# Sri Konda Laxman Telangana State Horticultural University students develop dehydration technique to preserve fruits and vegetables

> Students at Sri Konda Laxman Telangana State Horticultural University in Telangana have developed a dehydration technique that keeps fruits, vegetables, and medicinal leaves fresh for months without refrigeration.

**Type:** article · **Category:** Business · **Published:** 2026-11-14 · **Source:** TrendKia
**Canonical:** https://trendkia.com/en/business/sri-konda-laxman-telangana-state-horticultural-university-ke-chhatron-ka-kamala-dihaidreshana-takanika-se-phala-sabjiyan-surakshit-59668 · **Language:** English
**Tags:** Horticultural University, Dehydration Technique, Agricultural Technology, Moringa Powder, Food Processing, Telangana News

Fresh green vegetables and fruits often begin to spoil within days of being brought home. This issue frequently leads to significant losses for farmers as well, due to rapid crop degradation. To address this problem and ensure a year-round supply of nutrients to people, students from the post-harvest management department at Sri Konda Laxman Telangana State Horticultural University in Telangana have adopted an innovative approach.

## The Dehydration Technique and Process
Under the institution's Experiential Learning Program, PhD and MSc students are actively processing fruits, vegetables, and medicinal leaves using modern dehydration technology. In this procedure, fresh leaves and vegetables are first thoroughly washed with clean water. They are subsequently dried at a specific temperature inside a dehydration machine installed on campus. A notable feature of this drying process is that while all moisture is completely removed from the vegetables, their natural nutrients remain intact. According to researchers, the absence of moisture allows these products to stay completely safe for six to seven months even without a refrigerator. Furthermore, if the packaging remains unopened, the items can be used for up to an entire year.

## Production of Powders and Healthy Chips
The student team is producing a variety of herbal and spice powders utilizing drumstick leaves, beetroot, curry leaves, tulsi, giloy, amla, and lemongrass. In particular, the demand for iron-rich drumstick leaf powder has witnessed a rapid surge among consumers. Beyond powders, students are also preparing healthy dry chips from carrots, potatoes, bitter gourd, raw bananas, and cabbage, alongside orange peel and amla candies.

## Health Benefits and Employment Opportunities
Students involved in the initiative note that people have become increasingly conscious of their health in modern times. These powders, prepared entirely without chemical additives, can be easily incorporated into daily meals such as lentils, rasam, or soup. At present, these items are being sold to students and staff through a sales counter established within the university campus. This initiative not only aids in improving public health but also holds the potential to emerge as an excellent source of livelihood for farmers and youths in the future.

## What this means for you
This technological initiative will have a direct practical impact on farmers and everyday consumers.

- **Across India:** Farmers and consumers nationwide are expected to benefit from reduced crop wastage. Safe preservation without refrigeration will help minimize food spoilage.
- **In Telangana:** This project by Sri Konda Laxman Telangana State Horticultural University will create new opportunities for food processing and self-employment among local youth and farmers.

## Why this happened
This scientific step was undertaken at the university level to resolve the recurring issue of perishable fruits and vegetables.

- **Direct Cause:** High moisture content and temperature fluctuations cause fruits and green vegetables to spoil very rapidly.
- **Technical Solution:** Under the experiential learning program, students utilized dehydration technology to completely extract moisture while preserving natural nutrients.
- **Growing Demand:** Rising consumer demand for chemical-free, iron-rich herbal powders and healthy snacks drove this research forward.

## Questions & Answers

### 1. Which university's students developed this technique?
This technique was developed by students of the post-harvest management department at Sri Konda Laxman Telangana State Horticultural University in Telangana.

### 2. How long do the dehydrated products last without a refrigerator?
According to researchers, these products remain completely safe for six to seven months without a refrigerator.

### 3. What is the shelf life of these products if the packaging remains unopened?
If the packages are kept unopened, the products can be used for up to a year.

### 4. What ingredients are being used to make herbal and spice powders?
Powders are being prepared from drumstick leaves, beetroot, curry leaves, tulsi, giloy, amla, and lemongrass.

### 5. Where are these products currently being sold?
These products are currently being sold to students and staff through a sales counter set up on the university campus.

## Inspiration & Lessons
This initiative presents an exemplary model of combining education with practical skills and innovation.

- **Practical Education:** Through experiential learning programs alongside regular studies, students took meaningful steps toward self-reliance.
- **Problem Solving:** A major agricultural issue like crop spoilage was successfully transformed into business and employment opportunities through technology.

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