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Home / Fruit Science (page 7)

Fruit Science

Jam preparation

India ranks second in terms of fruits and vegetable production in the world, As per National Horticulture Database published by National Horticulture Board, during 2014-15 India produced 86.602 million metric tonnes of fruits. Fruits containing high moisture contents and nutrients are perishable in nature. Due to improper cold chain infrastructure, …

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Packaging of produced product

Packaging

Packaging, the technology and art of preparing a commodity for convenient transport, storage, and sale. Materials used in the transport of substantial loads of goods include corrugated or solid cardboard for lighter materials, metal for liquid goods, and wood for heavy or bulky loads. Timber cases and crates are widely used for weights of more …

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Biochemical changes after harvesting

Biochemical changes after harvesting

Relative Humidity Transpiration rates (water loss from produce) are determined by the moisture content of the air, which is usually expressed as relative humidity. At high relative humidity, produce maintains salable weight, appearance, nutritional quality and flavor, while wilting, softening and juiciness are reduced. Leafy vegetables with high surface-to-volume ratios; …

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Maturity and ripening

Maturity and ripening

MATURITY It is the stage of fully development of tissue of fruit and vegetables only after which it will ripen normally. During the process of maturation the fruit receives a regular supply of food material from the plant. When mature, the abscission or corky layer which forms at the stern …

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Candied fruits

Candied fruit is made by soaking fresh fruit pieces in a sugar syrup, then heating the mixture until all the fruit’s original water content is replaced with sugar. Basic method This recipe is for 500g of fruit that has been pre-prepared (washed, pitted and peeled. Keep the little fruit whole (cherries, little …

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