 

Post Harvest Research Centre

(PHRC)
Umaima
2015-GCWUF-3010
 Ayub Agriculture Research Institute
 Post Harvest Research Centre
 Lab Visit
 Analysis
 Proximate Analysis
 Projects
 Product Development
 Conclusion

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AARI was established in 1962
Objectives
 Development of crops protection technologies
 Formulation of production technologies
 Linkage with farmers
 Genetic improvement of fields and horticultural crops

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PHRC was established during 1989-90
Objectives
 Quality testing, evaluation and product development of
new varieties
 To introduce grading & packing technology
 To introduce modern techniques in cold stores
management
 To conduct training & demonstration programs

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Following instruments were used in lab
 Weighing balance
 pH meter
 Hot air oven
 Incubator
 Acidity meter
 Penetrometer
 Moisture analyser

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 Refractometer
 Hot palate
 Colour meter
 Digital burette
 Soxhlet Apparatus
 Water bath
 Centrifuge machine

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 Determination of weight loss
 Determination of Firmness
 Determination of Acidity
 Determination of pH
 Determination of Colour
 Determination of Total soluble solids
 Determination of Ash

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 Determination of Moisture
 Determination of Ash
 Determination of Fat
 Determination of Fiber

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Apparatus
 Muffle furnace
 Weighing balance
 Crucibles
 Desiccator
Procedure
 Weigh the crucibles
 Add 2g sample in each crucible
 Put these crucibles in Muffle furnace at 600 °C for 5-
6 hrs.
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 Place these samples in desiccator for cooling and to
prevent from moisture absorption
 Weigh samples again after cooling for the
determination of ash
Weight of Ash
 Ash (% ) = ×100
Weight of Sample

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Apparatus
 Soxhlet apparatus
 Hot air oven
 Desiccator
Procedure
 Weigh 2-3 g sample and put in oven at 100 – 120°C
for 6 hrs.
 Wrap oven dried sample in filter paper and put in
thimble and fix it

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 Add 30 - 40ml diethyl ether to the solvent beaker
 Heat the flask at 60 – 80°C
 Separate flask after solvent recovery and dry it in hot
air oven at 100°C
 Cool the dried sample in desiccator and weigh
 Note the difference in weight which denotes the
percentage of crude fat

loss in weight
 Crude fat (%) = ×100
Initial weight of sample

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Apparatus
 Beaker
 Conical flask
 Hot air oven
 Hot plate
Procedure
 Take 2g fat free sample and add in 500ml beaker
 Add 200ml of H2SO4+1-2drops of octanol in conical
flask
 Heat it for 30 minutes on hot plate and then filter it
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 Add 1.25% NaOH solution and heat for 30 minutes
 Filter residues
 Transfer residues in weighed crucible
 Put it in oven for 30 minutes and weighed it
 Place these weighed residues in Muffle furnace at
600°C for 4-5 hrs.
 Weigh it again
Weight of oven dried sample –Weight of ash
 Crude fibre( %) = ×100
Weight of initial sample

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 Vegetablespread
 Kumquat marmalade
 Kumquat squash

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Ingredients:
 Eggs
 Oil
 Lemon juice
 Salt
 Black pepper
 Garlic
 Carrot
 Bell pepper
 Sodium benzoate
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 Add eggs in blender and mix well
 Add other ingredients
 Stir continuously
 Slowly add oil into the blender and blend until the
mixture become thick
 Take carrots and bell peppers
 Wash, peel and chop them properly

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 Place chopped carrot and bell pepper in dehydrator for
7-8hours
 Add dehydrated vegetables into the prepared mixture of
spread
 Add preservative(sodium benzoate)
 Pour into airtight jar
 Place in refrigerator

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 pH 2.86

Total soluble solid 4.2̊ brix

Acidity 3.97%

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Ingredients:
 Kumquat juice
 Water
 Sugar
 Pectin
 Kumquat peel
 Orange red colour
 Sodium benzoate

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 Take kumquat fruit and wash them
 Peel the fruit
 Cut the peels properly
 Now extract juice from kumquats and filter it
 Mix juice and water and put it on stove
 Heat the juice
 when it is near to boil adds pectin and sugar

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 Take water in separate pan for blanching
 Add these blanched peels into the juice
 Add orange red colour
 Add preservative (sodium benzoate)
 Cool the prepared marmalade
 Pour into airtight jars
 Place in refrigerator

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pH TSS(Brix) Acidity Vitamin-C

3.41 67.5 0.4% 6.77

3.39 66.5 0.32% 10.1

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Ingredients:
 Kumquat juice
 Sugar
 Water
 Orange red colour
 Flavour
 Citric acid
 Potassium metabisulphite

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 Take kumquat fruits then peel and cut them
 Extract the kumquat juice
 Dissolve the sugar in water in a large pot
 Add kumquat juice
 Heat it
 Let the sugar solution come to boil
 Lower the flame and simmer for 4-5 minutes till the
sugar solution thickens a bit

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 Remove from the heat and let the solution cool
 Filter the sugar solution to remove the impurities
 Add the juice to the sugar syrup and stir well
 Add preservative (potassium metabisulphite)
 Pour the squash to airtight jars
 Place in refrigerator

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 Almond Syrup
 Apple Jam
 Doughnuts
 Cake
 Tomato Ketchup

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 PHRC has well equipped labs from where I have learnt
how research should be done
 I have learnt how to determine TSS, Firmness, Weight
loss, and pH, etc.
 I have learnt about techniques of Biochemistry
practically, that were only theoretically known to me
 At the end I am very thankful to my teachers and all
the people who guide me and helped me

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