Value addition and preservation method in horticultural produces
- 1. Value addition and Preservation method in Horticultural Produces JASHORE UNIVERSITY OF SCIENCE AND TECHNOLOGY, BANGLADESH Written: Md. Humayun kobir Department : Agro product processing technology
- 2. Horticultural Produces: Value addition and Preservation Horticulture Crops Horticulture is the branch of Agriculture deal with garden crops, ordinarily fruits, vegetables, and ornamental plants. Horticultural crops provide many types of components, that can be practically and beneficially fulfill for value addition like; antioxidants, amino acids, oleoresins, aroma, pigment, etc. Value addition Value-added horticulture refers most commonly to manufacturing processes that enhancement the value of horticultural commodities..Value added to Horticultural produce by transforming its structure, color aroma, taste and another feature that consummately increment value of produce. Value-added horticulture produces are raising the Economical value of a goods by special production processes, such as organic produce. Horticultural crops provide several types of components, which can be effectively and gainfully utilized for value addition like pigment, amino acids, oleoresins, antioxidants, flavors, aroma, etc. A typical value addition involves processing in many ways like cleaning, cutting, packaging, smoking, drying, freezing, extracting or preserving. Some Value-Added horticulture produce Fruit Jellies and Jams: It is ready up by boiling the Horticultural fruits pulp with sufficient amount of sugar to a bearable thick consistency marmalades, jellies and Jams percentage nearly 18% of the whole processed horticultural vegetables and fruits products. Horticultural produces can be used like papaya, pineapple, banana, local fruits, etc. Dehydrated vegetables and spices: Maintained dehydration of horticultural vegetables composition of sorting/grading peeling/trimming, washing, chemical treatment, blanching, and packaging. Some horticultural produces like; Cabbage, calyces, cauliflower, mushroom, onion, carrot, garlic, roselle, potato, sweet potato, chillies, tapioca, ginger, garlic, turmeric etc. are better for drying.
- 3. Beverages: Commitment sources of producing beverages by horticultural produces like; Oranges and other citrus types fruits, jackfruit, banana, pineapple, pear, plum, indigenous fruits like Garcinia, peach, Jamun, bael, carambola, passion fruit etc. are promising sources. Also watermelon, carrot, roselle, leafy vegetables etc. Vegetables can also be used for producing beverage. Waxing of Vegetable & Fruits: Wax emulsion is medley within cold water & usaged for immersing horticultural vegetables fruits and vegetables increment the shelf life, defend fruit and vegetables from fungal foray, & minimize desiccation also reduce weight loss Several types fruits like vegetables types fruits, oranges, and some types spices can also be waxed. Pickles and Chutneys: Many chutneys & pickles can be maded from horticultural fruits & vegetables. Tomato, lemons, roselle, garlic, jalphai, carrot, and horticultural local fruits etc. those can also be pickled. Tapioca or Potato/Sweet Potato Flour: Tapioca & Potato/sweet potato under grown in big areas. This process include; pretreatment, cutting, peeling,with salt and approved sorage, soaking, grinding, drying, and packaging. Importance of value addition in Horticultural produces Value addition has several plus points, example; the value added products are easy to carry, having long-lasting flavor and aroma with abate attract bacterial contamination from food, having larges income from value added food industry. Value addition promote increment shelf life and allows to food safety by the installation of little scale horticultural produces processing businesses also enhancement Economic growth in the rural religion will growth which are effectively raise and responsive to express market demands. Value addition in horticultural produces are more revenue than just creations. Expansion of significant worth to cultivation ordinarily has additionally contributed incredibly to the development of numerous , commercial centers and general stores Value addition is a most significant factor in the growth and prosperity of the horticultural produces. Value added processed produces which can be achieved from main horticultural produce and by commodity after some sort of processing and subsequently marketed for an increment profit margin.
- 4. Value addition promote to increment the economic significant of horticultural crops and it has contributed to decrement losses of horticultural products as it serves to increment the quality invent from farm produce. Value addition is the method taken to raising the value of horticultural products anytime difference harvesting and sales of the final horticulture product. Preservation of Horticultural produces 1. Preservation by Curing : It is an effective operation to abate the water loss during storage from hardy root and tuber types vegetables such as potato, sweet-potato, pea and other tropical horticultural vegetables. As a result during curing it develops periderm over cut, disintegrated surfaces and aid in lesion repair. 2. Preservation by Asepsis : Asepsis means preventing the penetration of microorganisms in food. Sustaining of ordinary cleanliness while picking, grading, packing and transporting of horticultural fruits and vegetable. Washing of the fruits and vegetable before processing definite microorganisms and but doing so the number of pathogen can be abated greatly. 3. Preservation by High Temperature High temperature used for preservation are usually like pasteurization Sterilization Pasteurization: It is used below 1000 C temperature and frees the food from pathogens and most of vegetative microorganisms. The process of heating at boiling temperature or slightly below if for a sufficient length of time to kill the microorganism after storage which cause spoilage, is called pasteurization. Pasteurization used of some horticulture fruits commodity for long time storage purpose. Sterilization: Sterilization used above 1000 C temperature to remove all viable microorganisms from horticultural vegetable crops like; green peas, beans etc.
- 5. 4. Preservation by Low Temperature Microbial constipate in horticultural foods preserved at low temperatures. Low temperature can be produced by i) cellar storage ii) chilling and iii) freezing. i) Cellar storage : The temperature in cellar (about 150 C in under-ground rooms) where Some crops such as ; apples, Root types crops, potatoes, onions, garlic and others similar food can be preserved for restricted periods during winter season. ii) Chilling (0 to 50 C ): Fruits, Vegetable and their products can be preserved for a few days to many weeks when kept at this temperature. Extremely perishable fruits like berries, cherries, apricots, water-melons, figs can be stored at –1 to 4°C for 1-5 weeks. iii) Freezing (-180 to -400 C ): Freezing method is the most harmless manner of food preservation. Microbial growth is inhibited and the rate of chemical reactions is slowed down at low temperatures 5. Preservation by Chemicals Microbial spoilage of horticultural produces is also controlled by using chemical preservative. The two important chemical preservatives permitted in numerous countries are; Sulphure-dioxide and Benzoic acid i) Sulphure dioxide: It is widely used throughout the word in the preservation of juice, pulp, and others products. It is good preservating action against bacteria and moulds and inhabits enzymes, etc. Potassium metabisulphite (K2 S2 O5) is ordinarily used as a durable genesis of sulphure dioxide. ii) Benzoic acid : It is only partially soluble in water hence its salt, sodium benzoate, is used in long run benzoic acid darken the product. It is, therefore, mostly used in coloured commodities of pomegranate, strawberry, plum, grapes, tomato etc. 6. Preservation by Drying It is helpful for preservation of horticultural produce for long time storage and it prevent horticulture product from contamination, and extending the shelf life. This system is common in the tropical developing countries and predominantly used in agricultural industry to dry foods for storage purposes. Microorganisms need moisture to grow so when the concentration of water in the horticultural food is brought down below a certain level, they are unable to grow. Moisture can be removed by the application heat as in sun-drying or by mechanical drying. This is a more rapid process as artificial head under controlled conditions of temperature humidity
- 6. and air flow in provided and fruits and vegetables like; green-peas cauliflower, mango, etc. are dried to such extent that the microorganisms present in them fail to survive. 7. Preservation by Carbonation : Decomposition of carbohydrates by microorganisms of enzymes is called fermentation. By this method of preservation horticultural foods are preserved by the alcohols or organic acid formed by microbial action. 8. Preservation by Pre-Cooling : Pre-cooling process rapidly removes field heat from freshly harvested horticultural commodities before preserve or processing and gives longtime storage ability. There are many types of pre-cooling method manner like; Air cooling, Forced or pressure air-cooling, Hydro-cooling or water cooling and Vacuum cooling, Room cooling.