Postharvest Technology Division
Bangladesh Agricultural Research Institute
Gazipur-1701
Developed technologies by Postharvest Technology Division
|
Sl. No |
Developed Technology |
Best Use (Before) |
|
1.0 |
Processing and Preservation of Jam/Jelly |
|
|
1.1 |
Jackfruit Jam |
1 year |
|
1.2 |
Pineapple Natural Jam |
8 Months |
|
1.3 |
Mango Jam |
1 year |
|
1.4 |
Sapota Jam |
1 year |
|
1.5 |
Papaya Jam |
1 Year |
|
1.6 |
Palmyra Palm Jam |
1 Year |
|
1.7 |
Wood Apple Jam |
1 Year |
|
1.8 |
Golden Apple Jam |
1 Year |
|
1.9 |
Tomato Jam |
1 Year |
|
1.10 |
Mixed fruit Jam (Golden apple, guava & papaya) |
8 months |
|
1.11 |
Guava Natural Jelly |
8 months |
|
1.12 |
Guava-Pineapple Mixed Natural Jelly |
8 months |
|
1.13 |
Pineapple Jelly |
1 Year |
|
1.14 |
Palmyra Palm Jelly |
1 Year |
|
1.15 |
Strawberry Jelly |
1 Year |
|
1.16 |
Wood Apple Jelly |
1 Year |
|
1.17 |
Orange Jelly |
1 Year |
|
1.18 |
Sweet Orange Jelly |
1 Year |
|
1.19 |
Apple Jelly |
1 Year |
|
2.0 |
Development of Fruits/Vegetables/Spices Pickles |
|
|
2.1 |
Green Mango Pickle |
1 Year |
|
2.2 |
Jackfruit Pickle |
1 Year |
|
2.3 |
Golden Apple Pickle |
1 Year |
|
2.4 |
Olive Pickle |
1 Year |
|
2.5 |
Indian Dillenia (Chalta) Pickle |
1 Year |
|
2.6 |
Aonla Pickle |
1 Year |
|
2.7 |
Sathkora Pickle |
1 Year |
|
2.8 |
Taikor Pickle |
1 year |
|
2.9 |
Plum (Alu Bukhara) Pickle |
1 year |
|
2.10 |
Garlic Pickle |
1 year |
|
2.11 |
Brinjal Pickle |
1 year |
|
2.12 |
Green Chili Pickle |
1 year |
|
2.13 |
Mixed Vegetables Pickle (Cauliflower, carrot, peas etc.) |
1 year |
|
3.0 |
Development of Fruit Chutney |
|
|
3.1 |
Ber-Tamarind Mixed Chutney |
1 year |
|
3.2 |
Green Mango Chutney |
1 Year |
|
3.3 |
Golden Apple Chutney |
1 Year |
|
3.4 |
Olive Chutney |
1 Year |
|
3.5 |
Indian Dillenia (Chalta) Chutney |
1 Year |
|
3.6 |
Wood Apple Chutney |
1 Year |
|
3.7 |
Aonla Chutney |
1 Year |
|
3.8 |
Sathkora Chutney |
1 Year |
|
3.9 |
Taikar Chutney |
1 Year |
|
3.10 |
Tamarind Chutney |
1 year |
|
3.11 |
Plum (Alu Bukhara) Chutney |
1 year |
|
3.12 |
Jackfruit Chutney |
8 Months |
|
4.0 |
Development of fruit/vegetable chips |
|
|
4.1 |
Vacuum Fried Jackfruit Chips |
4 Months |
|
4.2 |
Vacuum Fried Green Banana Chips |
4 Months |
|
4.3 |
Vacuum Fried Potato Chips |
4 Months |
|
4.4 |
Vacuum Fried Sweet Potato Chips |
4 months |
|
4.5 |
Aroids Chips |
4 Months |
|
4.6 |
Finger Chips |
4 Months |
|
4.7 |
Vacuum Fried Carrot Chips |
4 Months |
|
4.8 |
Vacuum Fried Jaint Taro Chips |
4 Months |
|
4.9 |
Vacuum Fried Sweet Potato Chips |
4 Months |
|
5.0 |
Development of Sauce/Ketchup |
|
|
5.1 |
Tomato Sauce |
6 months |
|
5.2 |
Tomato Ketchup |
6 months |
|
5.3 |
Tamarind Sauce |
6 months |
|
5.4 |
Tamarind Ketchup |
6 months |
|
6.0 |
Development of Fruit Candies |
|
|
6.1 |
Jackfruit Candy |
6 months |
|
6.2 |
Mango Candy |
6 months |
|
6.3 |
Papaya Candy |
6 months |
|
6.4 |
Coconut Candy |
6 months |
|
6.5 |
Pineapple Core Candy |
6 months |
|
6.6 |
Watermelon Candy |
6 months |
|
6.7 |
Watermelon Rind Candy |
6 months |
|
6.8 |
Sweet Gourd Candy |
6 months |
|
6.9 |
Ridge Gourd Candy |
6 months |
|
7.0 |
Development of Fruit bar/Leather |
|
|
7.1 |
Mango Bar |
8 months |
|
7.2 |
Jackfruit Leather |
8 months |
|
7.3 |
Mixed Fruit Leather |
8 months |
|
8.0 |
Development of Osmo-dehydrated/Dehydrated Food Products |
|
|
8.1 |
Osmo-dehydrated Mango |
1 Year |
|
8.2 |
Osmo-dehydrated Jackfruit |
1 Year |
|
8.3 |
Osmo-dehydrated Banana |
1 Year |
|
8.4 |
Osmo-dehydrated Papaya |
1 Year |
|
8.5 |
Osmo-dehydrated Pineapple |
1 Year |
|
8.6 |
Osmo-dehydrated Guava |
1 Year |
|
8.7 |
Dehydrated Cabbage |
1 Year |
|
8.8 |
Osmo-dehydrated Plum (Alu Bukhara) |
1 Year |
|
8.9 |
Osmo-dehydrated Litchi |
1 Year |
|
9.0 |
Development of By-Products Food |
|
|
9.1 |
Pineapple Pomace Ball (Laddu) |
1 Month |
|
9.2 |
Pineapple Pomace Pea-Nut Bar |
2 Months |
|
9.3 |
Pineapple Pomace Jhury |
1 Month |
|
10.0 |
Development of Fermented Food Products |
|
|
10.1 |
Cauliflower Sauerkraut |
6 Months |
|
10.2 |
Cabbage Sauerkraut |
6 Months |
|
10.3 |
Carrot Sauerkraut |
6 Months |
|
10.4 |
Cucumber Sauerkraut |
6 Months |
|
11.0 |
Development of Dried/RTC Food Products |
|
|
11.1 |
Dried Mango Products (Amchur) |
6 Months |
|
11.2 |
Jackfruit Ready to Cook (RTC) Vegetable meat |
6 Months |
|
11.3 |
Dried tomato |
6 months |
|
11.4 |
Dried Jute Leaf |
6 Months |
|
11.5 |
Dried Sweet Potato Powder |
6 Months |
|
11.6 |
Dried Plum (Alu Bukhara) |
1 Year |
|
12.0 |
Processing and Preservation of Fruits/Vegetables into Shelf-Stable RTS Juice/Beverage |
|
|
12.1 |
Mango Juice |
6 Months |
|
12.2 |
Pineapple Juice |
6 Months |
|
12.3 |
Guava Juice |
6 Months |
|
12.4 |
Orange Juice |
6 Months |
|
12.5 |
Strawberry Juice |
6 Months |
|
12.6 |
Papaya Juice |
6 Months |
|
12.7 |
Tomato Juice |
6 Months |
|
12.8 |
Mixed Juice (Wood apple, papaya) |
6 Months |
|
13.0 |
Processing and Preservation of Fruits/Vegetables into Shelf-Stable RTS Drinks |
|
|
13.1 |
Green mango Drink |
6 Months |
|
13.2 |
Lemon Drink |
6 Months |
|
14.0 |
Processing and Preservation of Fruits/Vegetables into Squash/Nectar |
|
|
14.1 |
Lemon Squash |
6 Months |
|
14.2 |
Lemon Nectar |
6 Months |
|
14.3 |
Sweet Orange Squash |
6 Months |
|
14.4 |
Mandarin Squash |
6 Months |
|
14.5 |
Wood Apple Squash |
6 Months |
|
15.0 |
Steeping Preservation (Brine Solution) of Fruits and Vegetables |
|
|
15.1 |
Green Mango |
1 Year |
|
15.2 |
Green Jackfruit |
1 Year |
|
15.3 |
Olive |
1 Year |
|
15.4 |
Hog Plum |
1 Year |
|
15.5 |
Indian Dillenia (Chalta) Carrot/Green Peas in Brine Solution |
1 Year |
|
15.6 |
Sathkora |
1 Year |
|
15.7 |
Taikor |
1 Year |
|
15.8 |
Carrot |
1 Year |
|
15.9 |
Green Pea |
1 Year |
|
15.10 |
Plum (Alu Bukhara) |
6 Months |
|
16.0 |
Steeping Preservation (Sugar Solution) of Fruits and Vegetables |
|
|
16.1 |
Sweet Corn |
3 Months |
|
16.2 |
Plum (Alu Bukhara) |
6 Months |
|
17.0 |
Pulp Preservation Technique of Fruits and Vegetables |
|
|
17.1 |
Mango Pulp |
1 Year |
|
17.2 |
Guava Pulp |
1 Year |
|
17.3 |
Pineapple Pulp |
1 Year |
|
17.4 |
Tomato Pulp |
1 Year |
|
18.0 |
Processing and Preservation Technique of Onion Spices |
|
|
18.1 |
Processing and Preservation of Onion Paste |
6 Months |
|
18.2 |
Processing and Preservation of Onion Powder |
6 Months |
|
18.3 |
Processing and Preservation of Ginger Paste |
6 Months |
|
19.0 |
Prolonging Marketable Life of Fresh-cut Fruits and Vegetables |
|
|
19.1 |
Fresh-Cut Mango |
1 week |
|
19.2 |
Fresh-Cut Jackfruit bulb |
12 days |
|
19.3 |
Fresh-Cut Papaya |
1 week |
|
19.4 |
Fresh-Cut Cauliflower |
18 days |
|
19.5 |
Fresh-Cut Guava |
1 week |
|
19.6 |
Fresh-Cut Pineapple |
6 days |
|
19.7 |
Fresh-Cut Strawberry |
9 days |
|
19.8 |
Fresh-Cut Carrot |
10 days |
|
19.9 |
Fresh-Cut Capsicum |
9 days |
|
19.10 |
Fresh-Cut Moringa |
2 weeks |
|
20.0 |
Prolonging Storage Life of Fruits, Vegetables and onion through MAP Techniques |
|
|
20.1 |
Prolonging Storage Life of Spinach |
1 week |
|
20.2 |
Prolonging Storage Life of Red Amaranth |
1 week |
|
20.3 |
Prolonging Storage Life of Amaranth |
1 week |
|
20.4 |
Prolonging Storage Life of Ridge Gourd |
1 week |
|
20.5 |
Prolonging Storage Life of Sponge Gourd |
1 week |
|
20.6 |
Prolonging Storage Life of Country Bean |
1 week |
|
20.7 |
Prolonging Storage Life of Okra |
1 week |
|
20.8 |
Prolonging Storage Life of Green Chili |
5 weeks |
|
20.9 |
Prolonging Storage Life of Summer Onion |
2 Months |
|
20.10 |
Prolonging Storage Life of Mango |
2 weeks |
|
20.11 |
Prolonging Storage Life of Banana |
2 weeks |
|
20.12 |
Prolonging Storage Life of Pineapple |
2 weeks |
|
20.13 |
Prolonging Storage Life of Lemon |
2 weeks |
|
21.0 |
Prolonging Storage Life of Fruits and Vegetables by Enzyme Inactivation |
|
|
21.1 |
Prolonging Storage Life of Carrots |
6 Months |
|
21.2 |
Prolonging Storage Life of Green Peas |
4 Months |
|
21.3 |
Prolonging Storage Life of Yard Long Bean |
2 Months |
|
22.0 |
Prolonging Storage Life of Fruits and Vegetables by Postharvest Treatments |
|
|
22.4 |
Prolonging Storage Life of Fresh Guava Fruit by Chlorination and Wrapping Technique |
2 weeks |
|
22.5 |
Prolonging Storage Life of Banana by 1-MCP |
1 week |
|
22.6 |
Prolonging Storage Life of Mango by 1-MCP |
1 week |
|
22.7 |
Prolonging Storage Life of Strawberry by Adding Chitosan Coating and Temperature Optimization |
1 week |
|
22.8 |
Prolonging Storage Life of Papaya by Adding Chitosan Coating |
18 days |
|
22.9 |
Prolonging Storage Life of Plum at Different Pretreatments and Storage Temperatures |
2 months |
|
23.0 |
Prolonging Storage Life of Fruits and Vegetables by Optimization of Constant Temperature and Relative Humidity |
|
|
23.1 |
Extending Shelf life of Pineapple |
4 weeks |
|
23.2 |
Extending Shelf life of Mango |
16 days |
|
23.3 |
Extending Shelf life of Green Banana |
4 weeks |
|
23.4 |
Extending Shelf life of Lemon |
4 weeks |
|
24.0 |
Preservation of Fruits Slices into Syrup Solution |
|
|
24.1 |
Preservation of Mango Slices |
1 year |
|
24.2 |
Preservation of Jackfruit Bulb |
1 year |
|
24.3 |
Preservation of Pineapple Slices |
1 year |
|
24.4 |
Preservation of Papaya Slices |
1 year |
|
24.5 |
Preservation of Litchi |
1 year |
|
24.6 |
Preservation of Banana Slices |
1 year |
|
25.0 |
Techniques Developed for Dose Standardization of Ripening Agent Ethephon)/ C2H4 for Uniform Ripening |
|
|
25.1 |
Application of Ethephon/C2H4 on Matured Banana |
2 weeks |
|
25.2 |
Application of Ethephon/C2H4 on Matured Mango |
2 weeks |
|
25.3 |
Application of Ethephon on Matured Papaya |
2 weeks |
|
25.4 |
Application of Ethephon/C2H4 on Matured Tomato |
2 weeks |
|
26.0 |
Techniques Developed for De-Greening of Citrus Fruits |
|
|
26.1 |
De-Greening of Mandarin Fruits with retention quality |
4 weeks |
|
26.2 |
De-Greening of Sweet Orange (BARI Malta-1) with retention quality |
4 weeks |
|
27.0 |
Development of Sugar-Coated Food Products |
|
|
27.1 |
Sugar-Coated Pineapple |
6 months |
|
27.2 |
Sugar-Coated Guava |
6 months |
|
27.3 |
Sugar-Coated Plum |
6 months |
Last Modified on 17.02.2022
