1. Dr. Sreekanta Sheel
B.Sc. Agril. Engg - with major in Food Technology
M.Sc. (Agril. Engg) in Food Technology,
Ph.D in Food Technology
Logistics (Transportation and Storage) Expert
National Agricultural Technology Project
(Funded By: The World Bank, IFAD and Govt. of Bangladesh}

2.  Factors affecting the FreshnessFactors affecting the Freshness of Freshof Fresh
Horticultural ProducesHorticultural Produces
Some Low-cost Storage Techniques forSome Low-cost Storage Techniques for
PerishablesPerishables
Minimal processing of Fruits andMinimal processing of Fruits and
VegetablesVegetables
Out line of the presentationOut line of the presentation

3. Horticultural Produces are Perishable!Horticultural Produces are Perishable!
 Extremely Large loss due to above factExtremely Large loss due to above fact
 Horticulture produces are different inHorticulture produces are different in
character even from one piece to anothercharacter even from one piece to another
 Amount of gas released after harvestingAmount of gas released after harvesting
varies widelyvaries widely
 Sensitivity to gas released by themselvesSensitivity to gas released by themselves
also differ from one to anotheralso differ from one to another

4. Factors affecting the FreshnessFactors affecting the Freshness ofof
Fresh Horticultural ProducesFresh Horticultural Produces
 Temperature
 Humidity
 Gas atmosphere
 Volatiles adsorption

5. Temperature
 Degree of influence varies from one to anotherDegree of influence varies from one to another
 Quality deteriorates with increase inQuality deteriorates with increase in
TemperatureTemperature
 Minimizing temperature rise in packages is aMinimizing temperature rise in packages is a
very important element for preservation ofvery important element for preservation of
Quality of packaged Fresh ProduceQuality of packaged Fresh Produce
 Chilling injuryChilling injury

6. Humidity
 Moisture Content of most products are 90% or moreMoisture Content of most products are 90% or more
 Loss of 5%MC will result extreme loss of commodityLoss of 5%MC will result extreme loss of commodity
valuevalue
 Water Evaporation mechanism differs from one toWater Evaporation mechanism differs from one to
anotheranother
 5% MC loss is the maximum limit that can be5% MC loss is the maximum limit that can be
tolerated in terms of commodity valuetolerated in terms of commodity value
 Methods to keep MC within limit:Methods to keep MC within limit:
1. Using humidifier- (difficult in open shelf !)1. Using humidifier- (difficult in open shelf !)
2. Package should give protection for water loss2. Package should give protection for water loss

7. Gas Atmosphere
 Influence of OxygenInfluence of Oxygen
 Normal respirationNormal respiration
Even when O2 concentration in the environment falls fairy
 Irregular respirationIrregular respiration:
Leads to Physiological disturbance-resulting in corruption, when
O2 concentration is below the “Threshold Valued (A boundary,
where something starts or ends).” it is related to the CO2
concentration. Threshold value varies from one to another
 Low OLow O22 concentration but above “Threshold Valued”concentration but above “Threshold Valued”
extends the storable period because of Respiration Suppressing
Effects
 Correct selection of packaging filmCorrect selection of packaging film
To ensure adequate balance of O2 and CO2
 Use of 1-MCPUse of 1-MCP
To preserve freshness, 1-MCP can be used but -used but -RESEARCHRESEARCH
NEEDED for indigenous commodities!NEEDED for indigenous commodities!

8. Influence of Ethylene Gas
 Air mixed with ethylene promotes colouring/Air mixed with ethylene promotes colouring/
ripeningripening
 It is believed 0.1 ppm ethylene in atmosphereIt is believed 0.1 ppm ethylene in atmosphere
causes ageing & colour changecauses ageing & colour change
 Removal of ethylene will extend storageRemoval of ethylene will extend storage
periodperiod

9. Influence of Carbonic Acid Gas
 High Carbonic Acid gas concentration-suppressHigh Carbonic Acid gas concentration-suppress
Respiration- favourable effect on StorageRespiration- favourable effect on Storage
 Abnormality to metabolic physiology includingAbnormality to metabolic physiology including
respiration when the concentration reachesrespiration when the concentration reaches
threshold levelthreshold level

10. Some Low-cost Storage TechniquesSome Low-cost Storage Techniques
for Perishablesfor Perishables
 Zero Energy Evaporative Cooler
 CoolBot Technology
 Storage in Film package
- Passive Modified Atmosphere Packaging- Passive Modified Atmosphere Packaging
(PMAP)(PMAP)

11. Storage of Horticultural Produces at Zero
Energy Evaporative Cooler (IARI Model)

12. CoolBot technology for small scale cold
rooms
A small-scale option of cold room
using a modified room air
conditioner (developed by Boyett
and Rohrbach in 1993.)
The cost of installation of a
CoolBot technology for a 20 m2
small scale cold rooms having
capacity of 6 MT pptato is around
US$ 5000.00 only.
The coolbot technology utilizes a
typical window type air
conditioning unit to create a cold
room capable of 0o
C temperatures.
Inside the Coolbot cold room
Source:
WFLO Grant Final Report,2010
Further Information:
http://www.storeitcold.com/

13. Costs and Benefits of the Small-scale Cold room withCosts and Benefits of the Small-scale Cold room with
CoolBot technology in India for Potato StorageCoolBot technology in India for Potato Storage
COSTSCOSTS
20m20m22 Cold room with air conditioner & CoolBot (6MT capacity)Cold room with air conditioner & CoolBot (6MT capacity) $4300$4300
Capital costs (initial investment assuming no labor cost)Capital costs (initial investment assuming no labor cost) $4300$4300
Electricity for initial cooling ($85 per MT, $0.09/kWh)Electricity for initial cooling ($85 per MT, $0.09/kWh) $ 510$ 510
Electricity $18 per month for 3 months, $0.09/kWh at 7 CElectricity $18 per month for 3 months, $0.09/kWh at 7 C $ 54$ 54
World Food Logistics Organization Grant Number 52198 257World Food Logistics Organization Grant Number 52198 257
Recurring costsRecurring costs
$564$564
Relative total costRelative total cost $ 4864*$ 4864*
EXPECTED BENEFITSEXPECTED BENEFITS
% losses% losses 30%30% 5%*5%*
Amount for saleAmount for sale 4200 kg4200 kg 5700 kg5700 kg
Market value/kgMarket value/kg $0.10$0.10 $0.40$0.40
Total market value of one loadTotal market value of one load $420$420 $ 2280$ 2280
Market value – recurring costsMarket value – recurring costs $420$420 $ 2280- $564= $1716$ 2280- $564= $1716
Relative profit for one load stored for 4 monthsRelative profit for one load stored for 4 months + $ 1296+ $ 1296

14. A passive modified atmosphere is created within
the package by the respiration process of the
fresh-cut produce, combined with the permeability
of the package.
MAs by definition are atmospheres that differ in
composition from that of normal air.
Typically, MAs consisting of low oxygen and high
CO2 concentrations are used to reduce respiration
Passive Modified Atmosphere PackagingPassive Modified Atmosphere Packaging
(PMAP)(PMAP)

15. What is Minimal Processing?
Minimal processing for agricultural crops refers to a method in
which as much of the original product as possible remains in
the finished product.
Commodity Minimally
processed
Processed
Rice De-husked
paddy
Parboiled, De-husked, Removal
of bran layer and germ,
enrichment with vit and
minerals, etc.
Mango Peeled
Mango Slices
Mango leather (Pulping,
blanching, cooling, sulphiting,
adding sugar and citric acid and
other additives and drying

16. Ready to eat productsReady to eat products
Given minimal processing treatmentsGiven minimal processing treatments
Have the attributes of convenienceHave the attributes of convenience
Fresh-like quality (aroma, flavour and nutrientsFresh-like quality (aroma, flavour and nutrients
are retained)are retained)
More perishable than the intact produce as theseMore perishable than the intact produce as these
are subjected to physical stress such as peeling,are subjected to physical stress such as peeling,
cutting, slicing, etccutting, slicing, etc
Tissues are still livingTissues are still living
The preparation entails physical wounding-The preparation entails physical wounding-
respiration, ethylene production and biochemicalrespiration, ethylene production and biochemical
changes - limit the shelf lifechanges - limit the shelf life
Nature of Minimally Processed FruitsNature of Minimally Processed Fruits

17. Limited as it faces the following factorsLimited as it faces the following factors
deeply:deeply:
11. Microbial spoilage. Microbial spoilage
2. Desiccation2. Desiccation
3. Oxidative browning3. Oxidative browning
4. Loss of colour, bleaching4. Loss of colour, bleaching
5. Loss of textural integrity5. Loss of textural integrity
6. Off-flavour or off odour development6. Off-flavour or off odour development
Shelf-life of Minimally Processed ProductShelf-life of Minimally Processed Product

18. Market demand high. as consumers moreMarket demand high. as consumers more
conscious in their food choices but haveconscious in their food choices but have
less time to prepareless time to prepare
The market outlet for minimally processedThe market outlet for minimally processed
products has expanded from traditional toproducts has expanded from traditional to
exclusive outlets such as supermarkets,exclusive outlets such as supermarkets,
hotels, airlines catering serviceshotels, airlines catering services
Market PotentialMarket Potential

19.  HarvestingHarvesting
Fruit maturity: Selection of the optimum maturity isFruit maturity: Selection of the optimum maturity is
essential to provide the best combination of eatingessential to provide the best combination of eating
quality & postharvest life.quality & postharvest life.
 Receiving at the processing facilityReceiving at the processing facility
 Pre-coolingPre-cooling
Minimal Processing OperationsMinimal Processing Operations
(from harvest to market)(from harvest to market)
Washing and disinfectionWashing and disinfection
For vegetable wash water the parameters may be used:
Temperature (0-5o
C),
pH (4.5-5.5) [Adding acidulent]
Chlorine concentration (50-100 ppm),
Oxidation reduction potential (ORP) (650-750 ppm).
During the washing process any defective produce must be
removed and discarded.

20. In small processing plants, knives are used to trimIn small processing plants, knives are used to trim
and peel fresh produce. Large processing plantsand peel fresh produce. Large processing plants
make use of abrasive peelers and automatedmake use of abrasive peelers and automated
trimmers to accelerate the process.trimmers to accelerate the process.
Cutting operations
Chopping boards and knives are used to createChopping boards and knives are used to create
the desired size and shape for finished products.the desired size and shape for finished products.
Research has shown that using a sharp knifeResearch has shown that using a sharp knife
reduces physical damage to cut fruits andreduces physical damage to cut fruits and
vegetables in that less stress is observed in thevegetables in that less stress is observed in the
cells of produce cut with a sharp knife.cells of produce cut with a sharp knife.
Peeling, trimming and deseeding

21. Cutting : Use Suitable ToolsCutting : Use Suitable Tools
-Accelerates respiration process
-Mechanical shock to tissue
-Bruises, cracks, fractures in tissue
-Removal of protective epidermal layer
-Alter gas diffusion
-Provides entry for contaminants
-Cell fluids on cut surface
-Reduced gas diffusion
-Provides substrates for microbes
-Exposure to contaminants
-Physical & chemical change
Sorting for defectsSorting for defects

22. Rinsing of pre-cut fruits and vegetables
It is recommended that only water of the highestIt is recommended that only water of the highest
quality be used for the final rinse of pre-cut fruitsquality be used for the final rinse of pre-cut fruits
and vegetables. Many operations inject chlorine asand vegetables. Many operations inject chlorine as
a disinfectant along with acid in order to maintain aa disinfectant along with acid in order to maintain a
pH range of 4.5-5.5 and to assure the effectivenesspH range of 4.5-5.5 and to assure the effectiveness
of chlorine.of chlorine.
Dipping
Produce can be optionally dipped in a solution of anProduce can be optionally dipped in a solution of an
acidulant/antioxidant blend consisting of aacidulant/antioxidant blend consisting of a
combination of ascorbic acid/citric acid for example,combination of ascorbic acid/citric acid for example,
or in an anti-softening agent such as calciumor in an anti-softening agent such as calcium
chloride.chloride.

23. Prevention of Oxidative BrowningPrevention of Oxidative Browning
Rate of respiration high after cutting / cutting sizeRate of respiration high after cutting / cutting size
Refrigeration (slows enzymatic reactions)Refrigeration (slows enzymatic reactions)
Exclusion of oxygen (CA, MAP, edible coating)Exclusion of oxygen (CA, MAP, edible coating)
Inhibition of Polyphenol Oxidase (PPO)Inhibition of Polyphenol Oxidase (PPO)
Use of reducing agents (ascorbic acid, etc)Use of reducing agents (ascorbic acid, etc)
Treating with Ascorbic Acid Oxidative browningTreating with Ascorbic Acid Oxidative browning
–– is caused by the PPOis caused by the PPO
Ascorbic acid used to prevent oxidative - browning as:Ascorbic acid used to prevent oxidative - browning as:
–– It plays the unique role of a reducing agent (convert phenolic cpdIt plays the unique role of a reducing agent (convert phenolic cpd
to their reduced form)to their reduced form)
–– It lowers the pH of the productIt lowers the pH of the product

24. Treatment with CoatingTreatment with Coating
The use of edible coating create a barrierThe use of edible coating create a barrier
that can retard loss of desirable flavourthat can retard loss of desirable flavour
volatiles and water vapour, while restrictingvolatiles and water vapour, while restricting
the exchange of CO2 and O2. These willthe exchange of CO2 and O2. These will
create MA slow down respiration &create MA slow down respiration &
ethylene production maintain the qualityethylene production maintain the quality
& shelf life extension of minimally processed& shelf life extension of minimally processed
productsproducts

25. Drying
_ Use of conveyor shakers to remove water through a mesh.
The cut fruit or vegetable vibrates on the conveyor mesh.
_ Air drying on conveyors with forced air or polar wind used to
blow excess water off the surface of the wet produce.
_ Spin-drying baskets, both automated and manual, that
make use of centrifugation to remove excess water.
Packaging/Labeling
MAP reduces the respiration rate of produce and thus slows
the rate of spoilage. In addition, it creates anaerobic
conditions or high carbon dioxide and low oxygen levels in the
pack, to extend
fresh produce shelf-life. Oriented polypropylene (OPP) is
generally used in the MAP of fresh-cuts. Other packaging films
used include perforated, thin, low density polyethylene (LDPE)
and ethylene vinyl acetate.

26. Suitable Packing SystemSuitable Packing System
Protect the product
Ensure food Safety
Maintain quality
Attract consumers
Major Requirement for Proper PackagingMajor Requirement for Proper Packaging
Control moisture loss, gas transfer,
Protection against external physical or mechanical
damage
-Compliance with regulatory requirements and
guidelines
-Cost effective -Facilitate transport, handling, storage
and marketing

27. Types of PackagesTypes of Packages
Rigid packages
•Reduce physical injury
•Provide sufficient gas exchange
Polypropylene containerPolypropylene container
» Easy to handle
• packing faster
• can be stacked
Bulk Package
• Low temperature - provide cool environment to
preserve the quality & freshness during
transportation & marketing

28. Temperature Affects All Causes of
Deterioration
1. Metabolic changes; respiration, ethylene, texture,
aroma, etc
2. Transpiration
3. Mechanical injury
4. Physiological disorders
5. Decay, microbial growth
Signs of deterioration in fresh cut produceSigns of deterioration in fresh cut produce
• Bruished –packaging too tight/rough handling
• Wilting -excessive drying/water loss
• Mushiness -excessive tissue softening
• Development of offcolour-enzymatic browning
• Undesirable odour/fermented aroma-accumulation of
ethanol

29. Minimal Processing of Pineapple and JackfruitMinimal Processing of Pineapple and Jackfruit
•• Wider range for market planningWider range for market planning
•• Convenient to eat/carry:Convenient to eat/carry:
•• Provide more uniform & constant qualityProvide more uniform & constant quality
•• Require less storage space :Require less storage space :
•• Allow consumer to inspect closely & reassure of the qualityAllow consumer to inspect closely & reassure of the quality
•• Ensure of product safetyEnsure of product safety
•• Overcome waste disposal problems at the importer ends.Overcome waste disposal problems at the importer ends.
•• The consumer can see the product to be eatenThe consumer can see the product to be eaten
•• Reassure quality and freshness (retain colour, flavour & aromaReassure quality and freshness (retain colour, flavour & aroma
Export PotentialExport Potential
At 2At 2oo
C, Pineapple, 2wks and Jackfruit-3 wksC, Pineapple, 2wks and Jackfruit-3 wks
Air shipment -Air shipment -
Sea shipment –Sea shipment –

30. Scope for retail packaging
- Minimally processed fruits and vegetables with
modified atmosphere packaging (MAP)

31. Minimally processed fruits and vegetables with
modified atmosphere packaging (MAP) using tray

32. Vacuum Packaging (Vac Pack)

33. Conclusion
Consumer demand for convenience and added valueConsumer demand for convenience and added value
means that minimally processed fruits withmeans that minimally processed fruits with
extended shelf life will play a significant role in theextended shelf life will play a significant role in the
FRUIT and VEGETABLES INDUSTRY in the future.FRUIT and VEGETABLES INDUSTRY in the future.
-Application of strict sanitation in processing,-Application of strict sanitation in processing,
improved technology in packaging, and intenseimproved technology in packaging, and intense
commitment to strict attention to maintainingcommitment to strict attention to maintaining
correct low temperatures throughout the cold chaincorrect low temperatures throughout the cold chain
-from distribution, storage, and display to handling-from distribution, storage, and display to handling
and use by the consumer.and use by the consumer.
Success will ultimately depend on providing a safe,Success will ultimately depend on providing a safe,
wholesome product with FRESH-LIKE quality at thewholesome product with FRESH-LIKE quality at the
consumer’s table.consumer’s table.