SylbV01-00-00. pmd

I. Course Title
: Principles and Methods of Fruit and Vegetable
Preservation
II. Course Code
: PHM 505
III. Credit Hours
: (2+1)
IV. Why this course ?
The fruits and vegetables are comparative higher value than cereals and more
perishables. Losses in the fruits and vegetables are high and chances to reduce the
waste and enhancing the employability through post-harvest processing are more.
The processing includes pre-processing of fruits and vegetables before these are fit
to final conversation into processed foods. The food preservation and processing
industry has now become of a necessity than being a luxury. It has an important
role in conservation and better utilization of fruits and vegetables. In order to
avoid the glut and utilize the surplus during the season, it is necessary to employ

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Horticultural Sciences–Post-harvest Management
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modern methods to extend storage life for better distribution and also processing
techniques to preserve them for utilization in the off season on both large scale and
small scale. Hence this customized course.
V. Aim of the course
Understanding spoilage, underlying principles and methods of processing of fruits
and vegetables.
VI. Learning outcome
After successful completion of this course, the students are expected to be able to:
• Understand Principles and different methods of preservation
• Principal spoilage organisms, food poisoning and their control measures
• Canning of fruits and vegetables
• Processing equipments and layout of processing industry
VII. Theory
Block 1: Principles and Methods of Fruit and Vegetable Processing
Unit I:
Introduction, Historical development in food processing, type of
food and causes for food spoilage. Basic principles of fruits and
vegetables processing;