This document discusses various post-harvest treatments for fruits and vegetables. It describes physical treatments like heat treatment and edible coatings, chemical treatments using antimicrobial agents and gases like nitric oxide and sulfur dioxide, and gaseous treatments with ozone, ethylene and 1-MCP. Heat treatment helps reduce moisture loss and physiological activity in produce while edible coatings maintain freshness and reduce pathogens. Chemical treatments and gases can extend shelf life by slowing ripening and reducing decay. Irradiation in low doses inhibits sprouting and in medium doses reduces microbes. Overall, post-harvest treatments help preserve quality during storage and distribution.

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2. Post harvest treatment
Of
Fruits And Vegetables

3. Why post harvest treatment?
Reduce moisture loss
Reduce physiological activity
Maintain freshness in supply chain
Improve its attractiveness
Reduced attack of food pathogens

4. Physical Treatments
1. Heat Treatment
2.Edible coating
3.Irradiation
Chemical treatments
1.Antimicrobial and anti-browning agents
2.Nitric Oxide
3.Sulphur Di Oxide
Gaseous Treatments
1. Ozone
2. Ethylene
3. 1-methylcyclopropene
4. Controlled atmospheric storage
5. Modified atmospheric packing
Treatments

5. Heat treatment
Of
Fruits And Vegetables

6. Hot water dip
50 C for 2 minutes
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Hot water dip of mangoes
Hot water dipping unit

7. Water vapour treatment
54 C for 5 minutes
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8. Hot water washing
37 to 55 C for 30 sec to
3 minutes
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9. Beneficial effects of heat treatment
and its examples…
Blue mould on grapefruit caused by Penicillium sp. has been
controlled by dipping fruit in hot water
Heat treatments have been applied to firm potatoes, tomatoes,
carrots and strawberries; to preserve the colour of asparagus,
broccoli, green beans, kiwi fruits, celery and lettuce
prevent development of overripe flavours in melons Covering of cracks and wounds and the formation of anti-fungal
substances in the wax after heating are thought to be possible
modes of action9

10. Edible coating
On
Fruits And Vegetables

11. Several edible coatings including chitosan, Aloe vera,
polyvinyl acetate, mineral oils, cellulose and protein
based have shown desirable attributes on fresh
produce with good barrier properties, without
residual odour or taste and efficient antimicrobial
activity
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coating material purpose of coating
guar gum; pea/potato
starch ± potassium sorbate
antimicrobial
candelilla wax-based antimicrobial; antioxidant;
quality
soya bean gum; jojoba wax;
glycerol and arabic gum
overall quality
Shellac ± Aloe vera gel keeping quality
soy protein; carboxymethyl
cellulose
antioxidant; H2O barrier
chitosan; zein antioxidant; H2O barrier

12. Peaches after 80 days after harvest
A. Untreated
B. Treated with chitosan
C. Treated with sahellac and aloe vera gel
Fruit edible coating- before and after of chitosan in tomato

13. Beneficial effects of Edible coating
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ADD A FOOTER13
Hyperlink to edible coating on strawberry
Silk fibroin coating Edipeel℗ powder can preserve produce for two to
five times its typical edible shelf life.

14. Irradiation
Of
Fruits And Vegetables

15. Sources of
irradiation
1. radiant energy
from γ rays and e-beam
2. Ionizing radiation from
cobalt-60 or
3. caesium-137,
4. or machine generated
electron beams
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Low doses of irradiation (less than 1 kGy) only disrupt cellular
activity enough to inhibit sprouting of tubers, bulbs and roots
and delay senescence.
Medium doses (1–10 kGy) reduce microbial loads
High doses (more than 10 kGy) kill a broad spectrum of fungi
and bacteria spp. and pests

17. Gamma irradiated lettuce
The irradiated food products are
labelled with symbol on them.
Gamma irradiated Gauva
irradiated Mango

18. Chemical treatments
Of
Fruits And Vegetables

19. Chemical treatments
It includes treatment with Antimicrobial and anti-browning agents, nitric acid
And Sulphur dioxide
Antimicrobial and anti-
browning agents
Chemical-based agents include chlorine-
based solutions, peroxyacetic acid (PAA),
organic acids, hydrogen peroxide (H2O2)
and electrolysed water.
NaClO has been one of the commonly
used disinfectants for fresh produce,
owing to its very potent oxidizing
properties
Nitric oxide
Optimum NO levels delay the
climacteric phase of many tropical
fruits, prolong the postharvest
storage life by impeding ripening and
senescence, suppress biosynthesis of
ethylene, reduce ethylene production
and, consequently, delay in fruit
ripening
Sulphur dioxide
(SO2) is widely used on table
grapes to prevent decay during
storage
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20. Teatment with H2O2 can extend the shelf life and
reduce natural and pathogenic microbial populations
in melons, oranges, apples, prunes, tomatoes, whole
grapes and fresh-cut produce.
SO2 technology has also been tested for control of
postharvest decay on other fruits such as litchi, fig,
banana, lemon or apple

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Optimum NO levels delay the climacteric phase of many tropical fruits,
prolong the postharvest storage life by impeding ripening and senescence

22. Gaseous treatments
It includes treatment with ozone, ethylene and 1-Methylcyclopropene
Ozone
Ozone rapidly attacks bacterial cell
walls and is more effective than
chlorine against the thick-walled
spores of plant pathogens and
animal parasites,
Ethylene
Triggering ripening, improving
fruit colour and quality in some
crops, such as bananas and
avocados, kiwifruit, persimmon,
tomato, mangoes, de-greening of
citrus fruit
1-Methylcyclopropene
1-MCP affects many ripening and
senescence processes including
pigment changes, softening and
cell wall metabolism, flavour and
aroma, and nutritional
properties.22
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23. The fruit exposed to 2.5 ppm ozone had higher levels of total soluble solids,
ascorbic acid content, β-carotene content, lycopene content, and antioxidant
activity and also reduced weight loss at day 10 compared with untreated fruit.

24. Ethylene in postharvest phase horticultural
commodities has also been documented, such
as shorter storage life, promotion of
senescence, fruit softening, discoloration
(browning) and russet spotting in lettuce,
yellowing of leafy vegetables and cucumbers.

25. 1-MCP is registered for use on a wide variety of Fresh Fruits and
Vegetables including apple, avocado, banana, broccoli, cucumber, date,
kiwifruit, mango, melon, nectarine, papaya, peach, pear, pepper,
persimmon, pineapple, plantain, plum, squash and tomato.

26. Thank you !
Thank you!
8073
• Bharath K B
8071
• Basavaraj
8069
• Beebiayisha jakati
8070
• Bhavani kumari
8072
• Brahmesh Reddy B R