A Practical Manual on Post Harvest Value Addition and Processing of Horticulture Crops
Table of Contents
No Name Page No
Page 1 1
1 Propagation And Planting Method Of Ginger And Turmeric 12-15
2 Processing Of Turmeric Ginger And Black Pepper 16-31
3 Selection Of Mother Palm And Seed Nuts In Cocnut And Oil Palm 32-35
4 Products And Byproducts Of Spices And Plantation Crop 36-37
5 Methods Of Oleoresin Extraction Using Chilli 38-40
6 Extraction Technologies Of Aromatic Oils 41-56
7 Training Methods On Betelvine 57-57
8 Rejavenation Practices In Cashewnut 58-59
9 Harvesting Methods Of Aromatic Plants 60-61
10 Juding The Maturity Of Fruits And Vegetables 62-73
11 Determination Of Physiological Loss In Weight In Fruits And Vegetables Under Amdient And Refrigerated Condition 74-75
12 Determination Of The Percentage Of Juice In Lime Lemon Grapefruit Varieties At Different Stages Of Fruit Growth 76-77
13 Determination Of Total Soluble Solids (Tss) 78-79
14 Determination Of Acids 80-81
15 Determination Of Vitamin- C (Ascorbic Acid) 82-83
16 Estimation Of Sugar 84-86
17 Estimation Of Starch 87-87
18 Measurement Of Ethylene 88-90
19 To Study About Zero Energy Cool Chamber (Zecc)For On Farm Storage 91-96
20 Effect Of Ethylencon Ripening 97-99
21 Identification Of Laboratory Equipment And Machineries Used In Preservation Of Fruits And Vegetables 100-109
22 Preparation Of Jam Jelly Marmalades Candy Crystallized Fruit Glazed Fruit Squash Cordials Syrups Chutner Pickies Sauces And Ketchup 110-125
23 Preservation By Dehydration Drying 126-132
24 Methods Of Prolonging Of Storage Life Of Fruits And Vegetables 133-145
25 Planing And Layout Of Orchard 146-165
26 Plant Growth Regutators Or Plant Hormones Their Preparation And Application 166-177
