• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content
Uhs09 ug 11

Uhs09 ug 11






Total Views
Views on SlideShare
Embed Views



0 Embeds 0

No embeds



Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
Post Comment
Edit your comment

    Uhs09 ug 11 Uhs09 ug 11 Presentation Transcript

    • University of Horticultural Sciences., Bagalkot K.R.C.C H., ArabhaviTopic; Presented By; Bommesh j. c UHS09UG11
    • Maturity indicesThe fruits areready for harvest between135- 170 days after anthesis.  pomegranate are non–climatic fruits.fruits colour changes in summer to darkyellow & in winter to dark red .
    • The persistent calyx at the anterior end ofthe fruits curves in word & become hard & dryat maturity.Rind is very hard and red juice content.The fruits outer rind becomes yellowish andthe fruit when tapped produces a metallicsound.
    • Harvesting season Mrig bahar –(November – December). Time – Harvest early in the morning or in evening hours. Harvesting by both mechanically & manually Fruit harvesting should be done with the help of a secature byretaining 1 cm stalk with the fruit. and not by twisting.
    • handling
    • Pre-Cooling • The fruit needs to be pre- cooled by forced air circulation system. • The ideal pre-cooling temperatures must be 5-7° C atleast within 10 hours after harvesting. • Chilling damage of fruit is possible if stored below 5° C.
    • Sorting .Inspection on roller-cum-conveyer.Fruits showing greenishColour , fruits with sunspots,affected by fruit borer, disease spot, rusting, rough surface tobe eliminated.Having cuts, damages must be rejected.
    • Washing Use of disinfectant-sodium hypochlorite @ 100-200ppm. Potable water should be used Waxing . Only good quality edible wax must be used.
    • Cleaning the fruits by Shorting of fruits mechanically
    • Grading The fruits should be graded according tomaturity, weight, size and colour. Both manual & mechanical graded. manual Grading
    • GradingGrade Fruit weight (g) Diameter (mm) A 400 90 B 350 80 C 300 70 D 250 60 E 200 50
    • Packing All the graded fruits are wrapped in paper and packed incorrugated fiberboard (CFB) boxes. Brown coloured 3 fold CFB boxes are used for local marketwhile, white coloured 5 fold CFB boxes are usedfor distant markets.Pomegranates are very susceptible to water loss resulting inshriveling of the skins. Storing fruit in plastic liners and waxingcan reduce water loss,
    • TransportationRoad transport by trucks/lorries is the most convenient mode oftransport due to easy approach from orchards to the market.Cool chain is essential during the transport of export qualitycommodity all the way from the farm to the customer.This helps in maintaining the temperature inside the box.