Basics:
Basic Principles of Fruit and Vegetables Preservation.
Factors Responsible for Spoilage of Fruits and Vegetables.
Methods of Fruit and Vegetable Preservation moisture, heat processing, preservation with salt, sugar, vinegar, deep frying and chemicals preservation.
Practical Work:Preparation of pickles-fermented, RTS(Ready to serve) mixed vegetables and single  vegetable.
Preparation of Jan (from fruits available).
Preparation of Tomato Products (Tomato puree, Sauce, Chutney).
Preparation of juices (Squash and RTS).