000			04134nam a22002417a 4500
999			_c32932 _d32932
003			CUTN
005			20201001125105.0
008			201001b ||||| |||| 00| 0 eng d
020			_a9788190851206
041			_aEnglish
082			_a635.91 _bSHA
100			_aSharma, S.K.
245			_aPostharvest Technology of Horticultural Crops / _cS.K. Sharma and M.C.Nautiyal
260			_aNew Delhi : _bNew India Publishing Agency, _c2009.
300			_axi, 229 p. : _bill. ;
440			_aPractical Manual Series - _v2
505			_t1. Acquaintance with different equipments and machinery used in postharvest technology. _t 2. To study the maturity indices in various fruits and vegetables. _t 3. To study the effect of pre-cooling on storage life of fruits and vegetables. _t 4. To study various pre-treatments given to fruits and vegetables before storage and marketing. _t 5. To study low cost storage technology for horticultural crops. _t6. Extraction and preservation of fruit juices and pulps. _t7. Preparation of beverages (RTS drink, squash/cordial). _t8. Preparation of fruit juice concentrates. _t9. Preparation of jam. _t10. Preparation of jelly and marmalade. _t11. Preparation of lime-chilli-ginger pickle. _t12. Preparation of fruit chutney. _t13. Preparation of tomato products (puree, ketchup). _t14. Canning of fruits and vegetables. _t15. Cut out analysis of canned products. _t16. Dehydration of fruits and vegetables. _t17. Preparation of fruit wine (cider). _t18. To study extension of vase life of flowers. _t19. Determination of moisture and total solids. _t 20. Determination of minerals as total ash. _t 21. Determination of Total Soluble Solids (TSS). _t22. Determination of titratable acidity. _t23. Determination of reducing and total sugars by Nelson-Somogyi method. _t24. Determination of ascorbic acid. _t25. Determination of specific gravity. . _t26. Determination of relative viscosity. _t27. Determination of colour and non-enzymatic browning. _t28. Determination of crude fibre. _t29. Determination of crude fat. _t30. Determination of sensory quality on 9 point hedonic scale. _t31. Determination of sensory quality by triangle test. _t32. Determination of sensory quality by rating test. _t33. Visit to a fruit processing unit
520			_a“The book is ready reference practical manual for teachers as well as students of undergraduate programmes and postgraduate beginners in the discipline of horticulture and postharvest technology. Spread over 33 s, the book covers various topics i.e. acquaintance with equipments and machinery, maturity indices, pre-storage treatments, low cost storage technology, processing and value addition in fruits and vegetables including preparation of jam, jelly, marmalade, beverages, pickles, chutney, tomato products, canning of fruits and vegetables, cut out analysis and preparation of cider, vase life of flowers, physico-chemical and sensory analysis of fresh & processed products. Besides, ten annexures have also been given describing fruit products order, temperature corrections for measuring TSS, maturity indices, units of conversion, preparation of cleaning and chemical solutions, food additives, suppliers of machinery and equipments, important journals and conduct of a students in a laboratory. The contents of s have been put up in the simplest language giving separate instructions for the students and teacher as well as relevant information on the topics so that conduct of practical becomes easy and systematic. Coloured plates of some of the machinery and equipments have also been given so that their identification becomes easy even if the equipment or machinery is not available in a particular laboratory. The book is an initiative to fulfill the long pending requirement of teachers and students for conduct of practical s on various aspects of postharvest technology of horticultural crops. The book would be of great use to the students, researchers, teachers and all those who have interest in the subject.”
650			_aHorticultural crops
650			_aPostharvest Technology
700			_aNautiyal, M.C.
942			_2ddc _cBOOKS