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Number of Vacancies: Number of Vacancy: 03 Posts Organization: Tamil Nadu Agricultural University (TNAU) Senior Research Fellow (SRF) Post Name: Senior Research Fellow (SRF), Technical Assistant Job Location: -, Thanjavur, – Tamil Nadu Qualification: Technical Assistant: Candidates should have Diploma in the required field (Agriculture, Horticulture, Agricultural Engineering).
Pay Scale: INR
20000-37000 Last Date: 20th November 2025 How to Apply: To apply, visit the official site. Official Notification:Download Notification
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This presentation covers the cultivation of celery, a hardy biennial plant known for its fleshy leafstalks and essential oils. It thrives in specific climatic conditions, primarily in Punjab, India.
Introduction to Celery Cultivation
Presented by Annamalai University.
Focus on cultivation techniques and practices.
Importance of celery in agriculture.
Botanical Overview of Celery
Botanical Name: Apium graveolens.
Family: Umbelliferae/Apiaceae.
Widely cultivated for its leafstalks and seeds.
Plant Characteristics
Biennial in colder climates; annual in plains.
Contains 2-3% essential oil and 17-18% fatty oil.
Essential oil contributes to flavor.
Nutritional Value of Celery
Nutrient
Value per 100g
Energy
16 kcal
Carbohydrates
3 g
Protein
0.7 g
Water
95 g
Medicinal Uses
Seeds act as a stimulant and carminative.
Used for rheumatism treatment.
Seed oil utilized in food and perfumery.
Geographical Distribution
Mainly cultivated in Punjab, Haryana, and UP.
90% of production from Punjab.
Popular varieties: Giant Pascal, Golden Self blanching.
Cultivation Conditions
Requires warm days, cool nights, and low humidity.
Ideal soil: silt loam to loamy with moderate organic matter.
Sowing period: July to September.
Transplanting and Fertilization
Seedlings transplanted after 2 months.
Fertilization: 20-30 t/ha of FYM and 100-150 kg of N/ha.
Irrigation at fortnightly intervals.
Blanching Techniques
Blanching reduces chlorophyll in stalks.
Methods: wrapping or earthing up soil.
Discouraged due to reduced nutritive value.
Harvesting and Yield
Harvest occurs 4-5 months after sowing.
Average yield: 25,000 kg/ha.
Plants cut just below the surface for market preparation.
This presentation covers various processed products derived from tomatoes, highlighting their nutritional benefits, preparation methods, and key ingredients. Understanding these products can help reduce waste and enhance value in tomato production.
Introduction to Tomato Processing
Tomatoes are abundant in summer and winter; winter tomatoes are superior.
Fresh tomatoes spoil quickly, leading to significant waste.
Processing can convert tomatoes into products like juice, paste, and sauce.
Tomato Juice Preparation
Select fully ripe, blemish-free tomatoes for juice.
Good quality juice is deep red with characteristic flavor.
Hot pulping yields better juice than cold pulping.
Standard composition includes 0.4% acid, 0.5% salt, and 1% sugar.
Tomato Puree and Paste
Medium tomato puree contains at least 9% tomato solids.
Heavy tomato puree has a minimum of 12% solids.
Tomato paste contains at least 25% tomato solids.
Tomato Sauce and Ketchup
Made from strained tomato pulp, spices, and vinegar.
Contains at least 12% tomato solids and 25% total solids.
Recipe includes various spices and a specific ratio of ingredients.
Tomato Chutney
Chutney combines fruits, vegetables, spices, and vinegar.
Must have a minimum of 50% total soluble solids (TSS).
Typical ingredients include tomatoes, sugar, and various spices.
Tomato Soup Preparation
Tomato soup is popular and easy to prepare.
Recipe includes tomato pulp, sugar, salt, and spices.
Stored soup is warmed before serving.
Tomato Chilli Sauce
Highly spiced sauce made from crushed tomatoes and spices.
Preparation is similar to tomato sauce but uses unstrained pulp.
Processed at high temperatures for preservation.
Challenges in Tomato Processing
Black neck formation is a common issue in bottled products.
Caused by iron contamination during processing.
Preventive measures include proper filling temperatures and ingredient adjustments.
This presentation explores the diverse tomato products and their processing methods, highlighting the challenges faced in the industry. It emphasizes the importance of quality in production and the market dynamics affecting processed tomatoes. The yield statistics provide insight into global and Indian tomato production.
Introduction to Tomato
Tomato is botanically a fruit but consumed as a vegetable.
Highest yield per hectare is in the Netherlands (245 tonnes).
World average yield is 23 tonnes; India averages 9.6 tonnes.
Common products include puree, juice, and ketchup.
Global Tomato Production Statistics
Top 10 tomato-producing countries yield significantly higher than others.
Global average yield is 23 tonnes per hectare.
India ranks second in production but processes less than 1%.
Indian Processed Tomato Market
Annual ketchup consumption in India is 13,000 tonnes.
Market valued at Rs 1.8 billion (US$ 28 million).
Major brands include Nestle’s Maggi (37%) and Unilever’s Kissan (29%).
Challenges in Tomato Processing
Processors face issues with sourcing quality tomatoes consistently.
Price volatility affects procurement and processing stability.
Postharvest losses estimated at 13% across the value chain.
Types of Tomato Products
Tomato Juice
Tomato Puree
Tomato Paste
Tomato Ketchup/Sauce
Dried Tomato Slices
Tomato Powder
Canned Tomatoes
Manufacturing Process of Tomato Juice
Tomatoes are washed to remove dirt and microbes.
Trimming and sizing reduce waste before juice extraction.
Extraction can be done via hot or cold pulping methods.
Hot Pulping Method
Crushed tomatoes are boiled to facilitate pulping.
Temperature reaches 82ºC to inactivate enzymes.
Results in viscous, deep red juice with longer shelf life.
Cold Pulping Method
Tomatoes are crushed at temperatures below 66°C.
Juice quality is inferior in flavor and nutrients.
Requires higher pressure, leading to lower yields.
Tomato Juice Production Steps
Washing
Cutting
Pre-heating (60°C)
Concentration (10-12°Brix)
Filling
Juice Extraction
Pasteurization (100°C for 7 min)
Manufacturing Tomato Puree and Paste
Pulp is concentrated to produce puree (9-12% solids).
Tomato paste contains at least 25% tomato solids.
Further concentration yields heavy tomato puree.
Tomato Ketchup Production
Ketchup is made from concentrated tomato paste with added spices.
Ideal concentration is 28-30% total solids.
Shelf life is 9-12 months when refrigerated.
Novel Tomato-Based Products
Dried tomato slices are versatile for various food formulations.
Tomato powder is used in culinary recipes and reconstituted as juice.
Drying increases availability year-round.
References
Agribusiness Handbook on Fruits and Vegetables Processing
Green Innovation Centre in the Agri-Food Sector (GIAE) – India
This presentation covers the history, botanical classification, nutritional benefits, and cultivation practices of tomatoes, scientifically known as Solanum lycopersicum. It highlights their significance in agriculture and cuisine worldwide.
Introduction to Tomato
Submitted to: Dr. Ijaz Rassol Noorka
Submitted by: Sobia Kanwal
Course: BAGF12MO10
Botanical Classification
Scientific Name: Solanum lycopersicum L.
Order: Solanales
Family: Solanaceae
History and Origin
Originated in the South American Andes.
Introduced to Europe in the 16th century.
Spread to Asia, Africa, and the Middle East.
Common Names
Tomate (Spain, France)
Tomat (Indonesia)
Faan ke’e (China)
Jitomate (Mexico)
Pomodoro (Italy)
Nutritional Value
Rich in vitamins and minerals.
Contains essential amino acids and dietary fibers.
High in vitamin B, C, iron, and phosphorus.
Botanical Structure
Roots: Tap root system, depth of 50cm or more.
Stem: Erect to prostate, 2-4 m tall.
Leaves: Spirally arranged, 15-50 cm long.
Fruit and Seed Characteristics
Fruits: Fleshy berry, 2-15 cm in diameter.
Seeds: Numerous, kidney-shaped, 3-5mm long.
Ripe fruits range from yellow to red.
Cultivation Conditions
Optimal temperature: 21C-23C.
Grows well in various soil types.
pH level: 7-8 for best results.
Cultivation Practices
Seed rate: 300-400 g/ha for nursery.
Transplanting in July, October-November, and February.
Watering: Twice daily for germination.
Pest Management
Common pests: Tomato fruit worm, white fly, aphid.
Control methods include spraying Bacillus and Rogor.
Regular monitoring is essential.
Disease Management
Common diseases: Damping off, leaf curl, early blight.