The present activity was conducted to execute fruit handling, processing, preservation, dehydration and value addition trainings in Gilgit-Baltistan, to control wastages/losses of fruits and vegetable which is above 60% of total production. Objectives To prepare fruit pulp for fruit preservation using potassium metabisulphite (K 2 O 5 S 2). To develop household level methods for development of value added products like fruit jam, tomato paste, mix vegetable pickle and dehydrated apricot. Methods The research work for method development was carried out at Pakistan Council of Scientific & Industrial Research (PCSIR) Skardu, Gilgit-Baltistan, Pakistan. Methods were developed with recommended dosages of chemical preservatives. A total of two days training courses were conducted focusing fruit handling, processing, preservation, dehydration and value addition of fruits and vegetables at 4 different locations in 4 districts of Gilgit-Baltistan (Skardu, Diamer, Hunza and Shigar). Results In each district, 4 training courses were conducted at 4 different locations and in each training there were 30 participants. The participants included fruit growers/farmers. A total of 480 fruit growers were trained in all the 16 training courses in 4 districts. The farmers also trained in use of fruit processing machinery as pulpier, washer, cutter, etc. Conclusion The basic objectives of training were to control wastages/losses of fruits, income generation of fruit growers through sale of fruit, value added products and to contribute to ensure food security issue in Gilgit-Baltistan.

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ResearchPage 3 ABSTRACTThe present study was carried out to investigate the effect of different drying methods on the physicochemical composition and organoleptic characteristics of dehydrated apricot fruits. The fresh apricot was dehydrated in open sun and in moveable solar drier developed by Pakistan Council of Scientific and Industrial Research (PCSIR) Skardu. The chemical composition showed that the fresh apricots contained moisture 83.3%, ash 0.72%, crude fat 0.03%, crude Protein 0.9%, crude fiber 1.02% and carbohydrates 14.03%. The moveable solar drier and using open sun drying substantially decreased moisture content to 14.61% and 15.7% respectively. Proportions of other components were increased, which include ash (3.51% and 3.43%), crude fat (1.99% and 1.82%), crude protein (1.0% and 0.97%), crude fiber (2.98% and 2.95%) and carbohydrates (75.91% and 75.13%). Organoleptic characteristics of open sun dried apricot has a little negative effect on over all acceptability when compared to moveable solar dehydrated apricot, however the open sun dried method was declared acceptable by the panel of judges for color, taste and overall acceptability.