AGRO PATH FINDER • SKNAU JOBNER 2025

Post Harvest Management & Value Addition of Horticultural Crop

B.Sc. (Hons.) Agriculture • Semester 7 • HORT 412

Lecture-wise study materialsTheory & PracticalPDF • MCQs • Videos
Imported outline — verification pending

This schedule comes from the supplied HTML pack. Check the original university syllabus before treating wording, numbering or topic coverage as final. Numbering gaps in the supplied outline have been flagged for review; missing topics have not been invented.

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Theory Lecture Schedule

11 indexed topics
01
Importance of post-harvest processing of fruits and vegetables.
Theory lecture • Source page reference in supplied pack: 185
Notes coming soon
02
Extent and possible causes of post harvest losses.
Theory lecture • Source page reference in supplied pack: 185
Notes coming soon
03
Pre- harvest factors affecting postharvest quality, maturity, ripening and changes occurring during ripening.
Theory lecture • Source page reference in supplied pack: 185
Notes coming soon
04
Respiration and factors affecting respiration rate.
Theory lecture • Source page reference in supplied pack: 185
Notes coming soon
05
Harvesting and field handling; Storage (ZECC, cold storage, CA, MA, and hypobaric).
Theory lecture • Source page reference in supplied pack: 185
Notes coming soon
06
Value addition concept; Principles and methods of preservation.
Theory lecture • Source page reference in supplied pack: 185
Notes coming soon
07
Intermediate moisture food- Jam, jelly, marmalade, preserve, candy – Concepts and Standards.
Theory lecture • Source page reference in supplied pack: 185
Notes coming soon
08
Fermented and non-fermented beverages
Theory lecture • Source page reference in supplied pack: 185
Notes coming soon
09
Tomato products- Concepts and Standards.
Theory lecture • Source page reference in supplied pack: 185
Notes coming soon
10
Drying/ Dehydration of fruits and vegetables – Concept and methods, osmotic drying. TI. _ Canning — Concepts and Standards, packaging of products. 1
Theory lecture • Source page reference in supplied pack: 185
Notes coming soon
12
FSSAI, FPO, HACCP.
Theory lecture • Source page reference in supplied pack: 186
Notes coming soon

Practical Lecture Schedule

11 indexed topics
01
Applications of different types of packaging, containers for shelf life extension.
Practical lecture • Source page reference in supplied pack: 186
Notes coming soon
02
Effect of temperature on shelf life and quality of produce.
Practical lecture • Source page reference in supplied pack: 186
Notes coming soon
03
Demonstration of chilling and freezing injury in vegetables and fruits.
Practical lecture • Source page reference in supplied pack: 186
Notes coming soon
04
Extraction and preservation of pulps and juices.
Practical lecture • Source page reference in supplied pack: 186
Notes coming soon
05
Preparation of jam and jelly. T
Practical lecture • Source page reference in supplied pack: 186
Notes coming soon
06
RTS, nectar, squash, osmotically dried products.
Practical lecture • Source page reference in supplied pack: 186
Notes coming soon
07
Fruit bar and candy.
Practical lecture • Source page reference in supplied pack: 186
Notes coming soon
08
Tomato products
Practical lecture • Source page reference in supplied pack: 186
Notes coming soon
09
Canned products.
Practical lecture • Source page reference in supplied pack: 186
Notes coming soon
10
Quality evaluation of products – physico-chemical and sensory.
Practical lecture • Source page reference in supplied pack: 186
Notes coming soon
11
Visit to processing unit/ industry.
Practical lecture • Source page reference in supplied pack: 186
Notes coming soon
This page indexes the supplied topic outline. Lecture notes, PDFs, videos and tests will be linked only when those resources are available.