Laboratory Techniques for Horticultural crops
Course Overview
Laboratory Techniques for Horticulture crops 2 (0+2)
Course Objectives
i. To impart practical training for the analysis of physio-chemical attributes of fruit. ii. To acquaint students with operating of various labware and equipment’s
Practical Syllabus
Safety measures and maintenance of laboratory. Acquaintance with the laboratory equipment’s used for quality analysis of fruits and vegetables. Preparation of different standard solutions. Sampling procedures for quantitative analysis. Determination of physiological loss in weight, specific gravity, fruit size, shape, juice content, firmness and fruit colour. Assessment of textural properties of harvested produce. Determination of biochemical components in horticultural produce viz. TSS, pH, acidity, sugars, carbohydrates, total antioxidants, starch index (SI), ascorbic acid, chlorophyll, anthocyanin, and carotenoids, phenols. Leaf nutrient analysis using Kjeldahl apparatus, spectrophotometer, flame photometer and atomic absorption spectrophotometer. Compilation and analysis of data and interpretation of results.
Suggested Readings
1. AOAC International. 2003. Official Methods of Analysis of AOAC International. (17th Edn.). Gaithersburg MD USA Association of Analytical Communities USA.
2. Rangana S 2001. Handbook of Analysis and Quality Control for Fruits and Vegetable Products. (2nd Edn.). Tata McGraw Hill. New Delhi.
3. Linskens H F and Jackson J F 1995. Fruit Analysis Springer.
4. Leo M L 2004. Handbook of Food Analysis (2nd Edn.). Vols I-III, USA.
5. Sarkar A K and Mahapatra 2015. Plant Nutrient Disorders Diagnosis and Management. New India Publishing Agency. New Delhi, India.