post harvest

1. COLLEGE OF HORTICULTURE JUNAGADH
JUNAGADH AGRICUTURE UNIVARSITY JUNAGADH
WEL- COME
2019-20

2. ASSINGMENT PRESENT
ON
ROLE OF CHEMICAL BIO-CONTROLAGENTS AND NATURAL PLANT PRODUCT
TO MINIMIZE POST HARVEST LOSS OF HORTICULTURAL CROPS
Submitted to
Dr. K.M. Karetha
Associate prof. Deptt. of Horticulture
Presented By
SHANKAR LAL KUMAWAT
M.sc. (Horti.)Fruit science
semester 1st
Course No.FSC-507
Course title-post harvest technology for fruit

3. INTRODUTION
 Definition of Post Harvest Loss – Post harvest loss of fruit is defined as “That weight of wholesome edible
product that is normally consumed by human and that been separated from the medium and site of its immediate
growth and production by deliberate human action with intention of using it for human feeding but which for any
reason fails to be consumed by human Not only quantity and quality but even are reduce
 Types of loss – 1 Economic loss 3 Qualitative loss
2 Quantitative loss 4 Nutritive loss

4. POST HARVEST LOSSES IN FRUIT CROPS
 Fresh fruit product is diverse is morphological structure, in composition, and in general physiology.
 The requirement and recommendation for maximum post harvest life very among various group pf commodities
 Post harvest loss estimated in fresh fruit rang from 5-50%in developing Countries.
 Net per capita availability of fruits is reduced

5. CONTROL OF POST HARVEST LOSS OF HORTI. CROPS
 1.Chemical control –
1. potassium permanganate ( kmno4)
2.calcium chloride
3.calcium nitrate
4. maleic hydrazide
5.chlorine di oxide
6. hydrogen peroxide
7 waxing and coating 8. methylcyclopropene (1-MCP
 2. Bio agents 1Trichoderma harzianum, 2.Trichoderma viride,
3.Gliocladium roseum 4. Paecilomyces variotii

 3Natural plant product 1.Neem powder 2. Lemon grass 3.Ginger 4. Hot chilli
5.turmeric powder

6. Chemical control loss in horticultural crop
 Potassium permanganate –
a. Potassium permanganate (Kmno4) chemical are used to extend
shelf life of fruits. Potassium permanganate (Kmno4)is used as
ethylene absorbent in storage and packaging of fruits. Which
delay ripening. Ripening of banana can be delayed by post harvest
treatment.
 Hydrogen peroxide (H2O2) –
Hydrogen peroxide (H2O2) is generally regarded as safe for use in
food product. it is low toxicity and safe decomposition product. it is
effective against wide range of bacteria, moulds, viruses and spore
forming bacteria.

7. Potassium permanganate (Kmno4) chemical are used to
extend shelf life of banana

8. Chemical control loss in horticultural crop
 Maleic hydrazide –
MH @ 1000-2000 ppm delayed the ripening of mangoes.
 Isopropyl-N-phenyl carbonate (IPC)
Minimize rate of respiration and consequently delays ripening and
prevents spoilage of fruits.

9.  methylcyclopropene (1-MCP)
 1-methylcyclopropene (1-MCP) delays ripening and senescence processes such as; pigment changes, de-greening, flavor and
aroma development; cell wall metabolism, softening, scalding and browning Nevertheless,
 application of 1-MCP produces negligible effects on internal quality, nutrient contents and consumer acceptability of fv It
binds and block the ethylene receptors, preventing signaling, thereby inactivating senescence and ripening of some It is used
as ethylene antagonistic to climacteric fv Also, 1-MCP delays ripening processes of non-climacteric

10.  Waxing and Coating
 Applying coat of wax over the surface of product is termed as waxing.
 It improve appearance of by adding shine to the outer surface of the product.
 Further by virtue of minimizing water loss, waxing also improve of the fruits.
 The rate of water loss can be reduce by 30-50 % under commercial condition, following
coating of stem scar and other injury with wax.
 paraffin carnauba, shellac and polythene based waxes are in use to improve appearance
and shelf life of fruits.
 Use of 4 % wax emulsion is useful is extending shelf life of mango fruits.

11. List of waxes used commercially-:
1. paraffin wax
2. carnauba wax
3. bee wax
4. wood resins
5. shellac
Waxing machine

12.  coating :-
fruits contain a natural epicuticular wax layer, this layer is
important as a barrier for gas exchange and for water loss . This
layer generally deteriorates and may even be lost during
harvesting &handling treatment and may even protect against
the invasion of some micro-organisms and insets

13. • bio agents is defined as the state of enhanced
defensive capacity developed by plants when
appropriately stimulated.
• Many antagonistic yeasts are effective when applied
before pathogen inoculation.
• This observation suggested that application of yeast
cell induce resistance in the fruit skin.
• Microbial antagonists induce disease resistance in the
harvested commodities by the production of antifungal
compounds, as in avocado fruit and accumulation of
phytoalexins like scopa one and scopolamine in citrus
fruit These antifungal compounds are produced by the
microbial antagonists,
• thereby, providing biocontrol on the harvested
commodities.
BOI AGENTS

14. Post-Harvest Application:
 Post-harvest application of microbial antagonistic is a better,
practical and useful methods for controlling postharvest.diseases of fruits.
 In this method, microbial cultures are applied either as postharvest sprays or as dip in antagonistic
solution Post-harvest application of
Trichoderma harzianum, Trichoderma viride,
Gliocladium roseum and Paecilomyces variotii
 barrier resulted in better control of botrytis rot in strawberries and Alternaria rot in lemon.
 A significant reduction in storage decay was achieved by bringing several yeast species in direct
contact
with wounds in the peel of the harvested fruits. For instance,
 direct contact of microbial antagonist and infected fruit peel has been quite useful for the
suppression of the pathogen Penicillium digitatum,
Penicillium italicum Botrytis cinerea in apples
BIO CONTROLAGENTS

15. Plant product used to control the post harvest loss of
Horticultural crops
 Plant extracts are being used to manufacture natural or bio insecticides,
 which are environmental friendly and do not have any toxic effects on plants and
soil. More ever they possess fungicidal and insecticidal properties.
 So these can be used as compare to synthetic/ chemical products. Various extracts
such as neem leaf extract castor oil and neem oil on citrus fruits and reported
that, among these extracts neem was best in retaining most of biochemical
characteristics such as TSS, acidity, pectin and ascorbic acid content. Moreover
the extract of neem, marigold and other plant extracts increase the shelf life of the
fruits by reducing the fungal and bacterial spoilage during storage.

16.  Neem extracts was best in retaining most of biochemical
characteristics such as TSS, acidity, pectin and ascorbic acid content.
 Plant extracts are important in order to reduce the environmental
pollution by synthetic chemicals. In day to day life the world is facing
effect of synthetic insecticide and pesticides
 plant extract product
1 Neem Azadirachta indica for Leaf powder used Anti-fungal
2 Hot chili Capsicum frutescence for Fruit powder used Anti-fungal
3 Lemon grass Cymbopogon nardus for Leaf powder used Anti fungal
4 Turmeric Curcuma longa for Tuber powder used Anti-fungal
5 Ginger Zingiber officinale used Tuber powder for Anti-fungal

17. GROWTH REGULATORS USED TO REDUCE THE POST
HARVEST LOSS OF HORTICULTURAL CROPS
 1 Growth regulators like GA3 are useful in extending the shelf life of some climacteric
fruit for short duration & retention of green colour of non climacteric fruits for longer
periods.
 2,4-D is widely used herbicide & can be used to prevent stem end rot development in
citrus as a post harvest treatment.
 2,4-D include healing of injury, retard senescence and control post harvest decay of fruits.

18. Quality affected used for pesticide in fruit crops.
 Pesticide spray residues may give rise to flavour taints in the
process product.
excessive use of pesticide may even product harmful
metabolites and toxicity not necessarily destroyed
during processing

19. Thank you