The document discusses harvesting, handling, sorting, grading, packing, and transporting pomegranates. Some key points: - Pomegranates are ready for harvest 135-170 days after flowering and their color changes from yellow to red depending on the season. - Fruits should be harvested in the early morning or evening by cutting stems with 1 cm remaining and not by twisting. - After harvesting, fruits are pre-cooled to 5-7°C within 10 hours, sorted to remove low quality fruits, washed with sodium hypochlorite, and graded by size, weight, color and maturity. - Graded fruits are wrapped, packed into fiberboard boxes, and

1. University of Horticultural
Sciences., Bagalkot
K.R.C.C H., Arabhavi
Topic;
Presented By;
Bommesh j. c
UHS09UG11

2. Maturity indices
The fruits areready for harvest between
135- 170 days after anthesis.
 pomegranate are non–climatic fruits.
fruits colour changes in summer to dark
yellow & in winter to dark red .

3. The persistent calyx at the anterior end of
the fruits curves in word & become hard & dry
at maturity.
Rind is very hard and red juice content.
The fruits outer rind becomes yellowish and
the fruit when tapped produces a metallic
sound.

5. Harvesting
 season
Mrig bahar –(November – December).
 Time – Harvest early in the morning or in evening
hours.
 Harvesting by both mechanically & manually
 Fruit harvesting should be done with the help of a secature by
retaining 1 cm stalk with the fruit. and not by twisting.

7. handling

9. Pre-Cooling
• The fruit needs to be pre- cooled by forced
air circulation system.
• The ideal pre-cooling temperatures must be 5-7° C at
least
within 10 hours after harvesting.
• Chilling damage of fruit is possible if stored below 5° C.

10. Sorting
.
Inspection on roller-cum-conveyer.
Fruits showing greenishColour , fruits with sunspots,
affected by fruit borer, disease spot, rusting, rough surface to
be eliminated.
Having cuts, damages must be rejected.

11. Washing
 Use of disinfectant-sodium hypochlorite @ 100-200ppm.
 Potable water should be used
Waxing
. Only good quality edible wax must be used.

12. Cleaning the fruits by Shorting of fruits
mechanically

13. Grading
The fruits should be graded according to
maturity, weight, size and colour.
Both manual & mechanical graded.
manual Grading

14. Grading
Grade Fruit weight (g) Diameter
(mm)
A 400 90
B 350 80
C 300 70
D 250 60
E 200 50

16. Packing
 All the graded fruits are wrapped in paper and packed in
corrugated fiberboard (CFB) boxes.
 Brown coloured 3 fold CFB boxes are used for local market
while, white coloured 5 fold CFB boxes are used
for distant markets.
Pomegranates are very susceptible to water loss resulting in
shriveling of the skins. Storing fruit in plastic liners and waxing
can reduce water loss,

21. Transportation
Road transport by trucks/lorries is the most convenient mode of
transport due to easy approach from orchards to the market.
Cool chain is essential during the transport of export quality
commodity all the way from the farm to the customer.
This helps in maintaining the temperature inside the box.