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    Handling The Harvested Product: DR Archana Ashtekar Dept of Botany

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    xue
    The document discusses various methods for handling harvested produce, including pre-cooling techniques like hydrocooling and air cooling to reduce temperatures and control respiration and transpiration rates. It also covers curing, packing, and treatments to increase shelf life for cut flowers and vegetables during transport and storage. Proper handling is important to minimize damage and losses and maximize quality and marketability of fresh produce.

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    Handling The Harvested Product: DR Archana Ashtekar Dept of Botany

    Uploaded by

    xue
    26 views19 pages
    The document discusses various methods for handling harvested produce, including pre-cooling techniques like hydrocooling and air cooling to reduce temperatures and control respiration and transpiration rates. It also covers curing, packing, and treatments to increase shelf life for cut flowers and vegetables during transport and storage. Proper handling is important to minimize damage and losses and maximize quality and marketability of fresh produce.

    Original Description:

    How to Handle some fruit and vegetable Harvests

    Original Title

    Handling harvest

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    The document discusses various methods for handling harvested produce, including pre-cooling techniques like hydrocooling and air cooling to reduce temperatures and control respiration and transpiration rates. It also covers curing, packing, and treatments to increase shelf life for cut flowers and vegetables during transport and storage. Proper handling is important to minimize damage and losses and maximize quality and marketability of fresh produce.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    26 views19 pages

    Handling The Harvested Product: DR Archana Ashtekar Dept of Botany

    Uploaded by

    xue
    The document discusses various methods for handling harvested produce, including pre-cooling techniques like hydrocooling and air cooling to reduce temperatures and control respiration and transpiration rates. It also covers curing, packing, and treatments to increase shelf life for cut flowers and vegetables during transport and storage. Proper handling is important to minimize damage and losses and maximize quality and marketability of fresh produce.

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    Handling the harvested product

    Dr Archana Ashtekar
    Dept of Botany
    Introduction
    • Fresh produce – living condition to journey to
    consumer
    • Rates of _______ and _______ need to be
    controlled!!
    • Rates of respiration and transpiration need to
    be controlled !!
    Handling product
    Immediately post harvest:
    • By removing heat in green
    house – internal temp ↓
    • Done in various ways –
    depends on product
    • Treatment is called PRE-
    COOLING.
    Handling product
    I. Low
    temperature
    treatment (pre-
    cooling)
    1) Contact Icing
    2) Hydro cooling
    3) Vacuum cooling
    4) Air cooling
    5) Cut flowers
    Handling Product
    II. Heat Treatment
    • hot water treatment of
    Mangoes at 52 to 53°C
    • Commercially done in
    India
    • Ensures uniform
    ripening
    • Disadvantage :
    discoloration of fruits
    Handling Product
    III. Curing
    • Sub terranean crops injured during
    harvest.
    • They need curing.
    • Curing : It involves exposing the product to
    high temperature at maximum humidity to
    prevent wilting or shrinkage as in potatoes
    which are given treatment for 2-3 weeks.
    • Curing = healing of cuts and wounds 
    Handling Product
    • Results :
    acceleration of
    periderm
    formation – cell ÷
    and suberisation.
    • Suberin is
    impermeable to
    water and gases.
    • Protective hide is
    formed
    • It also lowers
    transpiration and
    respiration
    Handling Product
    • Curing done for
    fruits
    • Periderm formed-
    protective epicarp
    • Prevents entry of
    soft rot organisms
    • Temp ↓ = Ẋ
    sprouting in tuber
    crops
    • Bulb curing =
    removal of water
    from outer scales
    and neck of bulbs.
    Packing care for flowers
    • Package done according to need
    • Care taken to keep low rate of
    respiration, transpiration and cell ÷.
    • Package material – gas proof, non
    water absorbent , sufficiently strong ,
    non ‘misting’
    • Cellophane wrap, thick wax paper
    preferred
    • Also maintains CO2 conc at 5-15%
    • Water not used –so low rate of cell ÷
    due to water defecit; ageing delayed!!!
    Packing care of flowers

    • Cut blooms – hard cardboard boxes


    • Cheap and light weight
    • Lessen transporation cost
    • Easy to handle
    • Cellophane / polythene wrap used
    before transferring to cardboard
    • Cut end of blooms – wet cotton
    wrapped in a polythene wrapper ; loose
    upper end tied with a rubber to
    maintain humidity
    • E.g., ornamentals like orchids
    Packing care of flowers
    Packing care of flowers
    Packing care of flowers
    Remedies for increasing vase life
    • Commercially
    1) Solution of hydrazine sulphate,
    manganese sulphate and sugar
    2) Solution of Potassium, aluminum
    sulphate, sodium hypochlorite,
    ferric oxide and sugar.
    3) Boiling of stem base before
    placing in water to avoid
    exudates from cut flowers e.g.,
    poinsettias
    Remedies for increasing vase life
    • Home remedies :
    1) Keep vase in a cool and dry place
    2) Keep away from sun, heat, fan , etc
    3) Misted with cold water to improve
    humidity
    4) Clean water replaced frequently
    5) Cut ends are cut in water and not
    exposed out everyday
    6) Sugar ( for survival) and dilute
    copper sulphate (prevent growth of
    fungi)
    Handling vegetables
    • Timely picking up necessary for
    better marketable quality
    • Care to be taken – no mechanical
    damage and drying
    • Proper packing needed to avoid
    degradation
    • Proper transportation
    • Presentation attractive
    Packing vegetables
    • In India –
    • Loose or gunny bags
    • Bamboo or arhar stick
    baskets
    • Packing for distant markets :
    bamboo baskets used , grass
    and leaves used in between
    E.g., chilli, ladies finger,
    cabbage, cauliflower, etc
    • Gunny bags and paper
    cutting used whose top is
    stitched and labeled. E.g.,
    onions, potatos, etc
    Packing vegetables
    • Packing for local markets :
    • No packing done generally
    • Carried in baskets and bags
    • Arranged in such a way –looks attractive
    • Consumer packing :
    • Washed and trimmed
    • Prepared to be cooked or served raw in:
    1) Bags made of transparent film
    2) Trays or cartons wrapped with cling film
    3) Mesh bags
    4) Paper bags
    Handling vegetables
    • Advantages:
    • Shelf life increases
    • Wastages reduced due to loss of handling
    • Sales increased / profits increased
    • Preparation at home decreased

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