This presentation was given to winter school participants at CISH Lucknow..........

1. Simple, Reliable aanndd CCoosstt EEffffeeccttiivvee
PPoosstthhaarrvveesstt MMaacchhiinneerriieess ffoorr
HHoorrttiiccuullttuurraall PPrroodduuccee
DDrr.. RR..TT.. PPaattiill
FFoorrmmeerr DDiirreeccttoorr,, CCIIPPHHEETT,, LLuuddhhiiaannaa
CChhaaiirrmmaann && EEDD,, BBeenneevvoollee ffoorr PPHHTT,,
BBhhooppaall

2. PPrroodduuccttiioonn && PPoosstt HHaarrvveesstt SScceennaarriioo
•Agriculture contributes about 14.5% of GDP,
employees 52% workforce and sustains approx
over 60% of the population
•India ranks second in world in production of
fruits and vegetables
•Post harvest losses are 3-18% amounting to Rs.
45000 crores
•Low level of processing of fruits and vegetables
at only 3.5% .
•Food processing is employment intensive,
creates 1.8 jobs directly and 6.4 indirectly for
every Rs. 10 lakh investment
Better PH Management-Higher Value Addition-
Lower losses

3. IInnttrroodduuccttiioonn
• The primary processing treats the produce for
changing its from as little as possible.
• Can be safely transported to long distance
for fresh consumption
• Safely stored as a raw material for value
added products.
• Due to higher moisture the physiological
changes keep continuing even after harvest
hence primary processing covers wide range of
unit operations
• Proper primary processing results in volume
reduction for storage and transport and hence
substantially reduces the post harvest losses.

4. Primary PPrroocceessssiinngg OOppeerraattiioonnss
Post harvest management aiding
Value addition and Secondary
agriculture.
•Pre-harvest Instruments
•Curing after harvest,
•Pre-cooling before storage,
•Ripening
•Peeling,
•Decorticating,
•Dehydration and
•Pulping

5. MMaattuurriittyy IInnddiiccaattoorrss
• To ensure sensory quality like
flavour, colour, aroma and texture
and nutritional quality of the fruit.
• To ensure an adequate post harvest
shelf life of the fruit.
• To facilitate scheduling of the harvest
and packing operations.

6. MMaattuurriittyy IInnddiiccaattiinngg IInnssttrruummeennttss
•Electromagnetic Technologies
The electromagnetic spectrum from longest to shortest
wavelengths, radiowave, microwave, ultraviolet, visible
light, infrared, X-ray and gamma-ray radiation.
•Wave propagation
Sonic and ultrasonic waves can be transmitted, reflected,
refracted or diffracted as they interact with the material.
•Electrical conductivity
The concentration of volatiles within a fruit or vegetable
increases as it ripens and their release to the surrounding
atmosphere is responsible for the product's pleasing
aroma.

7. PPrriimmaarryy PPrroocceessssiinngg
EEqquuiippmmeennttss

8. MMeetthhoodd ooff DDeetteerrmmiinniinngg MMaattuurriittyy ooff
MMaannggoo iinn TTrreeee
• Eating quality and postharvest shelf life
of ripe mango depends on its maturity
at harvest
• Change of peel color and total soluble
solids (TSS) are indicative parameters
to measure maturity of mango.
• A maturity index was defined based on
TSS and colour values.
• The model was developed to predict
maturity using colourimeter
• Colour and maturity index chart were
also developed to determine maturity
• This technique can be employed to
sort the mangoes at export port, big
mandies and in processing plant.
Capacity
About 100 mangoes per hour

9. FFrruuiitt SSaavviinngg GGaaddggeettss
After plucking
from tree, fruit is
thrown in the
trough of fruit
saver and
collected in a
box/container.
The fruits are graded on size basis at
appropriate places. Smallest grade fruit is
collected first and largest grade is collected
in last

10. Pre Cooling ooff FFrruuiittss && VVeeggeettaabblleess
In addition to removal of field heat from commodities,
pre-cooling also reduces bruise damage from
vibration during transit and removes contaminants
and microbial load on the fruit.
Methods of pre-cooling
•Cold air (room cooling, forced air cooling)
•Cold water (hydro cooling)
•Direct contact with ice (contact icing),
•Evaporation of the water from produce (evaporative
cooling, vacuum cooling)
•Some fungicides can also be mixed with the water
used in hydro cooling to prolong the shelf life

11. CCIIPPHHEETT TToommaattoo GGrraaddeerr
• The tomatoes roll down the pipes due to
gravity and fall immediately wherever
they find the space of their diameter.
• Grades 3: 25-40 mm, 40-55 mm, 55-70
mm and > 70 mm
• The collector is inclined at 10° so that
the tomatoes slide directly in crates.
• The important feature of grader is its
ability to adjust the gap between the
pipes and inclination of grading table
and hopper.
• It can also be used for other round fruits
and vegetables.
Capacity: of 325 kg/hr
Overall grading efficiency: 66%.
Cost: Rs.25000.00

12. Banana-CCoommbb ((HHaanndd)) CCuutttteerr
It is an useful to de-stem the comb from the banana bunch. It
replaces the use of sickle, which was much labor and time
consuming.
It is safe for human and banana hands and can be used for faster
work. 100 to 120 banana bunches can be de-handed per hour.
Saves 10 to 15 banana-fingers per bunch (i. e. 2 to 8 % reduction
in cutting losses of banana fruits)

13. MMeecchhaanniiccaall PPoommeeggrraannaattee AArriill EExxttrraaccttoorr
iinncclluuddiinngg HHaanndd TTooooll
Capacity 10 kg/h
•Higher aril extraction capacity; aarroouunndd 55..00 qquuiinnttaall ppeerr hhoouurr
•AArriill eexxttrraaccttiioonn//sseeppaarraattiioonn eeffffiicciieennccyy iiss iinn tthhee rraannggee ooff 9900--9944%%
•MMeecchhaanniiccaall ddaammaaggee rreecceeiivveedd bbyy aarriillss iiss oonnllyy 11--22%%

14. AAllooee VVeerraa GGeell EExxttrraaccttoorr
•Aloe vara gel should be
extracted within 6 hours and
processing must be completed
within 36 hours.
•An inner clear gel that contains
99% water and rest made of
glucomannans, amino acids,
lipids, sterols, vitamins etc.
•The equipment capacity 200-
225kg gel/h (900-1000 leaves/h)
for motorised and 100kg gel/h
(400-450 leaves/h) for manual
machine.
•The extracted gel is clean and
without any physical damage.

15. LLiittcchhii PPeeeelleerr
• CIPHET Litchi peeler capacity of
60 kg/h.
• Consists of two stainless steel
rollers rotating at differential
speed in opposite direction with
SS spikes on one roller and
knurled surface on other.
• As the fruit approaches to the
spikes, it pierces the peel of fruit
and due to circular motion makes
a cut on the peel.
• Peel is separated from the fruit
due to shear developed by
differential speed and knurled
surface,
• The optimum peeling efficiency of
the machine was about 96% with
less than 4% loss of pulp.

16. Sitaphal Peeling Machine
Removing the sitaphal seeds and pulp automatically without
disturbing the pulp texture. Capacity: 120Kg/hr, Efficiency: 94%
pulp recovery, Coarse / Intact Pulp recovery: 70-72%; Fine Pulp
recovery: 28-30%. The machine is licensed to NEXTGEN Drying
System, Pune

17. Fruits && VVeeggeettaabbllee WWaasshhiinngg MMaacchhiinnee
• Capacity-100-600kg/h
• Cost-US$ 500-1000
• Speed-60 rpm
• Washing Efficiency-95%
• Suitability-Carrot, Potato, Radish, Turnip, Ginger
Okra, Tomato, Spinach, Kinnow and Pears

18. • Washing efficiency : 86%
(Radish)
• Cleaning efficiency : 85%
(Radish)
• bruise index: negligible
2010

19. Small Composite Unit for
Tomato Puree and Fruit Pulp
The machine has components
like a cooker, grinder, mixture,
processor and juicer. The
machine is capable of processing
around 200 kg of herbal products
and fruits in an hour.
Mr. Dharamvir Singh from
Haryana has developed this
machine to extract juice; residue
is used for making candy, sweets
and other items.
He has employed 35 women for his business and also sells units of
the machine. He even trains buyers on how to use it. He earns about
Rs. 24 lakh per year from processed products and the machine is sold
for 1.50 lakh.

20. DDeehhuummiiddiiffiieerr DDrryyeerr
•Micro-processor based
temperature controller to regulates
the drying temperature.
•For blanched Amla drying, the
dryer reduced vitamin-C loss up to
87% as compared to the open sun
drying.
•The products such as sliced fruits
and vegetables is dried in 20-25 h
and medicinal herbs and leaf crops
are 12-20 h.
•The cost of the prototype is Rs.
1,50,000 and capacity is 30
kg/batch.

21.  Drying time : 23 h
from 86 to 8% in
moisture content
(wb)
Capacity: 400 kg
of fresh
cardamom
• Power requirement
• Electricity 21
kWh
• LPG 26 kg
2005

22. 2009

23. Evaporatively CCoooolleedd RRoooomm ffoorr SSttoorraaggee ooff
FFrruuiittss aanndd VVeeggeettaabblleess
•An evaporatively cooled (EC) room (3x3x3m. size) was developed
for on-farm storage of fruits and vegetables.
•The summer temperature inside the EC room was 5-8C lower than
that inside the ordinary room and winter temperature was 5-8 C
higher than that inside the ordinary room.
Compared on the basis of 10%
physiological loss in weight (PLW) the
shelf life inside the room was 34 days
for early kinnow, 23 days for late
kinnow, 11 days for cauliflower and 4
days for spinach as compared to 21,
11, 5 and 2 days respectively in an
ordinary room at the same time.
The cost of the chamber is Rs. 75000 and capacity is 2 tonnes.

24. CIPHET Evaporative Cooled SSttoorraaggee SSttrruuccttuurree
• Storage of fruits and vegetables
• Evaporatively Cooled Structure (ECS)
maintains a moderate low temperature
and sufficiently high relative humidity for
short term storage of fresh fruits and
vegetables.
• Advantages
 Low level consumption of
electricity
 Less initial investment
 Negligible maintenance cost
• Features
– Special design of roof, orientation
– Uses wetted pad as cooling medium
– 20oC below the outside temperature
– An ECS of about 5 -7 tonne storage
capacity may cost about Rs. 1.5 –
1.8 lakh.

25. IIIIHHRR FFrruuiitt RRiippeenniinngg CChhaammbbeerr
• A small quantity of alkali is added to
ethrel to release the ethylene gas and
the fruits are exposed to this gas in
air-tight portable plastic tents.
• Fruits are placed in ventilated plastic
crates inside air-tight plastic tents.
• A small battery operated fan can be
placed inside the tent for uniform
circulation of gas.
• The mango fruits exposed to 100 ppm
gas for 24 hrs can be ripened in 5
days at RT
• Banana hands exposed to 100 ppm
for 18 hours can be ripened in 4 days
• Papaya fruits ripened with uniform
surface color and uniform firmness in
4 days.

26. TTeecchhnnoollooggyy
PPaacckkaaggeess

27. MMiinniimmaall PPrroocceessssiinngg ooff VVeeggeettaabblleess

28. Shrink Packaging ooff FFrruuiittss aanndd VVeeggeettaabblleess
Storage life
Ambient Cold store
Commodity
Shrink wrapped Unwrapped Shrink wrapped Unwrapped
Kinnow 27 13 70 41
Tomato 19 10 39 23
Capsicum 25 4 46 21

29. GGaarrlliicc PPrroocceessssiinngg MMaacchhiinneess
Garlic Bulb Breaker Garlic Peeler Garlic Flaking Machine
Capacity-800 kg/h
Cost-US$300
Capacity-400 kg/h
Cost-US$300
Capacity-40-50 kg/h
Cost-US$1400

30. EEqquuiippmmeenntt ffoorr CCaassssaavvaa PPrroocceessssiinngg
In India cassava is mainly grown
in Kerela, Tamilnadu, Karnataka,
Andhra Pradesh
The CTCRI developed post
harvest management and value
addition technologies
•Tool for harvesting
•Method to prolong shelf life of fresh
cassava
•Production of Cassava rava
•Production of Cassava Porridge
•Starch based biodegradable plastic
•Mobile Starch extraction unit
Harvesting tool
Chipping machine
Chips dryer
Mobile starch extraction unit

31. Mango Processing MMaacchhiinneerryy--IIIIHHRR
Slices mango 4,6&8 pieces
Capacity – 1 tonne/h
Cost - US$4000
Cubes the mango
slices
Capacity – 500 kg / h
Cost – US$ 4000
Raw mango peeler
Peels raw mango
Capacity – 200 kg /h
Cost – US$4000
Raw mango slicer Raw mango
cube cutter

32. IImmpprroovveedd FFaarrmm LLeevveell TTuurrmmeerriicc BBooiilliinngg
UUnniitt--TTNNAAUU
•Capacity : About 200 kg
per batch /40 quintals per
day
•Fuel requirement : 25–30
kg per batch of 200 kg.
•Three persons are required
•No skilled labour is required
•The unit can be fabricated
to any capacity
•Cost of the unit: Appox.
Rs.15,000

33. Post harvest mechanization package for Banana central core
2012-14

34. FFuuttuurree PPootteennttiiaall
• Need to develop proper process protocols for primary
processing and also develop crop specific machines
• Processing of fruits and vegetables to the stage of
dehy, puree or pulp is a primary processing industry
and need to be established in production catchment.
• There should be flexibility in operations – a
combination of manual and mechanical systems but
following proper sanitary and hygienic standards.
• Need to develop standards for primary processed
products which in turn will increase value addition
and secondary agriculture activities

35. TThhaannkk yyoouu