Packing House Operations for Horticultural Produce

Packing House Operations for Horticultural Produce

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  Packing house operations: Preparedby Umesh Timilsina Assistant Professor CNRM, Bardibas Agriculture and Forestry University
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  Packhouse operations • Apacking house is a place/facility where freshly harvested fruits, vegetables, and flowers are received, cleaned, graded, treated, packed, and prepared for storage or marketing. • Proper packing house operations minimize post-harvest losses, maintain quality, and increase the market value of horticultural produce. Objectives of Packing House Operations • Remove field heat and contaminants. • Improve appearance and quality. • Reduce mechanical damage and microbial infection. • Increase shelf life. • Facilitate transportation and marketing. • Meet domestic and export quality standards. • Ensure uniformity in size and quality.
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  Advantages of EfficientPacking House Operations • Minimize post-harvest losses. • Improve product quality and appearance. • Extend shelf life. • Increase consumer acceptance. • Facilitate long-distance transport and export. • Improve food safety and hygiene. • Enhance market value and farmer income.
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  Flow Chart ofPacking House Operations Harvesting ↓ Receiving ↓ Cleaning & Washing ↓ Trimming ↓ Sorting ↓ Grading • ↓ • Transportation
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  Packhouse operation
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  ↓ Chemical Treatments ↓ Curing (whereapplicable) ↓ Waxing ↓ Ripening / Degreening ↓ Pre-cooling ↓ Packaging ↓ Storage
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  1. Washing • Washingis the process of removing soil, dust, pesticide residues, latex, and microorganisms from harvested produce using clean water or sanitizing solutions (Detergent- 0.1% (1ml/liter of water). Objectives • Remove dirt and mud. • Reduce microbial load. • Improve appearance. • Increase shelf life. • Remove pesticide residues.
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  Methods • Spray washing •Dip washing • Brush washing • Bubble washing • High-pressure washing Sanitizers Used Chemical Recommended Concentration Chlorine (Sodium hypochlorite) 50–200 ppm Chlorine dioxide 3–5 ppm Ozone 0.5–2 ppm Peracetic acid 80–100 ppm Crops Tomato Apple Mango Citrus Carrot Potato
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  2.Cleaning Cleaning is theremoval of foreign materials such as dust, leaves, twigs, insects, latex, and damaged plant parts from harvested produce. Importance • Enhances appearance. • Reduces microbial contamination. • Facilitates grading. • Improves consumer acceptance. Methods • Dry brushing • Air blowing • Cloth wiping • Water cleaning
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  3. Trimming • Trimmingis the removal of unnecessary plant parts such as stems, roots, leaves, damaged tissues, or outer leaves before marketing. Importance • Improves appearance. • Reduces respiration. • Minimizes infection. • Reduces package weight. Examples
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  4. Sorting • Sortingis the separation of produce based on general quality, health, and soundness. Sorting removes • Diseased produce • Rotten produce • Damaged produce • Insect-infested produce • Overripe produce • Immature produce Importance • Prevents spread of diseases. • Improves uniformity. • Increases market value. • Reduces storage losses.
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  5. Grading • Gradingis the classification of produce into different quality classes based on predetermined standards. Grading Parameters • Size • Weight • Shape • Colour • Maturity • Freedom from defects
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  Types A. Manual grading •Performed by workers. B. Mechanical grading • Performed using grading machines. Advantages • Uniform quality • Better pricing • Export suitability • Consumer satisfaction
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  Difference Between Sortingand Grading Sorting Grading Removes defective produce Classifies good produce into grades Based on defects Based on quality standards First operation Performed after sorting
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  6. Curing Curing isthe controlled healing of wounds and cuts on harvested produce (Bulb, tuber, rhizome crops) by exposing it to suitable temperature and humidity. Objectives • Heal injuries. • Reduce moisture loss. • Prevent microbial infection. • Increase storage life. Suitable Crops Crop Curing Condition Potato 15–20°C, 90–95% RH for 7–10 days Sweet potato 29–32°C, 85–90% RH for 4–7 days Onion 30–35°C until neck dries Garlic Warm, dry, ventilated conditions
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  Curing • It refersto the process of healing and toughening wounds and periderm (new skin) formation in root, tuber crops and bulb crops. • Curing is conducted immediately after harvesting. • It is technique where commodity is left in the field itself under shade for few days. • It strengthens the skin. • Closing neck (onion and garlic) and toughening of skin (Potato) in bulb crop is also known as curing. • Sometimes lignification (strengthen the plant vascular body) in the surface of citrus cell is also termed as curing.
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  Curing • It refersto the process of healing and toughening wounds and periderm (new skin) formation in root, tuber crops and bulb crops. • Curing is conducted immediately after harvesting. • It is technique where commodity is left in the field itself under shade for few days. • It strengthens the skin. • Closing neck (onion and garlic) and toughening of skin (Potato) in bulb crop is also known as curing. • Sometimes lignification (strengthen the plant vascular body) in the surface of citrus cell is also termed as curing.
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  Curing of Garlic
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  7. Waxing • Waxingis the application of a thin edible wax coating on the produce surface to reduce water loss and improve appearance. Objectives • Reduce transpiration. • Slow respiration. • Improve shine. • Delay shriveling. • Extend shelf life.
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   Apple  Avocadoes Lemon  Grapes  Banana  Melons  Oranges  Lime  Passion fruit  Peaches  Pineapples. Fruits benefited by waxing
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  Artificial Appearance Added Cost SurfaceBurn Wax Whiting (Chalking Off-flavor development Disadvantages Advantages It improves the appearance of produce Reduce Moisture Loss Less Economic Loss Reduced Postharvest Decay It prevents damage and disease; Replace natural wax Increase the freshness Decrease the rate of transpiration Longer Postharvest Life Less Susceptibility to Chilling Injury Advantages vs disadvantages of waxing
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  Types of waxes VEGETABLE WAX 1. Carnaubawax 2. Candelilla wax 3. Sugarcane wax 4.Palm wax 5. Esparto wax 6. Japan wax 7. Oricury wax ANIMAL WAXES 1. Bees wax. 2. Spermaceti wax 3. Shellac wax MINERAL AND SYNTHETIC WAX 1. Ozocerite 2. Montan wax 3.Synthetic wax 4.polyethylene
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   All fruitsand vegetables are covered naturally in a cuticle that is a barrier to moisture loss.  However, some water vapors can move through the pores, cuticle and micro-cracks in the cuticle.  During the process of waxing, a tightly adhering thin firm of the coating substance is applied to the surface of the fruit.  The wax coating blocks the pores in the cuticle, which significantly reduces the amount of water vapor loss. How wax acts ?
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  Common Waxes • Carnaubawax • Shellac wax • Paraffin wax • Beeswax • Polyethylene wax emulsions Crops • Apple • Citrus • Mango • Cucumber • Sweet pepper Advantages • Reduces weight loss. • Maintains freshness. • Improves market appeal. • Reduces fungal infection.
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  8. Ripening • Ripeningis the series of physiological and biochemical changes that make fruits edible and attractive. Changes During Ripening • Colour development • Softening • Sweetness increases • Acidity decreases • Aroma develops • Chlorophyll breaks down
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  Artificial Ripening Safe Methods •Ethylene gas (100–150 ppm) • Ethephon solution Unsafe Method • Calcium carbide (banned in many countries due to health hazards) Crops • Banana • Mango • Papaya • Tomato • Avocado
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  9. Degreening • Degreeningis the removal of green colour (chlorophyll) from fruits using ethylene without inducing full ripening. Purpose • Improve peel colour. • Enhance appearance. • Increase market value. Conditions • Ethylene: 5–10 ppm • Temperature: 25–27°C • Relative Humidity: 90–95% Crops • Citrus • Banana • Mango
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  What is actuallyoccurring during the degreening process? • Chlorophyllase enzymes break down green chlorophyll and unmasking orange or yellow carotenoid pigments within the fruit. • It is the ethylene gas that assists with the breaking down of the chlorophyll in the skin of the fruit, allowing the yellow or orange peel to predominate.
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  Difference Between Ripeningand Degreening Ripening Degreening Entire fruit matures Only peel colour changes Softening occurs No significant softening Sugar increases Little change in sugars Aroma develops Minimal aroma change
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  10. Chemical Treatments •Chemical treatments involve the application of approved chemicals after harvest to maintain quality and extend shelf life. Objectives • Disease control • Delay ripening • Reduce decay • Prevent physiological disorders • Improve storage life
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  Common Chemicals Chemical Purpose Calciumchloride Maintains firmness Salicylic acid Delays ripening Ascorbic acid Prevents browning Citric acid Antioxidant Potassium permanganate Ethylene absorber Sodium hypochlorite Surface disinfection Fungicides (where permitted) Disease control
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  11. Fumigation • Fumigationis the treatment of produce with gaseous chemicals to eliminate insects and pests before storage or export. Objectives • Kill insects. • Meet quarantine requirements. • Prevent pest spread. Common Fumigants • Phosphine • Sulfur dioxide (grapes) • Controlled atmosphere gases (for specific applications) Crops • Grapes • Mango • Citrus • Stored onions • Export commodities
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  12. Colour Adding •Colour adding is the application of approved food-grade colour to improve the appearance of fruits that have developed poor natural colour. Purpose • Improve visual appeal. • Increase market value. • Meet market standards. Common Crops • Citrus fruits • Apples (in some countries, under strict regulations) • Note: Artificial colour addition must comply with national food safety regulations and is prohibited for many fresh fruits in numerous countries.
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  13. Pre-cooling • Pre-coolingis the rapid removal of field heat from freshly harvested produce immediately after harvest before storage or transportation. Importance • Slows respiration. • Reduces water loss. • Delays ripening. • Minimizes microbial growth. • Extends shelf life. • Maintains freshness.
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  Methods of Precooling
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  Methods of Precooling Methods Typesof Methods Crops Air Cooling Room cooling Apple, Potato Forced-air cooling Strawberry, Mango Water cooling Hydro-cooling Sweet corn, Carrot Ice cooling Ice cooling Fish, Broccoli, Sweet corn Vaccum cooling Vacuum cooling Lettuce, Leafy vegetables
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  2. Irradiation • Alsoknown as cold sterilization • The potential of ionizing radiation in the postharvest handling of fruits and vegetables lies in two direction. 1. The disinfestation of produce from fruit flies and other insect pests and the extension of shelf life of produce by restricting the growth of microorganisms. 2. The retardation of produce metabolism such as ripening and sprouting, e.g. Sprouting in potato and onion during long term storage is inhibited by 0.02 to 0.15 kilogray, a dose which has little effect on other aspect of potato and onion quality. 3. But it is not technically feasible and expensive method.
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  Effect of irradiationon various crops
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  4. Chemical treatments •Calcium is reported to reduce many physiological disorders in fruits which were found to be associated with tissue calcium level. • Chemicals such as fungicides- Derosal, Bavistin, Benomyl, Benlate, Thiobendazole (TBZ) etc. delay ripening as a consequence of reduced microbial activities. 5. Hot water Treatment • Hot water treatment is usually done to kill microbes present in the surface of fruits. • The heat should not be harmful to fruits but it should kill microbes. • Generally a temperature of water 50-55°C is used for 5-10 minutes.
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  14. Packaging • Packagingis the process of enclosing horticultural produce in suitable containers to protect it during handling, storage, transportation, and marketing. Objectives • Protect from mechanical injury. • Reduce moisture loss. • Facilitate handling. • Extend shelf life. • Improve presentation. • Provide product information.
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  Characteristics of GoodPackaging • Strong and durable. • Light weight. • Well ventilated. • Moisture resistant. • Food-safe. • Economical. • Easy to stack and transport. • Environmentally friendly.
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  Packaging Materials Material Examples Corrugatedfibreboard (CFB) boxes Mango, Apple Plastic crates Tomato, Brinjal Bamboo baskets Local markets Wooden boxes Apple (traditional use) Polyethylene bags Leafy vegetables Paper bags Flowers, fruits Net bags Onion, Garlic
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  Types of containerand packaging materials 1. Field containers Tokaries, trays, plastic or cloth bags, doko etc. 2. Shipping containers Corrugated fiber board boxes, woven sacks and plastic containers. 3. Consumer packages Polythene bag for different weight desired by the consumers 0.5 to 1kg tomatoes in polythene bags
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  Types of PackagingMaterials • Natural materials: Bamboo baskets, wooden crates. • Synthetic materials: Plastic crates, trays, and films. • Paper-based materials: Corrugated fiberboard boxes, paper bags. • Biodegradable materials: Compostable films and containers made from plant fibers.
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  Modified Atmosphere Packaging(MAP) • A packaging technique in which the composition of gases (O , CO , and N ) ₂ ₂ ₂ surrounding the produce is modified to slow respiration and extend shelf life. Advantages • Reduces respiration rate. • Delays ripening. • Maintains freshness. • Reduces water loss. • Extends storage life.
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  Wooden Baskets andHampers Pulp Containers Paper and Mesh Bags.
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  Reusable plastic bulkbins (left) and wooden bulk bins (right)
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  Reusable plastic bulkbins (left) and wooden bulk bins (right)
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  Reusable plastic bulkbins (left) and wooden bulk bins (right)
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  Corrugated fiberboard bulkbins &Corrugated fiberboard cartons
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  Fig: Polyethylene terephthalatethermoformed (PET) clamshell containers for strawberries
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  Packaging Materials
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  Some existing packagingpractices in Bangladesh, Nepal and Cambodia
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  Protective packaging: useof liners and cushion (newsprint), individual wraps, vents in carton box to minimize heat buildup, and proper strapping.
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  Packaging Materials
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  Sequence of PackingHouse Operations Steps Operations 1 Receiving (Dumping) 2 Washing 3 Cleaning 4 Trimming 5 Sorting 6 Grading 7 Chemical treatment 8 Curing (where required) 9 Waxing 10 Ripening or Degreening (if required) 11 Pre-cooling 12 Packaging 13 Cold storage 14 Transportation