Contents: 1. Propagation and planting method of ginger and turmeric. 2. Processing of turmeric, ginger and black pepper. 3. Selection of mother palm and seed nuts in coconut and oil palm. 4. Products and byproducts of spices and plantation crops. 5. Methods of oleoresin extraction using Chilli. 6. Extraction technologies of aromatic oils. 7. Training methods on betelvine. 8. Rejuvenation practices in cashew nut. 9. Harvesting methods of aromatic plants. 10. Judging the maturity of fruits and vegetables. 11. Determination of physiological loss in weight in fruits and vegetables under ambient and refrigerated condition. 12. Determination of the percentage of juice in lime, lemon, grapefruit varieties at different stages of fruit growth. 13. Determination of total soluble solids (TSS). 14. Determination of acids. 15. Determination of vitamin-C (Ascorbic Acid). 16. Estimation of sugar. 17. Estimation of starch. 18. Measurement of ethylene. 19. To study about zero energy cool chamber (ZECC) for on farm storage. 20. Effect of ethylene on ripening. 21. Identification of laboratory equipment and machineries used in preservation of fruits and vegetables. 22. Preparation of Jam, Jelly, Marmalades, candy, crystallized fruit, glazed fruit, squash, cordials, syrups, chutney, pickles, sauces and ketchup. 23. Preservation by dehydration/drying. 24. Methods of prolonging of storage life of fruits and vegetables. 25. Planning and layout of Orchard. 26. Plant growth regulators or plant hormones, their preparation and application.
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