Dr.P.Jacob John
Professor & Head
Genesis
* Estd as a statutory department of KAU in 1972
* MSc programme started in 1976
* Ph.D programme started in 1985
* Processing unit established in 1989
Mandate
Teaching, research and extension with respect to postharvest technology of fruits, vegetables, plantation crops, spices, aromatic and medicinal plants.
Faculty
Dr. P. Jacob John,
Professor and Head
Dr. K.B. Sheela,
Professor (Horticulture)
Dr. P.B. Pushpalatha,
Associate Professor (Horticulture)
Supporting Staff
Processing Tech. Assistant - Vacant
Lab Assistant - Vacant
Processing Unit
· An FPO Licensed fruit and vegetable processing unit is operated by the department.
Major products : Jam, Jelly, Pickle, Squash, R T S beverage.
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Processed products worth Rs 2.5 lakhs per year is sold through various sales countries of the university
Current activities
Teaching
UG programme : Offers 2 courses for BSc (Ag.)
P.G. programme : Offers 11 courses for MSc
Ph.Dprogramme : Offers 1 course for Ph.D
MSc (Hort.) students at present : 2
Ph.D students at present : 1
Research
Ongoing research projects
External aided : 2
KAU : 4
MSc : 3
Ph.D : 1
Total 10
Projects Concluded
P.G. projects : 34
External aided projecs : 2
Extension
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Training programmes on postharvest technology, processing of fruits, vegetables, spices, coconut and mushroom.
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Seminars / Workshops/AIR/Duradarshan Programmes / Exhibition
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Publication of books/ Technical bulletins / Popular article
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Advisory Service
Major achievements
MSc students passed out : 27
Ph.D students passed out : 7
Young scientist award : 1
CSIR Fellowship for Ph.D
Research programme : 2
Research Outcome
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A prototype of mango harvester was developed with better harvesting efficiency, retention of pedicel and collection of fruts in the net.
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Pre cooling and packaging requirements for warm season vegetables like amaranth, brinjal, chilli, cowpea, okra and tomato were standardised.
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Developed a low cost storage technique for the storage of tomatoes under ambient conditions.
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A packaging technique was developed for the packaging of fresh mushroom under room temperature to extend the fresh life of mushrooms.
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Changes associated with growth and development of cashew apple and nut were studied.
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Standardised the storage requirement for cashew apple
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Evaluated the quality parameters of selected cashew apple varieties released by KAU
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Osmo-dehydration of sapota chunks was developed which adds value to sapota
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Developed a grading and packaging system for Nendran banana
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A packaging technique has been developed for extending the life of fresh bread fruts under ambient condition.
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Technolgy for the preparation of wine and wine cooler from cashew apple were standardised.
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Standardised the technolgy for preparation of wide variety of products from papaya
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Standardised the effect of harvest maturity and source of nutrition on postharvest quality of pumpkin
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A drying and storage technique has been developed for adhatoda to prevent bio-chemical and microbial loss.
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A technology has been developed for preparing spray - dried instant sapota - milk shake powder
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Technology for making ripe robusta juice powder has been developed which can be used as a natural flavouring agent.
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A technology has been standardised for the extraction of pectin from fruit wastes
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A protocol for the production of pectinase through solid state fermentation of fruit wastes was standardised.
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Two micro organisms with the improved efficiency for pectinase production from fruit wastes were isolated.
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A variety of value added products from mango ginger was developed.
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Standardised the technology for minimal processing of tender coconut and utilising its husk for cattle feed.
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Identified varieties with desirable processing and keeping qualities in papaya and banana Standardised the techniques for extending shelf life of selected banana varieties of Kerala
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Standardised the technology for minimal processing of vegetables – cowpea, elephant foot yaw, ashgourd, pumpkin, okra, brinjal and drumstick
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Feasibility of utilizing jackfruit seed flour as an ingredient for cattle feed was established.
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Standardized the technology for value addition from pummelo
Contact Address :
Professor & Head
Department of Processing Technology
College of Horticulture
Kerala Agricultural University
KAU (P.O.),Trissur Dt. 680 656
Kerala , India.
Phone: 0487 2370822 ( Extn.335)
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