Division of Post Harvest Technology and Agricultural Engineering

The Head of Division since inception

• Dr. Ambadan
• Dr. S. Ethiraj
• Dr. S. Shanthakrishnamurthy
• Dr. K. P. Gopalakrishna Rao
• Dr. C. K. Narayana
• Dr. Harinder Singh Oberoi
• Dr.C.K.Narayana

Objectives

1. To carry out basic and applied research on postharvest management and extension of self-life of  fruits, vegetables, and ornamental crops.
2. To develop technologies/ processes for value addition,  product diversification and waste utilization of fruits, vegetables, and ornamental crops.
3. To carry out research  to ensure microbiological quality and safety in fresh and processed products.
4. 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.
5. 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:

1. Extension of storage life and quality maintenance, as well as design and development of storage systems.
2. Development of protocols to extend the shelf life and to eliminate microbiological hazards in ready- to -use salad and leafy vegetables.
3. Development of fruit and vegetable based nutritious snacks, fruit beverages and convenient product.
4. Profiling nutritional and  nutraceutical potential and value addition of under utilized crops.
5. Utilization of unmarketable and processing waste for value addition.
6.  Post harvest management and value addition of cut flowers, fillers and foliage.

ACHIEVEMENTS

1. 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.
2. Standardization of postharvest treatments, precooling and optimum storage temperatures for  extension of storage life of  important fruits and vegetables.
3. Individual shrink wrapping technology for  pomegranate and capsicum.
4. Standardization of Controlled atmospheres storage conditions for mango and banana for export purpose.
5. Alleviation of chilling injury of fruits and vegetables by CA storage, MA packing and Individual shrink wrapping.
6.  Process for making squash and RTS from mango, pineapple, guava, passion fruit, banana, grape, aonla etc.
7. Technology for  Osmotic dehydration of fruits-mango, pineapple, papaya, aonla, jackfruit, banana, sapota, guava, carrot, pumpkin.
8. Process for making fruit bars-mango, aonla, guava, papaya and their blends.
9. Process for making culinary products (Onion, Garlic, Ginger, Green Chilly pastes, Tamarind sauce, Lime sauce, Curry paste).
10. Process for making dehydrated vegetables - carrot, cauliflower, onion and French beans.
11. Freezing of vegetables- peas, carrot, cauliflower, French bean and dehydro-frozen products from  mango and pineapple.
12. Improving the raisin quality through crop management.
13. 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.
14. Value addition through dehydration in helichrysum, gomphrena, chrysanthemum, rose, antirrhinum, carnation, celosia, orchids, cosmos, cone flowers, silver oak, casuarinas and fern foliage.
15. Estimated biomass and crop residues in cabbage, cauliflower, chilies and amaranth and evaluated its nutritional quality.
16. Developed  fortified food products using processing wastes and field residues.
17. Standardization of procedure for producing alcohol from solid and liquid processing wastes.
18. Process for making fuel briquettes from mushroom production waste and paper from banana field residue.
19. Process for producing standard quality dry and sweet table wines from grapes, banana, sapota and litchi.
20. 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.
21.  Value added products from jackfruit seed powder and raw jack fruit.
22.  Value added products from pumpkin waste(Pectin, kernel oil and soup mixes)   and tomato waste peel
23.  Extension of fresh cut /minimally processed fruits and vegetables
24. Probioticated fruit beverages(mango, pineapple and pomegranate)
25. Modified atmospheric packaging of fruits and vegetables (muskmelon, pomegranate, pineapple, jackfruit and papaya)
26. Biodegradable packing material from crop residues
27. Edible coating with essential oils to reduce spoilage and retain quality of fruits
28. 1-MCP for shelf life extension in fruits, vegetables and flowers
29.  Millet fortified fruit beverages(mango, pineapple and pomegranate)
30.  Development of  machineries for onion cultivation
31.  Development of machineries for Raw mango processing
32.  Development of vegetable nursery machineries
33.  Development of Harvesters for Mango, sapota and lime
34. Development of Processing machineries (Pomegranate aril extractor, Raw jackfruit peeler, Pineapple peeler cum slicer
35. Development of pruning tool for guava orchards
36. Development of power operated fertidrill

     Technologies commercialized:

1. Osmotic Dehydration of mango
2. Osmotic Dehydration of pineapple
3. Osmotic Dehydration of papaya
4. Osmotic Dehydration of aonla
5. Osmotic Dehydration of jackfruit
6. Osmotic Dehydration of banana
7. Osmotic Dehydrated Sapota
8. Technology for making fruit bar
9. Technology for making mango squash
10. Technology for making pineapple squash
11. Technology for making aonla squash
12. Technology for making whole tomato Crush  squash
13. Dried flower technology
14. Shrink-wrapping technology for pomegranate
15. Shrink-wrapping technology for capsicum 
16.  Low Cost Ripening Technology
17. Culinary Pastes of Onion, Garlic, Ginger and Green Chilli
18. Brine Preservation of mango slices for pickling
19. Technology for making wine from banana, sapota and flavoured wine
20. Fresh cut vegetable technology- onion, cabbage, carrot, radish, coriander, peeled garlic, capsicum, french beans and cucumber
21. Technology for preservation of raw mango slices in brine.
22.  ARKA High humidity storage box for shelf life extension of green leafy vegetables
23.  Enzyme clarified jackfruit RTD beverage (Arka Halasu Ras)
24.  Jackfruit seed powder based chocolate wrap (Arka Jackolate)
25.  Jackfruit seed powder and mushroom based biscuits/cookies(Arka Jackies)
26. Technology for production of spray dried avocado powder
27.  Technology for the Production of Probiotic Pomegranate Juice, Probiotic  mango beverage and  RTS Probiotic pineapple beverage
28. Technology for production of ARKA Mushroom Chutney powder
29. Technology for production of butter fruit spread, butter fruit chutney
30. Technology for  production of RTS bitter gourd juice
31. Technology  for production of RTS from Dragon fruit(Kamalam)

Machineries Commercialised

Vegetable nursery machinery

32.  Root media sieving and bag filling unit
33.  Rooting media mixer cum bag filling machine
34.  Protray dibbler cum vacuum seeder
35.  Rooting media elevating, sieving, mixing and bag filling machine-high capacity Single unit
36.  Automatic protray dibbler cum step seeder for vegetable nursery
37.  Machinery for onion cultivation
38.  Power operated onion seed extractor
39.  Manual drawn onion seeder
40.  Animal drawn onion seeder
41.  Tractor drawn broad bed former cum onion seeder
42.  Tractor operated onion digger cum windrower
43.  Power operated onion de-topper

Harvesters

44.  Mango
45.  Sapota/Pomegranate/Guava
46.  Lime
47.  Tractor operated hydraulic platform for harvesting, spraying and pruning
48.  Raw Mango Processing machinery
49.  Raw mango size grader
50.  Raw mango peeler
51.  Raw mango slicer
52.  Raw mango cube cutter
53.  Pomegranate aril extractor
54.  Raw Jackfruit Peeler
55.  Solar powered Fruit and Vegetable vending van
56.  Solar powered Fruit and vegetable vending tricycle cart

POST HARVEST TECHNOLOGY AND AGRICULTURAL ENGINEERING  BROCHURE

POST HARVEST TECHNOLOGY AND AGRICULTURAL ENGINEERING TECHNICAL BULLETIN 03/2020

Dr.  Tiwari R.B.

Principal Scientist & I/c. Head,

Division of PHT & AE