University of Horticultural        Sciences., Bagalkot         K.R.C.C H., ArabhaviTopic;                 Presented By;   ...
Maturity indicesThe fruits areready for harvest between135- 170 days after anthesis.  pomegranate are non–climatic fruit...
The persistent calyx at the anterior end ofthe fruits curves in word & become hard & dryat maturity.Rind is very hard an...
Harvesting season               Mrig bahar –(November – December). Time – Harvest early in the morning or in evening    ...
handling
Pre-Cooling •       The fruit needs to be pre- cooled by forced     air circulation system.  •     The ideal pre-cooling t...
Sorting                                                                   .Inspection on roller-cum-conveyer.Fruits show...
Washing Use of disinfectant-sodium hypochlorite @ 100-200ppm.   Potable water should be used                           W...
Cleaning the fruits by   Shorting of fruits      mechanically
Grading The fruits should be graded according tomaturity, weight, size and colour. Both manual & mechanical graded.     ...
GradingGrade   Fruit weight (g)     Diameter                                (mm) A           400                90 B      ...
Packing All the graded fruits are wrapped in paper and packed incorrugated fiberboard (CFB) boxes. Brown coloured 3 fold...
TransportationRoad transport by trucks/lorries is the most convenient mode oftransport due to easy approach from orchards...
Uhs09 ug 11
Uhs09 ug 11
Uhs09 ug 11
Uhs09 ug 11
Uhs09 ug 11
Uhs09 ug 11
Uhs09 ug 11
Uhs09 ug 11
Uhs09 ug 11
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Uhs09 ug 11

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Uhs09 ug 11

  1. 1. University of Horticultural Sciences., Bagalkot K.R.C.C H., ArabhaviTopic; Presented By; Bommesh j. c UHS09UG11
  2. 2. 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 .
  3. 3. 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.
  4. 4. 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.
  5. 5. handling
  6. 6. 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.
  7. 7. 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.
  8. 8. Washing Use of disinfectant-sodium hypochlorite @ 100-200ppm. Potable water should be used Waxing . Only good quality edible wax must be used.
  9. 9. Cleaning the fruits by Shorting of fruits mechanically
  10. 10. Grading The fruits should be graded according tomaturity, weight, size and colour. Both manual & mechanical graded. manual Grading
  11. 11. GradingGrade Fruit weight (g) Diameter (mm) A 400 90 B 350 80 C 300 70 D 250 60 E 200 50
  12. 12. 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,
  13. 13. 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.

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