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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 3195-3201
DOI: https://doi.org/10.20546/ijcmas.2018.704.362


Enhance Food Security through Fruit and Vegetable Preservation
Poonam Kundu*, Kanta Sabarwal and Sube Singh
Department of Extension Education and Com. Mgt. College of Home Science, CCSHAU, Hisar, Haryana, India
*Corresponding author
Abstract:

The present study was conducted in Sirsa district on fifty rural women beneficiaries to whom ten days rigorous training was given on food and preservation. Results highlighted the facts that 64.0 percent beneficiaries were educated upto secondary level and only 12 percent were graduated and belonged to agricultural community. Most of the women were doing little bit of pickle work like lemon and chilly pickle. But they were unaware about other preservation procedures like formation of squashes, chutneys, murrabha, etc. They did not have enough knowledge about precautions to be taken while doing preservation activities. Beside this they were unaware about the important chemicals used in preservation like sodium benzoate and potassium meta-bisulphate. The maximum knowledge observed was in how to make tomato chutney (92.0%) followed by anvola pickle, mixed pickle, squash/sherbets and jam making. The study also highlighted the facts that today rural women want to stand up on their own feet but they lack self-confidence and family support. Therefore more efforts are to be directed to persuade rural women to start their own cottage industry on preservation.


Keywords: Empowerment, Training, Preservation, Processing, Perishable
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How to cite this article:

Poonam Kundu, Kanta Sabarwal and Sube Singh. 2018. Enhance Food Security through Fruit and Vegetable Preservation.Int.J.Curr.Microbiol.App.Sci. 7(4): 3195-3201. doi: https://doi.org/10.20546/ijcmas.2018.704.362