Post harvest loss is a major global issue, with the FAO estimating 1/3 of food is lost annually. Losses vary by crop and are highest for perishables like fruits and vegetables. Losses occur at all stages from harvesting to consumption due to factors like mechanical damage, microbial degradation, and quality standards. Proper management techniques like correct harvesting, drying, storage conditions and packaging can help reduce post harvest losses.
This document discusses post-harvest management of fruits and vegetables in India. It notes that India is the second largest global producer of fruits and vegetables but suffers significant post-harvest losses estimated between 20-45% due to lack of proper storage, transportation and processing infrastructure. These losses have economic and nutrition impacts. The document outlines the major causes of losses including mechanical damage during handling, microbial and physiological spoilage. It recommends technologies like wax coating, evaporative cooling, pre-packaging, cold storage and modified atmosphere packaging to extend shelf-life and minimize post-harvest losses.
This document discusses post-harvest management of fruits and vegetables in India. It notes that India is the second largest global producer of fruits and vegetables but also experiences significant post-harvest losses of 20-40% due to lack of proper storage, transportation and processing infrastructure. These losses have economic and nutrition impacts. The document outlines the major causes of losses at different stages from harvesting to markets and recommends technologies like waxing, evaporative cooling, pre-packaging, cold storage and modified atmosphere packaging to minimize losses and extend shelf life.
This document discusses postharvest handling of produce. It begins by explaining that fruits and vegetables continue to respire after harvesting, using up their limited food reserves. If not handled properly, changes in taste, color, texture and appearance will make the produce unacceptable. Proper timing of harvest, avoiding injuries, and preparing supplies and equipment are important harvesting principles. Postharvest losses of 20-40% are common due to decay and damage. Technologies like cooling, controlled atmospheres, waxing and packaging can help minimize losses and extend shelf life. Food safety is also an important consideration, as produce can be contaminated with biological, chemical or physical hazards at different points in the supply chain if good practices are not followed. Records must be kept to
Post-harvest losses can be quantitative, involving a decline in availability or weight, or qualitative, involving a decline in consumer acceptability. Quantitative losses occur during harvesting due to birds, rodents, lodging, or threshing. Qualitative losses occur due to delayed harvesting, improper handling, drying, or milling. Losses can take place during harvesting, handling, storage, and distribution up to the consumer level due to factors like high temperatures, lack of facilities, transportation issues, and lack of grading. Reducing post-harvest losses is important to reduce food waste and improve food security and livelihoods.
The document discusses various internal and external factors that affect the quality and post-harvest losses of fresh produce. It identifies several key causes of losses, including lack of temperature management, rough handling, poor packaging, and lack of education. Biological, microbiological, mechanical, physiological, and chemical factors can all contribute to losses between harvest and consumption, which amount to 30-50% of production in some areas. Proper temperature control, packaging, and education around quality maintenance are important for reducing post-harvest losses.
HANDLING, TRANSPORTATION AND STORAGE OF FOODSMohit Jindal
This document discusses the handling, transportation, and storage of various foods including grains, fruits, vegetables, animal foods, milk, and eggs. It covers the importance of minimizing post-harvest losses through proper handling and identifies factors that can lead to food spoilage such as physiological, chemical, and microbial changes during storage. Effective handling practices including pre-cooling, disinfection, and controlling temperature, oxygen, and light levels are described to maintain quality and prevent spoilage after foods are harvested.
Food losses and waste occur throughout the food supply chain from production to consumption. Globally about 1.3 billion tonnes of food, or roughly one-third of total food produced, is lost or wasted each year. Losses in developing countries primarily occur during production, storage, and transportation due to limitations in infrastructure and technology. In developed countries, waste mainly happens at the retail and consumer levels due to issues like consumer behavior and confusion over product date labels. Reducing losses and waste could help improve global food security while also protecting environmental resources.
The document provides information on food losses and waste. It discusses that approximately 1.3 billion tonnes of food, or one-third of total production, is lost or wasted globally each year. Food losses occur mainly in developing countries during production, storage, and transportation, while food waste occurs primarily in developed countries at the retail and consumer levels. Reducing food losses and waste could help address issues of food insecurity, environmental sustainability, and economic development. Strategies to reduce losses and waste include improving infrastructure, storage and transportation conditions, processing technologies, and consumer education.
This document discusses post-harvest management of fruits and vegetables in India. It notes that India is the second largest global producer of fruits and vegetables but suffers significant post-harvest losses estimated between 20-45% due to lack of proper storage, transportation and processing infrastructure. These losses have economic and nutrition impacts. The document outlines the major causes of losses including mechanical damage during handling, microbial and physiological spoilage. It recommends technologies like wax coating, evaporative cooling, pre-packaging, cold storage and modified atmosphere packaging to extend shelf-life and minimize post-harvest losses.
This document discusses post-harvest management of fruits and vegetables in India. It notes that India is the second largest global producer of fruits and vegetables but also experiences significant post-harvest losses of 20-40% due to lack of proper storage, transportation and processing infrastructure. These losses have economic and nutrition impacts. The document outlines the major causes of losses at different stages from harvesting to markets and recommends technologies like waxing, evaporative cooling, pre-packaging, cold storage and modified atmosphere packaging to minimize losses and extend shelf life.
This document discusses postharvest handling of produce. It begins by explaining that fruits and vegetables continue to respire after harvesting, using up their limited food reserves. If not handled properly, changes in taste, color, texture and appearance will make the produce unacceptable. Proper timing of harvest, avoiding injuries, and preparing supplies and equipment are important harvesting principles. Postharvest losses of 20-40% are common due to decay and damage. Technologies like cooling, controlled atmospheres, waxing and packaging can help minimize losses and extend shelf life. Food safety is also an important consideration, as produce can be contaminated with biological, chemical or physical hazards at different points in the supply chain if good practices are not followed. Records must be kept to
Post-harvest losses can be quantitative, involving a decline in availability or weight, or qualitative, involving a decline in consumer acceptability. Quantitative losses occur during harvesting due to birds, rodents, lodging, or threshing. Qualitative losses occur due to delayed harvesting, improper handling, drying, or milling. Losses can take place during harvesting, handling, storage, and distribution up to the consumer level due to factors like high temperatures, lack of facilities, transportation issues, and lack of grading. Reducing post-harvest losses is important to reduce food waste and improve food security and livelihoods.
The document discusses various internal and external factors that affect the quality and post-harvest losses of fresh produce. It identifies several key causes of losses, including lack of temperature management, rough handling, poor packaging, and lack of education. Biological, microbiological, mechanical, physiological, and chemical factors can all contribute to losses between harvest and consumption, which amount to 30-50% of production in some areas. Proper temperature control, packaging, and education around quality maintenance are important for reducing post-harvest losses.
HANDLING, TRANSPORTATION AND STORAGE OF FOODSMohit Jindal
This document discusses the handling, transportation, and storage of various foods including grains, fruits, vegetables, animal foods, milk, and eggs. It covers the importance of minimizing post-harvest losses through proper handling and identifies factors that can lead to food spoilage such as physiological, chemical, and microbial changes during storage. Effective handling practices including pre-cooling, disinfection, and controlling temperature, oxygen, and light levels are described to maintain quality and prevent spoilage after foods are harvested.
Food losses and waste occur throughout the food supply chain from production to consumption. Globally about 1.3 billion tonnes of food, or roughly one-third of total food produced, is lost or wasted each year. Losses in developing countries primarily occur during production, storage, and transportation due to limitations in infrastructure and technology. In developed countries, waste mainly happens at the retail and consumer levels due to issues like consumer behavior and confusion over product date labels. Reducing losses and waste could help improve global food security while also protecting environmental resources.
The document provides information on food losses and waste. It discusses that approximately 1.3 billion tonnes of food, or one-third of total production, is lost or wasted globally each year. Food losses occur mainly in developing countries during production, storage, and transportation, while food waste occurs primarily in developed countries at the retail and consumer levels. Reducing food losses and waste could help address issues of food insecurity, environmental sustainability, and economic development. Strategies to reduce losses and waste include improving infrastructure, storage and transportation conditions, processing technologies, and consumer education.
This document discusses post-harvest behavior and management of fruits and vegetables. It covers topics like different crop types, post-harvest activities, goals of post-harvest handling, importance of post-harvest processing, factors that affect quality after harvest like respiration and ethylene production, methods to prevent spoilage like proper temperature and humidity control, and causes of post-harvest losses from mechanical damage, disease and pests. The overall purpose of post-harvest management is to maintain quality and extend the shelf life of agricultural products after harvesting.
Pre and post harvest losses in fruits , crops a lookinto its losses by Allah ...Mr.Allah Dad Khan
1. Pre and post harvest losses in crops, fruits and vegetables in Pakistan are estimated to be around 35% due to factors like poor soil fertility, imbalance in fertilizer use, lack of plant nutrients, pest and disease infestation, and improper harvesting, handling, transportation and storage practices.
2. Key causes of pre and post harvest losses include mechanical damage during harvesting and handling which can lead to bruising, skin breaks and decay; temperature extremes that can cause freezing, chilling or heat injuries; and diseases and pests which commonly infect produce through wounds.
3. Studies in Pakistan on apple, potato and tomato storage have shown that proper storage structures and conditions like low temperatures and humidity control can help retain quality
Pre and post harvest losses in crops By Allah Dad Khan Mr.Allah Dad Khan
Pre and post harvest losses in crops, fruits and vegetables in Pakistan are estimated to be around 35%. Key factors contributing to these losses include poor soil fertility management, improper fertilizer use, lack of plant nutrients, water issues, inadequate cultivation practices, mechanical damage during harvesting and handling, and suboptimal storage and transportation conditions. Addressing pre-harvest and post-harvest handling practices through better extension services, infrastructure, and training could help reduce significant losses in the agricultural sector.
Lecture 1: Importance of Postharvest TechnologyKarl Obispo
The document discusses postharvest technology, including:
1. Defining postharvest technology and explaining its importance in preventing food losses, improving nutrition, adding value to agricultural products, and generating jobs.
2. The three main objectives of postharvest technology are maintaining quality, protecting food safety, and reducing losses between harvest and consumption.
3. Common causes of postharvest losses in the Philippines include rough handling, inadequate cooling and temperature control, lack of sorting, and inadequate packaging. Proper temperature management and reducing damage is key to reducing losses.
Post harvest losses refer to reductions in quality and quantity of agricultural commodities after harvesting until consumption. Post harvest losses can reduce the quality of fruits and vegetables by 20-30% through factors like disease, injuries, environmental conditions, and improper handling and storage. Adopting improved post harvest practices like reducing mechanical damage, maintaining proper temperatures, and using treatments like pre-cooling and chlorination can help lower post harvest losses.
This document discusses postharvest technology, including its importance in reducing food losses, meeting the needs of a growing population, and improving food quality and storage. Postharvest technology aims to maintain quality after harvest through proper handling, storage, packaging and distribution. Major producers and traders of fruits and vegetables are identified. Food losses can occur at any postharvest stage and are caused by microbial, enzymatic and chemical spoilage. Effective preservation methods help prevent spoilage and losses by removing moisture, heat, or adding heat or chemicals.
Food spoilage is caused by changes in texture, smell, taste or appearance that make food undesirable for human consumption. The two most influential factors for stored grain spoilage are moisture and temperature. High moisture levels above 12% promote fungal and bacterial growth, while temperatures between 15-35°C allow insects to develop. Direct spoilage damages food through biological consumption, chemical reactions, or microbiological growth, while indirect damages result from inadequate storage facilities, transportation, or processing systems. Various control measures can be implemented including maintaining proper hygiene, stacking, disinfestation, and use of ecological, physical, or chemical techniques.
"The fruit and vegetable industry faces various hazards due to the nature of the products involved and the processes used. These hazards can impact product safety, quality, and the health of workers.
Microfiltration is a separation process used to remove suspended solids, bacteria, and other particulate matter from a liquid solution. It is a type of membrane filtration that operates on a relatively larger scale.
Discover the latest innovations, scrumptious trends, and major breakthroughs in the world of the F&B industry with PMG's weekly newsletter TECH-KNOWLEDGE!"
Post harvest technology involves all processes that occur from harvesting until the food reaches the consumer. The key goals are keeping products cool to slow deterioration, avoiding damage, and ensuring sanitation. Proper post harvest handling, including immediate cooling, maintenance of cool temperatures, and removal of damaged items, is important for prolonging shelf life and quality. Post harvest physiology studies how living tissues change after harvesting to establish optimal storage and transport conditions.
1) The document discusses post-harvest handling and technology, which involves managing crops from harvest to consumption. It aims to reduce losses and maintain quality.
2) Significant losses of fruits and vegetables occur worldwide due to improper handling, ranging from 10-50% depending on the region. The Philippines sees 28-42% losses amounting to 29 metric tons of lost protein annually.
3) Proper post-harvest handling and technology is important as it can increase food supply more effectively than increasing production. It prevents waste and reduces risks compared to boosting yields.
Food loss and waste (FLW) occurs at various stages of the food supply chain from production to consumption. Food loss refers to decreases in quantity or quality during production, storage and distribution up to but not including the retail stage, while food waste refers to decreases at the retail and consumption stages. A study in India estimated total FLW of Rs. 92600 crores annually for 45 crops, with cereals accounting for 22.35% of losses and livestock products accounting for 20.5% of losses. Methods to reduce FLW include proper harvesting and post-harvest handling techniques, use of appropriate packaging and storage conditions, and reducing mechanical damage.
This document discusses factors that affect the postharvest quality of crops and harvested animals. It describes how humidity, temperature, atmospheric gases, light, mechanical injury, and diseases can impact quality. It provides examples of optimal conditions for storing fruits, vegetables, grains and legumes. The document also discusses the perishable nature of fish and meat after harvesting and different preservation methods like freezing, packaging and irradiation. Maintaining cold temperatures is important for preserving quality during storage and transportation of crops and animal products.
Presented by Saurav Tuteja, this document discusses factors that contribute to post-harvest loss of fruits and vegetables and methods to control such loss. Primary causes of loss include mechanical damage during handling and microbial or environmental spoilage. Secondary causes are things like inadequate facilities for harvesting, transport, storage and marketing. Control methods include proper cultural practices, harvesting, packaging, pre-cooling, transportation, marketing, controlled atmosphere storage, ionizing radiation, and waxing to extend shelf life and minimize waste of perishable agricultural produces.
Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
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.
This document discusses secondary agriculture and value addition to primary agricultural products. It defines secondary agriculture as activities that add value to primary agricultural production through input-centric activities like nurseries, vermicompost and biofertilizer production, and harvest/post-harvest centric activities like fresh produce management and processing of food. It provides examples of enterprises that use agricultural residues and waste. The document then discusses various topics related to secondary agriculture and value addition including food processing technologies, packaging, and management of fresh and cut produce.
Post Harvest Management of Vegetables CropsBasudev Sharma
This document discusses post-harvest management techniques for fresh vegetables. It begins by explaining that fresh vegetables are highly perishable and can face losses from factors like temperature, humidity, and physical injury during handling. It then outlines objectives to understand post-harvest loss causes and control measures, marketing channels and losses, and management techniques. The document covers harvesting maturity, cleaning, sorting, grading, packaging, storage, and transportation methods. It emphasizes the importance of post-harvest management in maintaining quality and reducing losses to increase smallholder competitiveness and food security.
R21 bio deteroration of grains ans risk of mycotoxinsBarun Kumar Yadav
This document contains the details of Praveen Kumar who gave a seminar on the bio-deterioration of grains and the risk of mycotoxins. The seminar discussed how molds can grow on stored grains producing toxic metabolites known as mycotoxins. It explained the major molds that produce important mycotoxins like aflatoxins, ochratoxins, and trichothecenes. The seminar highlighted the significance of mycotoxins for human and animal health as well as strategies for controlling mold growth and mycotoxin contamination in grains.
Importance of post harvest technology in fruits and vegetables.pptxReetanjaliMeher
This document discusses the importance of post-harvest technology for horticultural crops. It defines post-harvest technology as dealing with operations from harvesting through processing and consumption to utilize waste. India is a major global producer of fruits and vegetables but suffers from 20-40% post-harvest losses. Proper post-harvest handling can increase supply and availability without using more land. It identifies key causes of losses like mechanical injury, diseases, and lack of infrastructure and discusses the economic and social benefits of reducing losses like increased production, exports, employment, and food availability.
This document discusses post-harvest behavior and management of fruits and vegetables. It covers topics like different crop types, post-harvest activities, goals of post-harvest handling, importance of post-harvest processing, factors that affect quality after harvest like respiration and ethylene production, methods to prevent spoilage like proper temperature and humidity control, and causes of post-harvest losses from mechanical damage, disease and pests. The overall purpose of post-harvest management is to maintain quality and extend the shelf life of agricultural products after harvesting.
Pre and post harvest losses in fruits , crops a lookinto its losses by Allah ...Mr.Allah Dad Khan
1. Pre and post harvest losses in crops, fruits and vegetables in Pakistan are estimated to be around 35% due to factors like poor soil fertility, imbalance in fertilizer use, lack of plant nutrients, pest and disease infestation, and improper harvesting, handling, transportation and storage practices.
2. Key causes of pre and post harvest losses include mechanical damage during harvesting and handling which can lead to bruising, skin breaks and decay; temperature extremes that can cause freezing, chilling or heat injuries; and diseases and pests which commonly infect produce through wounds.
3. Studies in Pakistan on apple, potato and tomato storage have shown that proper storage structures and conditions like low temperatures and humidity control can help retain quality
Pre and post harvest losses in crops By Allah Dad Khan Mr.Allah Dad Khan
Pre and post harvest losses in crops, fruits and vegetables in Pakistan are estimated to be around 35%. Key factors contributing to these losses include poor soil fertility management, improper fertilizer use, lack of plant nutrients, water issues, inadequate cultivation practices, mechanical damage during harvesting and handling, and suboptimal storage and transportation conditions. Addressing pre-harvest and post-harvest handling practices through better extension services, infrastructure, and training could help reduce significant losses in the agricultural sector.
Lecture 1: Importance of Postharvest TechnologyKarl Obispo
The document discusses postharvest technology, including:
1. Defining postharvest technology and explaining its importance in preventing food losses, improving nutrition, adding value to agricultural products, and generating jobs.
2. The three main objectives of postharvest technology are maintaining quality, protecting food safety, and reducing losses between harvest and consumption.
3. Common causes of postharvest losses in the Philippines include rough handling, inadequate cooling and temperature control, lack of sorting, and inadequate packaging. Proper temperature management and reducing damage is key to reducing losses.
Post harvest losses refer to reductions in quality and quantity of agricultural commodities after harvesting until consumption. Post harvest losses can reduce the quality of fruits and vegetables by 20-30% through factors like disease, injuries, environmental conditions, and improper handling and storage. Adopting improved post harvest practices like reducing mechanical damage, maintaining proper temperatures, and using treatments like pre-cooling and chlorination can help lower post harvest losses.
This document discusses postharvest technology, including its importance in reducing food losses, meeting the needs of a growing population, and improving food quality and storage. Postharvest technology aims to maintain quality after harvest through proper handling, storage, packaging and distribution. Major producers and traders of fruits and vegetables are identified. Food losses can occur at any postharvest stage and are caused by microbial, enzymatic and chemical spoilage. Effective preservation methods help prevent spoilage and losses by removing moisture, heat, or adding heat or chemicals.
Food spoilage is caused by changes in texture, smell, taste or appearance that make food undesirable for human consumption. The two most influential factors for stored grain spoilage are moisture and temperature. High moisture levels above 12% promote fungal and bacterial growth, while temperatures between 15-35°C allow insects to develop. Direct spoilage damages food through biological consumption, chemical reactions, or microbiological growth, while indirect damages result from inadequate storage facilities, transportation, or processing systems. Various control measures can be implemented including maintaining proper hygiene, stacking, disinfestation, and use of ecological, physical, or chemical techniques.
"The fruit and vegetable industry faces various hazards due to the nature of the products involved and the processes used. These hazards can impact product safety, quality, and the health of workers.
Microfiltration is a separation process used to remove suspended solids, bacteria, and other particulate matter from a liquid solution. It is a type of membrane filtration that operates on a relatively larger scale.
Discover the latest innovations, scrumptious trends, and major breakthroughs in the world of the F&B industry with PMG's weekly newsletter TECH-KNOWLEDGE!"
Post harvest technology involves all processes that occur from harvesting until the food reaches the consumer. The key goals are keeping products cool to slow deterioration, avoiding damage, and ensuring sanitation. Proper post harvest handling, including immediate cooling, maintenance of cool temperatures, and removal of damaged items, is important for prolonging shelf life and quality. Post harvest physiology studies how living tissues change after harvesting to establish optimal storage and transport conditions.
1) The document discusses post-harvest handling and technology, which involves managing crops from harvest to consumption. It aims to reduce losses and maintain quality.
2) Significant losses of fruits and vegetables occur worldwide due to improper handling, ranging from 10-50% depending on the region. The Philippines sees 28-42% losses amounting to 29 metric tons of lost protein annually.
3) Proper post-harvest handling and technology is important as it can increase food supply more effectively than increasing production. It prevents waste and reduces risks compared to boosting yields.
Food loss and waste (FLW) occurs at various stages of the food supply chain from production to consumption. Food loss refers to decreases in quantity or quality during production, storage and distribution up to but not including the retail stage, while food waste refers to decreases at the retail and consumption stages. A study in India estimated total FLW of Rs. 92600 crores annually for 45 crops, with cereals accounting for 22.35% of losses and livestock products accounting for 20.5% of losses. Methods to reduce FLW include proper harvesting and post-harvest handling techniques, use of appropriate packaging and storage conditions, and reducing mechanical damage.
This document discusses factors that affect the postharvest quality of crops and harvested animals. It describes how humidity, temperature, atmospheric gases, light, mechanical injury, and diseases can impact quality. It provides examples of optimal conditions for storing fruits, vegetables, grains and legumes. The document also discusses the perishable nature of fish and meat after harvesting and different preservation methods like freezing, packaging and irradiation. Maintaining cold temperatures is important for preserving quality during storage and transportation of crops and animal products.
Presented by Saurav Tuteja, this document discusses factors that contribute to post-harvest loss of fruits and vegetables and methods to control such loss. Primary causes of loss include mechanical damage during handling and microbial or environmental spoilage. Secondary causes are things like inadequate facilities for harvesting, transport, storage and marketing. Control methods include proper cultural practices, harvesting, packaging, pre-cooling, transportation, marketing, controlled atmosphere storage, ionizing radiation, and waxing to extend shelf life and minimize waste of perishable agricultural produces.
Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
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.
This document discusses secondary agriculture and value addition to primary agricultural products. It defines secondary agriculture as activities that add value to primary agricultural production through input-centric activities like nurseries, vermicompost and biofertilizer production, and harvest/post-harvest centric activities like fresh produce management and processing of food. It provides examples of enterprises that use agricultural residues and waste. The document then discusses various topics related to secondary agriculture and value addition including food processing technologies, packaging, and management of fresh and cut produce.
Post Harvest Management of Vegetables CropsBasudev Sharma
This document discusses post-harvest management techniques for fresh vegetables. It begins by explaining that fresh vegetables are highly perishable and can face losses from factors like temperature, humidity, and physical injury during handling. It then outlines objectives to understand post-harvest loss causes and control measures, marketing channels and losses, and management techniques. The document covers harvesting maturity, cleaning, sorting, grading, packaging, storage, and transportation methods. It emphasizes the importance of post-harvest management in maintaining quality and reducing losses to increase smallholder competitiveness and food security.
R21 bio deteroration of grains ans risk of mycotoxinsBarun Kumar Yadav
This document contains the details of Praveen Kumar who gave a seminar on the bio-deterioration of grains and the risk of mycotoxins. The seminar discussed how molds can grow on stored grains producing toxic metabolites known as mycotoxins. It explained the major molds that produce important mycotoxins like aflatoxins, ochratoxins, and trichothecenes. The seminar highlighted the significance of mycotoxins for human and animal health as well as strategies for controlling mold growth and mycotoxin contamination in grains.
Importance of post harvest technology in fruits and vegetables.pptxReetanjaliMeher
This document discusses the importance of post-harvest technology for horticultural crops. It defines post-harvest technology as dealing with operations from harvesting through processing and consumption to utilize waste. India is a major global producer of fruits and vegetables but suffers from 20-40% post-harvest losses. Proper post-harvest handling can increase supply and availability without using more land. It identifies key causes of losses like mechanical injury, diseases, and lack of infrastructure and discusses the economic and social benefits of reducing losses like increased production, exports, employment, and food availability.
2. Post Harvest Loss
Post harvest loss is one of the biggest problems affecting economic growth
globally.
The FAO (Food and Agriculture Organization) estimates that 1/3rd of loss in
the food products occur every year.
The loss depends upon the type of crop that is to be cultivated.
As the fruits and vegetables are perishable, so their chances are more to get
spoiled or degraded.
Post-harvest losses mainly occur in developed and developing countries.
Food losses occur naturally by the microbial attack, enzymatic action, and
chemical degradation.
3. Cont….
A major portion of the food is wasted at the stage of quality standards.
A food item is either selected or rejected based on the parameters like
shape, appearance and packaging.
The increase in population has limited the food resources, due to which
the management of the food loss is now of utmost concern.
You will learn the definition, aim, factors affecting, types and
management of the post harvest loss in this context. Also, the estimated
loss and the sources responsible for causing post harvest losses are
explained.
4. Content: Post Harvest Loss
Definition
Objectives
Factors Affecting
Types
Estimated Loss and Causes
Management
Conclusion
5. Definition of Post Harvest Loss
Post-harvest loss can define
as the loss from the stage of
harvesting to the stage of
consumption resulting from
qualitative loss, quantitative
loss and the food waste (by
the consumers) altogether.
Post-harvest
loss
Qualitative loss
Quantitative
loss
Food waste
6. What is Food Waste?
Food waste is the subcategory included in the post-harvest losses that
occur after marketing the food product to the consumers.
Thus, it can be defined as the wastage of edible food that has been
unutilized by the consumers.
Food waste is strongly linked with the consumer’s behaviour, and it
occurs by several ways like:
Consumer’s refusal to the retailer in purchasing the product.
Discarding of leftover food.
7. What is Food Loss?
Food loss in the post-harvesting chain results from the loss during the
harvesting stage to food marketing at the consumers level. It occurs as a
result of both qualitative and quantitative food loss.
Quantitative food loss occurs due to weight loss, spillage of crops,
microbial attack and pest attack.
8.
9. Qualitative food loss occurs as a result of nutrient loss, undesirable change (in
taste and texture), presence of excreta (like birds and rodents) and
contamination by mycotoxin
10. The Objectives of Post Harvest Losses
Post-harvest technology targets the following attributes:
Maintenance of food quality: The quality of food is maintained without altering the
appearance, texture, weight, flavour, nutritive value, and other food properties.
Food safety: Post harvest technology maintains food safety by keeping the food items at
proper storage conditions to avoid contamination.
Reduction in food loss: The technique also targets to reduce the food loss between the
period of harvesting and consumption by improving harvesting, storage, transportation
facilities and marketing policies.
Reduction of food waste: It also minimizes the food wastage at the consumer’s level by
improving marketing skills and proper distribution of the product.
Effective management of the post-harvest losses.
Promotion: It includes the promotion of both small and large scale production of crops.
11. Factors Affecting
There are some primary
and secondary factors,
which affect the post-
harvest loss of food
products.
Primary
factors
Secondary
factors
Factors
affecting
post-
harvest
losses
12. Cont…
Primary Factors
Mechanical loss is caused by poor handling from the stage of harvesting
to storage.
Microbial action is caused by microorganisms like bacteria, fungi, and
yeasts etc., which readily affects the perishable food crops like fruits and
vegetables.
Environmental factors like temperature and humidity are the two
important factors primarily responsible for the post-harvest losses.
13. Cont…
Secondary Factors
Inadequate harvesting methods
Incomplete drying before threshing
Inadequate storage facilities
Longer shipment
Longer distribution period
Lack of market access and policies
14. Types of Post Harvest Losses
Based on the different stages
of post-harvesting, post
harvest loss is categorized
into the following types:
1. Direct and indirect
losses
2. Weight loss
3. Food loss
4. Seed viability loss
5. Commercial loss
6. Irreducible loss
15. Cont…
Direct and indirect loss
Direct loss is a food loss, which occurs by:
spillage of crops,
attack of microbes and pests.
Indirect loss is a type of food waste that occurs at the consumer level like:
consumers’ refusal to purchase,
infrequent visits to the market etc.
16. Weight loss
It is the observable loss that can be measured by observing the reduction in the
food’s moisture content. An abnormal increase in the weight of food through
moisture absorption is also a cause of food loss.
The food items kept in the open area retain moisture from the surrounding.
Examples:
Prolonged storage,
shrinkage,
consumption by insects,
poor packaging are the reasons, which can lead to weight loss.
17. Cont….
Food loss
It occurs as a result of the qualitative and quantitative loss of the food crop.
Qualitative food loss: It deteriorates the product’s quality that results after the
degradation of the food nutrients, texture, taste, shape etc.
Example: The nutritional factors like carbohydrates, proteins, vitamins act as
prey for different parasites like:
Weevils feed inside the seed containing high carbohydrate content.
Some insects attack the cereal cover that is rich in vitamins.
Moulds and bacteria attack on perishable foods as they have a high moisture
content and favours the microbial growth.
Loss due to the soluble excreta of pests, pesticides, and pathogenic organisms.
18. Cont…
Quantitative food loss: It reduces the quantity of a product that results
due to the weight loss by factors like an attack of insects, birds, rodents,
moulds etc.
Example: Staple foods (like rice, maize, wheat etc.) are the target of
rodents and insects.
Seed viability loss
It occurs due to poor storage conditions or preservation methods. Some
pests, atmospheric conditions (temperature, moisture, light etc.) are the
reasons for the seed viability loss, which leads to the excessive respiration
of the food product.
19. Cont…
Commercial loss
It ultimately leads to economic and monetary loss due to the following
reasons like:
Customer refusal to the retailer to buy a product
Rejection by the quality standard team
Both qualitative and quantitative loss
And, all the factors which are mentioned above can be the reason for the
commercial loss.
20. Cont..
Irreducible loss
It occurs by the excessive respiration of the product, mechanical rubbing of
the grains, shrinkage in the food product, mechanical injuries etc. The extra
production may compensate for this loss.
In simple words, we can say the production rate must be higher than that of
losses.
Example: For the loss of 20% in food, the production rate must be
increased to the rate of 25%. Likewise, for the loss of 40%, the production
rate must be increased to 66%.
21. Cont…
Estimated Loss and Causes
The post-harvest chain involves several stages where a crop is harvested
from the field to the final stage where a product is transported to the retailer
market. Post-harvesting is usually done in a small as well as large scale
production.
STAGES OF POST- LOSS (IN %)
Harvsting 1-5%
Threshing (manual) 1-5%
Sun drying 3-5%
Open storage 5-10%
Village milling 20-30%
Loss in small scale production and marketing
22. Cont…
During the whole phase of the post-harvesting chain, there is about 10-30%
food loss that occurs in small scale production as well as large scale
production.
STAGE OF
POSTHARVESTING
LOSS (IN %)
Harvesting 1-5%
Threshing (manual) 1-5%
Mechanical drying 1-2%
Sealed storage 1-2%
Commercial milling 5-30%
Loss in large scale production and marketing
23. Cont…
Causes
Causes of total food loss from the stage of harvesting to the consumers are
mentioned below.
During harvesting: Poor production processes and climatic conditions
are the two main causes that may affect the crop at the harvesting stage.
At the stage of food storage: Microbial attack, insect attack, improper
handling, humidity, temperature etc. are some causes that can affect the
crop during storage.
In the food processing stage: Discarding of mechanical injured food,
substandard food product, visual-based rejection of product etc. mainly
contributes to the food loss.
24. Cont…
At the stage of packaging: Packaging failures and lack of packaging
services are the two main causes.
In the stage of marketing: Improper portioning, supersizing, dented cans
are the reason which contributes to poor marketing and ultimately to the
food loss.
At the stage of consumption: The leftovers, impulse buying, infrequent
market visits etc. are the reasons which lead to the food waste at the
consumer’s level.
26. Management of Post Harvest Losses
The following control measures can minimize the chances of post harvest losses:
You must harvest the crop at the correct maturity state.
For fruits and vegetables, the water should be sanitized with sodium hypochlorite,
bleach etc. before dunking into the tank.
Water used for the irrigation purpose must not be too cold, as the seed germination
requires a mild temperature. High temperature may result in soft rot and other crop
diseases.
Discard the mechanically injured food products, as it can favour the entry of
pathogenic microorganisms.
Harvesting should be done in cooler temperature for the perishable products, and the
products should be directly transferred to the storage areas after the harvesting.
27. Threshing of grains should be handled properly.
It would be best if you dried the grains completely before transportation to
the storage areas.
The storage areas should be highly sanitized, and there should be proper
ventilation and cleaning.
The product packaging must obey the quality standards considering the
following attributes like the shape, weight, nutritional value, etc.
The transportation to the market retailers should not be at long distance, as
there may food spillage, the decay of the food product etc. may
consequence.
28. Conclusion
Therefore, the term post-harvesting is the second stage after pre harvesting process. In
the post-harvesting of grains, a chain of several stages is involved as you can see in the
diagram below.
29. For the post-harvesting of fruits and vegetables, several stages are involved as given in
the diagram below.
30. Many forms of food losses may occur during the stages of post-
harvesting, which we have discussed above. To prevent post-
harvest losses, we should implement corrective control measures
to avoid qualitative loss, quantitative loss, and food waste by the
consumers.