowers
Prospects of value addition; National and global scenario, production and export; Women empowerment through value added products making, supply chain management; Types of value added products, value addition in loose flowers, garlands, veni, floats, floral decorations; Value addition in cut flowers, flower arrangement, styles, ikebana, morebana, free style, bouquets, button-holes, flower baskets, corsages, floral wreaths, garlands, floral craftsetc.;Selection of containers and accessories for floral products and decorations; Aromatherapy, pigment and natural dye extraction techniques;Dry flowers - Identification and selection of flowers and plant parts; Raw material procurement, preservation and storage; Techniques in dry flower making - Drying, bleaching, dyeing, embedding, pressing; Accessories; Designing and arrangement - dry flower baskets, bouquets, pot-pourri, wall hangings, button holes, greeting cards, wreaths; Packing and storage; Concrete and essential oils; Selection of species and varieties (including non-conventional species), extraction methods, Packaging and storage, Selection of species and varieties, Types of pigments, carotenoids, anthocyanin, chlorophyll, betalains; Significance of natural pigments, Extraction methods; Applications ; Export standards.
Unit 4: Processing of Plantation Crops, Spices, Medicinal and Aromatic Plants
Prospects of processing and value addition, National and global scenario, production and exports; Commercial uses of spices and plantation crops. Processing of major spices - cardamom, black pepper, ginger, turmeric, chilli and paprika, vanilla, cinnamon, clove, nutmeg, allspice, coriander, fenugreek, curry leaf. Extraction of oleoresin and essential oils; Processing of produce from plantation crops, viz. coconut, arecanut, cashewnut, oil palm, palmyrah, date palm, cocoa, tea, coffee, rubber etc; Processing of medicinal plants- dioscorea, gloriosa, stevia, coleus, ashwagandha, tulsi, isabgol, safedmusli, senna, aloe, catharanthus, etc. Different methods of drying and storage. Microbial contamination of stored product. Influence of temperature and time combination on active principles; Extraction and analysis of active principles using TLC/HPLC/GC. Distillation, solvent extraction from aromatic plants- davana, mint, rosemary, rose, citronella, lavender, jasmine, etc. Extraction of aroma compounds and aromatherapy; Extraction of pharmaceutical and neutracutical compound from medicinal and aromatic crops; Application of nano technology in medicinal and aromatic plants. Applications; Export standards.
