Module - Rawep DBCA, Sulcorna, Goa. Agriculture college, Post Harvest Technology, Horticulture Department.

1. DON BOSCO COLLEGE OF AGRICULTURE,
Sulcorna, Quepem-Goa
EXPERIENCIAL LEARNING PROGRAMME
Course title- Post-harvest technology and value addition of fruits and vegetables
Course code - ELM HORT- 4816 [10(0+10)]
SUBMITTED TO SUBMITTED BY
Dr. Gourish Karanzalkar Vandit R. Naik
Asst. Professor Senior B.Sc.
Department of Horticulture Roll no. 129

2. Introduction
• Fruits and vegetables are of immense importance. They have a huge
nutritional as well as medicinal importance
• India having diversified agroclimatic conditions suitable for its growth, ranks
second in world after China in Fruits and vegetable production.
• With huge production, there losses occur because of improper handling after
harvest due to lack of technology. Even at global level the export rate (%) is
neglible.
• As a whole vegatable losses accounts for 30-40% and fruits show 20-30%
losses which is a huge loss at economics levelmore for India. And the
processing industry for perishables holds only 2.2%.
• These can be greatly reduced by adopting some improved technologies such
by using cold storage facilities during transport, preserving the commodity by
value addition, using good quality packing materials, etc.

3. Use of Post harvest technology:
• Can reduce losses to max. level
• Adds value in product
• Improves nutrition
• Also generates employment
• Opens new marketing opportunities
 There's a huge scope in post harvest technology as processing is
limited upto few products

4. Objectives
To prepare a fruit and vegetable based product
To make mass production
To sell the products in market at reasonable prices
To get good profit
To preserve the commodity
To increase shelf life of the produce

5. Pickling: a method of preservation
The process of food preservation in common salt or in vinegar
or in both is called pickling. Pickling with the help of vinegar and
oils has been in practice from time immemorial in this country.
Pickles and pickle products vary as per local taste and
preferences and thus, many are succeeding in this market by
catering to the personalized needs of the people . Large
varieties, flavors, and major ingredients make this a huge
market.

6. Chilli pickle
Chillies are widely used throughout the tropics and are
major ingredients of curry powder in the culinary
preparations. The green chilli is rich in vitamin-C and pro-
vitamin-A.
Chilli can also be easily used for pickle making similarly
like Mangoes, lemons or hog plums except using slight
different method

7. Planning and implementation
A brief market survey was conducted
Survey was analysed
Trials were conducted
A standardisation of the recipe was done
Mass production of Chilli pickle
Produced a batch of 42 bottles. Each of 250gm @ 50/-
Bottles were labelled and sold
Note: The label showed the product
ingredients,manufactures name, net weight, price and
use before date.

8. Process flow chart
Wash and wipe chillies
Cut them into pieces, add salt and sundry for 1 day
After drying pickleis made
Heat large quantity of oil, add hing & fry it
Remove from flame & keep aside to cool down
Take whole spice & dry roast them for 5 minutes
Grind the roasted spice into coarse powder form
Add mango powder, turmeric powder, chilli powder, mustard dal, lemon juice and salt into
the powdered spice.
Mix the whole mixture using little oil
Add this powder in chillies and mix

10. Mango pickle
Cut mangoes into pieces, apply salt & keep for 30 min.
Roast fenugreek in little seeds & powder it
Add asafoetida in same oil, fry & powder it
Heat oil (2 cups) in pan & add 2tspn mustard seeds, splutter them in cup & keep
aside
Take haldi powder, chilli powder, mustard dal,
powdered fenugreek & asafoetida and mix.
Add the cut mango pieces into it and mix.
Now pour the oil along with the mustard seeds
Mix well and store in glass jars

12. Bilimbi pickle
Cut Bilimbi into halves, apply salt & keep it for overnight
In a pan heat oil fry asafoetida, fenugreek and mustard
Grind the spice into powder
Squeeze the water out of Bilimbi and put them in one bowl
In bilimbi add turmeric powder, chilli powder and the ground spice
powder
Add oil and salt as required
Mix all ingredients properly
Fill in jars

14. Fruit based products :
1.Coconut fruit popsicle
Coconut milk
Add fruit
pulp
Blend C. Milk+fruit
pulp+sugar
Add sugar
Pour in mould &
freeze

15. 2.Fresh watermelon juice
Cut and de-seed
watermelon
Blend cut watermelon
with water, sugar,
mint, pepppepper &
salt
Strain clear
juice
Add lemon
juice
Serve chilled

16. 3. Ginger lemonade
Boil sugar and
ginger together
Add lemon
juice to it
Store under
refrigerated
conditions
After boiling let it
cool down
Mix it and fill in
bottles

17. 4.Amla candy
Boil aonla in
water. Drain the
water after boiling
Separate seeds
and cut the amla
in pieces
Dry them for 2 days &
dust them with
powdered sugar.
Put sugar over them
and keep for 2-3days
in closed container

18. 5.Tamarind Candy
Make paste of
Tamarind with
little water
Cool it down, make
balls, & coat them
with sugar
In a pan, melt
jaggery, add chilli
powder, cumin,
pepper, and salt
Boil the mix and add
Tamarind paste to it.
Cook for 2 min.

19. 6. Coconut Chutney Sandwich
Take grated coconut,
green chillies, coriander,
Tamarind, ginger, garlic,
little sugar and salt.
Spread this chutney on
slice bread and Place
some sliced cucumber
& tomatoes onto it
Place another bread
on it and sandwich is
ready.
Grind all the
ingredients into thick
paste using little
quantity of water.

20. Sr. No. Particulars Cost (Rs) Returns (Rs) Profit (Rs)
1 Chilli Pickle 5147.1 3600 -1547.1
2 Mango Pickle 903 250 -653
3 Bimbli Pickle 225.8 300 74.2
4 Popsicles 2880.2 4500 1619.8
5 Watermelon Juice 1928.4 3250 1321.6
6 Ginger Lemonade 1114.4 1850 735.6
7 Tamrind Candy 453.2 782 328.8
8 Amla candy 392.8 500 107.2
9 Coconut Chutney
Sandwich
1292.3 2100 807.7
10 TOTAL 14337.2 17132 2794.8

21. Challenges faced
• Lack of some fruits due to season
• Lack of proper working space
• Difficult to get large quantities of ingredients at a
time due longer distance from unit to market
• High transportation charges due to distant markets
• Inavailability of raw materials near to the
production zone
• Low sales in pickles
• Competition with some of the dairy products

22. Conclusion
• We got to know about the importance of post
harvest technology
• Learned about various methods of value addition
and preservation
• Prepared pickles, juices, candies, chutneys, etc.
• Some products failed at market level but some had
high demand and led to good profit
• Overall the module was a good learning
programme

23. THANK YOU 🙂