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