AGRO PATH FINDER • SKNAU JOBNER 2025

Post Harvest Technology and Value Addition

B.Sc. (Hons.) Agriculture • Semester 7 • HORT 415

Elective in supplied directoryLecture-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.

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Semester 7 elective: This subject is listed under elective course options in the source syllabus.

Theory Lecture Schedule

15 indexed topics
01
Importance of post —harvest processing of fruits and vegetables.
Theory lecture • Source page reference in supplied pack: 236
Notes coming soon
02
extent and possible causes of post-harvest losses.
Theory lecture • Source page reference in supplied pack: 236
Notes coming soon
03
Pre-harvest factors affecting post-harvest quality, maturity, ripening and changes occurring during ripening.
Theory lecture • Source page reference in supplied pack: 236
Notes coming soon
04
Respiration and factors affecting respiration rate.
Theory lecture • Source page reference in supplied pack: 236
Notes coming soon
05
Harvesting and field handling; Storage (ZECC, cold storage, CA, MA and hypobaric).
Theory lecture • Source page reference in supplied pack: 236
Notes coming soon
06
Value addition concept.
Theory lecture • Source page reference in supplied pack: 236
Notes coming soon
07
Principles and methods of preservation.
Theory lecture • Source page reference in supplied pack: 236
Notes coming soon
08
Intermediate moisture food Gam, jelly, marmalade, preserve, candy) ~ concepts and standards.
Theory lecture • Source page reference in supplied pack: 237
Notes coming soon
09
Fermented and non-fermented beverages.
Theory lecture • Source page reference in supplied pack: 237
Notes coming soon
10
Tomato products concepts and standards.
Theory lecture • Source page reference in supplied pack: 237
Notes coming soon
11
Drying Dehydration of fruits and vegetables —concept.
Theory lecture • Source page reference in supplied pack: 237
Notes coming soon
12
methods, osmotic drying.
Theory lecture • Source page reference in supplied pack: 237
Notes coming soon
13
Canning — concepts and standards.
Theory lecture • Source page reference in supplied pack: 237
Notes coming soon
14
Packaging of products.
Theory lecture • Source page reference in supplied pack: 237
Notes coming soon
15
FSSAI, FPO, HACCP, TQM, Non-Destructive Techniques of preservation.
Theory lecture • Source page reference in supplied pack: 237
Notes coming soon

Practical Lecture Schedule

10 indexed topics
01
Applications of different types of packing.
Practical lecture • Source page reference in supplied pack: 237
Notes coming soon
02
containers for shelf-life extension.
Practical lecture • Source page reference in supplied pack: 237
Notes coming soon
03
Effect of temperature on shelf life and quality of produce.
Practical lecture • Source page reference in supplied pack: 237
Notes coming soon
04
Demonstration of chilling and freezing injury in vegetables and fruits
Practical lecture • Source page reference in supplied pack: 237
Notes coming soon
05
Extraction and preservation of pulps and juices.
Practical lecture • Source page reference in supplied pack: 237
Notes coming soon
06
Preparation of jam, jelly, RTS, nectar.
Practical lecture • Source page reference in supplied pack: 237
Notes coming soon
07
squash, osmotically dried products, fruit bar candy.
Practical lecture • Source page reference in supplied pack: 237
Notes coming soon
08
Tomato products.
Practical lecture • Source page reference in supplied pack: 237
Notes coming soon
09
canned products.
Practical lecture • Source page reference in supplied pack: 237
Notes coming soon
10
Quality evaluation of products- Physico-chemical and sensory. T1__ Visit to processing unit/industry. 1
Practical lecture • Source page reference in supplied pack: 237
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.