POST HARVEST MANAGEMENT

M.M.PALITHA MAHINDA MUNASINGHE

FARM MECHANICAL INSTRUCTOR

palithamahinda@yahoo.com

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Handling & keeping the product cool, to avoid moisture loss and slow down undesirable chemical changes, and avoiding physical damage such as bruising, to delay spoilage

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What is IT

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The Routine Packing Operations And Keeping The Produce Fresh By Various Treatments Reduce Damages Till They Reach The Consumer

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How they Done

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IMPORTANT POINTS

Consumers buy for appearance Consumers satisfied by eating quality Harvested produce is living Control temperatures & humidity Handle produce gently Manage displays to extend quality

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5-25% loss after harvest

Fight back Learn why

produce spoils Learn how to

handle produce

KEEP IT FRESH FROM THE FIELD

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PLANTS/PRODUCE

Change & Age

Are Diverse

Have Own Requirements

High in Water2007/07/02 mmpmm

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HARVESTED PRODUCE ARE LIVING

GOAL: slow down the aging process

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Respiration Keeps Plants Alive

Sugar/Starch + Oxygen CO2 Water + Energy

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NATURAL PROCESS – RESPIRATION

- Vital for Life

- Continues after Harvest

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LOSSES FROM RESPIRATION

Food Value

Weight

Flavor & Texture

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Slow Respiration

By Lowering

Temperature

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How to do

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ENERGY/HEAT PRODUCED AT VARIOUS STORAGE TEMPERATURES

B.t.u. per ton per day

Commodity 32°F 41°F 70°F

Blueberries 500 - 2,300 2,000 - 2,700 11,400 - 19,200

Broccoli 4,000 - 4,700 7,600 - 35,200 61,200 - 75,000

Cabbage 1,000 - 1,400 1,700 - 2,700 6,100 - 10,800

Muskmelon - - - 1,900 - 2,200 9,800 - 14,200

Strawberries 2,700 - 3,900 3,600 - 7,300 37,200 - 46,400

Sweet Corn 6,600 - 11,300 9,400 - 18,300 59,000 - 68,400

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NATURAL PROCESS –ETHYLENE GAS PRODUCTION

Regulates growth and

development

Rate different for each community

Slow by lowering temperature

Can be good

Can damage2007/07/02 mmpmm

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High Ethylene Producing

Pears Apples Cantaloupes Tomatoes Peaches

Ethylene Sensitive

Leafy Greens Flowers Herbs Root Vegetables Watermelon

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SOURCES OF ETHYLENE

Internal combustion engines Ripening fruits Propane powered equipment Decomposing or wounded produce Cigarette smoke Rubber materials exposed to UV light or

heat

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Natural Process – Losses Transpiration Loss of water from

living produce Wilting

Shriveling

Softening

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CONTROL TEMPERATURE

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MOISTURE RELATED TO

Characteristics of produce surface

Surface area

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SLOW TRANSPIRATION

Control humidity

Lower temperature

Reduce air movement

Protective packaging

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OTHER PROCESSES

Growth and Development

Temperature Injury

Physical Damage

Disease

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Grower’s Buyer’s

Responsibility Responsibility

Variety Soil Planting & Harvest Post harvest Purchase Consumption

Selection Preparation Growing Care

Damage/Disease/Death Possibility

Can’t Improve Quality

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HARVEST

Pick early morning Shade Keep moist Air circulation Mature Gentle & sanitary

picking Discard damaged

product Pick clean some crops2007/07/02 mmpmm

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TRANSPORTATIONFROM FIELD

Don’t overfill containers

Grade roads

Shade vehicle

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CHANGES SLOWED BY

Careful handling

Environmental control

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MARKET PREPARATION

Remove soil

Trim

Pack

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STORAGE

Long Storage More Control

Short Storage Less Control2007/07/02 mmpmm

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STORAGE CONDITION

Crop Degrees0c

RH % Storage life (months)

Apples 0 to 4 90 to 95 2 to 6

Grape -1 to 0 90 to 95 1 t0 4

Orange 0 to 4 85 to 95 3 to 4

Pear 0 90 2 to 5

Lemon (colored)

0 t0 4.5 85 to 90 2 to 6

Lemon (green) 10 to 14 85 to 90 1 to 4

Mandarin 4 to 6 85 to 90 1 to 1.5

Mangosteen 4 to 5 85 to 90 1.5 to 2

Honeydew melon

9 to 13 85 to 90 12007/07/02 mmpmm

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STORAGE CONDITION -cont.

Crop Degrees0c

RH % Storage life (months)

Cabbage 0 95 1 to 3

Carrot 0 95 5 to 6

Leeks 0 95 1 to 3

Pumpkin 10 to 13 50 to 75 2 to 5

Garlic 0 65 to 70 6 to 7

Onion dry) 0 65 to 70 6 to 8

Potatoes 4 to 6 90 to 95 4 to 8

Sweet potatoes

13 to 16 85 to 90 4 to 7

Yam 16 85 to 90 3 to 5

Ginger 13 65 62007/07/02 mmpmm

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STORAGE GUIDANCE

Advice ReasonHarvest produce at the proper maturity stage

Immature produce has thinner skin resulting in faster evaporation

Wash fruits in chlorinated water (200ppm) benlate or baristan for about half a minute, rinse and dry

Controls fungus disease

Store as soon as possible The quicker produce is cooled, the slower the water evaporates and microbial activity is reduce

Avoid mixing produce in the same storeroom

Odors and gases given off can damage other crops

Keep potatoes stored in dark In sunlight they become green and poisonous

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WHEN RETAIL DISPLAY

Protect

Sort

Mist

Sanitize

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CONSUMERS’ PERCEPTION

Appearance & Feel

Eating Quality

Freshness

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AN INTERGRATED PRODUCTION / MARKETING CHAIN

Inputs

Nurseries

Farm Site

Market

Post harvestFertilizers

Irrigation

Crop Protection

Harvesting

Grading

Packing

Storage

Processing

Production

Transport

Sale Traders

Pre harvest

Crop Production Trends

+ Opportunities

Profit/Loss Prices

Credit

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