Post Harvest Technology & Processing of Horticulture Crops At a Glance [Includes Previous Year Questions of JRF (ICAR) and Ph.D. (IARI)]
P.S. Pandit Bhani Ram Tanveer Ahmad Centre of Excellence on Post Harvest Technology Navsari Agricultural University Eru Char Rasta, Navsari Gujarat - 396450
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NEW INDIA PUBLISHING AGENCY 101, Vikas Surya Plaza, CU Block, LSC Market Pitam Pura, New Delhi 110 034, India Phone: + 91 (11)27 34 17 17 Fax: + 91(11) 27 34 16 16 Email: info@nipabooks.com Web: www.nipabooks.com Feedback at feedbacks@nipabooks.com Š Authors, 2014 ISBN : 978-93-83305-27-8 All rights reserved, no part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher or the copyright holder. This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author/s, editor/s and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The author/s, editor/s and publisher have attempted to trace and acknowledge the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission and acknowledgements to publish in this form have not been taken. If any copyright material has not been acknowledged please write and let us know so we may rectify it, in subsequent reprints. Trademark notice: Presentations, logos (the way they are written/presented) in this book are under the trademarks of the publisher and hence, if copied/resembled the copier will be prosecuted under the law. Composed, Designed and Printed at Delhi, India.
Dedicated to Post Harvest Technologists, Students and Scientists
Preface
India is second leading producer of fruits and vegetables but after that less than 2% of fruits and vegetables utilized in processing, it is very less as compared to developed countries, post harvest losses are very high, that is (20-40%) due to lack of proper post harvest handling. But other side of this demerit is creating a huge scope in this field not only for people those are relevant but also to others. Contemporary time were the times of campaign, but now a days competitive examinations have became regular feature and also more and more people and organisations are becoming aware about post harvest technology and its fruitful future. So as a consequence there are a large number of aspirants who have wished to adorn their career through post harvest technology. The present book “Post Harvest Technology & Processing of Horticulture Crops : At a Glance� cover almost all valuable chapters regarding subject matter with Multiple Choice Questions and Queries. The attempt has been made to deliver a lot of subject’s information to compete at various examination like ARS, NET, JRF, SRF, Ph.D., FCI as well as competition of UPSC and State PCSs for various jobs. The authors consider that the readers will get ample information concerned with the post harvest technology and preservation of fruits, vegetables, flowers, spices and aromatic crops. There may, however, be still some shortcomings in this book and authors will be really grateful to receive proposal from readers for incorporation in the next edition of this volume. P.S. Pandit Bhani Ram Tanveer Ahmad
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Acknowledgement
The authors are indebted to Dr. A. R. Pathak, Hon. Vice-chancellor, Navsari Agricultural University, Navsari and Dr. A. N. Sabalpara, Director of Research and Dean P.G. Studies for inspiring to write a comprehensive book for graduate and post-graduates, who are preparing for competitive and various entrance examinations like; NET, ARS, JRF, GRE, SRF etc. The authors acknowledge the thanks of gratitude to Er. S. P. Shukla, Incharge, Centre of Excellence on Post Harvest Technology, Navsari Agricultural University for suggesting the name of M/s. New India Publishing Agency, New Delhi as publisher of the book. The authors are grateful to Mr. Durga Singh, Mr. Dayanand Yadav, Mr. Arvind Chita and Mr. Tarachand Simi for helping in typing the manuscript of the book. Parag Pandit Bhani Ram Tanveer Ahmad
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Abbreviation
aw ACC ACD AGMARK
: : : :
AOA APEDA
: :
AR ATP AVG BA BHA BHT BIS BOD BVO CA CAC CACP CCC CCFS CCP CFB CFL CFR CFTRI
: : : : : : : : : : : : : : : : : : :
Water Activity 1-Aminocyclopropane-1-carboxylic acid After Cooking Discoloration Agricultural Produce (Grading and Marking) Act, (1937) Amino Oxy Acetic Acid Agricultural and Processed Food Products Export Development authority Acid Resistant Adenosine triphosphate Aminoethoxy Vinyl Glycin Benzoic Acid Butylated hydroxyanisol Butylated hydroxytoluene Bureau of Indian Standard Biological Oxygen Demand Brominated Vegetable Oil Controlled Atmospheric Codex Alienators Commission Commission for Cost and Price Cycocyle (Chlorocholine Chloride) Central Committee for Food Standards Critical Control Point Corrugated Fiber Board Central Food Laboratory (Kolkata) Code for Federal Regulation (US) Central Food Technological Research Institute, Mysore xi
Abbreviation/xii CIPHET
:
CMC DHA DLF DMI EDITA EMC ERH EVA FAO FDA FHA FPO GC GAP GDP GHP GM Food GMP GRAS HACCP HB HDEP HHP HMFP HPC HPLC HPMC HV HTST IFS IMF IPC
: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
Central Institute for Post Harvest Engineering and Technology, Ludhiana, Punjab Carboxymethylcellulose Dehydro Ascorbic Acid Delayed Light Emission Directorate of Marketing and Inspection Ethylene Diamine Tetra-acetic Acid Equilibrium Moisture Content Equilibrium Relative Humidity Ethylene vinyl acetate Food and Agriculture Organization Food and Drug Administration Food Health Authority Fruit Product Order (1955) Gas Chromatography Good Agriculture Practices Gross Domestic Production Good Hygiene Practices Good Modified Food Good Manufacturing Practices Generally Recognized As Safe Hazard Analysis Critical Control Point Hydroxybutyrate High Density Polyethylene High Hydrostatic Pressure High Moisture Food Products Hydroxy Propyl Cellulose High Pressure Liquid Chromatography Hydroxy Propyl Methyl Cellulose Hydroxyvalerate High Temperature Short Time International Food Standard Intermediate Moisture Food Isopropyle carbamate
Abbreviation/xiii IQF ISO ISP KMS LOX LDEP LTHT MAP MAQ MC MCT MFPO MH MMPO MPEDA
: : : : : : : : : : : : : : :
MPF MSG MTP MVTR NEB NMR OD PA PE PEF PET PFA PG pH PHM PM PP PPF
: : : : : : : : : : : : : : : : : :
Individual Quick Freezing International Organization of Standardization Isolated Soyabean Protein Potassium Meta Bisulfide Lipoxygenase Low Density Polyethylene Low Temperature High Time Modified Atmospheric Packaging Minimum Acceptable Quality Methylcellulose Microbial Challenge Testing Meat and Food Product Order (1973) Maliec Hydrazide Meat and Meat Product Order (1972) Meat and Marine Food Product Export Development Authority Minimally Processed Food Monosodium Glutamate Multi Target Preservation Moisture-Vapor Transmittance Rate Non Enzymatic Browning Nuclear Magnetic Resonance Optical Density Polyamides Polyethylene Pulsed Electric Field Technology Polyethylene Terephthalate Prevention of Food Adulteration Act (1954) Poly Galactouronase Potential of Hydrogen Post Harvest Management Predictive Microbiology Poly Propylene Partially Processed Food
Abbreviation/xiv PPM PPO PS Psi Pusa-ZECC PVC QA QC QMS QRA REPFED
: : : : : : : : : : :
RQ RTE RTS RTU SAM SFB SMS SO2 SOP SQC SQFC SR SSOP SSP ST TBHQ TBZ TDR TDT TSP TSS TVP
: : : : : : : : : : : : : : : : : : : : : :
Part Per Million Poly Phenol Oxide Polystyrene Ponds per square inch Pusa Zero Energy Cool Chamber Poly Vinyl Chloride Quality Assurance Quality Controle Quality Management System Quantitative Risk Analysis Refrigerated Processed Foods of Extended Disability Respiration Quotient Ready to Eat Ready to Serve Ready to Use S-adenosyl-Methionine Solid Fiber Board Sodium Meta-biosulphite Sulphur dioxide Standard Operating Procedure Statistical Quality Control Safe Quality Food Control Sulphur Resistant Standardized Sanitary Operation Procedure Shelf Stable Products Storage Tastings Tertiarybutylhydroquinone Thiabendazole Thermal Date Rate Thermal Date Time Textured Soy Protein Total Soluble Solid Textured Vegetable Protein
Abbreviation/xv UHT VHT VPD WHO WTO WVTR
: : : : : :
Ultra High Temperature Vapour Heat Treatment Vapour Pressure Deficit World Health Organization (UN) World Trade Organization (1948), Geneva, (UN) Water Vapour Transmission Rate
Fi r s tf e wp a g e so ft h i sb o o ka r ep u b l i s h e d o nk i s a n . c o mb yi t sp u b l i s h e r . I fy o uwi s ht op u r c h a s eah a r d c o p y o ft h i sb o o k , p l e a s ec o n t a c tt h ep u b l i s h e r .
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