Page 9 - Horticulture Practical Guide

CONTENTS

Page No
1. Normal Handling & Processing Charges. 1
2. Preface 2
3. Factors responsible for spoilage of Fruits and
Vegetables and different Methods of Preservation. 3
4. Main Points to be considered in processing of Fruit and Vegetables 3

5. Jams 4 - 5
a) Apple Jam, (b)Mixed Fruit Jam,
c) Mango Jam (d)Plum Jam (e)Apricot Jam
6. Jellies 6 - 7
a) Apple Jelly (b) Guava Jelly

7. Fruit Beverages 7 - 9
Squashes
a) Orange Squash, (b) Litchi Squash
c) Lime or Lemon Squash, (d) Mango Squash
e) Bael Squash (f) Apricot Squash.
Syrups 9 - 11
a) Rose Syrup, (Synthetic) (b) Pomegranate (Synthetic) Syrup
c) Pomegranate Fruit Syrup. (d) Almond Fruit Syrup
Drinks 11 - 12
a) Mango Drink, (b) Amla Drink (c) Ginger Drink

8. Preserve Products 12 - 14
a) Carrot Preserve (b) Amla Preserve (c) Quince Preserve
d) Apple Preserve (e) Mango Preserve

9. Chutney 14 - 16
a) Apple Chutney (b) Mango Chutney

10. Pickle 16 - 20
a) Mango Pickle (b) Knol-Khol Pickle (c) Green Chilly Pickle
d) Lemon Pickle (without oil) (e) Lemon Pickle with Oil
(f) Sweet and Sour Lime Pickle (g) Sweet / Sour Vegetable Pickle

11. Tomato Products 20 - 23
a) Tomato Juice (b) Tomato Puree (c) Tomato Soup
d) Tomato Ketch-up (e) Tomato Chutney (f) Tomato Sauce

12. Other Products 23 - 24
a) Orange Marmalade (b) Lime Cordial (c) Vinegar
13. Annexures 25 - 30
i) Main Points to be considered in Jam making
ii) Main Point to be considered Squash/Syrup making
iii) Main Points to be considered in Preserve making
iv) Main Points to be considered in Chutney making
v) Main Points to be considered in pickle making
vi) Main Points to be considered in making Tomato ketchup