Division of Post Harvest Technology and Agricultural Engineering
The research on postharvest aspects started during 1976 with a focus on wine research In the division of Plant physiology, Biochemistry, Microbiology, and Processing. The Postharvest Technology Division was created at this institute during 1978 with the nomenclature of the Division of Fruit and Vegetable Processing, Microbiology, and Postharvest Technology. Later it was renamed as Division of Postharvest Technology. During 1991 more emphasis was given on new frontier areas and basics research on postharvest handling of fruits and vegetables. The research work in the division is being carried out in four laboratories viz., (i) Handling and Storage, (ii) Processing, (iii) Microbiology, and (iv) Cut flowers. The division is equipped with facilities for conducting research on advanced storage systems like the Controlled Atmosphere and has a Product Development Laboratory for pilot-scale processing. The Division was recognized as the Center of Team of Excellence (TOE) under NATP, to work on Post Harvest Management of Fruits and Vegetables. Other externally funded projects on PHT carried out by the division include PL-480 Scheme, Indo-USAID sub-project on PHT of fruits and vegetables, AICRP on PHT of fruits and vegetables, NATP-Mission Mode-sub project, Ad-hoc project on cut flower storage and NATP (CGP) project on PHM of cut flowers. Two follow-up programs under UNU Kirin Fellowship (Japan) were also undertaken besides, an Indo-US AKI Project on extrusion cooking technology. The division is providing training and technical advice and has transferred quite a few processes and products for commercialization.
The Head of Division since inception
- Dr. Ambadan
- Dr. S. Ethiraj
- Dr. S. Shanthakrishnamurthy
- Dr. K. P. Gopalakrishna Rao
- Dr. C. K. Narayana
- To carry out basic and applied research on postharvest management and extension of self-life of fruits, vegetables, and ornamental crops.
- To develop technologies/ processes for value addition, product diversification and waste utilization of fruits, vegetables, and ornamental crops.
- To carry out research to ensure microbiological quality and safety in fresh and processed products.
- To conduct teaching and training for capacity building of scientific manpower and for development of human resources as well as to serve as repository of scientific information in the areas of postharvest horticulture.
- To develop innovative products/processes and commercialize the same through ITMU and Public and Private Partnership (PPP).
Thrust areas (12th FYP)
Development of postharvest technologies for loss reduction and utilization of perishable horticultural crops with main emphasis on:
- Extension of storage life and quality maintenance, as well as design and development of storage systems.
- Development of protocols to extend the shelf life and to eliminate microbiological hazards in ready- to -use salad and leafy vegetables.
- Development of fruit and vegetable based nutritious snacks, fruit beverages and convenient product.
- Profiling nutritional and nutraceutical potential and value addition of under utilized crops.
- Utilization of unmarketable and processing waste for value addition.
- Post harvest management and value addition of cut flowers, fillers and foliage.
- Integrated pre and postharvest protocol consisting of improved methods of handling, pre-treatments, packaging and storage was developed for Alphonso and Bangenapalli mango by which the storage life could be extended up to 5 weeks.
- Standardization of postharvest treatments, precooling and optimum storage temperatures for extension of storage life of important fruits and vegetables.
- Individual shrink wrapping technology for pomegranate and capsicum.
- Standardization of Controlled atmospheres storage conditions for mango and banana for export purpose.
- Alleviation of chilling injury of fruits and vegetables by CA storage, MA packing and Individual shrink wrapping.
- Process for making squash and RTS from mango, pineapple, guava, passion fruit, banana, grape, aonla etc.
- Technology for Osmotic dehydration of fruits-mango, pineapple, papaya, aonla, jackfruit, banana, sapota, guava, carrot, pumpkin.
- Process for making fruit bars-mango, aonla, guava, papaya and their blends.
- Process for making culinary products (Onion, Garlic, Ginger, Green Chilly pastes, Tamarind sauce, Lime sauce, Curry paste).
- Process for making dehydrated vegetables - carrot, cauliflower, onion and French beans.
- Freezing of vegetables- peas, carrot, cauliflower, French bean and dehydro-frozen products from mango and pineapple.
- Vacuum concentration of mango and tomato pulp.
- Improving the raisin quality through crop management.
- Evaluation new fruit and vegetable varieties, hybrids and promising lines for processing qualities.
- Enhancement of shelf life and vase life of commercial & new varieties and hybrids of cut flowers of rose, chrysanthemum, gerbera, gladiolus, carnation, aster, tuberose, anthurium and orchids.
- Value addition through dehydration in helichrysum, gomphrena, chrysanthemum, rose, antirrhinum, carnation, celosia, orchids, cosmos, cone flowers, silver oak, casuarinas and fern foliage.
- Estimated biomass and crop residues in cabbage, cauliflower, chilies and amaranth and evaluated its nutritional quality.
- Developed fortified food products using processing / other wastes.
- Standardization of procedure for producing alcohol from solid and liquid processing wastes.
- Process for making fuel briquettes from mushroom production waste and paper from banana field residue.
- Process for producing standard quality dry sweet table wines from grapes, banana, sapota and litchi.
- Lactic Acid Bacteria best suited for vegetable fermentation were identified and methods were standardized for preservation of vegetables such as carrot, cucumber, capsicum, cabbage, coccinea, radish, cauliflower, pea, tomato, gherkins by brining and lactic fermentation using Lactobacillus plantarum.
- Osmotic Dehydration of mango
- Osmotic Dehydration of pineapple
- Osmotic Dehydration of papaya
- Osmotic Dehydration of aonla
- Osmotic Dehydration of jackfruit
- Osmotic Dehydration of banana
- Osmotic Dehydrated Sapota
- Technology for making fruit bar
- Technology for making mango squash
- Technology for making pineapple squash
- Technology for making aonla squash
- Technology for making whole tomato Crush squash
- Dried flower technology
- Shrink-wrapping technology for pomegranate
- Shrink-wrapping technology for capsicum
- Low Cost Ripening Technology
- Culinary Pastes of Onion, Garlic, Ginger and Green Chilli
- Brine Preservation of mango slices for pickling