all about post harvest technology

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REPORT ON RHWEP (2016-17)
HPHT -411
GUIDED BY:- SUBMITTED BY:-
BBBBBY:-BYBY:
Pt. K.L.S COLLEGE OF HORTICULTURE & RESEARCH
STATION , RAJNANDGAON (C.G.)
Vipin Ku. Patel
B.Sc. 4TH
year, 1st
sem
Dr. (Smt.) Annu Verma
(Post Harvest Technology
& Placement)

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INTRODUCTION
IMPORTANCE OF POST HARVEST TECHNOLOGY OF
HORTICULTURAL CROPS
Horticulture plays a significant role in Indian Agriculture. It contributes 30% GDP
from 11.73 % of its arable land area. India is the second largest producer of both
fruits and vegetables in the world (52.85 MT and 108.20 MTrespectively). Fruits
and vegetables are of immense significance to man. In India, the fruits have been
given a place of honor on being offered to God at every festival and have also
been mentioned in our epics like Mahabharata, Ramayana and writings of
Sushrutha and Charaka. Being rich source of carbohydrates, minerals, vitamins
and dietary fibres these constitute an important part of our daily diet. The dietary
fibres have several direct and indirect advantages. Not only this, fruits and
vegetables provide a variety in taste, interest and aesthetic appeal. Their
significance in human life is being recognized increasingly in Western societies
with the objective of minimizing the occurrence of the diseases related with an
affluent life style. Their lesser recognized benefits relate to their role in kidney
functions, prevention of cancer and cardiac disorders through contribution of
ascorbic acid, β-caroteneand non-starch polysaccharides besides the biochemical
constituents like phenols, flavonoids and alkaloids.
A considerable amount of fruits and vegetables produced in India is lost due to
improper post-harvestoperations; as a result there is a considerable gap between
the gross production and net availability. Furthermore, only a small fraction of
fruits and vegetables are utilized for processing (less than 1%) and exported
(Fruits – 0.5% and Vegetables – 1.7%) compared to other countries.
Postharvestlosses in fruits and vegetables are very high (20-40%). About
10-15% fresh fruits and vegetables shriveland decay, lowering their marketvalue
and consumer acceptability
IMPORTANCE-
 The extent of value addition is only 7% in India as against 23% in China and
88% in UK. Due to inadequate post-harvest handling, 20-30% of
horticultural produce is lost annually. Such losses in terms of monetary

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value go to about Rs. 7,000 core per annum. The loss of great magnum not
only robs the labour and resources but also regurgitates a big profit of the
farmers. Preservation of the produce is one of the ways to control post-
harvest losses very often encountered.
 Very good foreign exchange can be got.
 Fruits and vegetables are important from nutritive point of view.
 When production is more the loss can be minimized by processing of these
products.
 The nutritive value fruits and vegetables can be maintained by processing.
 By value addition extra income can be earn. So by processing value added
products can be prepared.
 Value added product can be save in any part of the country during their
requirement.
OBJECTIVES:
 To reduce wastage and losses.
 To handle glut.
 To establish farm prices and income.
 To utilise marketable surplus.
 To generate employment.
 To add variety to the diet.
 To ensure foreign exchange through export of processed fruits and
vegetables.
Nowadays, value addition has been a buzz word in horticulture. It indicates to
make the produce more valuable in terms of economic gain.

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DEMONSTRATIONNO. :-01
Object - Demonstration on Tutti Frutti preparation from papaya
Participatant – Women of Nathunawagaon.
Place – farmer information centre Nathunawagaon, Rajnandgaon
Date -21/09/2016
Material required - Sugar , Raw Papaya ,Knife ,Peeling Knife, Water, Pan , Fruit Colour,
Essence
Method –
 First of all wash the papaya in tap water.
 Then peel off the papaya and after it cut into two halves along with removing the seed
and white part of papaya.
 Chop it into small cubes which give 2 cup of raw papaya and keep it aside.
 Boil 4 cup water in a pan. Once it start boiling, add chopped raw papaya and let it cook
for sometime so that the cube gets transparent .
 Meanwhile , cook 2 cups sugar and 3 -4 cup water in a pan. Once sugar is completely
mixed and when sugar soloution get thickened upto thread like formation between two
finger .
 Add few drops of vanilla essence to it . take 3 bowls and divide sugar syrup into 3
portions.
 Take 3 bowls and divide sugar syrup into 3 portions.
 Add a pinch of each colour in 3 different bowls filled with syrup. Mix well and keep it
aside for 12 -24 hrs.
 After 12 -24 hrs, take out the papaya cubes from syrup and strain them properly. Spread
those papaya cubes over a wire net placed on top of a plate . let them dry till the
stickiness is totally absorbed stored in tutti fruity in air tight container .

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FIG – TUTTI FRUTTI PREPARATION AT INFORMATION CENTRE

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DEMONSTRATION NO. :-02
Object: - Practical Programmeon preparation of Banana Chips.
Participatant: - Women of NNG.
Place: - Nathunawagaon, Rajnandgaon.
Date:-05/11/2016
Materials Required: - Mature but unripened Bananas, Peeling knife, Cutting Knife, Chips
Maker, Oil, and Salt .
Method:-
 Bananas were washed and then peeling was done.
 Then slices were made with the help of chips maker and fried in oil.
 Then salt and spices were added and mixed properly and packed in polythene bags and
then sealing was done.
Women response-
 Women were satisfied with the technique of chips making and were ready to adopt this.
 Farmers are growing banana in mohad village to extra income can be generated by
adapting value addition.
FIG.- SLICING OF BANANA CHIPS.

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FIG – FRYING OF BANANA CHIPS.

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DEMONSTRATIONNO. :-03
Object: - Practical TrainingProgrammeon Preparation of LimeSquash.
participatant:- Women of NNG.
Place:-Farmers Information Centre, Nathunawagaon, Rajnandgaon.
Date:- 21/09/2014
Materials Required: - Fully ripened lime, cutting knife, lime juice extractor etc.
Recipe-
Materials Quantity
Lemon juice - 1 kg
Water - 600 ml
Sugar - 1 kg
Sodium benzoate - 1 gm
Lemon essence - as required per required
Method of Preparation-
 Firstly we have taken sugar and water (half of quantity of sugar) to prepare sugar syrup.
 Lemon was peeled and then it was cut into half and then juice was extracted
 One cup of sugar syrup was also added in the container before juice extraction was done.
As by doing this the bitterness doesn’t came in the juice.
 When juice was completely extracted then it was filtered and was mixed with the sugar
syrup.
 Sodium benzoate was taken in a glass and dissolved with little quantity of squash and
then it was mixed properly with the prepared squash.
 Two drops of lemon essence was also added at this time.
 Prepared squash was then filled into sterilized bottles
 Bottle was sterilized by dipping it in hot water.
 Then the wax of candle was melted in a container and cap of the bottle was sealed by the
wax.

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Womens Response-
 Womens were very happy .
 Lemon is also grown in NNG so they can be utilized for value addition.
 Value addition could be a source of income for the womens of NNG.
 Now they can serve lemon squash in summer instead of tea for relative and friends.
FIG.- PREPARATION OF LIME SQUASE

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DEMONSTRATIONNO. :-04
Object:- Demonstration on Vermi Composting.
Date:- 16/08/2016
Place:- Nathunawagaon, Rajnandgaon
INTRODUCTION
Carbonic matter (home waste, Agriculture waste, Cow dung, Leaves) which can be
decomposed is taken by vermi and passes through stools, this stool/ excreta of vermies are
Known as vermi compost.
PRODUCTION
Then lot of water is sprinkled. After it become cool vermi are released on this heap
maintain 40% moisture vermi eats organic matter and passes excreta of the surface of heap. This
excreta is known as Vermi compost.
Material required:- Crop residue, partial decomposed cow dung , Mud, Earthworms.
Method of Preparation:-
 A vermi tank(artificial made of plastic) whose size is 10x 5 x 3 ft.The vermin tank
should be placed under shady area. Then after different layer are made accordingly.
 First layer is made of mud which is 6 inch thick.
 and Then waste material should be placed in tank like crop residue and waste
biodegrade mass.
 In third layer partially decomposed cow dung should placed in the tank.
 Then at last earthworm should released at the rate of 200 earthworm per sq. ft.
Nutrient content:- N2 - 3%
P2O5 – 1%
K2O – 1.5%

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Farmer’s Response:-Farmer’s were interested and were ready to use vermicompost for their
crop as earlier they were don’t know the benefits of vermicompost in crop.
 This is very easy and cheap method of production of compost from their own house and
farmyard wastage. And also at very low cost they can fulfil the nutrient requirement of
their crop.
FIG-PREPARATIONOF VERMICOMPOST.

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DEMONSTRATION No-05
Object:- Demonstration on use of CA bag in increasing the storage life.
Date:-8 /11/2016
Place:- Nathunawagaon, Rajnandgaon
Materials Required- Ripe tomatoes, CA bags.
Method-
CA bag storage techniques:- The storage of fruit and vegetables in CA storage is one of
the most advanced method.
 For this we selected the pink (turning red) coloured tomatoes.
 Place the tomatoes in CA bag.
 The oxygen consumption and its replacement by carbon dioxide by respiration and create
the modified atmosphere.
 In CA bag a chip is present which controls the reduction of oxygen and co2 is increased
and ripening and respiration rates are slow down.
Advantage:- Tomatoes can be store in CA bag for one week longer period time than
normal storage condition.
FIG: IMAGE OF C.A.BAG

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FIG – USE OF CA BAG.
Farmer’s response: -
 Farmers were interested to adopt this technique.
 A large quantity of vegetables get wastage when they don’t get appropriate
storage condition in that situation the use of CA bag could be a better option to
prevent this wastage.

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DEMONSTRATION No-06
Object:- Trainingon preparation of papaya jam.
participant:- Women of NNG.
Place: -Farmers information centre, :- Nathunawagaon, Rajnandgaon
Date:- 21/09/2016
Materials Required: - Mature firm ripened papaya, peeling knife, cutting knife etc.
Recipe-
Generally for 1kg of fruit pulp, the following ingredients are required:
01. Sugar 0.75-1 kg.
02. Citric acid 1-3 g.
03. Water 100-200 ml.
Processof preparation:-
 Firstly we selected the firm ripe fruits then fruits were get washed with clean simple
water.
 Then peeling was done and seeds were also removed out.
 Fruit was then cut into pieces.
 Then cooking was done till softening by adding little water.
 Pulping was done and required sugar was added into it.
 Then citric acid was added into it.
 End point of jam was tested to stop the process of cooking. It was judged by- Sheet or
Flake test:- A small portion of jam was taken out from cooking pan using spoon. It was
then allowed to drop. If jam drops in form of sheet in contrast to droping at once, it was
considered that jam was ready.

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FIG-PREPARATIONOF PAPAYA JAM.

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DEMONSTRATION No-07
Object:- Trainingon preparation of chilli pickles.
participant:- Women of NNG
Date:- 21/09/16
Materials Required: - Green chilli , Salt, Oil,Tturmeric powder , Mustard, Lemon juice ,
Jar,knife,Garlic, etc.
Processofpreparation
 First of all take green chilli and wash in tap water, and dry iti shade so that drop of water
remove from chilli.
 Mustard should be roasted in low flame.
 after that mix the spices like turmeric powder , mustard , lemon juice and garlic in some
oil .
 and mixed thoroughly in cutted chilli.
 Pour the mustered oil in the pickle jar upto neck of bottle.
 Sealed the jar and keep in sunlight for 5 to 6 days regularly.
Response:-They are know familiar with this pickle technique.
 Fig- preparation of green chilli pickles.

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DEMONSTRATIONNo-08
Object:- Demonstration on preparation of tomato ketchup
Participant:- Women of Nathunawagon
Place: -Santosh verma house Nathunawagaon, Rajnandgaon
BLOCK:-Dongargaon
Date:- 08/09/16
Materials Required:- Tomatoes , Spices ,White cloths, preservatives , steel
container, spoon, crusher, sieve etc .
Recipe:-
Following ingredient are required for 1kg tomato pulp
Sugar - 75gm
Salt - 10gm
Onion - 50gm
Ginger - 10gm
Garlic - 5gm
Cinnamon - .5gm
Aniseed, cumin, Black peeper - 10gm
Vinegar - 25ml
Sodium benzoate - .25gm
Method:-
 Select the ripe tomato but avoid over mature then wash in tape water.
 Blanch the tomato in hot water to remove the outer skin.

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 Pulping of tomato is done by crusher filter.
 Cooking of pulp with spices beg and add the one third quantity of sugar.
 Coking done up to one third of its original volume.
 Add salt and remaining sugar and judge the end point.
 Addition of vinegar / acetic acid and preservatives.
 Fill the hot ketchup into bottle and corking is done with help of corking
machines.
 Then cooling , labeling and storage should be done in cooltemperature.
Farmer Response:-
After tasting the ketchup they give positive responseabout it and they will now
adoptthis technique to cookketchup for future use.
FIG: PREPARATION OF TOMATO KETCH-UP

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DEMOSTRATION NO. -09
Object:- Demostration on preparation of RTS of pineapple.
Participant:- Women of nathunawagaon
Place: -Santosh verma house Nathunawagaon, Rajnandgaon
BLOCK:-Dongargaon
Date:- 08/10/16
Materials Required:-pineapple, sugar, steel container, preservative, juice
extractor , bottle corketc.
Method :-
SELECTED PINEAPPLE SHOULD BE TRIMMED AND REMOVE OUTER
SKIN
EXTRACTION OF JUICE WITH THE HELP OF JUICE EXTRACTION
MACHINE
ADDITION OF SUGAR SOLUTION IN JUICE
ADDITION OF PRESERVATIVES(KMS)
BOTTLING , CANNING AND CORKING. AND KEPT IN COOL PLACE

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FIG : PREPARATION OF RTS
FIG : PREPAREDRTS

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DEMOSTRATIONNO. -10
Object:- Demonstration on preparation of mushroom pickle.
Participant:- Women of NNG
Place: -Santosh verma house Nathunawagaon, Rajnandgaon
BLOCK:-Dongargaon
Date:- 08/11/16
Materials Required:-mushroom,salt, spices oil, kadai, jar etc.
Recipe:-
Salt - 100gm
Cardamom - 15gm
Black pepper - 15gm
Cumin - 15gm
Clove - 6nos
Mustard - 100gm
Mustard oil - 100gm
Lemon juice - 5ml
Chilli powder - 10 gm
Turmeric - 10gm
Method:-
 Splitting the mushroom in small pieces.
 Blanching of mushroom up to few minute in hot water.
 Draining out excess water from mushroom.
 Dry the mushroom for sometime in sun so that moisture get removed.
 Roasting of spices at low flame in gas stove.

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 Mix the roasted spices and salt with dry mushroom.
 Filling of mix mushroom pickle after mixing of lemon juice in the jar.
 Add the mustard oil after heating and cooling process.
Farmer response :-
Mushroom pickle is new for them earlier they do not know about it and its
preparation.
FIG :- PREPARATION OF MUSHROOM PICKLE

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DEMOSTRATIONNO. -11
Objective: - preparation of TomatoChutney
Participant:- Women of NNG
Place: -Santosh verma house Nathunawagaon, Rajnandgaon
BLOCK:-Dongargaon
Date:- 08/11/16
Materialrequired:- Fresh And Healthy Well Ripe Tomato , Knife , Spices ( Mustard+
Cumin + Garlic + Onion + Ginger ) , Oil, Salt , LPG Gas , Jar.
Flow sheetof processing ofTomato chutney :-
WASHING OF TOMATO
CUT INTO SMALL PIECES
FRYING OF SPICES INTO OIL
ADD THE TOMATO PIECES INTO OIL
COOKING FOR 2-5 MIN
ADDITION OF VINEGAR
FILLING HOT CHUTNEY INTO DRY STERILIZED BOTTLES OF WIDE MOUTH
SEALING
STORAGE AT AMBIENT TEMP. IN COOL AND DRY PLACE

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Farmers response:- Villagers were interested and curious to know about the product
because due to vinegar product can be stored for long period than the traditional method of
villagers.They were telling their experience of making chutney and were happy to know the way
long it can be saved for.
FIG – PREPARATION F TOMATO CHUTNEY