Following are the achievements of the institute:

Post Harvest Technology

  • Skin coating material developed by PHRC
  • Development of pre-cooling techniques
  • Hot water treatment (HWT)
  • Controlled Atmosphere Storage Laboratory
  • Mobile pre-cooling unit
  • Potato on-farm storage structure (ducts) developed by PHRC
  • Introduced the grading packing shed for the export of kinnow, mango and potato
  • Development of Innovative food products with therapeutic value (Turmeric drink, Apple Aloe Vera jam, Aloe Vera drink, Carrot pomace cookies, Avocado jam and sauce
  • Developed long life drinking yoghurt
  • Developed an energy booster Green Mango-Mint RTS drink
  • Shelf life of mango varieties, Sindhry, Summar Behisht and Safaid Chounsa were extended upto 32, 28 and 40 days respectively
  • Disinfestations of kinnow mandarin were carried out at  2.2 o C with RH 90 % for a period of 14 days as required by China and Iran
  • Irradiation Techniques were successfully used to extended shelf life of onion upto 180 days with no sprouting/rotting
  • Controlled ripening of tomato was done with ethylene for colour development during the winter season
  • Introduction of grading & packing standards for major fruits & vegetables
  • Cold store modernization resulted 15 –25 % energy saving
  • Research & development trials to develop appropriate storage technology for mango, citrus, potato, onion etc. for extension of shelf life
  • Developed Mobile Air Blast Pre Cooling Unit.
  • More than 3600 persons were trained during last five years through training & demonstration programme through out the Punjab

Food Technology Section

  • Designed and fabricated tunnel dehydrator through local resources.
  • Developed and standardized carbonated soft drinks (orange, lemon lime and cola).
  • Standardized different doses of antioxidant for shelf life extension of potato chips.
  • Developed value added olive products i.e., olive pickle, preserve and oil.
  • Developed and standardized various kind of fruit based product i.e. squash, soft drinks, pickles, syrup, jam jelly etc.
  • More than 5500 persons were trained in fruit and vegetable preservation during last five years throughout Punjab.