Post harvest Management of Horticultural Crops

Transportation of Fresh Produce

2022-06-12T07:02:00.003-07:00

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Introduction :

In this blog, we will discuss about transportation of fresh produce. Transport refers to carrying a produce from one place to another. Rapid and reliable transport of fresh fruits and vegetables is of critical importance to successful marketing. The delay in transport not only affects shelf life and the quality of fresh produce, but also reduces its value in the market. Transport is an important link in the handling, storage and distribution of fruits and vegetables. The transport of produce starts from the field to the assembly points or collection centres. From these places, bulk transport is undertaken by retailers, middlemen, wholesalers, processors, exporters and importers at packing stations, storage plants and shipping points. Several modes of transport are used to move fresh fruits and vegetables from farm to final consumer.
They include head load, bullock carts, bicycle, rikshaw, autorikshaw, lorry, boat, ship and aeroplane. All these methods have their own advantages and disadvantages. Head load is mostly used for moving small quantities to a nearby market. This mode of transport is usually in practice in interior areas where proper roads are not available. Bullock Carts, Bicycle, rikshaw and autorikshaw are also used for short distance transport, but adequate cushioning should be provided to the transporting material for avoiding impact damage to fruits and vegetables in such mode of transport. Boats are used for inland transport, where as ships carry produce globally. High value products and the most perishables are always air lifted to the destination market. Knowledge of these pros and cons of each mode of transportation will help us to select the suitable mode of transport for an individual commodity.

Modes of Transport:

1. Road Transport:

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The most common transport used world wide, and because of its flexibility, door-to-door delivery, fast, easy to load and unload; and general improvement in road conditions its use has been in rise. However, this method is energy intensive, expensive and needs a relatively developed road infrastructure. In our country land transport is mostly done with open non refrigerated trucks. It results in high losses of produce due to warming. But for short distance transport natural ventilation is always sufficient to prevent losses due to heating. It is advisable to use refrigerated van for long distance transport.
Transport by road is the most important, and will continue to be the predominant mode of transport in the developing countries. It offers the benefits of great flexibility in operation, suitability for short hauls and possible door-to-door service with all the implied conveniences of loading and unloading. However, it depends upon road conditions, transport service available and organization of transport services. Connecting roads may be inaccessible during rainy months and bridges may become unsafe. Because of inadequate roads, high freight rates may be charged to transporters. Another difficulty is that in produce transported by public vehicles, handlers and passengers have no regard for the safety and quality of the product. Often, if commodities are carried together with passengers, public vehicles deviate from direct routes to get more passengers, and there is delay in transport.
For more systematic and advanced transport facilities, e.g. refrigerated truck vans, are required. Although, use of modern facilities will increase the cost of the product in the markets, it can be compensated by supply of quality product to the consumers. For short trips, the product can be washed, disinfected, dipped in cold water and immediately placed in ice cold insulated vans. Sometimes the short periods transport can be done in a non-refrigerated but pre-cooled vehicle also. If the distance to the market is such that product temperature would be undesirably high despite provision for pre-cooling and insulation, dispensable refrigerants such as ice, dry ice, eutectic solutions or liquid nitrogen may be used. Application of these refrigerants depends not only on the duration of trip and transport temperature but also on the cost and availability of the refrigerant. If still longer transport time is expected, then the use of mechanical refrigerating machinery in the vehicle should be done.

2. Rail Transport:

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Although slower than road transport, it can provide vibration free ride at relatively less cost. However, this system of transport is declining significantly due to its less versatility and inaccessibility with production site. For short distances the rail transport is usually completed within 5 hour, which can help in avoiding refrigeration. For long distances, the rail transport is often preferable to road transport provided it is frequent and dependable. Refrigeration is needed and is more easily arranged by rail than by road. Because it is imperative to protect the product during this long shipment, refrigeration principles and practices must be followed.

3. Water Transport:

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River transport is slow, but it can be used for non-refrigerated commodities. Sea transport is usually used for long distances, and use of refer containers offers a cheap method of transport in comparison to air transport. Facilities of boats and vessels should be made available for river and sea transport. Frequent and improper commodity handlings often offset any cost advantage of water transport. With the advances in containerization the improvements in the international sea transport are happening. Refrigerated vans or trailers are now being used, which are crane-lifted to the ship, and greatly minimizing dock-to-ship handling.

4. Air Transport:

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One of the most dramatic developments in the transportation of perishables is airfreight. Air transport is mostly done on passenger airplanes with a little quantities of crop being carried on cargo. Products can be sold in markets thousands of kilometers away only a day after harvest. This transport is relatively fast, making it suitable for very perishable commodities, but cost incurred in transportation is very high.

Use of air transport is very limited despite its speed due to:
a) the high cost per kg,
b) disruption of flight schedules due to bad weather,
c) traffic in handling of produce at air terminals,
d) the distance from the production or consignment centres to the airport and then from the airport to the market upon arrival at destination.
e) uncertain amount of cargo space available on scheduled flights and With the advent of jet and jumbo planes, however, air transport offers vast possibilities.
The lower operating cost per ton/km with even faster schedules has already resulted in an increase in air-transported fruit and vegetables. Prospect of air transport should not be evaluated solely on the basis of reduced operating cost, but also on the gains from premium consumer prices due to better quality of vine- or tree-ripened produce. Airport product-handling facilities and ancillary services are expected to improve as a result of current developments in aviation technology.

Let us sum up:

Transport of fresh produce is necessary to make sure its availability to the consumers. Although several methods of transport are available, a suitable method is selected based on value of the crop and distance of market. It is of paramount importance to have proper handling before and during transport to avoid any injury to the produce and to have more shelf life.

References:

1. Kader, A.A. (1992). Post-harvest Technology of Horticultural Crops. University of California Publication No 3311, Oakland, Calf.
2. Pantastico, Er. B. (1975) Post-harvest physiology, handling and utilization of tropical and subtropical fruits and vegetables. AVI Pub. Co. Inc., Westport, Connecticut
3. Ryall, A.L. and Lipton, W.J. (1979) Handling, Transportation and Storage of fruits and vegetables. Vol. 1, Fruits and Nuts, AVI Pub. Co.
4. Ryall, A.L. and Lipton, W.J. (1979) Handling, Transportation and Storage of fruits and vegetables. Vol. 2, 2nd Ed. − Vegetables and Melons. AVI Pub. Co.
5. Salunkhe, D.K. and Desai, B.B., Boca Raton, N.W. (1984) Post-harvest biotechnology of vegetables. Vol. 1 and 2, CRC Press, Inc., Florida,
6. Salunkhe, D.K., Kadam, S.S. (1995) Handbook of fruit science and technology: Production, composition, storage, and processing. Marcel Dekker, Inc. 270 Madison Avenue, New York, New York. 7. Salunkhe, D.K., Kadam, S.S. (1998) Handbook of vegetable science and technology: Production, composition, storage, and processing, Marcel Dekker Inc. 270 Madison Avenue, New York, New York. 8. Weichman, J. and Basel (1987) Post-harvest physiology of vegetable. Marcel Dekker Inc., New York 9. Wills, R.B.H., Lee, T.H., Graham, D., McGlasson, W.B. and Hall, E.G. (1981) Post-harvest: An introduction to the physiology and handling of fruits and vegetables. AVI Publishing Co. Westport, Conn.

Packaging Material for Fruits, Vegetables and Root Crops

2022-06-12T06:35:00.005-07:00

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There are many different types of package in use throughout the world. Packaging for fresh produce is of several types :

1. Baskets:

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Baskets are made from woven strips of leaves, plastic and bamboo. Bamboo baskets of different shapes and sizes are used for number of perishable commodities. As the dimensional stability and ability to withstand stacking load is low, they are suitable for head load only and for very short distance transportation only. These packages are not strong enough to withstand rough handling and they are not rigid enough to take the stacking load of more than two or three baskets.

2. Sacks and Nets:

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The materials used for sacks and nets may be woven natural fibre (jute, cotton), woven synthetic (polypropylene, polyethylene), knitted natural fabric (cotton), knitted synthetic (polyethylene) or non-woven synthetic (propylene).

The advantages of using sacks and nets are merely financial. The sacks and nets are cheap, have a low weight/volume ratio and, if made of a synthetic material, will not rot. The disadvantages include a low protection against puncturing, compression, vibration and impact injuries such as dropping, difficult stacking, and the need of special stitching equipment. In general, nets are only suitable for hard produce such as coconuts and root crops (potatoes, onions).

3. Wooden Crates:

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Commonly used are wire bound crates for citrus/potatoes, wooden trays for tomatoes and wooden field crates.

The advantages of wooden crates are:
1. The crates can be manufactured and repaired locally.
2. Wood is relatively resistant to different weather conditions and water.
3. Wooden crates are often reused and have a higher efficiency for larger fruits, e.g. watermelons.
4. Most crates have good ventilation.
Disadvantages of wooden crates are:
1. Untreated wood can easily become contaminated with fungi and bacteria.
2. Treatment of wooden crates with paint or other chemicals may cause produce deterioration.
3. The material may be too hard or rough for produce like soft fruits, and therefore liners of a soft material may be needed.
4. Manufacturing of wooden crates puts an extra claim on the natural forest resources.

4. Solid and Corrugated Fiberboard Boxes:

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Fibreboards are of two types viz. CFB (Corrugated Fibre Board) and SFB (Solid Fibre Board). Fibreboard boxes are frequently used because of their low weight, their range of sizes and shapes and their availability. Solid fibreboard boxes (cartons): The boxes are used for tomato, cucumber and ginger transport. Most of them are printed with attractive colours, a brand name and a label. The information can be stamped on this label after filling the box.

Advantages of solid fibreboard boxes:
• Low weight and easy to handle
. • The box can have any design, although it is recommended to use sizes fitting on the standard design of pallets.
• The boxes are delivered flat and assembling boxes can be done locally.
• The box has a low purchase cost.
Disadvantages of solid fibreboard boxes:
• Moisture and high humidity can seriously weaken the box. Washed produce should be made free from surface moisture before putting it into the box. Empty boxes should be stored in a dry place preferably flat on top of pallets and not for long periods of time.
• The low rigidity causes the lower stacking strength compared to wooden or plastic crates. The fibre-board boxes are easily damaged by rough handling and ropes and too much weight on top of the box can crush the perishable produce inside.
• Ventilation holes are usually small, because large holes would seriously influence the strength of the box. It is advised that the hole surfaces area is kept at least 5 percent of the total surface area of the box. Decreasing the size of the holes by not properly closing telescope boxes or not properly stacking the boxes will decrease heat exchange, resulting in higher temperatures of the produce and increased spoilage. Vertical oblong slots, instead of round holes, have the advantage that the hole stays partly open even when the telescope box lid is not completely closed.
• The boxes are not re-usable.
Corrugated Fiberboard (CFB): Corrugated fiberboard is manufactured in many different styles and weights. Because of its relativity low cost and versatility, it is the popular produce container material and will probably remain so in the near future. The flat surfaces of CFB boxes are known as ‘face’ and the corrugated surfaces are known as ‘flutes’. The strength of CFB primarily depends on the GSM (g/m2 ) of kraft paper used, no. of flutes/ meter and the height of the flutes.
The advantages of corrugated fiberboard boxes are:
Low weight, easy to handle, cushioning effect due to relatively soft walls. The CFB box can be fabricated to any design, the boxes are delivered flat and assembling of boxes can be done locally. They also have good printability. Above all they are most eco-friendly package due to their biodegradability.
However, low rigidity and poor stacking strength, high moisture absorbance, and low re-usability are the major disadvantages of CFB boxes. While packaging of fresh horticultural commodities, attention must be given for proper gaseous exchanges by providing required ventilation holes. As a rule, ventilation area should be at least 5 per cent of the total outer surface area of the box. Vertical/ oblong slots are better than round holes. Sometimes coatings with wax or poly linings are also used in CFB boxes in order to make them moisture proof.

5. Plastic Crates:

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In general, plastic crates are more expensive than wooden crates or carton boxes, initially but in long run they work out to be cheaper because of their more usability and longer life span. Plastic crates are usually made of highdensity polyethylene (HDPE) or polypropylene (PP).

Advantages of plastic crates:
• As a strong, rigid crate, these plastic crates can be used for many journeys, making the cost per journey relatively low.
• Different sizes and shapes are available to suit different customer needs. Colours can be used for marketing purposes.
• The containers are easy to clean and disinfect. Plastic crates are strong and water resistant and therefore, the containers can be used in humid areas and during hydro cooling.
Disadvantages of plastic crates:
• The hard surfaces can damage the produce and it is advised to use liners at the bottom and side.
• The high purchase cost combined with the risk of pilferage could make this type of crate a financial risk.
• Because this crate can be used several times, the extra cost for the return trip should be included in the total running cost.

6. Pallet Boxes and Shipping Containers:

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Loading and unloading is one of the very important steps in the post-harvest packaging of fruits, vegetables and root crops. Post-harvest losses can be considerably reduced by using pallets. All the subsequent handling and transportation operation become very easy once the boxes are placed on pallets. Pallets literally form the base on which most fresh produce is delivered to the consumer.

Advantages of a pallet box system:

• Less manual handling and thus reduced cost in loading, filling and unloading.

• More efficient use of available storage as compared to smaller crates.

• Increased speed of mechanical harvest.

Disadvantages of a pallet box system:

• The return volume of most of the pallet boxes is the same as the full load.

• The system requires higher investments in forklift trucks, trailers and handling systems to empty the pallet box.

• Because of the larger volumes, the produce is more easily injured during filling and unloading and the top layers will have made more movements during transport than when packed in smaller boxes.

Let us sum up:

Adopting improved packaging, handling and transportation methods can successfully avert huge post harvest losses. The product requirements, the marketing system and the personnel preference will determine the type of packaging to use.

References:

1. Cornelis, C.M., Schuur (1988) Packaging for fruits, vegetables and root crops. FAO, Food and Agriculture Organization of United Nations, Bridgetown, Barbados.
2. Er. B. Pantasico (Eds.) (1975) Post harvest physiology, handling and utilization of tropical and subtropical fruits and vegetables. AVI Publishing Co.
3. Roy, S.K., Pal, R.K. and Sen, Nita (2000) Packaging technology for fruits, vegetables and their products. In Post harvest technology of fruits and vegetables. Indus Publishing company. New Delhi.
4. Thomsan, A.K. (1996) Post harvest technologies of fruits and vegetables Eds. Blackwell Science Ltd.
5. Wills, R.B.H., McGlasson, W.B., Graham, D., Lee, T.H. and Hall, E.G. (1996) Post Harvest. An introduction to the physiology and handling of fruits and vegetables. CBS Publishers and Distributors, Delhi.

Maturity Indices of Important Fruits & Vegetables

2022-06-12T06:04:00.008-07:00

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INTRODUCTION

The maturity of fruits and vegetables is an indication of the development of the crop and its progress for becoming a marketable product. Selection of right stage of maturity for harvest is an important aspect, which has considerable influence on storage life and quality and final acceptance by the consumer.

Maturity can be of two types – physiological maturity and commercial maturity. Physiological maturity refers to the point in the development of an organ (e.g. fruit, leaf) or organism (e.g. ornamental plant) when maximum growth has been achieved and the organ or organism has matured to the extent that the next development stage can be completed. In case of fruit, ripening can be considered as the next development stage, preceding the senescence stage.
The commercial or horticultural maturity is the characteristic state of a plant organ required by the consumer. It is concerned with the timing of the harvest to meet particular market requirements. Commercial maturity bears little relation to physiological maturity, and may occur at any stage during development, maturation, ripening or senescence. Examples of commercial maturity include bean sprouts (during early stage of development), cucumber (during maturation) and tomato (during ripening). Chilli can be harvested (commercially mature) at ‘green stage’ of fruit for ‘green chilli’ market and at ‘red ripe’ stage for drying to be used as spice. At both these stages, chilli fruits are commercially or horticulturally mature. The term ‘immaturity’, ‘optimum maturity’ and ‘over maturity’ can be related to these market requirements. To a green chilli market, a red ripe chilli is ‘over mature’ and to the red ripe chilli market green chilli is ‘immature’.

Maturity Indices of Commercially Important Fruits:

1. Mango:

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The various criteria recommended for judging maturity are red blush colour development on the shoulders, falling off of one or two ripe fruits from the plant naturally, the specific gravity of fruit ranging from 1.01 to 1.02 and in general fruits attain maturity 90-120 days from the fruit set stage. Sometimes maturity indices like change in pulp colour from white to pale yellow and slowing down of latex flow from the stalk of plucked fruits also serve the purpose.

2. Banana:

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The fruits are usually harvested when the ridges on the surface of the skin change from angular to round i.e. after the attainment of the ¾ full stage. The maturity of fruits can also be adjudged by some other physical characters and chemical analysis. The physical characters like change in skin colour or development of blush or visually lighter colour is also taken into account to determine the maturity of fruits. In addition, fruits attain the size specific to variety on maturity. However, for long distance transport attainment of ¾ maturity is taken as harvesting index.

3. Citrus:

The fruits are generally harvested when the changes in rind colour take place. The colour break stage (change in colour from green to yellow) is taken as criterion for judging the maturity of lime and lemon. In citrus, total soluble solid (TSS): acid ratio is considered to be a good index for judging maturity, which varies from variety to variety.

4. Papaya:

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The fruits should be left on the tree until they mature fully. Usually the fruits are harvested when they are of full size, light green with a tinge of yellow at apical end. On ripening the latex becomes watery from milky.

5. Pineapple:

The fruits are usually harvested when the surface colour is between colour break and quarter yellow for shipment by sea and a half to three-quarter yellow colour for transportation by air. Harvesting for local market and distant market should be done at the full maturity stage and 75-80 per cent maturity stage, respectively. At maturity, the eyelets get flattened.

6. Grapes:

In grapes, the basal berries mature and ripen first and the harvesting of immature berries are never advisable as these do not ripen after harvest. The physical appearance like change in colour from dark green to light green, yellow or red or purple depending upon the type of cultivars, glossyness and softness of berries are also taken as indices for judging maturity. The estimation of TSS: acid ratio is also taken as criteria for judging the maturity. The TSS and acidity of berries are determined by refractometer and titration, respectively.

7. Sapota:

In sapota, various criteria have been suggested for judging the maturity e.g. development of a dull orange colour or potato colour, showing light yellow streak instead of a green streak when scratched and disappearance of browny scales on the fruit surface.

8. Guava:

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Guava fruits mature 4-5 months after flowering. At maturity the specific gravity varies from 0.95-0.96, while TSS and acid content ranges from 12-13° Brix and 0.36 to 0.41% respectively.

9. Jackfruit:

Several indices are commonly used to determine the optimum time to pick the fruits. A dull, hollow sound is produced when the fruit is tapped by the finger; the fruit spines become well developed and wide spaced; the spines yield to moderate pressure and lastly there is development of aroma. For distant market, fruit should be harvested when still firm and without any aroma.

10. Pomegranate:

The fruits are ready for harvest in 5-6 months after flowering. The fruits are picked when the skin turn slightly yellow and the fruit gives a metallic sound when tapped. Likewise, the ripe fruits give a distinct cracking sound of grain cracking when pressed slightly on the slices.

11. Apple:

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Apple may be harvested when a fruit separates easily from the branch, retains firmness of pulp and taste which are desirable. On maturity the skin colour changes from green to yellow or red depending upon the cultivars. The days from complete flowering can also be taken as a criterion to assess the maturity, which varies from 90±4 days in early maturing varieties to 180±5 days in late maturing varieties.

12. Pear:
Pear is harvested when firm and green for canning, while fully mature fruits are harvested for fresh consumption. Days from full flowering, TSS and firmness can also be used for judging the maturity.

13. Peach:

Various criteria have been advised for judging the maturity of peaches like fruit size, shape, firmness, starch content of fruits etc. Usually peaches are picked when they are still hard as they can ripen well in storage or in transit.

14. Plum:

Change of ground colour of fruits from green to yellow or red depending upon the varieties, firmness and TSS content of fruits and days from full flowering are used to assess the maturity of fruits.

15. Strawberry:

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Strawberries are generally harvested when half to three-fourth of skin develops colour. For distant shipment green or white and still hard berries are harvested.

Maturity Indices of Commercially Important Vegetables :

1. Broccoli:

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The best stage of harvesting is before the buds begin to open, the heads remain compact and the yellow petals have not come out. The total length of the stalk and the head can be 15 to 25 cm depending on the variety. The axillary shoots grow and form smaller heads sometime after harvest of the main head. These can also be harvested for marketing.

2. Cauliflower:

Stage of maturity is determined by curd size and its compactness. If harvesting is delayed, the curds become loose and discoloured. If the produce is meant for storage, it is better to harvest when the curds are not fully exposed and still covered with central whorl of leaves.

3. Cabbage:

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Solidity and firmness of the heads are the usual maturity characteristics used. Colour of the head is used as an added index. The head turns a lighter shade of green when full development is attained.

4. Celery:

Generally, celery requires blanching, although some growers prefer to sell it green. There is no specific time of harvest for celery though some like to harvest it as early as possible to take advantage of higher price. Blanching of the petioles and stalks and slight enlargement of the heart and inner leaves are used as picking indices.

5. Carrot:

Depending on the variety, the attainment of desired size is the primary consideration. Marketing of roots begins as soon as they attain acceptable size even though they have not attained full size specific to the variety. The roots must be harvested before emergence of the seed stalk.

6. Eggplant:

Fruits should be picked as soon as they have attained the desired size, before they harden or show streaks of unusual colour. The skin should be bright and glossy and seeds undeveloped.

7. Tomato:

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Harvesting depend upon the purpose for which it is grown and time to be taken for reaching the destination. Six maturity stages are recognized. These are mature green, breaker, turning, pink, light red and red. In ‘breaker’ stage only up to 10% of the fruit surface especially at the blossom end is pink or red and in ‘red’ stage more than 90% of the fruit surface is red. In India fruits, for a distant market, are harvested at ‘breaker’ stage and they ripen during transit. For nearby market and for processing, it is better to harvest at a latter stage. The colour of the fruit can be measured by a colour chart or a colour measuring instrument using light transmittance technique.

8. Potato:

Setting of skin, starch content and leaf senescence are harvest indices. To catch early market and to get high price, potatoes are also harvested before attaining full maturity. These tubers are not fit for storage and should be disposed of quickly.

9. Garlic & Onion:

Onions are harvested depending upon the purpose for which the crop is grown. It requires 45 to 90 days from field setting for green onions and 90 to 150 days for bulb depending upon the variety. Onions should be harvested one week after 50% crop shows neck fall. Garlic is ready for harvesting when the tops turn yellowish or brownish and show signs of drying up and bend over.

10. Okra:

Fruits are harvested when they are tender and exhibiting maximum growth rate. At this stage, the blossom end of the fruits, when bent, breaks easily. It takes 7 to 8 days to become ready for harvesting after fruit set. Frequent picking promotes fruit development and increases yield.

11. Pea:

Quality of pea depends on sugar content and tenderness. With increasing maturity and size, sugar declines rapidly with an increase in starch and protein. Thus a high sugar content is an indication of high quality. The appearance of the pod is an added indication of maturity. Since firmness increases with maturity, a tenderometer is used to measure tenderness. Calculation of degree days is also done for mechanical harvesting.

12. Radish:

The crop matures in 3 to 4 weeks in case of quick growing varieties and in 8 to 10 weeks in case of the Chinese varieties. The crop is harvested when the roots are still tender before they become pithy and fibrous.

References:

1. Kader, A.A. (ed.) (1992) Post-harvest Technology of Horticultural Crops (2nd edition), University of California, Berkley.
2. Thompson, A.K. (2003) Fruits and Vegetables: Harvesting Handling and Storage, Blackwell Publishing, UK.
3. Watada, A.E., Herner, R.C., Kader, A., Romani, R.J. and Staby, G.L. (1984) Terminology for the description of Developmental stages of horticultural Corpp. Hort. Science, 19: 20-21.
4. Wills, R., McGlasson, B., Graham, D. and Joyce, D. (2004) Post-harvest (4th edition), CAB International, U.K.

Technologies for minimizing the Losses

2022-06-11T23:36:00.005-07:00

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Fruits and vegetables are perishable in nature. Scientific harvesting and handling are the practical way to reduce the losses due to physical damage, spoilages, due to insect damages and microbial growth. Various protocols are standardized and available for adoption to get the best result, which will give economic benefits. Similarly, proper storage conditions, with suitable temperature and humidity are needed to lengthen the storage life and maintain quality once the crop has been cooled to the optimum storage tempera Lure. Greater emphasis need to be given on the training of farmers, creation of infrastructure for cold chain with common facilities for sorting, grading, packing and post harvest treatments in all major markets. Some technologies for extension of shelf life of fruits and vegetables are:

1. Waxing:

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It is used as protective coating for fruits and vegetables and help in reduction in loss in moisture and rate of respiration and ultimately results in prolonged storage life.

2. Evaporative Cool Storage:

https://d-lab.mit.edu/sites/default/files/2018-11/Evaporative%20cooling%20for%20vegetable%20preservation%20landing_0.jpg

It is the best short-term storage of fruits and vegetables at farm level. It helps the farmers to get better returns for their produce. In this structure, horticultural crops reduce shriveling and extend their storage life.

3. Pre-packaging:

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This technology controls the rate of transpiration and respiration and hence keeps the commodity in fresh condition both at ambient and low temperature. It can able to bring revolutionary progress in our trade practice and also benefit the consumer and the producer because of its low cost and ready availability.

4. Cold Storage:

https://www.crscoldstorage.co.uk/cold-storage-assets/articles/articles-l/coldstoragedesign-lg.jpg

These structures are extensively used to store fruits and vegetables for a long period and employ the principle of maintaining a low temperature, which reduces the rate of respiration and thus delays ripening.

5. Modified Atmosphere Packaging (MAP):

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These packaging modify the atmosphere composition inside the package by respiration. This technology is successful to extend the shelf life of (Cavendish banana, carrots capsicum, green chilli and tomatoes by 15, 14, 13, 8 and 15 clays as against 5, 7, 8, 4 and 7 days in control respectively, under ambient conditions. Storage of Papaya can be extended 4 weeks when stored at 10 -12 °C under modified atmosphere (MA) conditions by wrapping them in low density polyethylene (LDPE) bag. Using this technique, the fruit can be transported to different markets in refrigerated sea containers with Temperature Sea at 10-12 °C. Fruits ripen within 3-4 days after arrival when placed at ambient temperature. While using optimum low temperature, storage life of Cavendish banana, capsicum, green chili and tomato can be extended to 42,21,28 and 30 days in comparison to 21, 10,21 and 15 days respectively.

6. Controlled Atmosphere Storage (CAS):

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It is based, on the principle of maintaining an artificial atmosphere in storage room, which has higher concentration of CO2 and lower concentration of 02 than normal atmosphere. This reduces the rate of respiration and thus delays aging. This method of storage is very effective when combined with low temperature storage.

7. Cold Chain:

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Following cold chain handling system for fresh horticultural crops from (arm to consumer. It helps in reducing wastages and retention of quality of commodities.

8. Irradication:

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It is the newer technologies that can be gainfully employed during storage to reduce post-harvest losses and extend storage life of fruits and vegetable. When fruits and vegetables expose to ionizing radiation (such as gamma-rays) at optimum dosage delays ripening minimizes insect infestation, retards microbial spoilages, control sprouting, and rotting of onion, garlic and potato during storage. It is also used as a disinfection treatment and controls fruit fly on citrus, mango seed weevil and papaya fruit fly.

9. Edible Coatings:

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These are continuous matrices prepared from edible materials such as proteins, polysaccharides and lipids. They can be used as film wraps and when consumed with the food, become an ingredient of the food. They not only minimize the post harvest losses but also need for energy intensive operations and controlled atmosphere storage. They can control migration of gases, moisture, oil, fat, and solutes, as well as retain volatile flavouring compounds. An edible coating improves structural integrity and mechanical handling and carry product so that they help to maintain quality and inhibit microbial growth causing deterioration of the product.

10. Others:

Facilities/ services like grading, washing, cleaning, scientific harvesting and the like, in respect of perishables at the farm level.
Cold storage facilities should be extended to tropical fruits and vegetables. Handling protocols should be established for crops other than mango, citrus, grapes and capsicurn to improve the shelf life and export.
The issue relating to increasing the shelf life of horticultural products needs to he addressed.
Appropriate packaging material for export of fresh fruits, vegetables and for modified atmosphere packaging should be developed.
Value addition needs to be viewed in a wider perspective than mere processing to ensure better return to the producer/ farmer, besides providing better quality product to the consumer.
Development of natural food columns, fiber, single cell protein and food grade enzymes from processing wastes will be useful.

References:

• www. Postharvest.ucdavis.edu

• www.postharvest.ifsa.ufl.edu

• www.fao.org

Nature, Cause and Impact of Post Harvest Losses

2022-06-11T22:57:00.002-07:00

https://miro.medium.com/max/1400/0*Ap2Ra1DJqYglZ6wL

Nature of Post Harvest Losses:

Losses occur after harvesting is known as post harvest losses. It starts first from the field, after harvest, in grading and packing areas, in storage, during transportation and in the wholesale and retail markets. Several losses occur because of poor facilities, lack of know-how, poor management, market dysfunction or simply the carelessness of farmers.

1. Extend of Post Harvest Loss:

It is evident that the estimation of post-harvest loss is essential to make available more food from the existing level of production. A recent joint study conducted by the management consultancy firm, McKinsey and Co. and (The Confederation of Indian Industry (CII), at least 50% of the production of fruits and vegetab1es in the country is lost due to wastage and value destruction. The wastage cost is estimated to be Rs.23, 000 crores each year. Swaminathan Committee (1980) reported the post-harvest handling accounts for 20-30% of the losses at different stages of storage, grading, packing, transport and finally marketing as a fresh produce or in the processed form. According to Chadha (2009) India loses about 35-45% of the harvested fruits and vegetables during handling, storage, transportation etc. leading to the loss of Rs. 40,000 crores per year.

2. Important Sites of Post Harvest Losses:

Important sites where post-harvest losses are noticed in India are —
• Farmer’s field (15-20%)
• Packaging (15_2004)
•. Transportation (30-40%)
• Marketing (30-40%)

3. Estimated Losses of Fruits:

4. Estimated Loss of Vegetables:

Causes of Post Harvest Losses:

Horticultural crops not only provide nutritional and healthy foods to human beings, but also generate a considerable cash income for growers. However, horticultural crops typically have high moisture content, tender texture and high perishability. If not handled properly, a highvalue nutritious product can deteriorate and rot in a matter of days or hours. The causes of postharvest losses can be divided into different categories:

1. Metabolic:

All fresh horticultural crops are live organs. The natural process of respiration involves the breakdown of food reserves and the aging of these organs.

2. Mechanical:

Owing to their tender texture and high moisture content, fresh fruits and vegetables are very susceptible to mechanical injury. Poor handling, unsuitable containers, improper packaging and transportation can easily cause bruising, cutting, breaking, impact wounding and other forms of injury.

3. Developmental:

These include sprouting, rooting, seed germination, which lead to deterioration in quality and nutritional value.

4. Parasitic Diseases:

High post-harvest losses are caused by the invasion of fungi, bacteria, insects and other organisms. Micro-organisms attack fresh produce easily and spread quickly, because the produce does not have much of a natural defense mechanism and has plenty of nutrients and moisture to support microbial growth.

5. Physiological Deterioration:

Fruits and vegetable cells are still alive after harvest and continue their physiological activity. Physiological disorders may occur due to mineral deficiency, low or high temperature injury or undesirable atmospheric conditions, such as high humidity, physiological deterioration can also occur spontaneously by enzymatic action leading to over-ripeness and senescence, a simple aging phenomenon.

6. Lack of Market Demand:

Poor planning pr inaccurate production and market information may lead to over production of certain fruits or vegetables which can’t be sold in time. This situation occurs most frequently in areas where transportation and storage facilities are inadequate. Produce may lie rotting in production areas, if farmers are unable to transport it to people who need it in distant locations.

7. Consumption:

These losses can be due to inadequate preservation methods at home, methods of cooking and preparation such as peeling, consumption styles etc.

8. Others:

— Lack of clear concept of packing house operations.

— Lack of awareness among the growers, contractors and even the policy makers.

— Lack of infrastructure.

— Late realization of its importance,

— Inadequate technical support.

— Wide gap in technologies available and in vogue.

— Inadequate post-harvest quality control.

— Unorganized marketing.

— Absence of pre-cooling and cold storage.

— Inadequate market facilities, market intelligence and market information service (MIS)

— Poor storage facilities.

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Impact of Post Harvest Losses:

Post harvest losses of horticultural crops affect both the nutritious status of the population and economy of the country.

Nutrition:

Fruits and vegetables are rich source of vitamins and minerals essential for human nutrition. These are wasted in transit from harvest to consumer represent a loss in the quantity of a valuable food. This is important not only in quantitative terms, but also from the point of view of quality nutrition.

Economy:

Careless harvesting and rough handling of perishable bruise and scar the skin, thus reducing quality and market price. Such damaged produce also fails to attract the international buyers, and bring the exporting country less profit and bad name. This ultimately results in huge economic losses to the country. For improving the situation, it is essential to create awareness among growers, farm workers, manager’s traders and exporters about the extent of losses being incurred and their economic consequences. These groups of people involved in the fruit industry also need to learn the basic principles of fruit handling and storage. In addition, the government needs to provide basic infra-structure like storage, handling, grading, packing, transport and marketing facilities and technical expertise. This could be carried out by the public and private sector.

References:

1. Sudheer, K.P. and V.Indira. 2007. Post harvest technology of horticultural crops. New India Publishing Agency, Nw Delhi.

2. Verma, L.R. and V.K. Joshi. 2000. Post harvest technology of fruits and vegetables – Handling, Processing, Fermentation and Waste Management. Indus Publishing Company. New Delhi.

3. Chadha, K.L. 2009. Handbook of Horticulture. IARI Publications, New Delhi.

4. Thompson, A.K. 1996. Post harvest technology of fruits and vegetables. Blackwell Science Ltd. London.

Importance of Post harvest Technology in Horticultural Crops

2022-06-11T21:39:00.002-07:00

https://www.canr.msu.edu/iat/food-processing

INTODUCTION

India is a vast country and a wide range of variety of fruits and vegetables are cultivated in different regions. There has been a phenomenal rise in production of fruits and vegetables in our country since Independence. As per the data for 2000-2001, the production of fruit is about 45.37 million metric tonnes and vegetable about 93.92 million metric tonnes available in India and going to be doubled by 2011 and is considered to be the second largest producer next to china in the world. Unfortunately, unlike other horticulture rich countries, average Indians do not get the basic daily requirement of fruits and vegetables and our Human Development Index is very low. This is because a considerable amount of this valuable produce is lost due to improper post harvest management. High moisture content, living nature and presence of readily utilizable nutrients make fruits and vegetables highly perishable commodities.
Spoilage mainly occurs due to microbial attack, auto-oxidation and insect pest attack. According to a study, at least 25 to 30 percent of the production of fruits and vegetables in the country is lost due to wastage and value destruction. The wastage cost was estimated to be Rs. 67,500 crores each year. Even if 1% of this could be saved by converting them into value added products, there will be a saving of Rs. 67.5 crores annually. Further, the cost of reducing spoilage is much lesser than the production of the same quantity and quality produce. Post harvest management of horticultural produce is therefore the need of the hour in order to feed ever-growing population of the world in general and India in particular. The most important advantage of post harvest management and processing is the reduction of post harvest losses of fruits and vegetables.

NEED & IMPORTANCE OF POST HARVEST MANAGEMENT

Nutritional Security:

Fruits and vegetables constitute an important part of human's food. Even though they are generally not considered as a staple food yet they help in intake of cereal foods by making them more palatable in nature. Fruit and Vegetables in general, except for a few, are not considered to be the primary source of carbohydrate, protein and fat. However, some of them with storage roots and tubers are rich in carbohydrate, particularly starch, in amounts comparable to the cereal crops, and the leguminous vegetables supply as much as 14 per cent protein, dry seeds supplying still more. The lipid content in most vegetables is less than 0.1 per cent. Most fruit, vegetables and root crops are rich in minerals, carotene (Pro-vitamin A) and vitamin C. Besides, there are some trace elements required by the body like copper, manganese and zinc, which act as coenzymes. These are found in appreciable quantity in fruit and vegetables.

https://www.amazon.in/Food-Security-Nutrition-Charis-Galanakis-ebook/dp/B08LTBGSHP

The amount of nutrient can vary with fruit and vegetables, cultural practices, stage of maturity, post-harvest handling and storage conditions. Once they are harvested, their composition goes on changing as a result of physiological and biochemical activities, which are natural processes. Fruits and vegetables are the rich source of vitamins, minerals, and trace elements, deficiency of which leads many diseases such as scurvy, beriberi, night blindness etc. In addition, most of the fruits and vegetables are also loaded with antioxidants and fibers. Antioxidant neutralizes free radicals produced in the body that is found a possible cause of cancer and also prevents faster aging. At the same time fiber controls many cardiovascular diseases and movement of foods in the digestive system. Several vitamins and minerals that are scarce in cereals and animal products are present in abundance in fruits and vegetables. Beside this, fruits and vegetables also supply carbohydrates and protein and fulfill the essential nutrients in human diet. Therefore, human health is protected if fruits and vegetables or their processed products are consumed regularly. Fruits and vegetables are therefore considered as protective foods. Further, several vitamins, minerals and phyto-hormones found in fruits and vegetables have now assumed the status of functional food. These substances are capable of providing additional physiological benefit, such as prevention or delaying onset of chronic diseases, as well as meeting nutritional requirements. Keeping in view the nutritional quality of fruits and vegetables, post harvest management of these perishable commodities is the only solution for nutritional security to ever growing population of the country.
2. Employment Generation:

Employment generation of Indian Youth is becoming more and more difficult with increasing in population. It has been observed that job opportunities in government sectors are shrinking day by day and private companies closing fresh recruitment. For rural youth, it becomes more and more difficult to get a good or moderate employment in rural areas as a result unemployed rural youth are rushing towards towns and cities to do any sort of work. This type migration of population from rural to urban area is detrimental to the society. In addition, this situation is creating a big problem in metro cities. Therefore it is the need of the hour that these youth start their own ventures that should not only be remunerative and attractive in nature but also easy to operate.

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Post harvest handling and processing of fruits and vegetables is one such area that can provide great possibility for employment generation. During harvesting season, people can get employment in harvesting, pre-treatments if any, packaging and transportation of fresh produce to towns and cities. The surplus production and cull fruits and vegetables can be converted into pulps and value added products during the season and later it can be used to prepare various tertiary processed products. All these operations require human resources in large quantity. A fruit and vegetable processing factory having a capacity of 10qt/month can engage 4-6 people for the whole year. In addition in order to handle freshly produced fruits and vegetables properly grading and packing stations and quality control laboratory have to be developed to keep the pace of development process. Further, as ancillary industries manufacturing units for food processing machinery, packaging materials both for fresh and processed fruit and vegetable products will also develop side by side and generate employment. Other relevant industries and establishments, such as, retail outlets etc, will also provide additional employment. In our country 90% of fruit and vegetable produced are marketed by the farmers compared to only 20% of cereals/food grains production of India.
Employment potential of food processing industries is much higher compared to many other relevant industries. For example per 1,000 crores of investment employment potential in food is 54,000 compared to textiles −48000 and paper −2500. It has been reported that there is a 4 fold indirect employment on investment in food and it provides 60% employment in small towns and rural areas. Our aim is to increase processing from present level of 2% to 10% by 2010 that will involve an investment of Rs.1,40,000 crores generating direct employment 77 lakh and indirect employment 3 crores.
3. Value Addition:

Horticultural produce in general and fruits and vegetables in particular generate a large amount of valuable waste such as inedible plant parts as such for human food that end up as garbage. However, if they are gainfully utilised at the proper time they can produce value added products. Vegetables such as cauliflower, peas, leafy vegetables, etc. can be primarily/minimally processed so that inedible parts are removed before being sent on to the metropolitan city markets. They should be unit packed at packing stations situated at appropriate points in every district. This process will reduce the transportation and handling cost of inedible parts and help the consumer by providing a convenience food. The consumers particularly the working women would be willing to pay higher prices because these ready to use products save lots of time, in kitchen besides labour and space. Similarly, bananas should be transported in hands as is done in other countries. Each packing station should have the facility for processing. Physically damaged fruit and vegetables that are without infection but would be spoiled on storage can be made into durable and value added processed products at this point. Utilization of physically damaged fruits and vegetables into value added processed product could considerably reduce the price of main product as a result more processed food products will come within the reach of common people.
Fruits and vegetables are perishable in nature, it can not be stored for longer period. It has been observed that about 25-30% of total production are not fit for fresh marketing and called culled produce. These produce are undersized, oversized and malformed/deformed and physically damaged fruits and vegetables but microbiologically sound at the time of harvest. The produce of this category either sold at throw away prices or left to spoil as such. Thus a huge quantity of horticultural produce in the form of cull fruits and vegetables occurs every year which otherwise could be utilized, if processed into various value added by products.
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Fruits and vegetable processing units also generate large amount of valuable waste such as peel, stones and other inedible plant parts that are generally not utilsed properly and rejected as such in our country and finally end up as garbage. However, if they are gainfully utilised at the proper time they can become value added products. Some of theses waste are rich source of vital constituents like carbohydrates, protein, fat, minerals, edible fibres, etc. and also constituents of commercial use such as pectin, starch, colours/ pigments, essential oils, sugars, vinegar, alcohol, and many compounds useful in food and beverage industries. In addition the waste may be used as cattle feed that is in short supply in our country. These waste processing not only gives value added products but also reduce the price of the primary processed products that are sold at a premium price in our country beyond the means of the common people. In general, it improves the overall economy of the country. Premature fruit drop due vagaries of climate such dust or hailstorm is also a big problem in India. As a result a substantial quantity of fruits and vegetables are lost before they attend proper maturity stage. These produce can be utilized usefully if processed into value added products such as pulp, pickle, chutney, dried powder etc.
India has a wide range of indigenous fruits that are underutilized. Most of these fruits are tropical/subtropical in nature and grow even under adverse agroclimatic conditions. A large number of these fruits are known for their therapeutic/medicinal and nutritive value and have excellent flavour and very attractive colour. Some of these fruits are not easy to eat out of hand e.g. baelfruit that has a hard shell, mucilaginous texture and numerous seeds; as a result it is not popular as a dessert fruit. Kokum is not acceptable as a fresh fruit because of its high acidity, only its thick outer rind is used in beverage industry or for culinary purpose in the dried form. Similarly aonla as a fresh fruit is not liked because of its strong astringent taste. All these fruits have a great potentiality to processing into a value added fruit products of commercial importance. So that the growers get a remunerative price and consumers get the opportunity to enjoy the indigenous fruit products. A shrink-wrapped fruit and vegetable fetches more prices compared to non shrink-wrapped ones because of value addition.
It has already been mentioned that less than 2% of production of fruits and vegetables in India goes for processing. As a result, value addition in food sector is low at 7%. The production of fruits and vegetables in our country is now 66% of food grains. It is expected that this figure is likely to be 80% by 2010. With proper infrastructure facility for post harvest handling and processing, value addition will correspondingly go up from 7% to 35 % resulting in increases in GNP.
4. Export Earning:

It is known that about 84 different fruits and 63 items of vegetables are traded in world market. In addition a large number of fruit and vegetable products are also marketed. India by virtue of its varied agro-climatic conditions has the advantage of producing most these fruits and vegetables and processing them into products that can be traded in the world market. In order to achieve export potential, following fruits have been identified as having good market potential viz. Mango, Grapes, Banana, Lychee, Exotic fruits Chikoo, Ber, Pomegranate, Amongst vegetables the items identified as having good export potential are - Onion, Potato, Green vegetables. The following two categories of vegetables also has great potentiality: a) Traditional - okra, bitter gourd, chili and other seasonal vegetables; b) Non-traditional - asparagus, celery, broccoli, bell pepper, sweet corn and baby corn; green and lima beans.
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Hardly there is any fruit that is not cultivated in this country. At present only few established fruits and vegetables are exported. Government has already recognized it as one of the major thrust for augmenting the countries export. Lack of proper post harvest management and infrastructure facilities are the major hurdles for export of horticultural produce. Countries like Indonesia, Malaysia, Thailand etc. are far behind in production of fruits and vegetables compared to India but their exports are many folds higher than our country. It is mainly because of good post harvest management practices, quality maintenance through out the marketing channel and basic infrastructure for export.
5. Rural Industrialization:

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Post harvest management and processing of fruits and vegetables is the backbone of the horticulture industry as it takes care of gluts and all possible wastage that occur during handling, storage, distribution and marketing. Most growers are rural people. During peak harvesting season, always there is glut. There is no preservation unit, grading and packinghouse in rural areas. They can not hold their produce, even for few days due to lack of storage facility and they are unable to preserve their produce. This situation forced them to sale their good quality produce at very low price to middleman. Cull fruits and vegetables are generally goes waste or sold at a throw away price. After harvesting season is over, again rural people become jobless. They generally migrate to cities in search of any sort of job. Setting up of small and cottage level preservation factory at village level not only reduces losses due to glut but also provides jobs for rural people. It can always fetch an additional income to the grower and help in stabilizing the prices and providing economic return. Hence, fruit and vegetable processing industry should be encouraged and developed in rural areas, a way of rural industrialisation.

6. Beneficial to Producers & Consumers:

In a country like India, transportation facilities are not so good, rural electrification is also in infancy stage and huge production of horticultural produce occur in different parts of the country particularly in the rural areas and under developed areas. There is always abundance of produce at the production site but scarcity of the same produce at consumption places.
Growers at production site sale their produce at the lowest minimum price due to fear of spoilage. However, the consumers purchase the same commodities at a very high price in cities and urban areas due to involvement of middle man. In this way, both producers and consumers suffer and middle man only get advantage. To overcome this situation, growers should be trained properly about post harvest management, storage and processing of fresh Fruits and vegetables. There must be on farm storage facilities viz. pusa zero energy cool chamber for short duration storage. Cottage and small scale level fruit and vegetable processing unit must be encouraged so that cull fruits and Fruits and vegetables can be converted into value added products, properly stored and processed products can be transported to the places of scarcity during their harvesting season and after the season is over. In this way a glut like situation can be avoided in production areas. Growers will get a good price for their produce and consumer will have to pay a reasonable price only.
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Let us sum up:

Fruits and vegetables are highly perishable in nature that results in rapid spoilage and deterioration in quality. However, proper post harvest management can reduce this spoilage. The cost of reducing spoilage is much lesser than the production on additional land. A good post harvest management reduces spoilage by preserving seasonal surplus and cull fruits and vegetables, which often lie rotting on the roadside. Processing and value addition increases food availability, generates cattle feed by converting factory waste thus reduces garbage accumulation. Growers get remunerative price of their produce and consumers buy it at reasonable price. Many indigenous fruits and vegetables, which are not generally marketed, as fresh can be processed into value added products for export. These products are in demand in national and international market due to its medicinal and therapeutic properties. Fresh as well as processed fruits and vegetables is rich source of vital nutrients like vitamins, minerals, fibers etc. It gives nutritional security forever growing population and protects their health.

References:

1. Cruess, W.V. (1997) Commercial Fruit and Vegetable products, Allied Scientific Publishers.
2. Lal, G., Siddapa, G.S. and Tandon, G.L. (1986) Preservation of Fruits and Vegetables. India Council of Agricultural Research, New Delhi.
3. Ranganna, S. (2000) Hand Book of Canning and Asceptic Packaging, Tata McGraw Hill Publishing Company Limited New Delhi.
4. Srivastava, R.P. and Kumar, Sanjeev (1998) Fruit and Vegetable preservation, (Principles and Practical), International Book Distributing Co: Lucknow.
5. Verma, L.R. and Joshi, V.K. (2000) Post harvest Technology of Fruits and Vegetables. Volume 2, Indus Publishing Company: New Delhi. 6. Woodroof, J.G. and Luh, B.S. (3rd Ed.) (1986) Commercial Fruit processing, AVI Publishing Company; Westport.

Post harvest Management of Horticultural Crops

Transportation of Fresh Produce

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Introduction :

Modes of Transport:

Let us sum up:

References:

Packaging Material for Fruits, Vegetables and Root Crops

There are many different types of package in use throughout the world. Packaging for fresh produce is of several types :

Let us sum up:

Maturity Indices of Important Fruits & Vegetables

INTRODUCTION

Maturity Indices of Commercially Important Fruits:

Maturity Indices of Commercially Important Vegetables :

References:

Technologies for minimizing the Losses

References:

Nature, Cause and Impact of Post Harvest Losses

https://miro.medium.com/max/1400/0*Ap2Ra1DJqYglZ6wL Nature of Post Harvest Losses:

Causes of Post Harvest Losses:

Impact of Post Harvest Losses:

Importance of Post harvest Technology in Horticultural Crops

https://www.canr.msu.edu/iat/food-processingINTODUCTION

NEED & IMPORTANCE OF POST HARVEST MANAGEMENT

Nutritional Security:

Let us sum up:

References:

https://miro.medium.com/max/1400/0*Ap2Ra1DJqYglZ6wL

Nature of Post Harvest Losses:

https://www.canr.msu.edu/iat/food-processing

INTODUCTION