POSTHARVEST TECHNOLOGY LAB

Funded/Contract Projects and Technology Transfer Programs

Training Programmes

Export protocols for fresh fruits and vegetables

    • Maintaining freshness of fruits and vegetables
    • Packaging
    • Ripening
    • Postharvest treatments to extend shelf life

Waxing for Pineapple, Papaya, King coconut

Hot wax - Manioc

Hot water treatmen

Fungicide treatment and use of GRAS compounds

    • Treatment for pineapple to reduce chilling injury during shipment
    • Minimal processing technology for Jak, Bread fruit, Green leaves (Mukunuwenna), Kohila, Lotus roots, Cauliflower, Pineapple, Durian
    • Technology for development of Bio coatings / waxes
    • Freezing Technology of fruits and vegetables
    • Training of undergraduate students of Sri Lankan Universities.
    • Tailor made training programmes on Postharvest management of fresh fruits and vegetables for farmers, traders, agriculture inspectors, teachers, exporters, supermarket and pack-house supervisors etc.
    • Training on GMP, GHP, HACCP in Packhouse Management

 

               

Testing and consultancy services

  •  Designing Packhouse layouts, ripening chambers and sourcing of machinery
  • Isolation and identification of postharvest pathogens in fresh fruits / vegetables / foliage plants
  • Quality inspection of export / import fresh fruits and vegetable consignment
  • Gas analyses (CO2, O2, N2, Ethylene) of fruits and vegetables in modified atmosphere packaging, minimally processed and other food packs
  • Quality evaluation of fruits and vegetables via physicochemical analysis (testing of pH, % brix, acidity, colour-chomometer, firmness- firmness testers etc.)

                 

                 Minolta colourimeter                                 Postharvest pathology                      Firmness testing                               Gas anaysis (GC)

 

Last Updated on Monday, 17 February 2014 15:40

  Phone : +94-11-2379800

  Fax :     +94-11-2379850                              

  Email :   This email address is being protected from spambots. You need JavaScript enabled to view it.

Connect with ITI using social media      

 ITI Web Mail                         1919