Efficient Post-Harvest Handling Techniques and Technology for Fruits and Vegetables
POST
HARVEST
TRANSPORATATION
AND
STORAGE
Mrs. Rajesh Kumari
Deptt. Of Food Technology
CBL Govt. Polytechnic, Bhiwani
POST
HARVEST
TECHNOLOGY
•
The
two main objectives
of
applying postharvest technology to
harvested fruits and vegetables are to maintain quality (appearance,
texture,
flavour,
nutritive value and safety) and to reduce losses
between harvest and
consumption.
•
Effective management during the postharvest
period,
rather than the
level
of
sophistication
of
any given
technology,
is the key in reaching
the desired
objectives.
•
While
large scale operations
may
benefit
from
investing in
costly
handling machinery
and
high-tech postharvest treatments, often these
options are
not
available
to
small-scale handlers for the simple reason
of
economies
of
scale. Instead, simple, low cost technologies
can
be
more
appropriate
for small volume, limited resource commercial
operations, farmers involved in direct marketing,
for
home gardeners,
as well as for handlers in developing
countries.
POST
HARVEST
HANDLING
STEPS
FOR
A
TYPICAL
COMMODITY
HANDLING
POST
HARVEST
HANDLING
•
Quality of harvested
commodities
cannot be
further
improved
but it can be retained till their
consumption
if
the rate of
metabolic
activities are reduced by adopting
the appropriate
post
harvest handling
operations.
Post
harvest
handling
operations
S
T
O
RA
G
E
1.
HARVESTING
2.
PRECOOLING
3.
CLEANING
4.
TRIMMING
5.
GRADING
6.
SORTING
7.
CURING
8.
SIZING
9.
WAXING
10.
PACKAGING
11.
TRANSPORTATION
12.
WHOLESALER
13.
TRANSPORTATION
14.
RETAILER
15.
CONSUMER
1.
HARVESTING
2.
PRE-COOLING
3.
SORTING
4.
WASHING
5.
W
A
X
ING/C
H
E
M
ICAL
TREATMENT
6.
SIZING
7.
PACKAGING
8.
STORAGE
9.
TRANSPORTATION
10.
WHOLESALER
11.
RESTORING, RESIZING
&
REPACKAGING
12.
TRANSPORTATION
13.
RETAILER
14.
CONSUMER
FRUITS
VEGETABLES
1.
PRE-COOLING-
R
em
o
v
al
o
f
fie
l
d
h
e
a
t
f
r
o
m
c
o
mmod
i
ti
e
s
,
also
r
e
d
u
c
es
bruis
e
da
ma
g
e
f
r
o
m
v
ib
r
a
ti
on
during
transit.
Cooling requirement
varies
with
the air
temperature
during harvesting,
stage
of
maturity
and
nature
of
crop.
Table-
METHODS OF
COOLING
2.
WASHING,
CLEANING AND
TRIMMING
Cleaning methods includes removal
of
soil dust, adhering debris, insects and
spray
residues, fungicides
like
Diphenylamine
(0.1-.025%) or
Ethoxyquin
(0.2-
0.5%)
may
be used as superfical scald.
For
cleaning of some fruit type
vegetables (melons, brinjals, tomatoes, cucumber) they should
be
wiped with
damp cloth.
Some
vegetables need
trimming,
cutting and
removal
leaves
or
other vegetative
parts.
3
.
SORTING,
GRADING AND
SIZING
Sorting
done by hand
to
remove fruits which are unsuitable
to
market and
storage due damage
by
insects, diseases
or
mechanical injuries. Remainder
crops
is
separated into
two or
more grades
on
basis of
colour,
shape
or
visible defects.
For
example, in apple packaging
in
India; its graded
in
3
grades
viz.
Extra
Fancy,
Fancy
and
standard
maybe packaged for marketing.
The
fourth being
‘’cull’’
grade is meant for processing. After sorting and
grading, sizing is
done
either
by
hand or machine. Machine sizer
works
on
two principles- weight and
diameter.
Siz
i
ng
b
a
s
e
d
o
n
f
ru
i
t
s
hape
a
nd
s
i
z
e
a
r
e
m
ost
e
f
fe
c
t
i
ve
f
or
s
p
h
e
r
i
cal
(Oranges,
Tomato)
and elongated (European
pears).
1
2
/9
/
2
0
17
4
.
CURING
Effective operation
to
reduce
water
loss during
storage
from hardy vegetables viz.
Onion,
Garlic, Sweet
potato and other tropical
root vegetables. Curing
of root
and
tuber
crops
develops
Periderms
over
cut,
broken or
skinned
surfaces
wound
restoration.
Helps
in
healing of harvest
injuries,
reduce
loss
of water
and
prevents
infection
by
decay of
pathogens.
Curing
of onion and garlic
are done to dry necks
and outer
scales,
the bulbs
are
left
in
the field
after
harvesting
under shade
for
a
few days until
the green tops, outer
skins
and roots are fully
dried.
Table-
Optimum condition
for
curing
some
vegetables
5
.
WAXING
Quality
retention
is
a
major
consideration
in
modern fresh fruit marketing
system.
Waxes
are
esters
of
higher fatty acid with monohydric alcohols and
hydrocarbons and
some
free fatty acids.
Waxing
reduces
transpiration and
respiration rates,
but
other
chemicals
such
as
fungicides,
growth
regulators,
preservatives can
be
incorporated specially
for
reducing microbial spoilage,
sprout inhibition
etc.
ADVANTAGES-
•
Improved
appearance
•
Reduces
moisture losses
and
retards wilting
and
shrivelling during
storage
of
fruits
•
Less spoilage
due
to chilling
injury and
browning
•
Cost
effective
DISADVANTAGE-
•
Development of
off-flavour
•
Attributed
to
inhibition of O2 and
CO2 exchange,
resulting
in
anaerobic
respiration
and elevated ethanol and acetaldehyde
content.
TYPES
OF
WAXES-
1.
Solvent waxes-
For citrus fruits consists of 70-80% aliphatic hydrocarbon and
upto
25%
aromatic
hydrocarbons and solvents such
as
acetone,
ethyl
acetate.
2.
Water
waxes-
resin solution
waxes
and emulsion
waxes,
resin solution
waxes
are
solution of
one
or more alkali-soluble resin or resin-like materials such as
natural gums
or
wood resin. Emulsion waxes are composed of natural
wax
such
as
carnauba or
paraffin
or synthetic wax such
as polyethylene
emulsion.
3.
Paste or oil
waxes-
often used
on
vegetables, mainly composed of
paraffins
that are
different in melting
point and blended
to
a desired
viscosity.
CATEGORIES
OF
WAX
ACCORDING
TO
THEIR
USAGE-
1.
STORAGE
WAX-
when fruit
is
not
be
marketed
immediately
2.
PACK
OUT
WAX-
when fruits are
to
be
marketed
immediately
3.
HIGH SHINE
WAX-
for giving a very high grace on
market
demand
LIST
OF
WAXES
USED
COMMERCIALLY
1.
Paraffin
wax
2.
Carnauba
wax
3.
Bee
wax
4.
Micro crystallising
waxes
5.
Shellac
6.
Wood
resins
7.
POLYETHYLENE
(oxidized polyethylene
wax
or hydrocarbon
wax)
TRADE NAME
OF SOME
EXTENSIVELY
USED
WAXES
1.
Decco
luter
2.
Fruit and vegetable
kleen
3.
Frutox-emulsion
of
different
waxes
with 12%
solids
6
.
PACKAGING
•
Proper packaging
reduces
wastage of commodities
by
protecting them
from
mechanical damage, dirt, moisture loss and other undesirable physiological
changes and pathological deterioration during the
course
of storage,
transportation
and subsequent
marketing.
•
Packaging cannot improve the quality of the product
but
helps
in maintaining
it, as
protects against the hazard of the
journey.
•
To
provide uniform quality to
packed
produce, commodity
should be
carefully
supervised and sorted prior
to
packaging.
•
Packaging
boxes- wooden
crates,
woven
baskets,
jute
sac, plastic punnets,
corrugated fibre board
boxes.
TRANSPORTATION
•
The
main
aim of transportation is to move perishable
products with
minimum
loss of
quality.
Most
transportation
equipment controls air temperature
around
the
product.
•
Horticultural produce
maybe
carried by road, rail, sea
or
air.
•
High
value perishables
are
transported
by
airr
•
Ship-
frozen
meat,
chilled carrots packaged in blocks
and
cartons
•
Principles of ventilation, refrigeration, modified
atmosphere applying to transportation similar to
storage.
TRANSPORTATION
BY RAIL-
Takes
7-10
days, used
for transport
of potatoes, carrots,
onions,
citrus
fruits.
TRANSPORTATION
BY AIR-
Short
transit
times, expensive,
provides
poor temperature control
compared to refrigerated land and sea
transport
methods. Used
for
transportation early season
cherries, cut flowers, strawberries and some tropical
fruits.
R
E
F
E
R
E
N
C
E
S
http://www.fao.org/wairdocs/x5403e/x5403e02.htm
http://www.fao.org/wairdocs/x5403e/x5403e05.htm
https://books.google.co.in/books?hl=en&lr=&id=O1zhx2OWftQC&oi=fnd&pg=
PA1&dq=post+harvest+transportation&ots=4gyY2_ygJL&sig=bETu-
LUUHg4W36Jd1dzV6St6L3w#v=onepage&q=transportation&f=false
Applying post-harvest technology to harvested fruits and vegetables focuses on maintaining quality and reducing losses. Effective management during this period is essential, with simple, low-cost technologies often being more appropriate than high-tech solutions for small-scale operations. Key handling steps include harvesting, pre-cooling, cleaning, trimming, grading, sorting, curing, sizing, waxing, packaging, transportation, wholesaler handling, retailer processing, and reaching the end consumer. Various methods of cooling are crucial in maintaining the quality of harvested commodities.
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Presentation Transcript
POST HARVEST TRANSPORATATION AND STORAGE Mrs. Rajesh Kumari Deptt. Of Food Technology CBL Govt. Polytechnic, Bhiwani
POST HARVEST TECHNOLOGY The two main objectives of applying postharvest technology to harvested fruits and vegetables are to maintain quality (appearance, texture, flavour, nutritive value and safety) and to reduce losses between harvest and consumption. Effective management during the postharvest period, rather than the level of sophistication of any given technology, is the key in reaching the desired objectives. While large scale operations may benefit from investing in costly handling machinery and high-tech postharvest treatments, often these options are not available to small-scale handlers for the simple reason of economies of scale. Instead, simple, low cost technologies can be more appropriate for small volume, limited resource commercial operations, farmers involved in direct marketing, for home gardeners, as well as for handlers in developing countries.
POST HARVESTHANDLING Quality of harvested commodities cannot be further improved but it can be retained till their consumptionif the rate of metabolic activities are reduced by adopting the appropriate post harvest handling operations.
Post harvest handling operations 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. HARVESTING PRECOOLING CLEANING TRIMMING GRADING SORTING CURING SIZING WAXING PACKAGING TRANSPORTATION WHOLESALER TRANSPORTATION RETAILER CONSUMER 1. 2. 3. 4. 5. HARVESTING PRE-COOLING SORTING WASHING W AXING/CHEMICAL TREATMENT SIZING PACKAGING STORAGE TRANSPORTATION 10. WHOLESALER 11. RESTORING, RESIZING & REPACKAGING 12. TRANSPORTATION 13. RETAILER 14. CONSUMER FRUITS 6. 7. 8. 9. STORAGE VEGETABLES
1. PRE-COOLING- Removal of field heat from commodities, also reduces bruise damage from during transit. Cooling requirement varies with the air temperature during harvesting, stage of maturity and nature of crop. vibration COOLING METHOD COMMODITY Room cooling All fruits and vegetables Forced air cooling Fruits and fruit type vegetables, tubers and cauliflower Hydrocooling Stem, leafy vegetable, some fruits and fruit type vegetables Package icing Roots, stem, some flower type vegetables, green onions and brussel sprouts Vacuum cooling Some stem, some flower type vegetables Transit cooling Mechanical refrigeration Top icing & channel icing All fruits and vegetables Some roots, stems, leafy vegetables and cantaloupes Table-METHODS OF COOLING
2. WASHING, CLEANING AND TRIMMING Cleaning methods includes removal of soil dust, adhering debris, insects and spray residues, fungicides like Diphenylamine (0.1-.025%) or Ethoxyquin (0.2- 0.5%) may be used as superfical scald. For cleaning of some fruit type vegetables (melons, brinjals, tomatoes, cucumber) they should be wiped with damp cloth. Some vegetables need trimming, cutting and removal leaves or other vegetative parts. 3. SORTING, GRADING AND SIZING Sorting done by hand to remove fruits which are unsuitable to market and storage due damage by insects, diseases or mechanical injuries. Remainder crops is separated into two or more grades on basis of colour, shape or visible defects. For example, in apple packaging in India; its graded in 3 grades viz. Extra Fancy, Fancy and standard maybe packaged for marketing. The fourth being cull grade is meant for processing. After sorting and grading, sizing is done either by hand or machine. Machine sizer works on two principles- weight and diameter. Sizing based on fruit shape and size are most effective for spherical (Oranges, Tomato) and elongated (Europeanpears).
4.CURING Effective operation to reduce water loss during storage from hardy vegetables viz. Onion, Garlic, Sweet potato and other tropical root vegetables. Curing of root and tuber crops develops Periderms over cut, broken or skinned surfaces wound restoration. Helps in healing of harvest injuries, reduce loss of water and prevents infection by decay of pathogens. Curing of onion and garlic are done to dry necks and outer scales, the bulbs are left in the field after harvesting under shade for a few days until the green tops, outer skins and roots are fully dried. Commodity Temp c Rh Curing time Irish Potato 13-17 >85 7-15 Sweet Potato 27-33 >90 5-7 Yam 32-40 >90 1-4 Onionand Garlic 35-45 60-75 0.5-1 Cassava 30-35 >80 4-7 Table-Optimum condition for curing somevegetables
5.WAXING Quality retention is a major consideration in modern fresh fruit marketing system. Waxes are esters of higher fatty acid with monohydric alcohols and hydrocarbons and some free fatty acids. Waxing reduces transpiration and respiration rates, but other chemicals such as fungicides, growth regulators, preservatives can be incorporated specially for reducing microbial spoilage, sprout inhibitionetc. ADVANTAGES- Improved appearance Reduces moisture losses and retards wilting and shrivelling during storage of fruits Less spoilage due to chilling injury andbrowning Cost effective DISADVANTAGE- Development of off-flavour Attributed to inhibition of O2 and CO2 exchange, resulting in anaerobic respiration and elevated ethanol and acetaldehydecontent.
TYPES OFWAXES- 1. Solvent waxes- For citrus fruits consists of 70-80% aliphatic hydrocarbon and upto 25% aromatic hydrocarbons and solvents such as acetone, ethylacetate. 2. Water waxes- resin solution waxes and emulsion waxes, resin solution waxes are solution of one or more alkali-soluble resin or resin-like materials such as natural gums or wood resin. Emulsion waxes are composed of natural wax such as carnauba or paraffin or synthetic wax such as polyethyleneemulsion. 3. Paste or oil waxes- often used on vegetables, mainly composed of paraffins that are different in melting point and blended to a desiredviscosity. CATEGORIES OF WAX ACCORDING TO THEIRUSAGE- 1. STORAGE WAX-when fruit is not be marketedimmediately 2. PACK OUT WAX-when fruits are to be marketedimmediately 3. HIGH SHINE WAX-for giving a very high grace on marketdemand
LIST OF WAXES USED COMMERCIALLY 1. Paraffin wax 2. Carnauba wax 3. Bee wax 4. Micro crystallising waxes 5. Shellac 6. Wood resins 7. POLYETHYLENE (oxidized polyethylene wax or hydrocarbon wax) TRADE NAME OF SOME EXTENSIVELY USEDWAXES 1. Decco luter 2. Fruit and vegetable kleen 3. Frutox-emulsion of different waxes with 12% solids
6. PACKAGING Proper packaging reduces wastage of commodities by protecting them from mechanical damage, dirt, moisture loss and other undesirable physiological changes and pathological deterioration during the course of storage, transportation and subsequentmarketing. Packaging cannot improve the quality of the product but helps in maintaining it, as protects against the hazard of thejourney. To provide uniform quality to packed produce, commodity should be carefully supervised and sorted prior topackaging. Packaging boxes- wooden crates, woven baskets, jute sac, plastic punnets, corrugated fibre boardboxes.
PACKAGINGMATERIAL SPECIALITY CORRUGATED FIBRE BOARD (CFB) BOXES Light in weight, easy to handle , hygienic and recyclable. Made water proof by use of suitable adhesive or wax coating or a plastic film COMBINATION BOXES Made with plywood and CFB,gives high stack load capacity PLASTIC TRAYS OR CRATES Hygienic, light in weight, sturdy and recyclable and used in multi-trip packaging MOULDED PULP TRAYSOR THERMOFORMED PLASTIC TRAYS Cavities to hold individual apple fruit, prevents fruit from rubbing against each other often leads to surface cracks. STRETCH WRAPPING Retail marketing of fresh produce in form of cling plastic films MODIFIEDATMOSPHERIC PACKAGING Internal atmosphere can be optimized using mixture of gases like O2, N2, and CO2
The main aim of transportation is to move perishable products with minimum loss of quality. Most transportation equipment controls air temperature around the product. Horticultural produce maybe carried by road, rail, sea or air. High value perishables are transported by airr Ship- frozen meat, chilled carrots packaged in blocks and cartons Principles of ventilation, refrigeration, modified atmosphere applying to transportation similar to storage.
TRANSPORTATION BY RAIL- Takes 7-10 days, used for transport of potatoes, carrots, onions, citrus fruits. TRANSPORTATION BY AIR- Short transit times, expensive, provides poor temperature control compared to refrigerated land and sea transport methods. Used for transportation early season cherries, cut flowers, strawberries and some tropical fruits.
REFERENCES http://www.fao.org/wairdocs/x5403e/x5403e02.htm http://www.fao.org/wairdocs/x5403e/x5403e05.htm https://books.google.co.in/books?hl=en&lr=&id=O1zhx2OWftQC&oi=fnd&pg= PA1&dq=post+harvest+transportation&ots=4gyY2_ygJL&sig=bETu- LUUHg4W36Jd1dzV6St6L3w#v=onepage&q=transportation&f=false
