Maturity Indices for Fruits & Vegetables (week 3)
•Maturity of fruits can be assessed by their final shape and size at the time of harvest.
•Fruit shape may be used in some instances to decide maturity.
•Fullness of cheeks adjacent to pedicel may be used as a guide to maturity of mango and some stone fruits.
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Course Material
- introduction to post harvest technology (week 1)
- Factors affecting the pre and post harvest (week 2)
- Maturity Indices for Fruits & Vegetables (week 3)
- Role of sorting & grading, chemicals in post harvest technology (week 4)
- Precooling and its advantages (week 5)
- Harvesting Factors (week 6)
- Mechanical injury, cushioning coatings (week 7)
- Waxing (week 8)
- Post harvest diseases and control (week 9)
- Packaging and Transportation (week 10)
- vapor heat treatment (week 11)
- Post harvest technology of Cauliflower and Okra (week 12)
- Ionizing Radiation (week 13)
- Post harvest technology of Banana,Orange,Onion (week 14)
- Post harvest technology of Melon, Strawberry, Potato (week 15)
- Post harvest technology of Tomato, Watermelon, Cucumber (week 16)
- Chapters 16
- Department Institute of Food Science & Nutrition
- Teacher
Prof. Dr. Sarfraz Hussain
