UNIT 1:
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Pre-Cooling, Curing, Inhibition of Sprouting and fungicide
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control of Losses,
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Transportation of Fresh Produce
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preservatives syrups,
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maturity indices and losses of fruits and vegetable,
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Extraction and preparation,
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Types of squashes
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Ripening of fruits.
UNIT 2:
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processed and dehydrated gherkins,
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Preparation of fruit toffee,
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Jam, jellies, marmalades,
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puree and ketchup,
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Juice, concentrate,
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factors affecting storage life.
UNIT 3:
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Dried Apples-preparation
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preservation methods,
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Preparation of pickles and chutneys.
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Preparation of fruit jelly of beverages,
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preparation of whole tomato concentrate.
UNIT 4:
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Tomato Processing
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Tomato based Products
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Tomato Juice, Tomato Puree,
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Tomato Ketchup, Tomato Chutney
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Tomato Sauces, Tomato Powder
