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Post-harvest physiological approaches for preservation of Fruits and Vegetables
- 1. Post-harvest physiological approaches for preservation of Fruits and Vegetables Presented by B. ANANDHI ID No. 2015018010 III B. Sc., Agriculture
- 2. Importance of fruits and vegetables • Protective foods • Vitamins and minerals • Fibers
- 3. Quality Components of Fresh Fruits and Vegetables • Appearance • Texture • Flavor • Nutrition • Safety
- 4. Morpho - anatomical basis for perishability of fruits and vegetables • Fruit wall • Surface area to volume ratio • Cuticle • Stomata • Hairs and spines • Lenticels • Laticifers
- 5. Post-harvest • The post-harvest sector includes all points in the value chain from production in the field to the food being placed on a plate for consumption.
- 7. Post-harvest loses Primary causes Biological and Microbiological Chemical and biochemical Mechanical Physical Physiological Psychological Secondary causes Respiration Ethylene production Compositional changes Growth and development Transpiration Physiological breakdown
- 8. Why preservation? • Fresh fruits and vegetables are perishable • 20 – 50 % loss
- 11. Physiological approaches for preservation • Temperature control Respiration
- 12. Cooling • Pre cooling • Room cooling - Potato, Onion, Garlic • Forced cooling- Tomatoes, Asparagus
- 13. • Hydro cooling • Top or liquid icing –broccoli and sweet corn • Vaccum cooling
- 15. Transpiration control • RH management • Adding moisture • Air regulation • Polythene liners • Curing • Waxing
- 16. Ethylene management • Ventilation • Avoid mixing • 1 - Methyl cycloprene • Cycloheximide • Benzothiadiazole • Silver thiosulfate
- 17. Delaying senescence • Heat treatment • GA3 • Pseudomonas syringae • Candida oleophila • Sulphur dioxide
- 18. Preservation of fresh cut fruits and vegetables Color preservation • Browning • White blush in carrots • Yellowing or degreening
- 19. Anti browning agents • Acidulants • Reducing agents • Chelating agents • Complexing agents • Enzyme inhibitors • Sodium chloride • Calcium treatments • Honey
- 20. Edible coating Coated with chitosan Ag nanocomposites
- 21. Modified atmospheric packaging • Modifying the composition of internal atmosphere of package. • 2 -5 % O2 and 8- 12% CO2