Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
Post harvest handling and transportationDebomitra Dey
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
the presentation is a brief information on the different post harvest practices practiced commonly in lndia and the presentation is generalized to the context of the world
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
Post harvest handling and transportationDebomitra Dey
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
the presentation is a brief information on the different post harvest practices practiced commonly in lndia and the presentation is generalized to the context of the world
FACTORS AFFECTING QUALITY OF FRESH PRODUCE - Presented By Mustafa Atas
Recently I am working a project called “Factors Affecting Quality of Fresh Produce” and prepared presentation.
FACTORS AFFECTING QUALITY OF FRESH PRODUCE-Presented By Mustafa Atas
Recently I am working a project called “Factors Affecting Quality of Fresh Produce” and prepared presentation.
Postharvest Handling for Organic Crops ~ California
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For more information, Please see websites below:
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Organic Edible Schoolyards & Gardening with Children
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Simple Square Foot Gardening for Schools - Teacher Guide
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Preservatives in fruits and Vegetables (Chemical and physical, Canning in det...SaiLakshmi891734
The chemicals when added interfere with the cell membrane of the microorganisms, their enzyme activity or their genetic mechanisms. They also act as antioxidants. The common chemical preservatives permitted are
1. Benzoic acid (including benzoates) Sodium benzoate is a salt of benzoic acid and is used in preservation of colored fruit juices and squashes
2. Sulphur dioxide (including sulphites): Potassium meta-bi-sulphite is used as a source of sulphur dioxide when it is added to the juice or squash. When used in fruits with deep colours like blue grapes, jamun, watermelon it bleaches the colour and hence in such cases benzoic acid is desirable.
3. Organic acids and their salts: Foods can be preserved by adding lactic, acetic, propionic, citric acids and their salts. Nitrates and nitrite compounds are used to preserve meat and fish products. It gives desirable colour, flavor and discourages the growth of micro-organ-isms. It also prevents toxin formation by the microorganisms in food.
PROCESS
Selection of fruits and vegetables
(i) Fruits and vegetables should be absolutely fresh.
(ii) Fruits should be ripe, but firm, and uniformly mature. Over-ripe fruits should be rejected because they are infected with microorganisms and give a poor quality product. Unripe fruits should be rejected because they generally shrivel and toughen on canning.
(iii) All vegetables except tomatoes should be tender.
(iv)Tomatoes should be firm, fully ripe and of deep red colour.
(v) Fruits and vegetables should be free from dirt. (vi) They should be free from blemishes, insect damage or mechanical injury.
INTRODUCTION
Canning is defined as preservation of foods in hermetically sealed containers and usually implies heat treatment as the principal factor in prevention of spoilage.
Canning was invented by Nicholas Appert in 1910 so also termed as Appertization.
Foods that are canned
Low acid foods: Meat, fish, poultry, dairy fall into a pH range of 5.0 to 6.8. This large group is commonly referred to as the low acid group.
Acid foods: With pH values between 4.5 and 3.7. Fruits such as pear, oranges, apricots and tomatoes fall in this class.
High acid foods: Such as pickled products and fermented foods. The pH values range from 3.7 down to 2.3, also Jams and Jellies are in this classification.
PRINCIPLE OF CANNING
Destruction of spoilage microorganism within a container by means of heat.
PHYSICAL METHODS OF FOOD PRESERVATION.pptxAfra Jamal
This presentation includes the methods of food preservation by physical methods such as asepsis, preserve by low and high temperatures, biopreservatives, desiccation, controlled atmosphere and anaerobiosis
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In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
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One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
2. Introduction
• Fruits and vegetables are the most perishable agricultural
produces
• One-third of food produced for human consumption is
lost or wasted globally
• Food is wasted throughout the supply chain, from initial
agricultural production down to final household
consumption
• A major portion is wasted due to quality standards, i.e.
rejecting food items not perfect in shape or appearance.
• We have a limited resources and preventing food loss
should be out utmost priority.
3. Factors affecting post harvest loss
A. Primary causes
Mechanical loss to the fruits is caused by careless handling
during harvesting, packing, transportation, storage etc
Microbial action
Fruits and vegetables are more prone to microbial spoilage
caused by fungi, bacteria, yeast and moulds.
Environmental factors
Temperature and humidity is also a major factor of post
harvest loss.
4. B. Secondary loss causes
Inadequate harvesting, transportation, storage and
marketing facilities lead to the conditions favourable for
secondary causes of loss.
Inadequate storage facilities at the producing or
marketing centres, are the natural causes of losses i.e.
decay by organisms, respiration, transpiration and other
biochemical reactions.
Longer shipment and distribution period also causes
heavy losses.
5. Control of Post-Harvest Loss
Post-harvest loss in fruits and vegetables can be
minimized by proper cultural operations, harvesting,
transportation, storage and pre and post- harvest
treatments.
Cultural operations
Interrupted supply of water causes cracking of carrot,
radish, tomato and splitting of outer scales of onions.
Sudden and heavy irrigation at late maturity , results in
cracking of water- melon and tomatoes.
Heavy application of nitrogenous fertilizers causes faster
tissue deterioration in fruits and vegetables, while
essential supply of potassic fertilizers improves the
keeping quality of fruits and vegetables.
6. Harvesting and field handling
Over maturity in root crops such as carrot, radish etc.
causes sponginess and therefore, their harvesting should
not be delayed.
Almost all the crop are badly affected due to delayed
harvesting.
Harvesting of fruits and vegetables should be done at
cooler parts of the day and the produce should be shifted
to the packing shade as early as possible.
Harvesting of vegetables during or immediately after the
rains should not be carried out as it creates conditions
most favourable for the multiplication of micro-organisms.
7. Washing and grading
Besides cleanliness, water used for washing improves the
appearance of fruits and vegetables and prevents their
wilting.
Leafy greens such as green onion, spinach and fenugreek
are tied in bundles. During washing, the organisms
present on the fruits and vegetables are removed.
Grading is an important practice for successful marketing
of fruits and vegetables.
In sorting the fruits and vegetables, all the characters that
influence “their appearance and quality should be
considered.
8. Packaging
Packaging of fresh fruits and vegetables has a great
significance in reducing the wastage. Packaging also
provides protection from mechanical damage, undesirable
physiological changes and pathological deterioration
during storage, transportation and marketing.
Cheap packaging technique and materials such as
polythene films, paper board boxes lined with
polyethylene and other materials can effectively prolong
the storage- life of fruits and vegetables.
Vegetables can be protected from the influence of dry air
by packing in various types of plastic films.
9. Pre-cooling
Prompt cooling conserves weight which gives an added
advantage during the extended period of storage.
Vegetables such as okra which deteriorate fast need
prompt cooling and their storage losses can be reduced by
pre- cooling.
Cooling is equally useful in case of fruits. It reduces their
respiration rate especially, climatic fruits such as banana,
papaya and mango, thereby preventing over-ripening.
10. Transportation
Transportation and distribution of the fruits and
vegetables are the most important areas of post-harvest
loss.
Quick transport of fruits and vegetable in order to
maintain the quality with minimum damage during
transportation is very important.
The losses in transportation occur due to physical and
mechanical injury and uncontrolled conditions, mainly
temperature and humidity. To ensure fewer losses,
adequate long distance facilities especially by rails should
be developed.
11. Marketing
It is very important that horticultural produce reaches the
market as soon as it is possible and at a time when the
market needs it the most.
A perfect and efficient marketing system is essential to
avoid the losses of fruits and vegetables, and also to get a
good return from the same.
Glutting should be avoided and the market should be so
facilitated as to reduce the loss to the minimum.
12. Controlled atmosphere storage
The controlled atmosphere storage, is one of the most
significant contributions to the storage technology, and
may delay softening, yellowing, quality changes, and other
deteriorative processes.
In this system, the produce is held under the atmospheric
conditions modified by package, over wrap, box liner or
pallet cover.
13. Ionizing radiation
Advantages of the ionizing radiation is that it can destroy
the pathogenic organisms without raising the temperature
of the produce.
The randomization (Pasteurization with ionizing
radiations) is being well accepted due to its easy
application as it leaves no residue and needs minimal
energy expenditure.
Ionizing radiation extends the storage life of perishables
through its action as surface pasteurization, sprout
inhibition.
14. Waxing
The outer surface of fruits and vegetables have a natural
waxy layer, which is partly removed during handling and
washing. The practical benefit from wax coating is usually
a reduction in evaporation and respiration.
It has been reported that where refrigerated storage
facilities are not available, protective skin coating with wax
is one of the methods developed for increasing the storage
life of fruits and vegetables.
Fruits and vegetables passed through the water emulsified
with mustard oil increase the storage life of many fruits
and vegetables like tomato, okra, parwal, mangoes, etc.
15. Conclusion
Post-harvest loss of fruits and vegetables can be considerably
minimized and their storage life can be greatly increased by
careful manipulation of these factors. The loss can be
minimized by adopting necessary cultural operations, careful
handling and packaging.
The use of appropriate chemicals at pre and post-harvest stage,
may extend the availability of fruits and vegetables over a long
period by protecting them from microbial as well as
environmental damage.
Therefore, steps as already mentioned should be adopted,
according to the suitability, and post-harvest loss of fruits and
vegetables should be kept at minimum.