Basic Post Harvest Technologies of fruits and vegetables

Introduction and Basic aspects of Post Harvest Technology on Fruits and Vegetables and
Pre-Processing Technologies of Horticulture.

1. Basic Post-Harvest Technologies of Fruits & Vegetables Harvesting and Pre-processing considerations GIRISH N.MATHAD (A12673017007) M.Sc HORTICULTURE ( PHT ) AMITY UNIVERSITY NOIDA,UP AIHSR 1

2. Contents Post harvest operations Losess in food chain Causes of Post harvest losses Harvesting Packaging Post harvest Pathology Pre prosessing technologies AIHSR 2

3. What is Post-Harvest Technology..??? It involves all treatments or processes that occur from time of harvesting until the foodstuff reaches the final consumer. Or Post harvest technology is inter-disciplinary “Science and Technique” applied to agricultural produce after harvest for its protection, conservation, processing, packing, distribution, marketing, and utilization to meet the food and nutritional requirements of the people in relation to their needs AIHSR 3

4. Why Post-Harvest Technology is necessary.??? It has capability to meet food requirement of growing population by eliminating avoidable losses. It has potential to create real industries It helps in maintain and enhances the quality of the products and make it readily marketable AIHSR 4

5. Typical post harvest operations AIHSR 5

6. Losses in food chain Producer Pre processing Transport Storage Processing & Packaging Marketing Consumer Field and preparatory loosess Rejects, culls, selection and grading Insects Birds Rodents Rancidity Bacteria Molds Sprouting Over ripening Spoilage Brusing Breakage leakage Inefficiency excessive peeling, trimming, polishing Unsafe food quality losses AIHSR 6

7. Causes of post harvest losess PRIMARY CAUSES. Biological and microbiological : Consumption or damage by insects, pests, animals and microorganisms (fungi and bacteria). Chemical and biochemical : Undesirable reactions between chemical compounds present in the food such as browning, rancidity,  enzymatic changes, etc. Mechanical : Spillages, damages caused by abrasion, bruising,  crushing, puncturing, etc. Physical : Improper environmental and storage conditions (temperature, relative humidity, air speed, etc.) Physiological : Sprouting, senescence, other respiratory and  transpiratory  changes. Psychological : Human aversion or refusal due to personal or religious reasons AIHSR 7

8. SECONDARY CAUSES Respiration : loss of organic matter, loss of  food value and addition of heat load which must be taken into account in refrigeration considerations.  The higher the  respiration rate of produce, the shorter is its shelf-life. Ethylene production : It has profound effect on physiological activities. Compositional changes : changes occur during storage, change in carbohydrate, protein, and other food components Growth and development: sprouting of potatoes, onions and garlic, elongation of asparagus, seed germination in fruits like tomatoes, lemons, etc.   Transpiration : water loss resulting due to dehydration and is undesirable due to  loss of appearance, salable weight, texture and quality. Others factors : physical/mechanical damage during harvesting, handling, storage and transportation, as well as by  microorganisms such as bacteria and fungi). AIHSR 8

9. Harvesting-   process of detaching a produce from the mother  plant at the proper stage of maturity by an appropriate technique  and as rapidly as possible with minimum damage Types of harvesting 1.Hand harvesting 2.Mechanized harvesting AIHSR 9

10. Elements of Harvesting : HAND/ MECHANIZED Detection : This is possible only with hand harvesting operation. Selection : This also is possible only with a hand harvesting operation. •  Detachment : Mechanical devices involve combing, raking, pulling,  lifting, digging, cutting, shaking, blowing, sucking and other operations. Hand held devices feature a knife, clippers, picker pole with a  knife, bag.  Collection : Mechanical harvesters like trunk shakers require a catch  frame with canvas Separation : This  involes  the cleaning operation to separate unwanted material. Usually, this is done in the field, and the rejects are left  in field. Handling:  From harvester to transport trucks to packing house AIHSR 10

11. Harvesting aids TREE SHAKER SIDE SHAKER CANOPY SHAKER CORN HARVESTER POTATO HARVESTER PECAN PICKER AIHSR 11

12. Packaging   the most important functions—protecting the contents during storage, transportation and distribution against deterioration Modern packaging requirements: Sufficient mechanical strength to protect  the contents during handling, transport and stacking The package must either exclude light or be transparent. The package should be designed for ease of disposal, re-use or  recycling The package must meet handling and marketing requirements in  terms of weight, size and shape Mechanical strength of the package should be largely unaffected  by moisture content (when wet) or high humidity conditions AIHSR 12

13. Protection from physical and mechanical injury Cut and punctures Compression injury Impact injury Vibration or abrasion bruise AIHSR 13

14. Post harvest pathology  factors in spoilage of tender crops is by the attack and growth of  microorganisms, one of the most obvious and common causes of postharvest spoilage, especially in the field.  Those responsible for attacking produce and  subsequently making them succumb to intense spoilage are called “the  plant or postharvest pathogens.  Postharvest  diseases affect almost all crops, and the incidence is especially high  in developing or underdeveloped countries, which often lack adequate  facilities for the proper handling and storage of the produce. AIHSR 14

15. Common diseases   Grey mold rot  (by Botrytis on pome, stone fruits,  berries, kiwi, beans, cabbage, carrot),   Blue/green mold rot  (Penicillium  on pome, stone fruits, citrus, onion),   Brown rot  ( Monilinia  on stone  fruits, citrus),   Stem end rot  ( Diplodia  and Alternaria on citrus),   Watery  rot  ( sclerotoia  on carrot, lettuce, celery),  Soft rot  (Penicillium,  Erwinia   and Pseudomonas on a majority of fruit and vegetables).  Others are  named after the causative microorganisms:  Rhizopus rot  (stone fruits,  strawberries, papaya, tomato),  Alternaria rot  (pome and stone fruits,  citrus, papaya, tomato),  Diplodia  rot  (citrus, avocado),  Fusarium rot   (pineapple, banana),  etc AIHSR 15

16. Pre processing technologies Harvesting Pre cooling Sorting and grading Washing and cleaning Blanching and pealing Processing AIHSR 16

17. Harvesting: It is the process of detaching a produce from the mother  plant at the proper stage of maturity by an appropriate technique  and as rapidly as possible with minimum damage or loss Pre cooling : Rapid removal of field heat Sorting and grading : Fruit sorting covers two main separate processing operations: a. removal of damaged fruit and any foreign bodies (which might have been left behind after washing); b. qualitative sorting based on organoleptic criteria and maturity stage. AIHSR 17

18. Washing and cleaning : Harvested fruit is washed to remove soil, micro-organisms and pesticide residues. Some usual practices in fruit washing are: Addition of detergents or 1.5% HCL solution in washing water to remove traces of insect-fungicides; use of warm water (about 50°C) in the pre-washing phase; higher water pressure in spray/shower washers. Blanching and pealing : it is a partial pre cooking treatment in which vegetables are usually heated in boiling water to inactivate the natural enzymes before processing. AIHSR 18

19. Processing products RTS Nector Squash Syrup Jam Jelly Ketchup Sauce AIHSR 19

20. Alcoholic products Wine Champaigne Port Sherry Tokay Perry Cidar Fenny AIHSR 20

21. REFERANCE Post-harvest Technology of Fresh Fruits, Vegetables and Flowers: Role of Plant Physiology by G.C. Srivastava Fruit and vegetable processing by Mircea Enachescu Dauthy Glimpses of post harvest technology by Uadal.s.meena & Sureshkumar.p Fruits and vegetable preservation principles and practices by R P Srivatsva & Sanjeev kumar AIHSR 21

22. THANK YOU AIHSR 22