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Presented by:
SAURAV TUTEJA
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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narendranppttopresent-170920175905.pdf

  • 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.