POST HARVEST AND FOOD TECHNOLOGY

RESEARCH PROJECTS IN HAND = 25
RESEARCH AREAS:
• To deal with the research and development work on primary storage, cold store modernization, local training programme and advisory services for the shelf life extension of fruits and vegetables.
• Technology development and introduction of techniques and system for harvesting, grading, packing and storage of fruit and vegetable crops.
• Conducting research work on different aspects of food especially fruits and vegetable preservation.
• Utilizing fruit and vegetable wastages.
• Assessing the laboratory findings on pilot plant production for adoption by the industry/masses.
• To educate farmers, women and others through training and demonstration programmes. Rendering advice and solving the problems encountered by the growers, exporters, processors and industrialists.

ACHIEVEMENTS

On-Farm Storage Technology :- Developed and demonstrated Low Cost On-Farm Storage Technology of potato and onion.
Grading and Packing :- Different types of grading techniques were tested resulting improvements in quality export and ultimately benefiting the growers. Shelf Life Extension of Mango :- Mangoes can be stored at 17C with R.H 85-90% for three weeks. It is feasible to adopt export of mango through reefer containers.
• Control of Sweetening in Potato :- By storing potato at higher temperature 5-9 oC after spraying with sprout suppressants the sweetening and sprouting was controlled
• Fruit Coating Wax developed by indigenous material was cost effective and better in quality. Processing/preservation
• Developed and standardized series of new fruits and vegetables products alongwith value addition in olive, guava, citrus mango, watermelon, apple, strawberry, potato and tomato etc.
• Developed extrusion technology for snack foods.
• Developed soft drinks (carbonated/non-carbonated and instant) based on local fruits and indigenous material.
• Designed and fabricated tunnel dehydrator.

Technology Transfer
• The training programes on post harvest technology and processing/preservation techniques were conducted through out the province for farmers, ladies, and others.

NEW VISTAS
• Research will be focused on the shelf-life extension of fruits and vegetables.
• Grading and handling of mango and citrus.
• Packing/package design development.
• Energy effective cold store modernization.
• Technology transfer to the farmers and others.
• Development and standardization of new value added food products.
• Determination of physical and chemical maturity indices for post harvest storage and processing of fruits and vegetables.