Contents/Module of Course

1. Importance of post harvest management of fruits and
2. Preparation of banana chips (unripe banana)
3. Preparation of RTS( Ready To Serve)
4. Preparation of Mixed Pickle
5. Preparation of Jam Marmalade
6. Preparation of squash
7. Preparation of Jelly
8. Preparation of value added tomato product
9. Preparation and preservation of juices
10. Preparation of candied fruits
11. Method of marmalade preparation
12. Value addition in Aonla (Murabba, candy,Aonla Pills’)
13. Value Addition on Dehydrated Products
14. Value addition and processing of Blended Products
15. Processing and value addition of Minor Fruit Crops
16. Minimal Processing of Fruits and Vegetables
17. Post harvest and value addition of mandarin
18. Maturity indices for fruits
19. Effect of ethylene on ripening and chemicals used for hastening and delaying ripening of fruits
20. Different packaging material for some major fruits
21. Packaging of fresh fruits
22. Causes of post harvest losses in fresh fruits and their control measures
23. Post-harvest treatments for shelf life extension of horticultural crops

Introduction: Post Harvest management of Fruits and Vegetables through value addition

Modem crop production technologies have increased the production of fruits, vegetables and flowers. But due to perishable nature, postharvest losses of these commodities are four to five times higher than those of food grains. Post harvest management is a strategic area of research, which offers huge untapped potential in increasing the overall availability of horticultural commodities through its appropriate conservation. In addition to the prevention and reduction of post harvest losses, advance post harvest management technologies and processing helps to optimize the quality produce for market requirement, assure greater food and nutritional security, generate more employment opportunities and ensures better return the farmers and entrepreneurs.

India being second largest producer of fruits and vegetables in the world. But the level of processing remains low at single digit figure for many years so far. There is also an urgent need to reduce losses and wastage of valuable food commodities and utilize them in a useful manner. The Division of Food Science & Postharvest Technology has taken a lead in development a number of innovative economically viable technologies with great potential for reduction in losses of produce and production of high quality value added products. Post harvest technology as a career option is becoming more and more popular with the rising demand for processed food and increased exports of fruits and vegetables and their products.

Dr. Jitendra Kumar

Email: jitendrakumar.fas@ramauniversity.ac.in
Contact No: 8416984201

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1. This training will be based on Learning by doing principles and Trainees will learn the preparation of various value-added products. They may start their own startup after completing this short-term hands-on training on “Post Harvest management of fruits and Vegetables through value addition by their own.

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1. To impart knowledge on the recent advances in flesh handling and postharvest management of horticultural
2. To provide training on processing and valorization technologies for different horticulture

Assessment/ Evaluation - Written test and/or Viva-voce will be conducted

The registered students have to get minimum 50% marks to get the course completion certificate.