Processing Tech. Assistant - Vacant
Lab Assistant - Vacant
Licensed fruit and vegetable processing unit is operated by the
Major products : Jam,
Jelly, Pickle, Squash, R T S beverage.
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
Ongoing research projects
External aided : 2
KAU : 4
MSc : 3
Ph.D : 1
P.G. projects : 34
External aided projecs : 2
on postharvest technology, processing of fruits, vegetables, spices,
coconut and mushroom.
Workshops/AIR/Duradarshan Programmes / Exhibition
books/ Technical bulletins / Popular article
MSc students passed out : 27
Ph.D students passed out : 7
Young scientist award : 1
CSIR Fellowship for Ph.D
Research programme : 2
A prototype of
mango harvester was developed with better harvesting efficiency,
retention of pedicel and collection of fruts in the net.
Pre cooling and
packaging requirements for warm season vegetables like amaranth,
brinjal, chilli, cowpea, okra and tomato were standardised.
Developed a low
cost storage technique for the storage of tomatoes under ambient
technique was developed for the packaging of fresh mushroom under
room temperature to extend the fresh life of mushrooms.
with growth and development of cashew apple and nut were studied.
storage requirement for cashew apple
quality parameters of selected cashew apple varieties released by
sapota chunks was developed which adds value to sapota
Developed a grading
and packaging system for Nendran banana
technique has been developed for extending the life of fresh bread
under ambient condition.
Technolgy for the
preparation of wine and wine cooler from cashew apple were
technolgy for preparation of wide variety of products from papaya
effect of harvest maturity and source of nutrition on postharvest
quality of pumpkin
A drying and
storage technique has been developed for adhatoda to prevent
bio-chemical and microbial loss.
A technology has
been developed for preparing spray - dried instant sapota - milk
making ripe robusta juice powder has been developed which can be
used as a natural flavouring agent.
A technology has
been standardised for the extraction of pectin from fruit wastes
A protocol for the
production of pectinase through solid state fermentation of fruit
wastes was standardised.
Two micro organisms
with the improved efficiency for pectinase production from fruit
wastes were isolated.
of value added products from mango ginger was developed.
technology for minimal processing of tender coconut and utilising
its husk for cattle feed.
varieties with desirable processing and keeping qualities in papaya
and banana Standardised the techniques for extending shelf life of
selected banana varieties of Kerala
technology for minimal processing of vegetables – cowpea,
elephant foot yaw, ashgourd, pumpkin, okra,
brinjal and drumstick
utilizing jackfruit seed flour as an ingredient for cattle feed was
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)