Swayam Central

Post Harvest Management of Fruits and Vegetables

By Dr. Nongallei Pebam   |   Food Safety Administration, Department of Health, Government of Manipur
Post-harvest technologies constitute an inter-disciplinary science and techniques applied to agricultural commodities after harvest for the purpose of preservation, conservation, quality control, processing, packaging, storage, distribution, marketing and utilization to meet the food and nutritional requirements of consumers in relation to their needs. Again, fruits and vegetables are highly perishable commodities and the ambient high temperature obtained in the tropical country like ours makes them more susceptible for rapid development of senescence, decay and rotting. Both respiratory and transpiratory rates are proportional to temperature, increases and so that the produce quickly dries, wilts and spoils unless properly preserved. In this course, the various changes that takes place in the fruit or vegetable after harvesting as well as the maturity indices for harvesting a particular crop will be discussed. The students will also learn about post harvest handling of the crops so as to enhance the shelf life of the crops. The course will also discuss on the various principles involved in preservation of fruits and vegetables along with the various techniques used in the preservation of fruits and vegetables.

Learners enrolled: 1205


Course Status : Ongoing
Course Type : Core
Duration : 12 weeks
Start Date : 20 Jan 2020
End Date : 20 Apr 2020
Exam Date : 09 May 2020
Enrollment Ends : 08 Mar 2020
Category :
  • Agricultural and Food Engineering
  • Level : Undergraduate


    Week 1:
    1. Importance and recent advances of post harvest technology in horticultural crops
    2. Scope of preservation in India
    3. Maturity and ripening process
    4. Factors affecting ripening

    Week 2:
    1. Pre harvest factors affecting quality on post harvest shelf life of fruits and vegetables
    2. Factors responsible for deterioration of harvested fruits and vegetables
    3. Factors affecting growth of microorganisms and the control measures
    4. Maturity indices of fruits and vegetables, Harvesting and post harvest handling of Vegetables
    5. Maturity indices of fruits and vegetables, Harvesting and post harvest handling of Fruit

    Week 3:
    1. Pre-cooling and pre-storage treatments
    2. Methods of storage and artificial ripening of fruits and vegetables
    3. Packaging: Methods of Packaging, packaging materials and packaging technology for export 
    4. Food Containers

    Week 4:
    1. Site selection and unit layout for fruit and vegetable processing plant
    2. Layout of post -harvest processing unit and hygienic conditions of the unit
    3. Principles of preservation, Food Preservation by Fermentation

    Week 5:
    1. Canning and bottling
    2. Drying and dehydration
    3. Chemical Preservation of Foods
    4. Cold Preservation and Processing
    5. Heat Preservation and Processing

    Week 6:
    1. Ultraviolet and Ionization radiation
    2. Enzymes in food industry
    3. Food spoilage

    Week 7:
    1. Preparation of processed products of fruits and vegetables-I
    2. Preparation of processed products of fruits and vegetables-II (Fruit Beverages)

    Week 8:
    1. Alcoholic fruit  beverages
    2. Spoilage  of canned products

    Week 9:
    1. Tomato processing 
    2. Valuable products from fruits and vegetables waste
    3. Quality control in food processing industry
    4. Preservatives, colours permitted and prohibited in India

    Week 10:   
    1. Judging of maturity indices of some important fruits and vegetables
    2. Sauces and chutneys
    3. Ketchup (tomato)

    Week 11:   
    1. Squashes (lemon squash, orange squash, pineapple squash)
    2. Syrups (rose syrup and almond syrup)

    Week 12:   
    1. Jams (apple jam and mixed fruit jam)
    2. Pickles (green chilli, lemon, mixed vegetable)
    3. Preserve (carrot)  


     Chadha, K.L. & Pareek, O.P. (Eds.). 1996: Advances in Horticulture, 
     Vol. IV. Malhotra Publ. House, Kriti Nagar, Delhi.

     Giridhari, Lal, Siddappa, G.S., & Tandon, G.L. 1998: Preservation of  
     Fruits and Vegetables, Publication and Information Division, ICAR.

     Srivastava, R.P., Sanjeev, Kumar.2006: Fruits and Vegetable 
     Preservation, International book distributing Co Lucknow.

     Sudheer, K. P. Indira, V. 2007: Postharvest Technology of Horticultural Crops, New India Publishing, Delhi.

     Verma, L. R & Joshi, V. K. 2000: Postharvest Technology of Fruits and
     Vegetables, Indus Publishing House, Delhi.


    Dr. Nongallei Pebam

    Food Safety Administration, Department of Health, Government of Manipur
    Dr. Nongallei Pebam is currently working as Food Safety Officer in the Department of Health, Food Safety Administration, Imphal West. She has the experience of teaching horticulture to the under graduate students as well as post graduate students. She has received her Ph.D degree from the SHIATS Allahabad with Specialization in Horticulture (Post Harvest Technology). Her areas of interest are mainly concerned to the Post Harvest technologies and areas related to Food safety and nutrition. To her credit, she has many articles and research works published in national and international journals. She has contributed book chapters in different books of reputed publications. Along with these, she has presented a good number of papers in national and international conferences and seminars. In addition to these, she has attended workshops.


    30% for in-course Assessment & 70% for end-term Proctored Exam