METHODS OF STORAGE AND POST HARVEST DISORDERS OF FRUIT CROPS

1. METHODS OF STORAGE AND POST HARVEST DISORDERS OF FRUIT CROPS
PRESENTED TO
Dr. Prabhakar Singh
(Professor and Head)
Dept. of Fruit Science
PRESENTED BY
PRACHEE MISHRA
(M.Sc. (Hort.) 1st year /
2nd sem)
COLLEGE OF AGRICULTURE,
INDIRA GANDHI KRISHI VISHVAVIDYALAYA, RAIPUR
DEPARTMENT OF FRUIT SCIENCE
COURSE TITLE – MASTER SEMINAR
COURSE CODE – FSC 591
COURSE CREDIT – 1(0+1 )
2022-2023

2. Content-
1- STORAGE ( DEFINITION AND NEEDS).
2- METHODS OF STORAGE .
3- POST HARVEST DISORDERS OF FRUIT CROPS.
4- CASE STUDY
5- CONCLUSION
6- REFERENCES

3. STORAGE
INTRODUCTION
• Storage helps in orderly marketing and increases profit to the producers/farmers.
Storage of fresh produce is done to maintain freshness, quality, reduce the spoilage and
extend their usefulness.
• One of the reasons for the huge post harvest losses of horticultural produce is
lack of proper storage facilities. The basic principle of storage is to reduce the
rate of physiological processes like respiration, transpiration, ripening and
other biochemical changes.
Definition-
Needs of storage:
-Storage is an important marketing function, which involves holding and preserving
goods from the time they are produced until they are needed for consumption.

4. 1-Slow down biological activity.
2-Reduce product drying and moisture loss.
3-Reduce pathogenic infection.
4-Avoid physiological disorders.
5-Reduce physical damage.
Goals of storage
-Storage life of fresh horticultural produce is affected by many
factors like:
i) Pre harvest factors.
ii) Maturity at harvest.
iii) Harvesting and handling practices.
iv) Pre-storage treatments.
v) Temperature and humidity in storage room.
Factors affecting storage

5. Methods of storage
.
.
Traditional/Low cost storage technology High cost storage technology/ Improved
storage methods
1. In situ /on site/ natural or field storage 1. Cold storage – Refrigerated storage
2. Storage using sand and coir 2. Controlled Atmosphere storage
3. Storage in pit 3.Modified Atmosphere storage.
4. Storage using evaporative cooling/coolers. 4. Solar driven cold stores
5. Storage in zero energy cool chambers(ZECC) 5. Hypobaric storage /Low pressure storage.

6. Low cost storage technology-
1. IN-SITU STORAGE
In Situ means -delaying the harvest until the crop is required and is
employed for the root, tuber and rhizomes crops. Crops should be left in
the soil until preparation for the market. The land where crop is grown
remains occupied and new crop cannot be planted there.
2. STORAGE USING SAND AND COIR
In India ,potatoes are traditionally stored in sand bricks kiln soil( which is
very dry, structureless material used to klins in India).

7. 3 - STORAGE IN PIT
Pits or trenches are dug at the edge of field. Pits should be placed at a higher point, if the field
has slopes especially in regions of high rainfall. The pit or trench is lined with straw or any other
organic material. Then, it is filled with produce and covered with a layer of organic matter and a
layer of soil. Sometimes wooden boards are placed on surface before the soil is put on
Ventilation holes are left at the top covered with straw in such a way so as to allow air to pass
out, but avoid penetration of rain. Lack of ventilation may cause rotting problem. In very cold
conditions, the soil upto 25 cm may be required to protect the crop.

8. 4- STORAGE USING EVAPORATIVE COOLERS
The principle of evaporation can be used to cool stores by first passing the air into the
store through a pad of water. The degree of cooling depends on the original humidity
of the air and the efficiency of evaporating surface. Both active and passive
evaporative cooling systems are used. In a passive system, the cooling pads are placed
over the entrance of the store and kept moist. In active system, air is drawn into the store
by a fan through a pad, kept moist by constantly pumping water over it. The latter type is
more efficient in cooling but requires an electricity supply .

9. Storage temperature ,relative humidity and shelf life of fruits under
evaporative cooling:
COMMODITY Storage
temperature(°c)
Relative humidity
(%)
Shelf life
1-Apples 1-4.4 85-90 3-8 months
2-Avocados 4.4-12.5 85-90 2-4 weeks
3-Mangoes 12 85-90 2-3 weeks
4-pineapples 7-12.5 85-90 2-4 weeks

10. 5-STORAGE IN ZERO ENERGY COOL CHAMBERS
INTRODUCTION-
Advantages :
Zero energy cool chamber - an on-farm rural oriented storage structure that operates on
the principle of evaporative cooling, was developed by Roy and Pal at IARI, New
Delhi, using locally available raw materials such as bricks, sand, bamboo, dry grass, jute
cloth etc. The chamber is an above-ground double-walled structure made up of bricks. The
cavity of the double wall is filled with riverbed sand. The lid was made by using dry
grass/straw on a bamboo frame. The rise in relative humidity (90% or more) and fall in
temperature (10-15°C) from the ambient condition could be achieved by watering the
chamber twice a day.
1- Can be constructed by an unskilled person No mechanical or electrical energy is needed.
2-Allows small farmers to store produce for a few days and thus avoid costly rush selling.
3- Ideal for household storage.
4- Reduces losses and thus pays for itself in a short time.Useful for the temporary storage
of curd, milk, and cooked food.
5- Can also be used for mushroom cultivation, raising silkworms, and storage of
biofertilisers.

11. Disadvantages:
1-Operation relies on a reliable source of water throughout the year.

12. Crop Duration ZECC (Days) Ambient
condition
(days)
1-Mango June -july 9 6
2-Banana Oct-Nov 20 14
3-Grape fruit Dec-march 70 27
4-lime Jan-feb 25 11
5-kinnow Jan -march 60 14
Storage life of fresh fruits in zero energy cool chamber and ambient
conditions:

13. HIGH COST STORAGE TECHNOLOGY:
1-REFRIGERATED STORAGE
-One of the first successful cold storage for apples was built in 1856 by Reverend
Benjamin Nyce inIllinois, where ice harvested from the ponds was used to keep the fruits
cold . In Southern States mechanical refrigeration was used first for ice making in 1860.
The first installation of mechanical refrigeration in the United States was made in Boston in
1881 .
PRINCIPLES OF REFRIGERATION:
-Heat moves from the object at higher temperature to that at lower one. Refrigeration
creates a cold surface that absorbs heat transferred to it by conduction, convection
or radiation . Ammonia is the most commonly used refrigerant for large installations. It
is inexpensive and can be changed from vapour to liquid at nominal pressures and it
absorbs a great amount of heat upon vapourizing (300 cal/kg). However, ammonia will
damage fruits in case of the gas leakage into cold storage rooms and is toxic at high
concentrations . So, fluorocarbons such as Freon-12 and 22 have replaced
ammonia as they are non toxic and non-flammable .

17. 2-Controlled Atmosphere storage/Modified atmosphere storage
Controlled atmosphere (CA) storage is a postharvest management practice based on
manipulating the carbon dioxide (CO₂) and oxygen (O₂) concentration in the fruit storage
environment, in combination with temperature and humidity in order to maintain the quality
and increase the shelf life of stored fruits. O₂ and CO₂ are important for storage of almost all
fruits and vegetables because they are the two primary gases in fruit respiration.
Introduction-
Modified atmospheric (MA) storage implies a lower degree of control of gas
concentration in atmosphere surrounding the commodity. Historically, atmospheres
surrounding produce have been altered in controlled atmosphere storage facilities where
the levels of gases are continually monitored and adjusted to maintain the optimal
concentrations.
The MA and CA differ only in degree of control. Where CA is more exact.

18. The principle behind controlled atmosphere Storage and Modified atmosphere storage
technologies is to-
(a) Reduce respiration rate
(b) Reduce microbial growth
(c) Retard enzymatic spoilage by changing the gaseous environment surrounding the
food product. This is achieved by reducing the concentration of oxygen (O2), which is
required in respiration, or by adding an inhibitory gas such as carbon dioxide (CO2) or
carbon monoxide (CO). The balance between O2 and CO2 is critical, and an optimal
ratio is required for each specific product
OXYGEN SCRUBBER CARBON DIOXIDE SCRUBBER ETHYLENE SCRUBBER
-Puring with nitrogen
-from liquid nitrogen through
an evaporator.
-Activated charcoal scrubber
-Hydrated lime
-potassium permanganate.
-activated charcoal
Some monitoring and control system which required to maintain the gaseous in
storage/room -

20. COMMODITY TEMPERATURE RANGE
(°C)
CA
%O2 %CO2
1. Banana 12-16 2-5 2-5
2-Guava 5-15 2-5 0-1
3-Litchi 5-12 3-5 3-5
4-Mango 10-15 3-7 5-8
5-Orange 5-10 5-10 0-5
6-Papaya 10-15 2-5 5-8
7-Strawberry 0-5 5-10 15-20
8-Apples 0.3-0.9 1.7 2.0
CA requirements and recommendation for fruits :
Source:Kader,2001

21. 4-SOLAR DRIVEN COLD STORES
In tropical countries, solar energy is utilized in refrigeration cycle. In Sudan, such stores
have been developed having single stage ammonia/water absorption refrigerator with 13 kw
peak cooling power and were designed to keep 10 tonnes of agricultural products (volume
50 m²) at a minimum temperature of 5°C, as tested on bananas. This system is, however,
costly when compared to conventional cold store operated by electricity
1-storage chamber
2-solar PV system
3-monitoring and control
system,
4-vapor-compression
refrigeration system.

22. 5- Hypobaric storage /Low pressure storage
Fruits can be stored under less than atmospheric pressures (hypobaric storage)
(Burg and Burgl 1966). Fruits were held at about 0.2 to 0.5 atmospheric pressure
at 59 to 75°F and humidified air was passed through the chambers to remove volatiles
given off by the fruits because of the drying effect of partial vacuum.
Hypobaric storage, there is "out-gassing" of product. The CO, and other volatiles
produced during respiration, including ethylene are removed and controlled level of
O, is maintained. Though it provides easy manipulation of O, concentration and
relative humidity.
Drawbacks-
-Its use is limited because of the low pressure requirement (1.3 to 13 kPa), significant
costs associated with storage room structure and of air tightness quality needed for
efficient pump operation.
-Moreover, commodities requiring high CO, levels cannot be accommodated, and
some quality characteristics such as flavour can be affected. Because of these high
cost factor, its use is limited to cooling and storage of selected few crops which have
a high cash return.

23. Comparative storage life (in days) of produce stored in
refrigeration and under hypobaric conditions
COMMODITY- COLD STORAGE HYPOBARIC STORAGE
FRUITS (FULLY RIPE)
1.Pineapple 9-12 40
2-Strawberry 5-7 21-28
FRUITS (unripe)
1-Banana 10-14 90-150
2-Avocado 23-30 90-100
3-Apple 60-90 300
4-Pear 45-60 300

24. Dynamic controlled atmosphere
This new technology was developed and patented in cananda in 2001 by research team
led by Dr.Robert prange and Dr.John Delong.
Further research evaluation was conducted internationally , especially by Dr.Angelo
zanella of the Agricultural Research institute Laimburg Italy which led to
commercialization in the U.S.A and Italy in 2003-2004.
-The technology detects stress ,e.g., low oxygen ,by continuously monitoring changes
in the chlorophyll fluorescence of the stored product .
-The major application of harvest watch technology is in dynamic controlled atmosphere –
chlorophyll fluorescence(DCA-CF) storage of fruits and vegetables.

26. POSTHARVEST DISORDERS OF FRUIT CROPS:-
Introduction-
Postharvest disorders are common in many crops, where storage at low
temperature for long periods is required. The most important non-pathological
problem encountered in the market chain is physiological disorder.
“Physiological disorders - refers to breakdown of tissue in response to
an adverse environment, particularly temperature and/or nutritional deficiency
during growth and development”.
Or
Physiological disorders are abnormalities in plants ,which are associated to non
pathogenic factors. A plant or its part may show unusual growth ,function or
deformity. Such abnormalities are widely referred as disorders.

27. Different postharvest disorders in fruit crops-
NAME OF CROPS SYMPTOMS Causes and controls- PICTURES-
MANGO-
1-Spongy tissue - Cheema and Dhani was first
to observe spongy tissues in
mango in 1934.
- Which is characterized by the
development of non-edible,
sour, yellowish and sponge
like patch with or without air
pocket in the mesocarp of the
fruit during ripening.
- In extreme cases, the whole
fleshy portion becomes too
soft resembling bacterial rot. -
It is a major hindrance for
Alphonso growers.
Causes-
-This is caused because
ripening enzymes during
fruit maturation stage
become inactive due to high
temperature, convective
heat.
-Post harvest exposure of
fruit to sunlight.
CONTROLS-
-Harvesting of fruits at
3/4th maturity stage.
• Post harvest exposure to
low temperatures between
10-15°C for 10-18 hrs
• Use of black poly-
ethylene mulch.
• Grow resistant varieties
like Ratna, Arka Puneet
and Arka Aruna etc.

28. NAME OF CROPS SYMPTOMS Causes and controls- PICTURES-
APPLE-
1-superficial scald - Superficial scald is a major
physiological disorder in
apple fruit that is induced
by cold storage and is
mainly expressed as brown
necrotic patches on peel
tissue.
Causes- The cause of scald
are complex but the factors that
usually increase the severity
are- delayed cold storage
,warm pre harvest weather low
fruit calcium.
Control- low oxygen storage
(ie,1% o2 plus less than 0.1%
co2)
-spray with Diphenylamine
(DPA) give excellent control of
superficial scald.
2-Brown Heart -This physiological disorder is
associated with large and
overmature fruits.
-symptoms appear as brown
discoloration in the flesh, usually
originating in or near the core.
Brown areas have well defined
margins and may include dry
cavities developed due to
desiccation.
Causes-
It occur when the CO
concentration in storage
increases above 1%.
Control:
-Harvesting of overmature
fruits should be avoided.
-In case of storage in controlled
atmosphere (CA) the fruits
should be harvested at optimum
maturity The CO
concentrations in CA should be
below 1% to reduce the
development of brown heart

29. NAME OF CROPS SYMPTOMS Causes and controls- PICTURES-
Pear
1- core breakdown -A senescent disorder resulting
from storing fruit beyond its
postharvest life. A brown, soft
breakdown of the core and
surrounding tissues. (bartlet
var.is more susceptible.)
Causes:
-occur due to delay harvesting and
low or high concentration of co2and
o2 in CA storage.
Control:
-avoid storing pear beyond their
postharvest life.
-proper concentration of co2 and 02
should maintain in CA Storage.
2-Pear senescent
scald
-Brown to black discoloration of
the skin associated with fruit
which have become yellow in
storage and lost their capacity to
ripen normally.
-Develops on pears which have been
stored beyond their postharvest life.
Control:
- use of the antioxidant like
ethoxyquin or spray of DPA .
3-Internal Browning
-Development of brown to dark
brown water soaked area in the
core and even in flesh during
storage.there is no visible
external indication of internal
browning .
Causes:
the main cause of internal browning
is that ripening predispose the fruit
to the disorder while it is in cold
storage.
Control:
Proper harvesting of crop at their
green stage and proper storage
facilities.

30. NAME OF CROPS SYMPTOMS Causes and controls- PICTURES-
Citrus-
1-Granulation- -the juice sacs of fruits become
tough ,enlarged and turn greyish
in colour.
- Thicker wall of juice sac.and
appear as powdery form.
- Sweet orange (var.-
jaffa,musambi )and
Mandrine cultivar (dancy
tangerine )are highly
susceptible.
Causes:
-late harvesting and improper
storage .
-excessive Nand K .
Control-
-Avoid late harvesting and
Post harvest dipping with ZCPIII
(a mixture of PGR and fungicide)
2-Chilling injury- - The chilling injury in citrus
fruit are discoloured patches
,superficial brown staining
of rind and watery
breakdown .
- (grapefruit,limes and
pummelos are chilling
sensitive).
Causes:
Chilling injury occur or
developed in chiiled or cold
storage. Where duration of
temperatures fluctuates.
Control:
Proper temperature should be
maintained in cold storage.

31. NAME OF CROPS SYMPTOMS Causes and controls- PICTURES-
Walnut
1-Oil rancidity The most serious postharvest
physiological disorder that
affects walnut quality is oil
rancidity.they become brown
coloured and develops a rancid
odour and taste.
Causes:
-it caused by poor seed storage
condition, elevated temperature
and relative humidity, failure to use
controlled atmosphere and
imbalance in oxygen
concentration.
-higher water contents reduce
storage life and increase the risk of
rancidity.
Control:
-It is essential to store walnut in
the dark and to protect them from
oxygen .
Avocado

32. NAME OF CROPS SYMPTOMS Causes and controls- PICTURES-
1- pulp spot -Black discoloration of vascular
bundles at cut ends of the fruit
stalk.
Cause-
-Moisture loss is responsible for
pulp spot. It is a post harvest
disorder.
- It occur due to low
temperature in avocado.
Control:
-avoid storing at very low
temperature and dry condition .
Papaya
1-Chilling injury - The common physical
symptoms of chilling injury in
papaya ,which become more
apparent are discolouration of
the flesh , development of hard
areas in the plup and around the
vascular bundles.
Mature green papaya were
found to be most sensitive to
chiiling.
- CAUSES:
- Exposure of papaya tissue to
temperatures below 10oC
often causes chiiling injury
depending upon the storage
duration.
- Control:
- CI can be prevented by
determining the critical
temperature /storage time
relationship for its
development and not
exposing the fruits
temperature below the
allowable limits.

33. NAME OF CROPS SYMPTOMS Causes and controls- PICTURES-
Pomegranate-
1-Superficial
browning
disorder(scald)
-It develop on the husk of
pomegranate fruits during
storage.
-discolouration of flesh.
-water soaking of tissue and
abnormal ripeing .
Causes:
- Early harvesting of crops and
abnormal storage
temperature.
Control:
-the most effective control of
scald was obtained by storing late
harvested fruits in 2% O2 at 2°C .

34. Case study
Effects of modified atmosphere packaging on quality and shelf life of banana (robusta )
stored at low temperature

35. Results:
Sensory quality of fully ripe fruits of MAP+GK and MAP treated banana after 5
days at RT conditions was very good (7.5, 7.4) and could be compared with the
sensory quality of fully ripened fruits of openly kept control treatment (7.2).

36. Conclusion-
-The fruits and vegetables being a rich source of vitamins, minerals and dietary fibres
constitute an important part of our daily diet.
-These crops are grown all over the world including India . Due to lack of proper
infrastructure for processing and postharvest management, about 25-40 per cent of fresh
fruits and vegetables goes waste and the cumulative annual loss is as high as Rs. 3000-4000
crores in India.
-Many horticultural crops are seasonal in nature and have a relatively short harvesting
season. they are also highly perishable. Hence, proper storage of these produce using
appropriate methods would prolong their availability.
-Proper storage of fruit and vegetables at low temperature is necessary to ensure regulated
distribution and extending the duration of their availability.
-The storage of fruit and vegetables not only help to extend market period but also protect
fruits from diseases and other disorders.

37. REFERENCES
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