This document contains details of an academic course on post-harvest management and value addition of fruits and vegetables. It lists 54 students along with their registration numbers and topics assigned for assignments related to various processes involved in post-harvest handling and preservation of fruits and vegetables, such as ripening, chemical treatments, packaging, storage methods, and value-added products like juices, jams, candies etc. The students are required to submit printed or handwritten assignments on their topics by November 22, 2020.
This document contains details of an academic course on post-harvest management and value addition of fruits and vegetables. It lists 54 students along with their registration numbers and topics assigned for assignments related to various processes involved in post-harvest handling and preservation of fruits and vegetables, such as ripening, chemical treatments, packaging, storage methods, and value-added products like juices, jams, candies etc. The students are required to submit printed or handwritten assignments on their topics by November 22, 2020.
This document contains details of an academic course on post-harvest management and value addition of fruits and vegetables. It lists 54 students along with their registration numbers and topics assigned for assignments related to various processes involved in post-harvest handling and preservation of fruits and vegetables, such as ripening, chemical treatments, packaging, storage methods, and value-added products like juices, jams, candies etc. The students are required to submit printed or handwritten assignments on their topics by November 22, 2020.
This document contains details of an academic course on post-harvest management and value addition of fruits and vegetables. It lists 54 students along with their registration numbers and topics assigned for assignments related to various processes involved in post-harvest handling and preservation of fruits and vegetables, such as ripening, chemical treatments, packaging, storage methods, and value-added products like juices, jams, candies etc. The students are required to submit printed or handwritten assignments on their topics by November 22, 2020.
AFS 322 (Post-Harvest Management & Value Edition of Fruits & Vegetables)
Academic year: 2020-21
Sl. Name Registration. No. Topics of Assignment No. 1 ADITYA KUMAR ANAND DKAC-01-2020-21 Importance of fruits in day to day human life Changes in sugar content during ripening 2 ALOK KUMAR DKAC-02-2020-21 and storage 3 ASHOK KUMAR DKAC-04-2020-21 Ripening in banana. 4 DHIRENDRA TIWARI DKAC-05-2020-21 Chemicals that delays ripening. Maturity indices of different temperate fruit 5 GAURAV KUMAR DKAC-06-2020-21 crops. 6 GULSHAN KUMAR DKAC-07-2020-21 Canning of different fruits. 7 KAUSHIKI SINGH DKAC-08-2020-21 Making nectar of mango. KITISH KUMAR Status and strategy of post harvest losses in 8 RAUSHAN DKAC-09-2020-21 India. Post-harvest considerations that prolong the 9 KRISHNA KUMAR DKAC-10-2020-21 post-harvest storage of different fruits Drying and dehydration techniques for resin 10 MANISH KUMAR DKAC-11-2020-21 making. Status and scope of exporting different fruits 11 MANJEET KUMAR DKAC-12-2020-21 and fruit-products. Maturity indices of different Tropical and 12 NIDHI KUMARI DKAC-13-2020-21 sub-tropical fruits. Role of bio-control agent in minimizing the 13 OMPRAKASH KUMAR DKAC-14-2020-21 post-harvest losses of fruits. Different packaging techniques for different 14 PRABHAKAR fruits to minimize its post- harvest KUSHWAHA DKAC-15-2020-21 losses. 15 PREETI KUMARI DKAC-16-2020-21 Canning of Pineapple fruits. Different storage system for storing the 16 RAHUL KUMAR DKAC-17-2020-21 fruits. 17 RANI KUMARI DKAC-18-2020-21 Making of mango leather. 18 RANVEER ADARSH DKAC-19-2020-21 Process of making tomato ketchup. Differences between tomato sauce and 19 RINKU KUMARI DKAC-20-2020-21 ketchup. 20 RUBY KUMARI RAY DKAC-22-2020-21 Techniques of making Fruit Beverages. 21 RUPESH KUMAR DKAC-23-2020-21 Making Tomato puree. 22 SHUBHNARAYAN SINGH DKAC-24-2020-21 Making marmalades of citrus fruits. 23 SHUBHAM KUMAR DKAC-25-2020-21 Making cordial of different fruit-juices. Role of sugar in preservation of different 24 SUBHAM RAJ DKAC-26-2020-21 fruits 25 SUSHANT KUMAR DKAC-27-2020-21 Process of making Jams of different fruits. Role of sugar solution in preservation of 26 VIKASH KUMAR DKAC-28-2020-21 different fruits 27 VIKRAM KUMAR DKAC-29-2020-21 Making fruit candy of different fruits. Important points to be considered for setting 28 ABHIJEET KUMAR DKAC-30-2020-21 -up of Fruit Processing Industry. 29 ADITYA PRAKASH DKAC-31-2020-21 Making marmalades of citrus fruits Different chemical methods of fruit 30 AMAN KUMAR DKAC-32-2020-21 preservations. Construction and uses of Zero energy cool 31 ANJALI PRIYA DKAC-33-2020-21 chamber. 32 ANKIT RAJ DKAC-34-2020-21 Principles of permanent preservation 33 ANUPAM RANJAN DKAC-35-2020-21 Making Jellies of different fruits. Differences between Jam, Jelly and 34 ASHUTOSH KUMAR DKAC-36-2020-21 marmalades. 35 CHANDA KUMARI DKAC-37-2020-21 Difference between squash and cordial. 36 CHAWI DKAC-38-2020-21 Difference between Jam and Jelly. 37 DEEP SHIKHA DKAC-39-2020-21 Problems in making Jelly and its solutions. 38 DEEPAK KUMAR DKAC-40-2020-21 Zero Energy cool chamber. 39 HEMA KUMARI DKAC-41-2020-21 Non-fermented beverages. 40 KANISHKA PRIYA DKAC-42-2020-21 Making candy of fruit crops. 41 KOMAL KUMARI DKAC-43-2020-21 Principles of temporary preservation 42 KUMAR SHIVAM DKAC-45-2020-21 Food safety standard in brief and regulation. 43 NIDHI WALLIA DKAC-46-2020-21 Fermented beverages Role of KMS (Pott. Metabisulphite) in 44 PANKAJ KUMAR DKAC-47-2020-21 preservation of fruits and vegetables Role of Pre-cooling in post-harvest 45 PRACHI KUMARI DKAC-48-2020-21 management of fruit crops. Process of making marmalades and 46 PUJA KUMARI DKAC-49-2020-21 problems in making it. 47 SNEHA RAJ DKAC-53-2020-21 What is glazed fruit and how it is made Different types of antibiotics used in 48 VIPUL KUMAR SINGH DKAC-55-2020-21 preservation of fruits and vegetables Cold sterilization and its area of utilization 49 VIVEK KUMAR DKAC-56-2020-21 in preservation industry 50 SONI KUMARI DKAC-57-2020-21 Role of sodium benzoate in preservation. 51 NAVNEET KUMAR DKAC-58-2020-21 Ripening in mango Changes in protein content during ripening 52 ADITYA RAJ DKAC-59-2020-21 and storage 53 SHASHIRANJAN KUMAR DKAC-60-2020-21 Role of ethylene in fruit ripening. 54 ADITYA KUMAR ANAND DKAC-01-2020-21 Zero Energy Cool Chamber
Submit PRINTED / HAND WRITTEN Assignment before 22.11.2023