SKILL DEVELOPMENT COURSES
Science Stream
Syllabus of FRUITS AND VEGETABLES PRESERVATION
Unit – 1 : Introduction to fruits and vegetables
1. Fruits: Definition, elementary knowledge on types of fruits (fleshy and dry) with local
/common examples.
2. Vegetables: Definition, elementary knowledge on types of vegetables (root, leafy, stem,
flower and fruit) with local/ common examples.
3. Importance of fruits and vegetables in human nutrition.
4. Concept of perishable plant products – maturation and spoilage, shelf life; preservation –
definition and need for preservation of fruits and vegetables.
Unit – 2 :Preservation of Fruit
1. Fruits – ripening and biological aging; storage and preservation concerns.
2. Preservation of fresh fruits at room temperature and in cold storage.
3. Fruit preservation at room temperatue as juices, squashes and syrups.
4. Preservation of fruits by application of heat; making of fruit products (jams, jellies and
fruit slices in processing factories).
5. Preservation by dehydration (Eg. banana chips), application of sugar (Eg. mango candy),
application of salt (pickling).
6. Fruit preservation by freezing – storage at the lowest temperatures.
Unit – 3 :Preservation of vegetables
1. Vegetables – losses after harvesting and causes; problems in handling and storage.
2. Modern methods of packaging and storage to reduce losses.
3. Trimming of vegetables and packing in cartons; dehydration technique -factory
processing.
4. Making of vegetable products (flakes/chips of potato and onion; garlic powder).
5. Frozen vegetables – Carrots, Cauliflower, Okra and Spinach.
6. Preservation of sliced vegetables in factories by canning and bottling.