During the post-harvest glut, the loss is considerable and often some of the produce has to be fed to animals or allowed to rot. One of the principal responsibilities of the food scientist and food technologist is to reduce food losses and to preserve food nutrients through all phases of food acquisition, processing, storage, and preparation. The main objective of fruit and vegetable processing is to preserve the color, flavor, texture, and nutrition while prolonging the shelf life of perishable fruits and vegetables and to supply wholesome, safe, nutritious and acceptable food to consumers throughout the year. Fruit and vegetable processing projects also aim to replace imported products like squash, jams, tomato sauces, pickles, etc., besides earning foreign exchange by exporting finished or semi-processed products. But fruits and vegetables can be also stored in many other forms, such as canned, frozen, dried or juiced. Preserving the harvest can let you enjoy the fruits and vegetables for months to come. There are several methods for preserving your fruits and vegetables including drying, canning, pickling, fermentation, freezing.
How to avail services?
Food Technology Section, Post Harvest Research Centre provides advisory services/ trainings to the public regarding product development (processing and preservation) of fruits and vegetables.