vapor heat treatment (week 11)
•The method of heating fruit to kill insect eggs and larvae as a quarantine treatment before fresh market shipment with diping in water and air saturated with water vapor (humidified by injection of steam) at temperatures of 40–50°C for 20 minutes. Vapor heat was developed specifically for insect control.
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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
