Postharvest Technology

 
 
Processing of Garlic into Pickle
Prepared with garlic (single bulb), mustard oil, salt, sugar, acetic acid and spices

Simple processing technique
Palatable and attractive in colour
Shelf stable and suitable for village level small processors

May act as income generating source for the rural poor

 
Processing of Brinjal into Pickles
Prepared with brinjal, mustard oil, acetic acid, green chilies and spices

Longitudinal slices of large long shaped brinjals are used

Shelf stable, palatable and attractive in colour

Rural level implementation will reduce the postharvest losses of brinjal and will act as income generating source for the rural people
 
Processing of Palmyra Palm Jam
Pulp is extracted from ripe palmyra palm by pressing and rubbing after removal of the skin

Sugar in the ratio of juice soluble solids to sugar as 1:6 and 0.5% pectin is added
Shelf stable, attractive in colour and palatable

Potential in establishment of rural processing units with creation of job opportunities
 
Processing of Guava Jelly
Shelf stable jelly is prepared from guava juice

Juice is extracted by heating the guava pieces with equal amount of water
No additional pectin is required
Attractive in colour and palatable
Reduce huge postharvest losses of guava

Potentiality in establishment of small processing units with job creation and income generation source of rural poor
 
Processing of Chalta into Chutney
Fresh chalta is processed into tasty chutney with sugar, salt, chopped garlic, ginger and other spices

Some chalta fibers are left into the chutney to make it longer chewing
The product is shelf stable, attractive in colour and palatable
Potential for income generating source for the rural poor and also in the establishment of small scale rural agro-processing units
 
Processing of Ber into Chutney
Ber chutney is prepared by heating the ber pulp with sugar and then adding various spices and preservative
The pulp is removed by heating the over night soaked ber with equal amount of water
To make the bar chutney more tasty 20-25% tamarind are added and some ber pits are left in the chutney
Shelf stable, attractive in colour and also palatable
Reduce huge losses of ber and ensure off-time use of ber as chutney

Potentiality in establishment of small scale processing units with job creation and income generating source for the rural poor
 
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