METHODS OF POST HARVEST HANDLING INCLUDING :- PRE-COOLING, WAXING, CHEMICAL TREATMENTS, PACKING METHODS AND TRANSPORTATION

This Slide Share presentation provides a comprehensive overview of essential methods for post-harvest handling, focusing on key strategies to preserve the quality and extend the shelf life of harvested produce. Each method plays a crucial role in minimizing post-harvest losses and ensuring that fruits and vegetables reach consumers in optimal condition.

1. . METHODS OF POST HARVEST HANDLING INCLUDING :- PRE-COOLING, WAXING, CHEMICAL TREATMENTS, PACKING METHODS AND TRANSPORTATION A MASTER SEMINAR ON PRESENTED TO Dr. Prabhakar Singh Professor and Head COURSE TITLE- MASTER SEMINAR COURSE NO-FSC 591 COURSE HOUR- 1(0+1) PRESENTED BY Divya Darsena M.Sc. (Hort.) Previous Year DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA RAIPUR

2. INTRODUCTION PRECOOLING WAXING PACKAGING METHODS CHEMICAL TREATMENT TRANSPORTATION CASE STUDY CONCLUSION REFERENCES CONTENT

3. . Post harvest handling is the application of scientific and engineering principles of the handling. F ruits are the perishable agriculture commodities. Poor handling method of produce has resulted to a serious post-harvest loss, loss of time and money. Hence producer are suffering from great economic loss due to lack of proper handling method. Flow chart of post harvest handling

4. Crops /  Commodities Loss (%) As per ICAR-CIPHET Study (2015)* As per NABCONS study (2022)** Cereals 4.65 - 5.99 3.89-5.92 Pulses 6.39 - 8.41 5.65-6.74 Oil Seeds 3.08 - 9.96 2.87-7.51 Fruits 6.70-15.88 6.02-15.05 Vegetables 4.58-12.44 4.87-11.61 Plantation Crops & Spices 1.18-7.89 1.29-7.33 Milk 0.92 0.87 Fisheries (Inland) 5.23 4.86 Fisheries (Marine) 10.52 8.76 Meat 2.71 2.34 Poultry 6.74 5.63 Egg 7.19 6.03 The Ministry of Food Processing Industries estimates post-harvest losses in various agriculture commodities through various studies based on primary surveys. Two studies were commissioned by the Ministry through ( i ) Indian Council of Agricultural Research-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET) titled “Assessment of Quantitative Harvest and Post Harvest Losses of Major Crops and commodities in India” (2015); and (ii) NABARD Consultancy Service Pvt. Ltd (NABCONS) titled “Study to Determine Post-Harvest Losses of Agri Produce in India” (2022). The comparative findings of these two studies are as under: Post-harvest losses of major crops and commodities This information was given by the Minister of State for Food Processing Industries, Shri   Prahlad  Singh Patel  in a written reply in Lok Sabha today. Source: https://pib.gov.in/PressReleseDetail.aspx?PRID=1885038 ( Posted On: 20 DEC 2022 2:02PM by PIB Delhi ) 4

5. WHAT IS PRECOOLING ? Precooling is the rapid removal of field heat from freshly harvested produce. Inhibition of the growth of decay causing organisms. Reduce energy require for cold storage. Reduction of water loss from the harvested produce. Reduction in rate of respiration and restriction of the enzyme activity. Increase the shelf-life of the produce. OBJECTIVE’S OF PRECOOLING DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

6. METHODS OF PRECOOLING Room cooling Hydro-cooling 3. Forced air cooling 4. Vacuum cooling Package icing Other method – zero energy cool chamber DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR For tropical and subtropical fruits precooling at 10-13°C. Berries, peaches, plum, grapes, early apple and pear are precooled at 5°C.

7. . Horticultural produce (fruit) is placed in a room and allowed to cool by cold air . It’s cost is relatively low. 1. Slow method of cooling Produce can be cooled and stored in 2. require more space the same room. 3. unsuitable for packed produce 4. excessive water loss from the produce ROOM COOLING : ADVANTAGES : DISADVANTAGES : DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

8. DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR Room cooling

9. . Produce is cooled by cold water either by immersion or chilled water shower. This method is used in those crop which can tolerate wetting and water infiltration. . It is 15 times faster method than air cooling Moisture loss does not take place. Wash-out to above material eg :- pathogens. . It can be used only for produce which are not sensitive to wetting. Difficulty in the movement of water through the container. High cost involve in water tolerant container. HYDRO-COOLING : ADVANTAGES : DISADVANTAGES : DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

10. DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR Hydro cooling by showring water Hydro cooling by water immersion

11. Here cold air is forced through the stacked product and it allow more rapid heat removal. It is generally 75-90% faster than room cooling , in this method air is cooled with an evaporative cooler instead of with mechanical refrigeration. It is most appropriate in dry climate and for chilling sensitive produce. . FORCED AIR-COOLING :

12. DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR VACUUM COOLING PACKAGE ICING ZERO ENERGY COOL CHAMBER

13. Examples FRUIT TEMPERATURE in °F PRE-COOLING METHOD Apple 30-40 R, F, H Apricot 32 R, H Mango 55 H Banana 56-58 F Blackberries and blueberries 31-32 R, H Cherries 30-31 H, F Grapefruit 50-60 F Orange 32-48 F Grapes 32 F Peach 31-32 F, H Pear 32 F, R, H Plum 32 F, H Strawberry 32 R, F DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR R= Room cooling, H= Hydrocooling, F= Forced air cooling Resource- Chadha K.L. 2001

14. . FRUITS BENEFITED BY WAXING Apple Avocadoes Lemons Grapes Banana Melons Oranges Lime Peaches Pineapple Passion fruit WHAT IS WAX AND WAXING ? Wax is an ester a long aliphatic acid chain and high molecular weight alcohol. Waxing is the process of applying a thin layer of edible wax to the outer surface of the product. DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

15. . It improves the appearance of the produce. Reduce moisture loss. Reduce postharvest decay. Less susceptibility to chilling injury. It prevents damage and diseases. Add cost Wax whiting (chalking) Off- flavour development ADVANTAGES AND DISADVANTAGES OF WAXING IN FRUIT CROPS ADVANTAGES DISADVATADES DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

16. . Wax is kneadable at 20°C and it is easily emulsifiable . The wax should not impart undesirable odour, non-sticky with low viscosity. It should have efficient drying performance. Used wax should be economical. The used wax should never interfere with the quality of fresh fruit. Frutox : emulsion of different wax with 12% solids Waxol-O-12 : oil emulsion wax containing 12% solids mostly used in apple and pomegranate for glossiness Waxol-w-12 : water emulsion wax containing 12% solid SELECTION OF WAX DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR TRADE NAME OF WAX

17. Types of wax ANIMAL WAX Bee wax Shellac wax insect wax Spermaceti wax VEGETABLE WAX Carnauba wax Candelilla wax Sugarcane wax Palm wax Japan wax Ouricury wax MINERAL AND SYNTHETIC WAX Ozocerite Montan wax Synthetic wax Polyethylene DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

18. METHOD OF WAXING LIQUID PARAFFIN WAX METHOD In this method fruit are dipped in hot paraffine. Some times resins are added. Main disadvantage is too much coating material is used. SPRAY METHOD Spraying of melted wax on the fruit, the wax is dissolved in a suitable solvent. It depends on- 1.The pressure employed 2. Volume of the wax 3. Wax temperature SLAB WAX/ ROLLER BRUSHING METHOD In this case wax is pressed against rapidly rolling brushes. But efficiency is very low. DIPPING OR COLD WAX TREATMENT Fruits are washed and without being dried are dipped into a wax emulsion of proper concentration DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

19. Coating material Fruit Tal prolong Banana Sempefresh Banana, guava, granny smith apple Tal prolong, sempefresh and apple wax Apple Nutri-save Golden delicious apple Brilloshine Apple, avocado, melons, citrus Citrashine Citrus, pears Palm oil Guava Vapor gurd Mango Chitosan Strawberry, raspberry Specific coating application for different fruits DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR Resource- Chadha K.L. 2001

20. . WAX COATING ON APPLE WAX COATING ON CITRUS DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR Wax coating on apple can be carried out by either dipping, brushing or spraying with wax. It is normally referred as edible coating. The wax applied on apple can either be animal wax, vegetable wax and mineral or synthetic wax. Most common wax used on apple is a vegetable wax called carnauba or shellac wax . Wax coating on citrus by dipping, paraffin based coating are used. It has following advantages- 1. Maintains freshness and firmness. 2. Reduced spoilage during transportation and storage. 3. Enhance texture and colour of fruit

21. . PACKAGING Packaging cannot improve the quality of the product but helps in maintaining it as protect against the hazard of the journey. The main function of packaging fruit is to assemble the produce into convenient units for better handling and to protect them. Requirements for an ideal package- Should be environment friendly. Should be stable during entire distribution chain. Should be cost effective. Allow rapid cooling of the contents. It must be easy to assemble, fill and close either by hand or simple machine. DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

22. PACKAGING MATERIALS Packaging material Speciality Image Pallet bins Primarily used to move produce from the field to the packing house. Wooden crates Once extensively used for apple and stone fruit now have been replaced by other container. Corrugated fiberboard box It is made from three or more layer of paperboard manufactured by craft process.

23. . Pulp container Pulp container made from recycled paper pulp and starch binder, it are also biodegradable. It absorb surface moisture from the product, which is benefits for small fruits and berries Paper and mesh bags Mesh bag is widely used. It has advantages of uninhibited air flow (good ventilation) mostly used for ber . Shrink wrap It reduce shrinkage used in apple. Mostly used for utilization Rigid plastic packages Used for high values produce like small fruit, berries.

24. . Wooden boxes For apple, citrus etc. wooden boxes are rigid and reusable, and if made to standard size stack well on trucks. Wire bound crates It are used for that commodity require hydrocooling . It have very high stacking strength that is essentially unaffected by water and facilitate to cooling and ventilation Wrapping Covering individual fruits with paper/ various films. Mostly Used in papaya Foam net/ foam sleeve Foam net is high quality durable and light weight fruit packaging material it will prevent fruit from dust and pollution.

25. . . Vacuum packaging- Vacuum packaging is the simplest and common means of modifying the internal gaseous atmosphere in a pack. In vacuum packaging food is placed in a gas-impermeable package, most of the oxygen around the food is removed, and the package is hermetically sealed. The vacuum packaging requires a high-barrier material to keep almost no oxygen for food products inside package. Active packaging- Active packaging changes the condition of the packed food to extend shelf-life or to improve safety or sensory properties, while maintaining the quality of the packaged food. Active packaging includes additives or ‘freshness enhancers’ that are capable of scavenging oxygen, adsorbing carbon dioxide, moisture, ethylene and/or flavor / odor taints, releasing ethanol, antioxidants and/or other preservatives and/or maintaining temperature control. Gas packaging- In a Gas packaging the removal of air from the pack and its replacement with a single gas or mixture of gasses. Gas packaging can be achieved in two fundamental ways. These are the replacement of air with a gas or mixture mechanically or by generating the atmosphere within the package by using atmosphere modifiers such as oxygen absorbents Smart packaging- Smart packaging systems monitor the condition of packaged foods to give information about the quality of the packaged food during transport and storage. Smart packaging includes indicators to be used for quality control of packed food. They can be so-called external indicators, i.e., indicators which are attached outside the package (time temperature indicators), and so-called internal indicators which are placed inside the package, either to the head-space of the package Time temperature indicator (TTI), Freshness indicators

26. . . Controlled Atmosphere Packaging (CAP) It refers to a different from the normal atmosphere in its composition wherein the component gases are precisely adjusted to specific concentration and maintained throughout the storage and distribution of the perishable foods. injection of the appropriate gases or gas mixture into it when needed. This system requires sophisticated instrument to monitor the gas level and is therefore practical only for refrigerated bulk storage or shipment of commodities in large container Modified Atmosphere Packaging (MAP) In MAP atmosphere inside the package is modified or altered to provide an optimum atmosphere for increasing shelf life and maintaining quality of the food. Modification of the atmosphere may be achieved either actively or passively. Active modification involves displacing the air with a controlled, desired mixture of gases. Passive modification occurs as a consequence of the food's respiration or the metabolism of microorganisms associated with the food. MA containing between 2-5% O 2 and 3.8% CO 2 at 20-25°C.

27. . . ENVIRONMENT FRIENDLY PACKAGING The containers (small basket) are made from environment friendly material viz., Sal leaves ( Shorea robusta ) Arecanut leaf sheath ( Areca catechu L ) . These container are in turn wrapped with low density shrink wrap 50 guage (12.5)µ commercially called as L-50 cling film. CUSHIONING MATERIAL The cushioning material used for packaging in fruits are dry grass, paddy straw, leaves, paper shreds, thermocol , saw dust, foam nets (apple, pear, citrus) etc.

28. . Post-harvest chemical treatment are used in fruit crop production to extend the shelf life of harvested fruit and maintain their quality. Here are some important post harvest chemical treatments used in fruit crop production. POST HARVEST CHEMICAL TREATMENT DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR Application of GA 3 Application of fungicide eg - Bavistin Application of ethylene inhibitor Application of calcium chloride Application of sulfur dioxide Application of chlorine dioxide

29. . NM Post harvest application of growth regulators application such as GA 3 can be effectively used to enhance shelf life of fruits. In mandarins such as kinnow the application of Bavistin/ thiabendazole increased the shelf life of fruits. The application of GA 3 (20 ppm) are helpful to extend the shelf-life of citrus fruits, particularly baramasi lemon. Fungicides such as Bavistin are used to prevent/ thiabendazole are used to prevent and control post harvest fungal disease in fruit such as anthracnose and gray mould can cause fruit rot and spoilage. USE OF GA 3 USE OF FUNGICIDE DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

30. Ethylene is a natural plant hormone that can promote fruit ripening and senescence. 1-MCP (1-methyl cyclopropane), AVG (1-Aminoethoxyvinyl glycine), silver nitrate, silver thiosulfate, cycloheximide etc these chemicals inhibit ethylene production and delay ripening during storage of fruits such as apple pear and banana. SO 2 is a preservative that is commonly used to prevent spoilage and control the growth of microorganism in fruits. It can be widely used to treat dried fruit such as raisin during storage and also used in the production of fruit juice. USE OF EHYLENE INHIBITOR USE OF SULFUR DIOXIDE DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

31. . The post-harvest application of CaCl 2 or Ca(NO 3 ) 2 play an important role in enhancing the storage and marketable life of fruits by maintaining their firmness and quality. It reduce the incidence of disorder such as bitter pit and soft scald in apple. Post harvest application of CaCl 2 (2-4%) for 5-10 minute dip extend storage life of pears upto 2 months and plums upto 4 weeks at 0-2°C with excellent colour and quality. Treatment of mangoes with 2-8% CaCl 2 solution resulted in delayed softening of fruit during storage at 20°C . Antioxidants such as ascorbic acid can be used to reduce browning and maintain the colour of harvested fruit. Browning is a natural process that occurs when fruit is exposed to air. USE OF CACLCIUM CHLORIDE USE OF ANTIOXIDENTS DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

32. TRANSPORTATION DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

33. . The main aim of transportation is to move product with minimum loss of quality. Transportation is done by road, rail, air and see. If the product is not pre-cooled and shipping distance is long a ventilated truck is a batter choice then a insulated truck without ventilated and refrigeration. ROAD TRANSPORT Advantages Cheaper Perishable goods can be transported at a faster speed over a short distance. Flexible mode of transport as loading and unloading is possible at any destination. Door-to-door service. Disadvantages Not for long distance transportation. Traffic congestion can be causes for losses of produce during transit. Air pollution Mechanical and climatic damage to produce Unrefrigerated road transport - Open sided vehicles are mostly used for transport during short journey. Refrigerated road transport – Mostly used for perishable goods. The cooling media may be ice, ice and salt, dry ice and refrigerants.

34. . Efficient rail transportation can be achieved by linking rail terminals to major produce markets and also to fruit packing station. This allows direct transfer to produce from packing or buying point to station. It takes 7-10 days mostly used for citrus fruit. RAIL TRANSPORT ADVANTAGES Convenient mode of transport for travelling long distance. Faster then road transport Suitable for carrying heavy goods in large quantities over long distance. Less affected by adverse weather conditions like rain, floods, fog etc. DISADVANTAGES Expensive for carrying goods and passengers over short distance. Not flexible for loading or unloading of goods at any place. DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

35. . It is expensive method and provides poor temperature control compared to refrigerated land and sea transport method but it provide comparatively shorter transit time, mainly used for highly perishable and valuable commodities to distant market. used for early season cherries, strawberries and some of the tropical fruits. AIR TRANSPORT ADVANTAGES Fastest mode of transport Most convenient mode of transport DISADVANTAGES More expensive mode of transport. Not suitable for transporting heavy and bulky goods. Affected by adverse weather condition Not suitable for short distance travel DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

36. .w Major transport of the perishable in the international trade is by sea. In ship transport temperature and air refreshment control is required. The produce is pre-cooled to a desired temperature before loading into ship. It is generally preferred for long distance transportation and for produce having longer shelf life. SEA TRANSPORT ADVANTAGES Relatively economical mode of transport for bulky and heavy goods. Promote international trade. DISADVANTAGES Time consuming Adversely affected by weather condition Large investment and their maintenance . DEPARTMENT OF FRUIT SCIENCE INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

37. Effect of postharvest application of chemical and growth regulator on shelf life (in days) in papaya cv. Red Lady CASE STUDY-1 Treatments Shelf life (in days) Treatment Shelf life (in days) CaCl 2 @1% 9.00 GA@75ppm 11.33 CaCl 2 @2% 9.67 GA@100ppm 12.00 CaCl 2 @3% 9.33 GA@150ppm 11.67 CaCl 2 @4% 10.67 GA@200ppm 10.67 Ca(NO 3 ) 2 @1% 9.00 BA@100ppm 11.00 Ca(NO 3 ) 2 @2% 10.50 BA@125ppm 10.00 Ca(NO 3 ) 2 @3% 8.25 BA@150ppm 9.33 Ca(NO 3 ) 2 @3% 9.33 BA@175ppm 10.33 Ramesh et al ., 2014. India Result - Fruit treated with CaCl 2 @4% recorded the highest shelf life(10.67days)over other treatment with Ca(NO 3 ) 2 @2% (10.50 days) among the growth regulator applied GA 3 @ 100 ppm (11 days) recorded highest shelf life.

38. . Conclusion of post harvest handing is that fruits are the perishable agriculture commodities. Poor handling method of produce has resulted to a serious post-harvest loss, loss of time and money. Hence producer are suffering from great economic loss due to lack of proper handling method. However quality of the harvested fruit can be maintained and shelf life extended by using appropriate postharvest handling practices and treatment methods timely. CONCLUSION

39. . Ramesh, D., Kumar, B. P., Rajasekhar, M., & Suneetha , D. S. (2014) Effect of chemicals and growth regulators on post-harvest shelf- life and quality in papaya ( Carica papaya L.) cv. Red Lady. Journal of Horticultural Sciences, 9(1), 66-73. Chadha K.L., (2001), Handbook of Horticulture, Page no. 1140 U. Kumar and S. Prasad, (2013), Harvest and Post Harvest Technology of Fruit Crops, Page no. 161-170 Rathore N.S., Mathur G.K. and Chasta S.S., (2012), Post-harvest Management and Processing of Fruits and Vegetables, Page no. 46-48 REFERENCES