module 1 introduction to post harvest technology.pptx

Post harvest Management

1. Post- harvest handling and Food technology Module 1: Introduction to post- harvest technology L. A Wi ckramaarachchi (BSc in Food Science(USJ), Mphil (reading)

2. Course learning outcomes Define the terms ‘‘post- harvest processing’’ and “post- harvest management” Explain the importance of minimizing postharvest losses qualitatively and quantitatively. Explain the importance of “harvesting indices” of agriculture products to minimize losses. Describe the importance of packing house operations in determining the quality of fruits and vegetables. Interpret the changes during ripening in climacteric and non- climacteric fruits and artificial fruit ripening methods Explain harvesting and post- harvest processing principles of paddy

3. Content Post- harvest losses Post- harvest technology Causes of post- harvest losses Types of post- harvest losses Identifying post- harvest losses of different plant produce Reduction techniques

4. Post harvest loss? Decrease in quality and quantity of a crop for human consumption Losses of quantity (weight or volume) and quality (altered physical condition or characteristics) can occur at any stage in the postharvest chain Food losses refer to the decrease in edible food mass (dry matter) or nutritional value (quality) of food

5. Post harvest management? Technologies and methods that can be applied to increase the shelf life and retain the quality until they are received by the end consumer Involves harvesting at the correct time, proper handling, sanitation, storage and transportation Includes operations such as proper cleaning, sorting, cooling, and packaging

6. Importance of PH management Reduces losses and waste More food supply Increases food security Extends shelf life and storage life of fresh produce Preserves food quality Saves money Post- harvest loss in SL 30- 40% of fruits (US$90mil) 20- 40% vegetables (US$110mil)

7. Types of PH losses Qualitative losses Affect the nutrient/caloric composition, the acceptability, and eligibility of a product Can be due to wrong and untimely processing, incorrect storage or transportation Quantitative losses Result in the loss of the amount of the product Loss of the whole product during reaping, threshing, winnowing or transportation

8. Causes of PH losses Principle causes of post- harvest losses can be categorized into mechanical injuries, Biological (pests and diseases), physiological deterioration, and chemical deterioration, physical deterioration Mechanical injuries Cuts, scratches, bruises, crushing, splitting Poor harvesting practices Unsuitable packing Over/under packing Careless handling

9. Physiological deterioration processes that go on within living things Respiration Process by which plants take in oxygen and give out carbon dioxide Oxygen from the air breaks down carbohydrates into carbon dioxide and water Produces heat energy

10. Transpiration Fresh produce contains 65- 95% water when harvested They continue to lose water after harvest causing shrinkage and weight loss When 5- 10% water is lost they begins to wilt and are unusable Depend on Humidity of the environment Air flow Type of produce Sprouting rooting

11. Biological deterioration Losses caused by diseases and pests Fruits and vegetables- mainly by fungi and bacteria Grains – mainly by insect pests can infect through injuries, natural pores and by direct penetration Grey mold blue mold stem end rot ring rot insect infestations

12. Chemical deterioration external contamination by chemicals such as pesticides reactions by naturally present chemical constituents causing colour, flavour and texture changes e.g. Browning Physical deterioration Injuries caused by overheating, cooling and freezing

13. PH losses through the supply chain Harvesting Harvesting at incorrect maturity stages Improper harvesting methods: rough handling Lack of appropriate harvesting tools Weather conditions at harvesting time Transportation Careless handling during loading and unloading Vibration due to bad roads/ poor vehicle condition Poor storage Packages stacked too high Poor ventilation

14. Storage Unsuitable fields, containers, crates Overpacking or underpacking of produce Careless handling, dropping, throwing, or walking on produce Freezing and chilling injury in cold storage Diseases caused by microorganisms Insect infestations on cereals and grains Processing Losses due to incorrect techniques of reaping, threshing and winnowing

15. Categorization of different plant produce Categorization of food resources according to durability Durables Produce that can be kept for longer periods of time. Characterized by low moisture and respiration rate e.g: cereals, pulses, oil seeds, spices, tea/coffee Perishables Have a very short shelf life, high moisture content and respiration rate e.g: fruits and vegetables, dairy, meat and fish Semi perishables In between types of perishables and durables e.g: potato, onion, yams, cassava

16. Reduction of PH losses- overview Durables Harvesting at the proper maturity stage and peak quality Using proper drying techniques to reach the moisture level below 13- 15% Using suitable mechanical threshers Proper screening to remove stones, sand, and extraneous organic matter Improving storage conditions- dry, well vented conditions Preventing the entry of insects and rodents – fumigation

17. Semi perishables Harvesting with care to minimize bruises and damages Using proper tools and equipment for harvesting Careful digging and movement of tubers without breaking outer skin Packing with larger tubers at the bottom and avoiding over/under filling to prevent abrasion and vibration bruises Proper temperature management and ventilation during transport Only storing top- quality tubers and carrying out routine inspections Value added products – dried chips

18. Perishables Avoiding scratches, punctures and bruises during harvesting Harvesting in coolest time of the day Avoiding mechanical injuries while handling and reducing the number of times commodities are handling Systematic sorting, grading and packaging Using clean, smooth and ventilated containers for packaging Loading and unloading carefully Paying attention to vehicles, equipment and infrastructure Maintaining optimal temperatures, relative humidity and environmental conditions Producing value added novel products

19. Thank you!