This document discusses value addition and preservation methods for horticultural produces. It describes how horticultural crops can be used to create value-added products through processes like drying, extracting, packaging and preserving. Some examples of value-added horticultural products mentioned are fruit jams, dehydrated vegetables, beverages, wax coating of fruits and vegetables, and pickles. The document also outlines various preservation methods for horticultural produces such as curing, asepsis, high and low temperature treatments, use of chemicals, drying, carbonation, and pre-cooling. Value addition is described as important for increasing economic value and shelf life of horticultural crops.
About the storage of horticultural crops using the advanced technology.Various methods of storage includes: cold storage,controlled atmospheric storage, modified atmospheric storage.
Post harvest management of ginger and turmericChanbichingtham
post harvest practice is very important for the extension of shelf life and quality of the crops. These practices are generally not followed by common people. This presentation views to enlighten the knowledge of post harvest treatments to be followed.
About the storage of horticultural crops using the advanced technology.Various methods of storage includes: cold storage,controlled atmospheric storage, modified atmospheric storage.
Post harvest management of ginger and turmericChanbichingtham
post harvest practice is very important for the extension of shelf life and quality of the crops. These practices are generally not followed by common people. This presentation views to enlighten the knowledge of post harvest treatments to be followed.
Carrot cultivation based on botany, plant characteristic, soil, climate, variety and varietal characteristic, problem in cultivation and their management practices and storage and post harvest handling.
Guava is an important fruit crop in tropical and subtropical regions of the country due to the hardy nature of its tree and prolific bearing even in marginal lands.
The Meadow Orchard is a modern method of fruit cultivation.
Recently, there is a trend to plant fruit trees at closer spacing leading to high density or meadow orchard. Higher and quality production is achieved from densely planted orchards through judicious canopy management and adoption of suitable tree training systems.
Preservatives in fruits and Vegetables (Chemical and physical, Canning in det...SaiLakshmi891734
The chemicals when added interfere with the cell membrane of the microorganisms, their enzyme activity or their genetic mechanisms. They also act as antioxidants. The common chemical preservatives permitted are
1. Benzoic acid (including benzoates) Sodium benzoate is a salt of benzoic acid and is used in preservation of colored fruit juices and squashes
2. Sulphur dioxide (including sulphites): Potassium meta-bi-sulphite is used as a source of sulphur dioxide when it is added to the juice or squash. When used in fruits with deep colours like blue grapes, jamun, watermelon it bleaches the colour and hence in such cases benzoic acid is desirable.
3. Organic acids and their salts: Foods can be preserved by adding lactic, acetic, propionic, citric acids and their salts. Nitrates and nitrite compounds are used to preserve meat and fish products. It gives desirable colour, flavor and discourages the growth of micro-organ-isms. It also prevents toxin formation by the microorganisms in food.
PROCESS
Selection of fruits and vegetables
(i) Fruits and vegetables should be absolutely fresh.
(ii) Fruits should be ripe, but firm, and uniformly mature. Over-ripe fruits should be rejected because they are infected with microorganisms and give a poor quality product. Unripe fruits should be rejected because they generally shrivel and toughen on canning.
(iii) All vegetables except tomatoes should be tender.
(iv)Tomatoes should be firm, fully ripe and of deep red colour.
(v) Fruits and vegetables should be free from dirt. (vi) They should be free from blemishes, insect damage or mechanical injury.
INTRODUCTION
Canning is defined as preservation of foods in hermetically sealed containers and usually implies heat treatment as the principal factor in prevention of spoilage.
Canning was invented by Nicholas Appert in 1910 so also termed as Appertization.
Foods that are canned
Low acid foods: Meat, fish, poultry, dairy fall into a pH range of 5.0 to 6.8. This large group is commonly referred to as the low acid group.
Acid foods: With pH values between 4.5 and 3.7. Fruits such as pear, oranges, apricots and tomatoes fall in this class.
High acid foods: Such as pickled products and fermented foods. The pH values range from 3.7 down to 2.3, also Jams and Jellies are in this classification.
PRINCIPLE OF CANNING
Destruction of spoilage microorganism within a container by means of heat.
Improvement in Quality of Horticultural Produce.pptxParshant Bakshi
Fruits and vegetables consumption is essential to a healthy diet, reducing the risk of cancer, diabetes, and heart disease. They are known as Protective food as due to good source of vitamins, minerals, phytochemicals, and fiber. The parts of fruits that are usually not consumed, such as peel, seeds, and pomaces, are also rich in these compounds. Strategies to transform and include them in the food chain should be considered a global approach to achieving sustainable development goals (SDGs). Moreover, new products, processes, and distribution conditions should contribute to increasing fruit and vegetable consumption, improving the quality of products, and minimizing energy and water consumption, as well as losses and waste. Fresh produce can be microbiologically contaminated throughout the supply chain, from production, processing, transporting, storage, and sale sites to our kitchen benches. Although consumers demand minimally processed or “fresh-like” food products, adequate processing must be ensured to guarantee product safety.
In order to improve the quality of horticultural products, there are certain post harvest treatments given to the horticultural commodities. These treatments include:
Coating
Degreening
Hot water treatments
Vapour heat treatment
Curing
Packaging
Carrot cultivation based on botany, plant characteristic, soil, climate, variety and varietal characteristic, problem in cultivation and their management practices and storage and post harvest handling.
Guava is an important fruit crop in tropical and subtropical regions of the country due to the hardy nature of its tree and prolific bearing even in marginal lands.
The Meadow Orchard is a modern method of fruit cultivation.
Recently, there is a trend to plant fruit trees at closer spacing leading to high density or meadow orchard. Higher and quality production is achieved from densely planted orchards through judicious canopy management and adoption of suitable tree training systems.
Preservatives in fruits and Vegetables (Chemical and physical, Canning in det...SaiLakshmi891734
The chemicals when added interfere with the cell membrane of the microorganisms, their enzyme activity or their genetic mechanisms. They also act as antioxidants. The common chemical preservatives permitted are
1. Benzoic acid (including benzoates) Sodium benzoate is a salt of benzoic acid and is used in preservation of colored fruit juices and squashes
2. Sulphur dioxide (including sulphites): Potassium meta-bi-sulphite is used as a source of sulphur dioxide when it is added to the juice or squash. When used in fruits with deep colours like blue grapes, jamun, watermelon it bleaches the colour and hence in such cases benzoic acid is desirable.
3. Organic acids and their salts: Foods can be preserved by adding lactic, acetic, propionic, citric acids and their salts. Nitrates and nitrite compounds are used to preserve meat and fish products. It gives desirable colour, flavor and discourages the growth of micro-organ-isms. It also prevents toxin formation by the microorganisms in food.
PROCESS
Selection of fruits and vegetables
(i) Fruits and vegetables should be absolutely fresh.
(ii) Fruits should be ripe, but firm, and uniformly mature. Over-ripe fruits should be rejected because they are infected with microorganisms and give a poor quality product. Unripe fruits should be rejected because they generally shrivel and toughen on canning.
(iii) All vegetables except tomatoes should be tender.
(iv)Tomatoes should be firm, fully ripe and of deep red colour.
(v) Fruits and vegetables should be free from dirt. (vi) They should be free from blemishes, insect damage or mechanical injury.
INTRODUCTION
Canning is defined as preservation of foods in hermetically sealed containers and usually implies heat treatment as the principal factor in prevention of spoilage.
Canning was invented by Nicholas Appert in 1910 so also termed as Appertization.
Foods that are canned
Low acid foods: Meat, fish, poultry, dairy fall into a pH range of 5.0 to 6.8. This large group is commonly referred to as the low acid group.
Acid foods: With pH values between 4.5 and 3.7. Fruits such as pear, oranges, apricots and tomatoes fall in this class.
High acid foods: Such as pickled products and fermented foods. The pH values range from 3.7 down to 2.3, also Jams and Jellies are in this classification.
PRINCIPLE OF CANNING
Destruction of spoilage microorganism within a container by means of heat.
Improvement in Quality of Horticultural Produce.pptxParshant Bakshi
Fruits and vegetables consumption is essential to a healthy diet, reducing the risk of cancer, diabetes, and heart disease. They are known as Protective food as due to good source of vitamins, minerals, phytochemicals, and fiber. The parts of fruits that are usually not consumed, such as peel, seeds, and pomaces, are also rich in these compounds. Strategies to transform and include them in the food chain should be considered a global approach to achieving sustainable development goals (SDGs). Moreover, new products, processes, and distribution conditions should contribute to increasing fruit and vegetable consumption, improving the quality of products, and minimizing energy and water consumption, as well as losses and waste. Fresh produce can be microbiologically contaminated throughout the supply chain, from production, processing, transporting, storage, and sale sites to our kitchen benches. Although consumers demand minimally processed or “fresh-like” food products, adequate processing must be ensured to guarantee product safety.
In order to improve the quality of horticultural products, there are certain post harvest treatments given to the horticultural commodities. These treatments include:
Coating
Degreening
Hot water treatments
Vapour heat treatment
Curing
Packaging
Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
definition of value-added products from vegetables. Name of value-added products from vegetables. Some flow chart List of some profitable value-added vegetables. Why and how value is added to the product.
Utilization of Agro-industrial waste and by products.pptxRehanaRamzan3
most benefitnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnmmmmmmikkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkjjjjjjjjj
Chemical treatment - Disinfection of food commodityVikas Tiwari
Succulent nature of fruits and vegetables make them easily invaded by these organisms. The common pathogens causing rots in fruits and vegetables are fungi such as Alternaria, Botrytis, Diplodia, Phomopsis, Rhizopus, Pencillium and Fusarium and among bacteria, Erwinia and Pseudomonas cause extensive damage.
Losses from post-harvest disease in fresh produce can be both quantitative and qualitative. Loss in quantity occurs where deep penetration of decay makes the infected produce unusable. Loss in quality occurs when the disease affects only the surface of produce causing skin blemishes that can lower the commercial value of a crop.
Fruits and vegetables are important sources of vitamins, minerals and dietary fibre. The consumption of fruits and vegetables has increased significantly as consumers have become more health-conscious. Whilst most fruit and vegetables should be eaten fresh, processed fruit and vegetables can be acceptable alternatives.
The major contents of the book are procedures for fruit and vegetable preservation, chemical preservation of foods, food preservation by fermentation, preservation by drying, canning fruits, syrups and brines for canning, fruit beverages, fermented beverages, jams, jellies and marmalades, tomato products, chutneys, sauces and pickles, vegetables preparation for processing, vegetable juices, sauces and soups, vegetable dehydration, freezing of vegetables etc. The book also contains photographs of Production Line & Machinery.
Tags
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Value addition and preservation method in horticultural produces
1. Value addition and Preservation method
in Horticultural Produces
JASHORE UNIVERSITY OF SCIENCE AND TECHNOLOGY,
BANGLADESH
Written: Md. Humayun kobir
Department : Agro product processing technology
2. Horticultural Produces: Value addition and Preservation
Horticulture Crops
Horticulture is the branch of Agriculture deal with garden crops, ordinarily fruits,
vegetables, and ornamental plants. Horticultural crops provide many types of components,
that can be practically and beneficially fulfill for value addition like; antioxidants, amino
acids, oleoresins, aroma, pigment, etc.
Value addition
Value-added horticulture refers most commonly to manufacturing processes that
enhancement the value of horticultural commodities..Value added to Horticultural produce
by transforming its structure, color aroma, taste and another feature that consummately
increment value of produce. Value-added horticulture produces are raising the Economical
value of a goods by special production processes, such as organic produce.
Horticultural crops provide several types of components, which can be effectively and
gainfully utilized for value addition like pigment, amino acids, oleoresins, antioxidants,
flavors, aroma, etc. A typical value addition involves processing in many ways like cleaning,
cutting, packaging, smoking, drying, freezing, extracting or preserving.
Some Value-Added horticulture produce
Fruit Jellies and Jams: It is ready up by boiling the Horticultural fruits pulp with sufficient
amount of sugar to a bearable thick consistency marmalades, jellies and Jams percentage
nearly 18% of the whole processed horticultural vegetables and fruits products.
Horticultural produces can be used like papaya, pineapple, banana, local fruits, etc.
Dehydrated vegetables and spices: Maintained dehydration of horticultural vegetables
composition of sorting/grading peeling/trimming, washing, chemical treatment, blanching,
and packaging.
Some horticultural produces like; Cabbage, calyces, cauliflower, mushroom, onion, carrot,
garlic, roselle, potato, sweet potato, chillies, tapioca, ginger, garlic, turmeric etc. are better
for drying.
3. Beverages: Commitment sources of producing beverages by horticultural produces like;
Oranges and other citrus types fruits, jackfruit, banana, pineapple, pear, plum, indigenous
fruits like Garcinia, peach, Jamun, bael, carambola, passion fruit etc. are promising sources.
Also watermelon, carrot, roselle, leafy vegetables etc. Vegetables can also be used for
producing beverage.
Waxing of Vegetable & Fruits: Wax emulsion is medley within cold water & usaged for
immersing horticultural vegetables fruits and vegetables increment the shelf life, defend
fruit and vegetables from fungal foray, & minimize desiccation also reduce weight loss
Several types fruits like vegetables types fruits, oranges, and some types spices can also be
waxed.
Pickles and Chutneys: Many chutneys & pickles can be maded from horticultural fruits &
vegetables. Tomato, lemons, roselle, garlic, jalphai, carrot, and horticultural local fruits etc.
those can also be pickled.
Tapioca or Potato/Sweet Potato Flour: Tapioca & Potato/sweet potato under grown in big
areas. This process include; pretreatment, cutting, peeling,with salt and approved sorage,
soaking, grinding, drying, and packaging.
Importance of value addition in Horticultural produces
Value addition has several plus points, example; the value added products are easy to
carry, having long-lasting flavor and aroma with abate attract bacterial contamination
from food, having larges income from value added food industry.
Value addition promote increment shelf life and allows to food safety by the
installation of little scale horticultural produces processing businesses also
enhancement Economic growth in the rural religion will growth which are effectively
raise and responsive to express market demands.
Value addition in horticultural produces are more revenue than just creations.
Expansion of significant worth to cultivation ordinarily has additionally contributed
incredibly to the development of numerous , commercial centers and general stores
Value addition is a most significant factor in the growth and prosperity of the
horticultural produces.
Value added processed produces which can be achieved from main horticultural
produce and by commodity after some sort of processing and subsequently marketed
for an increment profit margin.
4. Value addition promote to increment the economic significant of horticultural crops
and it has contributed to decrement losses of horticultural products as it serves to
increment the quality invent from farm produce.
Value addition is the method taken to raising the value of horticultural products
anytime difference harvesting and sales of the final horticulture product.
Preservation of Horticultural produces
1. Preservation by Curing :
It is an effective operation to abate the water loss during storage from hardy root and
tuber types vegetables such as potato, sweet-potato, pea and other tropical horticultural
vegetables. As a result during curing it develops periderm over cut, disintegrated surfaces
and aid in lesion repair.
2. Preservation by Asepsis :
Asepsis means preventing the penetration of microorganisms in food. Sustaining of
ordinary cleanliness while picking, grading, packing and transporting of horticultural fruits
and vegetable. Washing of the fruits and vegetable before processing definite
microorganisms and but doing so the number of pathogen can be abated greatly.
3. Preservation by High Temperature
High temperature used for preservation are usually like pasteurization Sterilization
Pasteurization: It is used below 1000
C temperature and frees the food from pathogens and
most of vegetative microorganisms. The process of heating at boiling temperature or slightly
below if for a sufficient length of time to kill the microorganism after storage which cause
spoilage, is called pasteurization. Pasteurization used of some horticulture fruits commodity
for long time storage purpose.
Sterilization: Sterilization used above 1000
C temperature to remove all viable
microorganisms from horticultural vegetable crops like; green peas, beans etc.
5. 4. Preservation by Low Temperature
Microbial constipate in horticultural foods preserved at low temperatures. Low
temperature can be produced by i) cellar storage ii) chilling and iii) freezing.
i) Cellar storage : The temperature in cellar (about 150
C in under-ground rooms) where Some
crops such as ; apples, Root types crops, potatoes, onions, garlic and others similar food can
be preserved for restricted periods during winter season.
ii) Chilling (0 to 50
C ): Fruits, Vegetable and their products can be preserved for a few days
to many weeks when kept at this temperature. Extremely perishable fruits like berries,
cherries, apricots, water-melons, figs can be stored at –1 to 4°C for 1-5 weeks.
iii) Freezing (-180
to -400
C ): Freezing method is the most harmless manner of food
preservation. Microbial growth is inhibited and the rate of chemical reactions is slowed down
at low temperatures
5. Preservation by Chemicals
Microbial spoilage of horticultural produces is also controlled by using chemical
preservative. The two important chemical preservatives permitted in numerous countries
are; Sulphure-dioxide and Benzoic acid
i) Sulphure dioxide: It is widely used throughout the word in the preservation of juice, pulp,
and others products. It is good preservating action against bacteria and moulds and inhabits
enzymes, etc. Potassium metabisulphite (K2 S2 O5) is ordinarily used as a durable genesis of
sulphure dioxide.
ii) Benzoic acid : It is only partially soluble in water hence its salt, sodium benzoate, is used
in long run benzoic acid darken the product. It is, therefore, mostly used in coloured
commodities of pomegranate, strawberry, plum, grapes, tomato etc.
6. Preservation by Drying
It is helpful for preservation of horticultural produce for long time storage and it
prevent horticulture product from contamination, and extending the shelf life. This system
is common in the tropical developing countries and predominantly used in agricultural
industry to dry foods for storage purposes.
Microorganisms need moisture to grow so when the concentration of water in the
horticultural food is brought down below a certain level, they are unable to grow. Moisture
can be removed by the application heat as in sun-drying or by mechanical drying. This is a
more rapid process as artificial head under controlled conditions of temperature humidity
6. and air flow in provided and fruits and vegetables like; green-peas cauliflower, mango, etc.
are dried to such extent that the microorganisms present in them fail to survive.
7. Preservation by Carbonation :
Decomposition of carbohydrates by microorganisms of enzymes is called fermentation.
By this method of preservation horticultural foods are preserved by the alcohols or organic
acid formed by microbial action.
8. Preservation by Pre-Cooling :
Pre-cooling process rapidly removes field heat from freshly harvested horticultural
commodities before preserve or processing and gives longtime storage ability. There are
many types of pre-cooling method manner like; Air cooling, Forced or pressure air-cooling,
Hydro-cooling or water cooling and Vacuum cooling, Room cooling.
