Course Content
Importance and Status of post-harvest horticulture in Nepal.
0/4
Importance
Scope of postharvest horticulture in Nepal
Constraints of post harvest horticulture in Nepal
Some terminologies
Constraints in the development of post harvest enterprises
0/2
Problems and Constraints to the Development of the Agro-Processing Sector
Solutions to problems in such enterprises
Causes of post harvest deterioration: Physical, physiological and pathological
0/5
Introduction
Types of Post harvest deterioration
Physiological process that leads to deterioration of produce
Preharvest factors role in physiological deterioration
Post harvest factors role in physiological deterioration
Basic differences in the physiology of attached and detached organs
0/1
Introduction
Post harvest physiology
0/12
Introduction
Respiration, energy and ripening
Transpiration
Factors affecting transpiration
Respiration
Classification of the commodities according to the rate of respiration
Type of respiration
Role of ethylene
Technical Consideration for the effectiveness of ethylene
Undesirable effects of ethylene
Inhibiting the effects of ethylene
Drawback of Ethylene
Factor affecting physiological activity of harvested organs
0/3
Introduction
Different methods of precooling
Process of curing in cut surface of potato
Maturity indices of horticultural commodities
0/5
Maturity
Types of maturity
Determination of maturity
Maturity Indices
Types of indices
Packing house operation
0/13
Introduction
Curing
Factors affecting the curing process in root/tuber crops
Ripening
Degreening
Advantages of accelerated ripening
General techniques in degreening and in accelerating ripening
Methods of ripening and degreening
Pre-cooling
Methods of cooling
Waxing
Washing and drying
Sorting
Post harvest commodity profiles
0/5
MATURITY
Different types of maturity
Criteria for harvesting
MATURITY OF FRUITS AND VEGETABLES
Maturity indices of vegetable crops
Post harvest diseases and their control
0/2
Post Harvest Diseases
Factors affecting development of infection
Post harvest insect pest and their control
0/11
Angoumois grain moth (Sitotroga cerealella)
Indian meal moth ( Plodia interpunctella)
Rice Moth ( Corcyra cephalonica)
Potato tuber moth (Phthorimoea operculella)
Mediterranean flour moth (Ephestia kuchniella)
Basic steps for insect control
Types of control measures
Which fumigants to use?
Conditions for application of phostoxin
Rodents and their control
Control Measures
Physiological disorders, their causes and preventive measures
0/11
Introduction
Bitter pit
Brown core
Cork Spot
Scald
Water Core
Sun Burn
Russeting
Fruit Drop
Scald
Chilling injury
Market and marketing systems of perishable commodities
0/1
Introduction
Status and problems of marketing of horticultural produce in Nepal
0/2
Problems of marketing of horticultural produce
Strategies to cope with this problem
Post-harvest handling, packaging and transportation
0/12
Introduction
Post-harvest handling Operations
Pre-cooling
Field heat removal
Different methods of precooling
Washing, Cleaning and Trimming
Sorting, Grading and Sizing
Curing
Waxing
Packaging
Requirements of a Good Package
Transportation
Preservation of fruits and vegetables
0/11
Introduction
Storing
Freezing
Canning
Drying
Pickling
Jams & Jellies
Jam preparation methods
Addition of color and flavor
Tomato Ketchup Preparation
Recipe for tomato ketchup for 10 liter
Quality of produce and its evaluation
0/4
Introduction
Quality attributes
Quality control and assurance
Standardization and inspection of fresh produce
Learn Post Harvest Horticulture with Rahul
About Lesson

Jam preparation methods

A) Selection of fruits:

  • Can be prepared from all types of fruits but in case jelly the fruits should be
  • rich in pectin
  • Pectin, acid and sugar are the three major component of jam and jelly
  • Citrus, guava, lemon, apple etc are rich in pectin

 

B) Preparation of fruits:

  • Washing, cutting, peeling, removing seeds, blending etc
  • Add little amount of water to make slurry

 

C) Cooking:

  • Add desired amount of sugar before cooking
  • Amount of sugar depends on the pectin, sugar and acid content of the fruits
  • 55 parts sugar and 45 parts fruit pulp is mixed to prepare jam
  • Add acid like citric acid, tartaric acid or maleic acid @5-10g/kg fruit plup.
Previous
Next