Post-harvest physiological approaches for preservation of Fruits and Vegetables
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This document discusses post-harvest physiological approaches for preserving fruits and vegetables. It outlines the importance of fruits and vegetables for their protective and nutritional properties. It then discusses various factors that contribute to the perishability of fruits and vegetables after harvest like their morphology and respiration. It lists the primary causes of post-harvest losses and why preservation is needed. Finally, it discusses various physiological approaches that can be used for preservation like temperature control, reducing oxygen availability, ethylene management, and delaying senescence.
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post harvest physiology
This document summarizes a seminar on postharvest management of fruits and vegetables. It discusses the physiology and biochemistry of fruit ripening, including the role of ethylene. It describes climacteric and non-climacteric fruits and the differences in their respiration and ethylene production during ripening. The document also outlines the physical, physiological and chemical changes that occur during fruit ripening, as well as factors that lead to post-harvest losses and different methods for managing post-harvest losses, including pre-cooling techniques.
Management of Post-Harvest Losses in Fruits and Vegetables
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.
Post harvest handling and transportation
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Climacteric and Non-Climacteric Fruits
This document discusses the ripening processes of climacteric and non-climacteric fruits. It explains that climacteric fruits, such as bananas and mangoes, continue to ripen after harvesting through increased respiration and ethylene production. Non-climacteric fruits, like citrus, do not ripen further after harvesting. However, some fruits exhibit characteristics of both climacteric and non-climacteric ripening depending on cultivar. The document also outlines several techniques used to artificially induce or delay ripening, including the use of ethylene, calcium carbide, and other chemicals.
Fresh fruit and vegetable quality and safety
This document discusses various post-harvest processes and technologies that can be used to maintain quality and extend the shelf life of fresh produce. It focuses on factors that affect the respiration and transpiration rates of produce, including temperature, relative humidity, and atmosphere composition. Maintaining optimal temperature and relative humidity levels through pre-cooling, refrigeration, and controlled atmosphere storage is key to reducing deterioration and losses. Other techniques mentioned include curing, coatings, controlled atmospheres, irradiation, and pest control methods. The aim of post-harvest handling is to delay senescence and avoid quality losses to maximize market opportunities.
Lecture 5: Transport and Storage of Fruits and Vegetables
This document discusses the transport and storage of fresh fruits and vegetables. It covers 4 key areas: 1) the ideal characteristics of transport for fresh produce, 2) how refrigerated storage can reduce deterioration, 3) the importance of appropriate transport for marketing, and 4) damages that can occur during transport. The document emphasizes that temperature control is critical for storage and transport, as it regulates the respiration rate of produce and helps preserve quality by slowing deterioration. Appropriate packaging and careful handling are also important to prevent mechanical damage during transport.
What is post harvest technology
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.
Mechanism of Fruit ripening
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contact: dhota3@gmail.com
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post harvest physiology
This document summarizes a seminar on postharvest management of fruits and vegetables. It discusses the physiology and biochemistry of fruit ripening, including the role of ethylene. It describes climacteric and non-climacteric fruits and the differences in their respiration and ethylene production during ripening. The document also outlines the physical, physiological and chemical changes that occur during fruit ripening, as well as factors that lead to post-harvest losses and different methods for managing post-harvest losses, including pre-cooling techniques.
Management of Post-Harvest Losses in Fruits and Vegetables
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.
Post harvest handling and transportation
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
Climacteric and Non-Climacteric Fruits
This document discusses the ripening processes of climacteric and non-climacteric fruits. It explains that climacteric fruits, such as bananas and mangoes, continue to ripen after harvesting through increased respiration and ethylene production. Non-climacteric fruits, like citrus, do not ripen further after harvesting. However, some fruits exhibit characteristics of both climacteric and non-climacteric ripening depending on cultivar. The document also outlines several techniques used to artificially induce or delay ripening, including the use of ethylene, calcium carbide, and other chemicals.
Fresh fruit and vegetable quality and safety
This document discusses various post-harvest processes and technologies that can be used to maintain quality and extend the shelf life of fresh produce. It focuses on factors that affect the respiration and transpiration rates of produce, including temperature, relative humidity, and atmosphere composition. Maintaining optimal temperature and relative humidity levels through pre-cooling, refrigeration, and controlled atmosphere storage is key to reducing deterioration and losses. Other techniques mentioned include curing, coatings, controlled atmospheres, irradiation, and pest control methods. The aim of post-harvest handling is to delay senescence and avoid quality losses to maximize market opportunities.
Lecture 5: Transport and Storage of Fruits and Vegetables
This document discusses the transport and storage of fresh fruits and vegetables. It covers 4 key areas: 1) the ideal characteristics of transport for fresh produce, 2) how refrigerated storage can reduce deterioration, 3) the importance of appropriate transport for marketing, and 4) damages that can occur during transport. The document emphasizes that temperature control is critical for storage and transport, as it regulates the respiration rate of produce and helps preserve quality by slowing deterioration. Appropriate packaging and careful handling are also important to prevent mechanical damage during transport.
What is post harvest technology
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.
Mechanism of Fruit ripening
Changes during ripening, mechanism behind the changes, Role of ethylene in ripening
contact: dhota3@gmail.com
Packing of harvested fruits and vegetables
Packaging methods of post-harvest fruits and vegetables discusses various packaging options and their purposes. It describes natural materials like baskets that lack rigidity and cause damage issues. Wooden materials like pallets and crates are inexpensive but not reusable. Corrugated fiberboard is the most common material due to its low cost and versatility. Plastic bags and shrink wrap are popular for their low material costs and ability to reduce shrinkage and damage. Proper packaging can help reduce losses by protecting produce and extending its marketable life while increasing its market value.
Controlled atmosphere and modified atmosphere storage
Controlled atmosphere (CA) and modified atmosphere (MA) storage techniques precisely control or modify the storage atmosphere gas composition to extend the shelf life of perishable foods. CA continuously controls gas levels throughout storage, while MA gas levels change dynamically depending on produce respiration and packaging permeability. Both lower oxygen and raise carbon dioxide levels compared to air, inhibiting spoilage and decay. Optimal gas concentrations vary by commodity and can benefit foods by delaying softening, toughening, browning and retaining quality attributes like flavor and chlorophyll. Deviations from optimum levels risk physiological disorders or susceptibility to decay. While effective, CA requires precise temperature control and different settings for each food, making it more expensive than MA which uses semipermeable
Pre Cooling of Horticultural crops
This document discusses pre-cooling of horticultural crops after harvest. Pre-cooling involves removing field heat from produce to reduce energy needs for cold storage and allow for longer storage and distribution. It outlines various pre-cooling methods like air cooling, hydro cooling, ice cooling, and vacuum cooling. Each method has advantages and suitable crops. The key aspects of pre-cooling are speed, targeted temperature for the crop, and preventing decay during storage and transport.
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This topic gives a wide range of knowledge and information about calculating the maturity indices in fruits like banana, mango etc.
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Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Post Harvest Technology of Vegetables
- Post-harvest losses of fruits and vegetables in India amount to Rs. 45,000 crores annually, which can be reduced by better post-harvest management, processing, and cold chain infrastructure.
- Proper post-harvest handling like sorting, grading, pre-cooling, packaging, cold storage and refrigerated transportation is needed to reduce losses and extend shelf-life.
- Technologies discussed include mobile and evaporative cooled cold storage units, solar dryers, packaging methods like shrink wrapping and MAP, and value-addition processes for products like pickles, sauces and powders.
- The document provides examples of individuals and companies successfully utilizing post-harvest technologies in India.
Drying and dehydration of fruits and vegetables
This document discusses various techniques for drying fruits and vegetables to preserve them. It describes drying as removing moisture to stop bacterial growth. Methods include sun, freeze, drum and spray drying. Ideal temperatures are 60-70C to dry without cooking. Factors like temperature, humidity and air flow impact drying rates. Fruits require preparation like washing while vegetables need blanching first. Drying continues until products are leathery or brittle. Nutritional values change with vitamins most affected. Drying significantly reduces weights through moisture removal.
PostHarvest Factors affecting Postharvest Quality
Preharvest factors such as cultivar, mineral nutrition, irrigation, canopy manipulation, and crop rotations can impact postharvest quality. Cultivar and rootstock genotypes affect traits like taste, yield, nutrient composition and postharvest shelf life. Mineral nutrition, specifically nitrogen and calcium levels, can influence fruit disorders, maturity, color development and ground color change if not properly managed. The amount and timing of irrigation impacts fruit size, soluble solid content, and deformities. Canopy manipulation techniques including crop load, fruit positioning, leaf removal and girdling also impact quality. Finally, crop rotations help reduce soilborne pathogens that can lead to decay.
PACKAGING OF FRUITS & VEGETABLES
Packaging of fruits and vegetables serves several important functions:
It protects produce from damage during transport from farms to consumers. A wide range of packaging materials are used, including bags, crates, and cartons. Proper packaging helps maintain quality by preventing moisture loss or damage. Modified atmosphere packaging extends shelf life by reducing oxygen and increasing carbon dioxide levels inside packaging. While it has benefits like reduced waste, MAP also has drawbacks including increased costs and loss of benefits once packaging is opened.
Fruit ripening
Ripening is a process in fruits that makes them acceptable for consumption by converting starch to sugar, changing color, and developing full flavor and aroma. Ripening is triggered by the plant hormone ethylene in climacteric fruits like bananas and tomatoes, causing a spike in respiration. In commercial operations, controlled ethylene exposure is used to induce ripening. Treatment with 1-methylcyclopropene binds ethylene receptors and inhibits ripening, allowing longer storage of climacteric fruits.
Lecture 6: Postharvest Control of Senescence and Related Processes
This document provides an overview of modified atmosphere and modified humidity packaging. It defines these terms and discusses their commercial uses and principles. Modified atmosphere packaging involves exposing produce to a controlled gas mixture inside a sealed package to extend shelf life. Benefits include reduced respiration and ethylene effects, while risks include disorder development if not designed properly. Modified humidity packaging controls the relative humidity inside packages using additives like salts to prevent issues from very high humidity. The document outlines the key learning objectives and lessons that will be covered.
post harvest handling of fruits
The document discusses various post-harvest handling techniques for fresh horticultural crops including precooling methods. It describes harvesting based on physiological and horticultural maturity. Key post-harvest steps discussed are sorting, grading, packaging, and different precooling techniques like room cooling, forced air cooling, hydrocooling, vacuum cooling and package icing. Maintaining quality during post-harvest handling is important to reduce losses between harvest and consumption.
Factors of post harvest technology
Post-harvest technology involves science and techniques applied to agricultural produce after harvest to protect, preserve, process, package, distribute, market, and utilize it to meet nutritional needs. It stimulates agricultural production by preventing post-harvest losses, improving nutrition, adding value to products, opening new marketing opportunities, and generating new jobs. The main objectives of post-harvest technology are to maintain quality, protect food safety, and reduce losses between harvest and consumption. Poor post-harvest handling can result in quality deterioration and losses.
Post harvest treatment
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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This document provides an overview of the biological aspects of postharvest handling of crops. It begins with learning objectives focused on classifying fruits and vegetables based on their structures and postharvest life, and understanding the physiological processes that affect quality after harvest. The document then outlines topics that will be covered, including classification, morphological structures, chemical properties, postharvest physiology, and factors affecting quality. It provides details on these topics, such as how cuticle thickness, stomata, and other structures influence water loss and susceptibility to damage. The goal is to understand how crop structure relates to perishability and how to properly handle crops after harvesting.
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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.
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This document discusses harvesting of fruits and vegetables. It begins with learning objectives related to postharvest procedures, maturity indices, and harvesting practices. It then outlines topics to be covered including postharvest handling procedures, defining maturity indices, importance of maturity indices, differences between physiological and horticultural maturity, and harvesting practices for common fruits and vegetables. The document discusses factors that determine optimum maturity for harvesting, different types of maturity, maturity indices used for various fruits and vegetables, and methods for manual and mechanical harvesting. It stresses the importance of harvesting at proper maturity to ensure quality and storage life.
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This document discusses maturity indices for various fruits. It defines maturity indices as signs that indicate a commodity's readiness for harvest. Various physical, chemical, and physiological methods are used to assess maturity, including size, color, texture, total soluble solids, acidity, and respiration rate. Specific maturity indices are provided for many fruits, such as grapes (texture, color, ease of separation), mango (shape, color, acidity, specific gravity), and pineapple (specific gravity, total soluble solids, acidity). The timing of harvest varies between fruits based on factors like days after flowering, seed color, and brix level.
Lecture 4: Packaging Operations on Fruits and Vegetables
This document provides an overview of packaging operations for fruits and vegetables. It begins with learning objectives which are to explain the importance of packaging, criteria for choosing materials, types of materials, packing house handling, and pre-storage treatments. The document then covers these topics in more detail, including describing different packaging materials, criteria for selection, practices in packing houses, and various pre-storage treatments such as cleaning, sorting, waxing, pre-cooling, and chemical treatments. The overall purpose is to discuss the important steps in packaging and pre-storage handling of fruits and vegetables to prolong shelf life.
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Food Science is a convenient name for multi-disciplinary aspects which deal with food. Food Science and Technology deals with the technical aspects of food science. Though both terms sound similar at first, however, they are different. Major disciplines to which Food Science are related are also briefly discussed. For more understanding, the video of this presentation please check out
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Postharvest losses are a major issue worldwide, with estimates of 5-25% in developed countries and 20-50% in developing countries. The main goals of postharvest handling are to harvest produce at optimal maturity, maintain quality during storage and distribution, and deliver produce to consumers in a form they will purchase. Key causes of postharvest loss include environmental factors like temperature, pathogens, and physical damage as well as internal factors like respiration and compositional changes. Proper postharvest practices and technologies can help reduce losses and maintain quality from field to fork.
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Packing of harvested fruits and vegetables
Packaging methods of post-harvest fruits and vegetables discusses various packaging options and their purposes. It describes natural materials like baskets that lack rigidity and cause damage issues. Wooden materials like pallets and crates are inexpensive but not reusable. Corrugated fiberboard is the most common material due to its low cost and versatility. Plastic bags and shrink wrap are popular for their low material costs and ability to reduce shrinkage and damage. Proper packaging can help reduce losses by protecting produce and extending its marketable life while increasing its market value.
Controlled atmosphere and modified atmosphere storage
Controlled atmosphere (CA) and modified atmosphere (MA) storage techniques precisely control or modify the storage atmosphere gas composition to extend the shelf life of perishable foods. CA continuously controls gas levels throughout storage, while MA gas levels change dynamically depending on produce respiration and packaging permeability. Both lower oxygen and raise carbon dioxide levels compared to air, inhibiting spoilage and decay. Optimal gas concentrations vary by commodity and can benefit foods by delaying softening, toughening, browning and retaining quality attributes like flavor and chlorophyll. Deviations from optimum levels risk physiological disorders or susceptibility to decay. While effective, CA requires precise temperature control and different settings for each food, making it more expensive than MA which uses semipermeable
Pre Cooling of Horticultural crops
This document discusses pre-cooling of horticultural crops after harvest. Pre-cooling involves removing field heat from produce to reduce energy needs for cold storage and allow for longer storage and distribution. It outlines various pre-cooling methods like air cooling, hydro cooling, ice cooling, and vacuum cooling. Each method has advantages and suitable crops. The key aspects of pre-cooling are speed, targeted temperature for the crop, and preventing decay during storage and transport.
Physiological maturity indices in tropical fruit crops
This topic gives a wide range of knowledge and information about calculating the maturity indices in fruits like banana, mango etc.
Factors Affecting Quality Of Fruits.
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Post Harvest Technology of Vegetables
- Post-harvest losses of fruits and vegetables in India amount to Rs. 45,000 crores annually, which can be reduced by better post-harvest management, processing, and cold chain infrastructure.
- Proper post-harvest handling like sorting, grading, pre-cooling, packaging, cold storage and refrigerated transportation is needed to reduce losses and extend shelf-life.
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- The document provides examples of individuals and companies successfully utilizing post-harvest technologies in India.
Drying and dehydration of fruits and vegetables
This document discusses various techniques for drying fruits and vegetables to preserve them. It describes drying as removing moisture to stop bacterial growth. Methods include sun, freeze, drum and spray drying. Ideal temperatures are 60-70C to dry without cooking. Factors like temperature, humidity and air flow impact drying rates. Fruits require preparation like washing while vegetables need blanching first. Drying continues until products are leathery or brittle. Nutritional values change with vitamins most affected. Drying significantly reduces weights through moisture removal.
PostHarvest Factors affecting Postharvest Quality
Preharvest factors such as cultivar, mineral nutrition, irrigation, canopy manipulation, and crop rotations can impact postharvest quality. Cultivar and rootstock genotypes affect traits like taste, yield, nutrient composition and postharvest shelf life. Mineral nutrition, specifically nitrogen and calcium levels, can influence fruit disorders, maturity, color development and ground color change if not properly managed. The amount and timing of irrigation impacts fruit size, soluble solid content, and deformities. Canopy manipulation techniques including crop load, fruit positioning, leaf removal and girdling also impact quality. Finally, crop rotations help reduce soilborne pathogens that can lead to decay.
PACKAGING OF FRUITS & VEGETABLES
Packaging of fruits and vegetables serves several important functions:
It protects produce from damage during transport from farms to consumers. A wide range of packaging materials are used, including bags, crates, and cartons. Proper packaging helps maintain quality by preventing moisture loss or damage. Modified atmosphere packaging extends shelf life by reducing oxygen and increasing carbon dioxide levels inside packaging. While it has benefits like reduced waste, MAP also has drawbacks including increased costs and loss of benefits once packaging is opened.
Fruit ripening
Ripening is a process in fruits that makes them acceptable for consumption by converting starch to sugar, changing color, and developing full flavor and aroma. Ripening is triggered by the plant hormone ethylene in climacteric fruits like bananas and tomatoes, causing a spike in respiration. In commercial operations, controlled ethylene exposure is used to induce ripening. Treatment with 1-methylcyclopropene binds ethylene receptors and inhibits ripening, allowing longer storage of climacteric fruits.
Lecture 6: Postharvest Control of Senescence and Related Processes
This document provides an overview of modified atmosphere and modified humidity packaging. It defines these terms and discusses their commercial uses and principles. Modified atmosphere packaging involves exposing produce to a controlled gas mixture inside a sealed package to extend shelf life. Benefits include reduced respiration and ethylene effects, while risks include disorder development if not designed properly. Modified humidity packaging controls the relative humidity inside packages using additives like salts to prevent issues from very high humidity. The document outlines the key learning objectives and lessons that will be covered.
post harvest handling of fruits
The document discusses various post-harvest handling techniques for fresh horticultural crops including precooling methods. It describes harvesting based on physiological and horticultural maturity. Key post-harvest steps discussed are sorting, grading, packaging, and different precooling techniques like room cooling, forced air cooling, hydrocooling, vacuum cooling and package icing. Maintaining quality during post-harvest handling is important to reduce losses between harvest and consumption.
Factors of post harvest technology
Post-harvest technology involves science and techniques applied to agricultural produce after harvest to protect, preserve, process, package, distribute, market, and utilize it to meet nutritional needs. It stimulates agricultural production by preventing post-harvest losses, improving nutrition, adding value to products, opening new marketing opportunities, and generating new jobs. The main objectives of post-harvest technology are to maintain quality, protect food safety, and reduce losses between harvest and consumption. Poor post-harvest handling can result in quality deterioration and losses.
Post harvest treatment
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.
Lecture 2: Biological Aspect of Postharvest Handling of Crops
This document provides an overview of the biological aspects of postharvest handling of crops. It begins with learning objectives focused on classifying fruits and vegetables based on their structures and postharvest life, and understanding the physiological processes that affect quality after harvest. The document then outlines topics that will be covered, including classification, morphological structures, chemical properties, postharvest physiology, and factors affecting quality. It provides details on these topics, such as how cuticle thickness, stomata, and other structures influence water loss and susceptibility to damage. The goal is to understand how crop structure relates to perishability and how to properly handle crops after harvesting.
Importance of Post harvest.pptx
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.
Lecture 3: Fruits and Vegetables Harvesting
This document discusses harvesting of fruits and vegetables. It begins with learning objectives related to postharvest procedures, maturity indices, and harvesting practices. It then outlines topics to be covered including postharvest handling procedures, defining maturity indices, importance of maturity indices, differences between physiological and horticultural maturity, and harvesting practices for common fruits and vegetables. The document discusses factors that determine optimum maturity for harvesting, different types of maturity, maturity indices used for various fruits and vegetables, and methods for manual and mechanical harvesting. It stresses the importance of harvesting at proper maturity to ensure quality and storage life.
Maturity indices for harvesting fruits
This document discusses maturity indices for various fruits. It defines maturity indices as signs that indicate a commodity's readiness for harvest. Various physical, chemical, and physiological methods are used to assess maturity, including size, color, texture, total soluble solids, acidity, and respiration rate. Specific maturity indices are provided for many fruits, such as grapes (texture, color, ease of separation), mango (shape, color, acidity, specific gravity), and pineapple (specific gravity, total soluble solids, acidity). The timing of harvest varies between fruits based on factors like days after flowering, seed color, and brix level.
Lecture 4: Packaging Operations on Fruits and Vegetables
This document provides an overview of packaging operations for fruits and vegetables. It begins with learning objectives which are to explain the importance of packaging, criteria for choosing materials, types of materials, packing house handling, and pre-storage treatments. The document then covers these topics in more detail, including describing different packaging materials, criteria for selection, practices in packing houses, and various pre-storage treatments such as cleaning, sorting, waxing, pre-cooling, and chemical treatments. The overall purpose is to discuss the important steps in packaging and pre-storage handling of fruits and vegetables to prolong shelf life.
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This document provides an extensive review of advances in minimal processing of fruits and vegetables. It discusses the production chain from raw material selection to consumption, highlighting aspects like food safety issues. Minimal processing increases perishability by inducing mechanical injury that changes physiology and accelerates deterioration. It can increase respiration and ethylene production rates in some climacteric fruits and vegetables. Proper techniques are needed to preserve quality and extend shelf life, which is generally limited by changes in sensory properties rather than microbial growth. The review aims to inform future research directions to resolve issues limiting quality and shelf life of fresh-cut produce.
Post-Harvest Managment
This document discusses postharvest management of horticultural produce in India. It provides background on India's large production of fruits and vegetables globally and opportunities for growth in the horticulture sector. It then covers major horticultural crops produced in India like bananas, mangoes, citrus fruits, vegetables. It discusses key aspects of postharvest management like cleaning, grading, packaging and storage and their importance in maintaining quality and reducing losses from harvest to consumption. Proper postharvest practices, infrastructure and technologies are needed to minimize losses and ensure steady supply of quality produce to consumers.
Ch 5.pptx
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
Postharvest technology and manageent.ppt
Sorting
In Bangladesh, sorting is practiced for most of the fruits and vegetables to remove
damaged, diseased and insect infested produce on the basis of visual observation.
However, in the advanced countries different types of sorters are used. The commonlyused sorting equipments are belt conveyor, push-bar conveyor and roller conveyor
(Kitinoja and Kader 2003).
9.2 Washing
Washing is a standard postharvest handling operation for many fruits and vegetables to
remove adherences, dirt, latex and external pathogenic structures. Unfortunately, in
Bangladesh fruits and vegetables are hardly washed before entering into the marketing
channel, and this contributes to poor quality and considerable losses of the produce.
Chlorination of wash water is very important in postharvest handling. Chlorine can reduce
the spread of contamination form one item to another during the washing stage. The pH of
the wash water should be maintained at 6.5 to 7.5 for best results. Typically 1 to 2 mL of
chlorine bleach per liter of clean water provides 100 to 150 ppm total Cl (Kitinoja and
Kader 2003).
9.3 Grading
Grading is one of the important postharvest operations. In Bangladesh, grading is
practiced in limited scale based on size, especially for mango, banana, pineapple, papaya
and jackfruit. Otherwise, no grading standard is found available for most of the fruits and
vegetables. In case of banana, the ‘Bepari’ prefers to purchase well-shaped and welldeveloped bananas. They usually purchase bananas on the basis of flatness of angularity of
the fingers. They grade bananas based on bunch size into large, medium and small. Brinjal
and cucumber are not properly graded by the growers. Regarding the grading of okra, the
‘Bepari’ prefers to purchase well-shaped okra pods. They rely on the visual/external
quality parameters of okra pods like tenderness (by tip pinching), color, size and shape of
the pods. However, tenderness is found to be the common means of judging the quality of
the okra pods prior to taking decision on whether the produce to be purchased or not.
There are no scientific methods of grading or grade standards of fruits and vegetables in
Bangladesh. In this regard, the introduction of UREPGAP (common standards for
agricultural farm management practices in the European countries) in the 1990s in Europe
would be worth mentioning. Therefore, emphasis must be given to develop GAP (Good
Agricultural Practices) for the horticultural produce in Bangladesh not only for export but
also for domestic market development in order to ensure quality and safety in the
horticultural supply chain. Sizing rings are used based on the size and shape of commodity
to manually grade horticultural produce (FAO 1989). Automatic grading of fruits is also a
common practice in the developed countries. Automatic rotary cylinder sizer is used to
grade fruits in the developed countries (Reyes 1988). However, the advanced practice of
grading fruits and
PHL.pptx
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.
FRUITS AND VEGETABLES PROCESSING TECH for st [1-76].pdf
Fruits and vegetables are important components of a healthy diet. Processing them helps preserve their nutritional value and extend shelf life. There are differences in the acid content and other characteristics of fruits versus vegetables. Proper postharvest handling and storage helps prevent deterioration between harvest and consumption. Factors like respiration rate, ethylene production, and response to temperature influence physiological changes during ripening and storage. Maintaining optimal storage conditions is important for minimizing losses and extending storage periods.
Pres5. Food preservation
This chapter mainly concerns the preservation methods. Although many methods are used in food processing, some are preservation methods. Such as fermentation, blanching, pasteurization, and sterilization, the packaging is the main one.
Minimal processing
Minimal processing refers to lightly processing fruits and vegetables through operations like trimming, peeling, slicing, and coring that preserve the quality while extending the shelf life. This processing approach has grown in demand due to consumer preferences for convenience, healthfulness, and products containing few additives. However, the cut surfaces exposed through minimal processing can cause physiological and biochemical changes like increased respiration and enzymatic browning as well as microbial spoilage. Controlling these quality deterioration factors is important for maintaining the fresh-like characteristics of minimally processed produce.
INFLUENCE OF PREHARVEST PRACTICES, ENZYMATIC AND TEXTURAL CHANGES, RESPIRATIO...
Pre-harvest treatment with nutrient, growth regulators and pre-harvest cultural practices have profound influence on yield and postharvest qualities. These pre-harvest treatment influence the following.
importanceofpostharvest-221108141151-2e02e49f.pdf
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.
Biotechnology 5
This document discusses food biotechnology and its past, present, and future applications. It defines food biotechnology as using modern genetics tools to enhance beneficial plant, animal, and microorganism traits for food production. Examples of benefits include reducing pesticide use, increasing crop yields, improving nutrition, and developing hardier plants. The document also examines consumer and regulatory perspectives, finding that most support food biotechnology and current FDA labeling policies. It predicts future applications could lower natural toxins and allergens while extending freshness and farming efficiency.
postharvest.pdf
This document discusses factors involved in the deterioration of fresh produce from harvest through consumption. It outlines biological processes like respiration and ethylene production that cause senescence as well as environmental influences like temperature and humidity. Maintaining quality requires understanding these deterioration factors and using postharvest techniques to slow changes and preserve quality. Standards are developed to define quality levels and aid trading, while maturity at harvest strongly impacts storage life and quality retention.
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Anti-Universe And Emergent Gravity and the Dark Universe
Recent theoretical progress indicates that spacetime and gravity emerge together from the entanglement structure of an underlying microscopic theory. These ideas are best understood in Anti-de Sitter space, where they rely on the area law for entanglement entropy. The extension to de Sitter space requires taking into account the entropy and temperature associated with the cosmological horizon. Using insights from string theory, black hole physics and quantum information theory we argue that the positive dark energy leads to a thermal volume law contribution to the entropy that overtakes the area law precisely at the cosmological horizon. Due to the competition between area and volume law entanglement the microscopic de Sitter states do not thermalise at sub-Hubble scales: they exhibit memory effects in the form of an entropy displacement caused by matter. The emergent laws of gravity contain an additional ‘dark’ gravitational force describing the ‘elastic’ response due to the entropy displacement. We derive an estimate of the strength of this extra force in terms of the baryonic mass, Newton’s constant and the Hubble acceleration scale a0 = cH0, and provide evidence for the fact that this additional ‘dark gravity force’ explains the observed phenomena in galaxies and clusters currently attributed to dark matter.
快速办理(UAM毕业证书)马德里自治大学毕业证学位证一模一样
学校原件一模一样【微信：741003700 】《(UAM毕业证书)马德里自治大学毕业证学位证》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
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3:国家专业人才认证中心颁发入库证书
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6:个人职称评审加20分
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Summary Of transcription and Translation.pdf
Hello Everyone Here We are Sharing You with The process of protien Synthesis in very short points you will be Able to understand It Very well
Post translation modification by Suyash Garg
overview of PTM helps to the students who wants to clear their basics about it.
SDSS1335+0728: The awakening of a ∼ 106M⊙ black hole⋆
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Reaching the age of Adolescence- Class 8
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Microbial interaction
Microorganisms interacts with each other and can be physically associated with another organisms in a variety of ways.
One organism can be located on the surface of another organism as an ectobiont or located within another organism as endobiont.
Microbial interaction may be positive such as mutualism, proto-cooperation, commensalism or may be negative such as parasitism, predation or competition
Types of microbial interaction
Positive interaction: mutualism, proto-cooperation, commensalism
Negative interaction: Ammensalism (antagonism), parasitism, predation, competition
I. Mutualism:
It is defined as the relationship in which each organism in interaction gets benefits from association. It is an obligatory relationship in which mutualist and host are metabolically dependent on each other.
Mutualistic relationship is very specific where one member of association cannot be replaced by another species.
Mutualism require close physical contact between interacting organisms.
Relationship of mutualism allows organisms to exist in habitat that could not occupied by either species alone.
Mutualistic relationship between organisms allows them to act as a single organism.
Examples of mutualism:
i. Lichens:
Lichens are excellent example of mutualism.
They are the association of specific fungi and certain genus of algae. In lichen, fungal partner is called mycobiont and algal partner is called
II. Syntrophism:
It is an association in which the growth of one organism either depends on or improved by the substrate provided by another organism.
In syntrophism both organism in association gets benefits.
Compound A
Utilized by population 1
Compound B
Utilized by population 2
Compound C
utilized by both Population 1+2
Products
In this theoretical example of syntrophism, population 1 is able to utilize and metabolize compound A, forming compound B but cannot metabolize beyond compound B without co-operation of population 2. Population 2is unable to utilize compound A but it can metabolize compound B forming compound C. Then both population 1 and 2 are able to carry out metabolic reaction which leads to formation of end product that neither population could produce alone.
Examples of syntrophism:
i. Methanogenic ecosystem in sludge digester
Methane produced by methanogenic bacteria depends upon interspecies hydrogen transfer by other fermentative bacteria.
Anaerobic fermentative bacteria generate CO2 and H2 utilizing carbohydrates which is then utilized by methanogenic bacteria (Methanobacter) to produce methane.
ii. Lactobacillus arobinosus and Enterococcus faecalis:
In the minimal media, Lactobacillus arobinosus and Enterococcus faecalis are able to grow together but not alone.
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Post-harvest physiological approaches for preservation of Fruits and Vegetables
- 1. Post-harvest physiological approaches for preservation of Fruits and Vegetables Presented by B. ANANDHI ID No. 2015018010 III B. Sc., Agriculture
- 2. Importance of fruits and vegetables • Protective foods • Vitamins and minerals • Fibers
- 3. Quality Components of Fresh Fruits and Vegetables • Appearance • Texture • Flavor • Nutrition • Safety
- 4. Morpho - anatomical basis for perishability of fruits and vegetables • Fruit wall • Surface area to volume ratio • Cuticle • Stomata • Hairs and spines • Lenticels • Laticifers
- 5. Post-harvest • The post-harvest sector includes all points in the value chain from production in the field to the food being placed on a plate for consumption.
- 7. Post-harvest loses Primary causes Biological and Microbiological Chemical and biochemical Mechanical Physical Physiological Psychological Secondary causes Respiration Ethylene production Compositional changes Growth and development Transpiration Physiological breakdown
- 8. Why preservation? • Fresh fruits and vegetables are perishable • 20 – 50 % loss
- 11. Physiological approaches for preservation • Temperature control Respiration
- 12. Cooling • Pre cooling • Room cooling - Potato, Onion, Garlic • Forced cooling- Tomatoes, Asparagus
- 13. • Hydro cooling • Top or liquid icing –broccoli and sweet corn • Vaccum cooling
- 15. Transpiration control • RH management • Adding moisture • Air regulation • Polythene liners • Curing • Waxing
- 16. Ethylene management • Ventilation • Avoid mixing • 1 - Methyl cycloprene • Cycloheximide • Benzothiadiazole • Silver thiosulfate
- 17. Delaying senescence • Heat treatment • GA3 • Pseudomonas syringae • Candida oleophila • Sulphur dioxide
- 18. Preservation of fresh cut fruits and vegetables Color preservation • Browning • White blush in carrots • Yellowing or degreening
- 19. Anti browning agents • Acidulants • Reducing agents • Chelating agents • Complexing agents • Enzyme inhibitors • Sodium chloride • Calcium treatments • Honey
- 20. Edible coating Coated with chitosan Ag nanocomposites
- 21. Modified atmospheric packaging • Modifying the composition of internal atmosphere of package. • 2 -5 % O2 and 8- 12% CO2