Post Harvest Technologies
Dried Flower Technology
Dried Flower Technology
- Eco friendly durable/everlasting gift items of floral craft, floral bouquet, floral arrangements, topiaries and potpourri having shelf-life of 3 months to more than a decade.
Mango Beverage
Mango Beverage Concentrate
- The newly developed beverage is free from added synthetic colour and flavour with natural fruit flavour.
- TSS: 60-62° Brix, Acidity-1.1% Better nutritional quality, good taste and flavour safe for consumption even by the children.
Pineapple Beverage
Pineapple Beverage Concentrate
- The newly developed beverage is free from added synthetic colour and flavour with natural fruit flavour.
- TSS: 60-62° Brix, Acidity-1.1% Better nutritional quality, good taste and flavour safe for consumption even by the children.
Amla Beverage
Amla Beverage Concentrate
- The newly developed beverage is free from synthetic colour and flavour with natural fruit flavour.
- Amla juice contains significantly higher amount of Vitamin-C and also certain amount of antioxidants which are beneficial from health point.TSS: 60-62 ° Brix, Acidity-1.1%
Dehydration of Mango Slices
Osmotic Dehydration of Mango Slices
- Osmotically dehydrated product are shelf stable, highly nutritious with good natural colour, flavor and texture.
- Osmotically dehydrated mango is nearer to fresh fruit with enhanced nutritional quality and taste.
- Product is safe and meets the FPO standards. 7-8 kg of ripe fruits are required for making 1 kg of dehydrated slice.
Dehyrdration of Pineapple Slices
Osmotic Dehydration of Pineapple Slices
- Osmotically dehydrated product are shelf stable, highly nutritious with good natural colour, flavor and texture.
- Osmotically dehydrated pine apple is nearer to fresh fruit with enhanced nutritional quality and taste.
- Product is safe and meets the FPO standards. 10-12 Kg of ripe fruits are required for making 1 kg of dehydrated slice.
Dehydration of Papaya Slices
Osmotic Dehydration of Papaya Slices
- Osmotically dehydrated product are shelf stable, highly nutritious with good natural colour, flavor and texture.
- Osmotically dehydrated papaya is nearer to fresh fruit with enhanced nutritional quality and taste.
- Product is safe and meets the FPO standards. 8-10 Kg of ripe fruits are required for making 1 kg of dehydrated slice.
Dehyrdration of Aonla Slices
Osmotic Dehydration of Aonla
- Osmotically dehydrated product are shelf stable, highly nutritious with good natural colour, flavor and texture.
- Osmotically dehydrated Aonla is nearer to fresh fruit with enhanced nutritional quality and taste.
- Product is safe and meets the FPO standards. 3.5-4 Kg of Ripe fruits required for making 1 kg of dehydrated slice.
Mango Fruit Bar
Mango Fruit Bar making process
- This process is very simple and does not require sophisticated equipments.
- Improved nutritional and sensory properties and low level of preservatives.
- Product is safe and meets the FPO standards. Fruit pulp of 10 kg will yield 3-4 kg of Mango Bar.
Papaya Fruit Bar
- Papaya fruit bar preparation is a simple process involving operations like selection of ripe fruits, cleaning, washing, extraction of pulp, preservation of pulp. Mixing of pulp with sugar and citric acid and drying in hot air drier.
- However, the papaya fruit bar develops cracks and may not form sheet. Hence a process was developed to reduce water content in pulp and use the same for bar making with very good appearance and taste.
- The product is safe and meets the dehydrated fruit requirements standards of FSSAI. 10 kg of fruit pulp will yield 2.5 kg of fruit bar.
- This technology may encourage small scale processing units in rural areas.
Aonla with Kokum Juice
Aonla with Kokum Juice
- The osmotically infused aonla segments in kokum juice will have combined goodness of both fruits with easy to eat product having good natural red colour, flavour and texture.
- The dried product (moisture 12-14 %) is microbiologically safe and meets the dehydrated fruit requirements standards of FSSAI.
- Aonla fruits of 4 to 5 kg and 2.0 Kg sugar are required for making 1 kg of osmotically dehydrated slices.
Watermelon RTS Beverage
Watermelon RTS Beverage
- The Newly developed beverage is free from synthetic colour and flavor with Ginger flavor/taste
- Better nutritional quality good taste and Flavor. TSS: 15° Brix, Acidity- 0.3%
Watermelon Rind Candy
Watermelon Rind Candy
- This is the value added product from the rind which is otherwise normal wasted after seed extraction.
- Moisture 10-12% , Acidity-0.6-0.8%. Watermelon rind candies can be used like toffees, in bread ,in cakes, custards and sweet meats.
Watermelon Rind Pickle
Watermelon Rind Pickle
- Better Nutritional Quality, good taste, additional income to the growers due to by-product production. Free from synthetic colours and flavours.
Individual Shrink Wrapping
Individual Shrink Wrapping of Fruits
- Individual Shrink wrapping reduces the shrinkage without refrigeration or humidity control Shrink wrapping. Fruits were fresh even after 4 weeks.
- It can be used as simple and low cost method for uniform accelerated ripening as an alternative to banned calcium carbide method.
- It can be adopted by farmers in the field using plastic tends or traders using the existing carbide chambers. It does not require any sophisticated techniques.
Ripening Technology in Fruits
Low Cost Ripening Technology in Fruits
- It can be used as simple and low cost method for uniform accelerated ripening as an alternative to banned calcium carbide method.
- It can be adopted by farmers in the field using plastic tends or traders using the existing carbide chambers.
- It does not require any sophisticated techniques.
Avocado Powder
Spray Dried Avocado Powder
- Avocado is a seasonal fruit with important nutraceutical and cosmeceutical properties.
- This process technology involves spray drying avocado pulp homogenized with acidulant, emulsifier and encapsulating agent, at optimized conditions of inlet temperature, feed flow rate andencapsulator concentration.
- High quality avocado powder, stable for more than three months at room temperature is obtained. This product will ensure year round demand for avocado fruits, as also supply of the value added Spray Dried Avocado Powder, which is convenient to use and transport.
- There is a promising market both within India and abroad for this product. The Cost:Benefit ratio is 1:1.78.
Dehydration of Jack Fruit
Osmotic dehydration of Jack fruit
- Suitable fruits are selected at optimum stage of ripeness, made into slices and dipped in sugar syrup (50-70 ° Brix)containing citric acid preservatives, with and without maltodextrin.
- After immersion time slices are drained and dried cabinet dryer at 50-60 °C.
- Temperature till moisture content reaches to around 15% ,dried slices are packed in plastic punnets and can be stored at RT for one year.
Dehydration of Sapota
Osmotic dehydration of Sapota
- Osmotically dried sapota is soft textured, free from synthetic color and flavour with natural fruit flavor taste.
- Better nutritional quality, good taste and flavor. It meets FPO standards.
Isolation of Antioxidants
Isolation of Antioxidants
- Technology for isolation of anti oxidants, pectin and dietary fibre from mango peel was standardized.
Mango wash
Mango Wash
- Mango Blackening caused by sooty blotch and flyspeck (SBFS) complex is a kind of cosmetic skin problem and causes only superficial damage on the mango fruit surface.
- Dipping of fruits in mango wash @1000ppm having pH of 6.5 for 15 mins removes around 95% blemishes from the fruit surface without any peel injury.
- This formula was evaluated on five different varieties of mangoes (Alpnonso, Neelum, Amrapalli, Totapuri and Maylepelian) and found to be effective.
- Green mango fruits varieties - Amrapalli having SBFS disease grade of 5 before and after dipping in mango wash.
Mushroom Chutney Powders
Arka Mushroom chutney powders
- The Arka Mushroom chutney powder technology relates to the usage of dry oyster mushroom for the production of mushroom chutney powder or chutney podi which can be used for the nutrition enhancement of daily household diet both at rural and urban levels.
- Although mushrooms are very well known for their culinary medicinal properties, their consumption has been limited due to short shelf life, irregular availability and high cost.
- People are not aware about the usage of dry mushrooms and the ways in which mushrooms can be fortified in everyday diet to enhance its flavor and nutrition.
- The seven variants of Arka mushroom chutney powder combines the traditional taste and nutritive goodness of mushrooms with traditional healing herbs like Brahmi, Moringa leaves and traditional nutritive seeds like flax seeds, sesame seeds, ground nut and coconut.
- It is a novel product to be consumed daily as a daily food accompaniment with any traditional Indian food.
- It is a ready to eat powder and can be easily adopted in mid-day meals and defense food.
- It has a shelf life of 3 months in air-tight containers/pouches at ambient temperature (26-28°C) which can be extended at lower temperature.
- It can be taken up as entrepreneurship by women SHGs, war widows, disabled soldiers and other rehabilitation programs
- Hence this technology will be of immense importance to enhance nutrition if adopted under nutrition programs and also help in income enhancement of rural women, war widows, disabled people.
Jackfruit Chocolate
Jackfruit Chocolate (ARKA JACHOLATE)
- Arka Jackolate is a jackfruit seed powder and mushroom based chocolate developed by ICAR-IIHR, Bengaluru. Seeds constitute 12-23% of a fresh jackfruit, which is thrown away as waste. Jackfruit seed contains 60-65% starch (RS-Type-2), 2% crude fibre and an array of phytochemicals reported to have antibiotic and anti-cancerous properties.
- A Technology has been developed to deliver such a wonderful natural product to the body through chocolate, which is most liked by all age groups. The technology comprises of packaging jackfruit seed powder with several other natural ingredients like mushroom, sesame, butter, etc. in certain a proportion and wrapping it with chocolate.
- The product is highly tasty and nutritious with 5.0-6.0% protein, lesser fat and calorific value, higher fibre and antioxidant activity.
Jackfruit RTD Beverage
Jackfruit RTD beverage (ARKA HALASURAS)
- ICAR-IIHR, Bengaluru has for the first time developed, Arka Halasuras, an enzyme clarified Ready-To-Drink Jackfruit beverage.
- Jackfruit pulp (soft or firm types) is liquefied using a cocktail of enzymes and serum is separated. The separated serum is diluted with water in a particular ratio to adjust the total soluble solids in the desired range and stabilized. This beverage has no added sugar or acid or preservative and has a shelf life of 6 months in glass bottle under normal room temperature.
- This is a first of its kind product from any research lab in India. The product is nutritious with 15-18mg /100 ml vitamin C, 2.1- 2.4 mg/100ml total carotenoids, 1.1-1.2mg/100ml antioxidants.
- The sweetness is mainly due to its inherent fructose and sorbitol. The in-vitro studies showed the jackfruit to have anti-bacterial activity. One kilogram of fruit can yield 2.5-3.0 litres of ready to drink juice.
Iron Fortified Mushroom
Arka Iron Fortified Mushroom
- It is production of iron fortified elm oyster mushroom - Hypsizygusulmarius
- The iron content of iron fortified mushroom has increased from 135.60 ppm in non-fortified mushroom to 338.15 ppm in iron fortified mushroom which is an increase of 149.37%.
- The bio-availability of iron from iron fortified mushroom is 21.68% which is very high as compared to iron bio-availability from plant sources which is 5-8% or from inorganic iron supplements which is 10-12%.
Arka Probio Pineapple Juice
Arka Probio Pineapple Juice
- Ready to serve pineapple beverage was prepared using 70% pulp from cv. Kew and Queen with final sugar concentration made up to about 15% using sugar syrup
- No acid or any other preservative was added into the beverage. As fructooligosachharides (FOS) act as prebiotic and gives a good mouth feel, it was added to the beverage prior to pasteurization.
- In addition to FOS, hydrocolloid at a specific concentration was added to the beverage to impart a good texture and body to the beverage.
- The beverage was pasteurized at 85°C for 5 minutes and transferred to pre-sterilized 200 ml glass bottles. The sealed bottles were again pasteurized again at 80°C for 15 minutes and cooled.
Mushroom Millet Cookies
Arka Mushroom Millet Cookies
- It is a zero maida (refined flour) product with millet flour and mushroom powder as the base ingredients.
- It is a zero white sugar and zero preservative product.
- It has higher protein content of 13.5-15%, much higher than commercial millet cookies available in the market having 6-7% protein.
- The ICAR-IIHR mushroom millet cookies has a much lower carbohydrate as compared to commercial samples.
- The calcium content of ICAR-IIHR mushroom millet cookies is much higher than the commercial samples.
Floral Agarbathi and Dhoop
Arka Floral Agarbathi and Dhoop
- The floral incense sticks are plant based, biodegradable and eco-friendly.
- It can be prepared both from individual flower wastes like rose, marigold, tuberose, gladiolus, chrysanthemum, china aster etc. and also with the mixture of floral wastes.
- The smoke emitted has lesser toxic pollutants like CO, SO2, NO, VOCs, compared to commercial charcoal-based incense sticks, and thereby it is safe for human health besides reducing the environment pollution.
- It has twenty minutes more burning time, hence is more efficient compared to charcoal-based incense sticks.The natural colour of the flower adds beauty to the finished product.The benefit cost ratio of the technology is 2.3:1
- It can be stored for 12 months under ambient condition without much reduction on the burning time and quality. The product also conforms to the Indian Standard Agarbatti specification as per Bureau of Indian Standards (BIS).
Arka Kamalam RTS Beverage
Arka Kamalam RTS beverage
- The juice has clear appearance, free from seeds and mucilage.
- It contains health promoting bioactive compounds viz. ascorbic acid (84.80 mg/100g), total betalain (2.61 mg/100ml) and total polyphenols (291.78 mg GAE/100g) at initial storage period with more than 50% retention of these bioactive compounds after six months of storage under room temperature
- It has got a good appearance with more than 8 score for the sensory parameters on 9-point hedonic scale.
- It can be stored for six months under ambient condition without any microbial spoilage.
- It has a unique taste of dragon fruit and does not contain any synthetic flavour and colour.
- The product meets the FSSAI Regulation of Thermally Processed Fruit Beverages / Fruit Drink / Ready to Serve Fruit Beverages.
Banana wine technology
Banana wine technology
- The technology describes a novel standard method for production of shelf stable fermented beverage from banana cultivar - Robusta.
- It describes the specific fermentation conditions, fermentative organism and pretreatments for ensuring high quality of the product.
- The Nutrititve value and Aroma profile have been studied.
Sapota wine technology
Sapota wine technology
- A process was standardized for production of sweet wine from sapota fruits when they are not saleable.
Mushroom Fortified Rasam Mix
Arka Mushroom Fortified Rasam Mix
- Mushroom fortified instant rasam mix is made with traditional spices like coriander seed powder, jeera powder, black pepper etc, along with tomato powder and fortified with 40% dehydrated Elm oyster mushroom powder.
- The product has a shelf life of 6 months.
- Nutritional enhancement included 3.47% protein, 2.12% carbohydrate and 3.62% fibre content.
- This technology can be a befitting successful technology as a social enterprise with women SHG and FPO groups who can undertake the entire End to End production and processing of mushrooms.
- One serving (280-300ml) of Arka mushroom fortified rasam (containing 10g of the powder) can fulfill the recommended daily requirement of protein (2.48%), fibre (3.46%), potassium (11.54%), phosphorus (8.66%), calcium (6.33%), magnesium (3.48%) and iron (4.28%).
Dehydration of Guava
Osmotic Dehydration of guava
- Fruits are selected at optimum stage of ripeness (hard ripe stage), peeled, seed containing pulp is scooped out, made into slices and dipped in sugar syrup (50-70 ° Brix) containing citric acid, preservatives and other additives.
- Dried (moisture 15%) slices are packed in plastic punnets and can be stored at RT for six months to one year (pink fleshed).
- This technology can be adopted by small scale processor, SHGs and other entrepreneurs as for making 1 kg of dehydrated slices, we require about 7-8 kg of ripe fruits and 2 kg of sugar.
Probiotic Pomegranate Juice
Technology for Probiotic Pomegranate Juice
- Probiotic fruit drinks are not available commercially in the country, though dairy based probiotic products are readily seen in the retail outlets and other stores.
- However, there has been an increasing demand in the Indian market for novel healthy and refreshing beverages without the addition of any chemical additives or preservatives.
- Indian population also comprise of strict vegans, people having lactose intolerance a part of population having reluctance to consume products rich in fats or cholestrol.
- Therefore, it was felt that development of probiotic pomegranate juice could be an alternative for such population in addition to finding acceptability among the general Indian population.
- Probiotic Pomegranate Juice was developed after a thorough screening of the probiotic strains, pre-adaptation, evaluation of different organic additives to support growth of the screened strain, regular sensory evaluation and shelf life studies during refrigerated storage.
- The developed probiotic pomegranate juice is not available commercially in the country and will fall into the category of the novel fruit beverages.
- The product does not contain any added water, sugar, chemicals or preservatives and has a shelf life of more than three months under refrigerated conditions.
- The product retains its natural taste and flavour besides the required cell population at the end of the shelf life.
RTS Bitter Gourd Juice
Arka Haagalarasa: Ready-to-serve (RTS) Bitter gourd Juice
- The product is prepared by washing gourds, cutting into pieces, removal of seeds and inner fibrous material and blending in a mixie. Further depending on the requirement either it is sieved or unsieved and required ingredients such as- cucumber; omseeds lime, coriander leaves, pepper, etc were added and RTS juice prepared.
- It is less bitter than Bitter Gourd fruit and highly beneficial for persons suffering from diabeties.
- The product can be stored more than 6 months at room temperature.
- The product is highly profitable for start-up entrepreneurs, small and medium enterprises involved in fruit and vegetable processing and fruit beverage processing industry.
Arka Avocado Chutney
Arka Avocado Chutney
- The product is prepared from Avocado fruit pulp after removing seeds and addition of different ingredients such as Sugar, Ginger, Garlic Paste, Onion, Salt, red chilli powder, oil etc.
- It can be regularly consumed as chutneys due to the incredible health benefits it has due to the butter fruit.
- The product is highly profitable for start-up entrepreneurs, small and medium enterprises involved in fruit and vegetable processing and fruit beverage processing industry.
Arka Avocado Bread Spread
Arka Avocado Bread Spread
- The product is prepared by washing ripe Avocado fruits, cutting, removal of seeds and peel, extraction of pulp and addition of powdered sugar followed by mixing and heating and addition of pectin, cocoa powder wherever required to adjust the acidity, and addition of preservative sodium benzoate and finally packing.
- It can be regularly consumed as fruit jam or jelly due to the incredible health benefits it has due to the butter fruit.
- The product is highly profitable for start-up entrepreneurs, small and medium enterprises involved in fruit and vegetable processing and fruit beverage processing industry.
Shelf life extension of Vegetables
Shelf life extension of Vegetables
- Garlic: Pre-treatments of garlic cloves in hot water and packaging in BOPP films or equivalent were given to maintain high humidity and modified atmosphere. The product has a minimum shelf life of 3 days at ambient temperature (approx. 28ºC), and up to 15-18 days at low temperature storage (8ºC).
- French beans: Pre-treatments of the freshly cut French beans (preferably varieties like Arka Sarath) with 100 ppm available chlorine in the form of sodium hypochlorite and packaging using suitable semi permeable films of different gas and vapour permeability were used to obtain a equilibrium modified atmosphere of 12-14% oxygen and 5-6% carbon dioxide with a shelf life of 9-10 days.
- Cabbage: Freshly shredded cabbage were treated with calcium salts, surface dried and packed in 35 micron thick polypropylene films. This technology provides methods / specific protocols for preparation of minimally processed cabbage with shelf life ranging from 19-21 days at 8 °C storage.
- Radish: Pre-treatments of the sliced radish with glucose and packing in a cling film or micro-perforated polypropylene films to retain near normal atmosphere has given a shelf life of 6-8 days at 8°C in radish.
- Cucumber: Browning of the cucumber rings is prevented through pre-treatments of the freshly-cut cucumber with ascorbic acid and packaging using suitable semi-permeable cling film to obtain a shelf life of 6 days at 8°C.
- Carrot: Freshly cut carrot slices/cubes/ sticks are to be treated with edible coating (pectin), air dried and to be packed in semi permeable flexible films (925 micron thickness) to obtain suitable modified atmosphere. 21 days shelf life was achieved for fresh-cut carrots prepared through this optimized protocol (at 8°C storage).
- Coriander leaves: Pre-treatment of the freshly harvested, trimmed coriander leaves with 50 ppm kinetin and packaging using suitable semi-permeable films (25 micron thickness polypropylene) has resulted in the shelf life of 21 days at low temperature of 8 °C for varieties like Arka Isha.
- Capsicum: Pre-treatments of the freshly cut green capsicum with calcium propionate and packaging using PD 961 films maintain the shelf life for 9-10 days at 8°C.
Minimally Processed Onion
Minimally Processed Onion
- It is a ready-to-cook convenient product for use in salad and culinary preparation. Presently only ready-to-cook peeled multiplier onion is available in market which has a limited shelf life (2-3 day only).
- The uniqueness of this process is that pre-treatment developed retains the freshness, flavour and quality for longer time (12 days at 8°C).
- Very much suitable for usage of onion in bulk for culinary recipes in hotels, marriages and other functions, hostels, street fast food vendors, and also for working couples in urban areas.
