Post Harvest Management of Fruits and Vegetables
INTRODUCTION
Worldwide postharvest fruit and vegetables losses are as high as 30 to 40% and even much higher in some developing countries. Reducing postharvest losses is very important; ensuring that sufficient food, both in quantity and in quality is available to every inhabitant in our planet.
Proper postharvest processing and handling is an important part of modern agricultural production. Postharvest processes include the integrated functions of harvesting, cleaning, grading, cooling, storing, packaging, transporting and marketing. The technology of postharvest handling bridges the gap between the producer and the consumer - a gap often of time and distance. Postharvest handling involves the practical application of engineering principles and knowledge of fruit and vegetable physiology to solve problems.
Utilizing improved postharvest practices often results in reduced food losses, improved overall quality and food safety, and higher profits for growers and marketers. It is estimated that 9 to 16 percent of the product is lost due to postharvest problems during shipment and handling. Mechanical injury is a major cause of losses. Many of these injuries cannot be seen at the time that the product is packed and shipped, such as internal bruising in tomatoes. Other sources of loss include over-ripening, senescence, the growth of pathogens and the development of latent mechanical injuries.
Many factors contribute to postharvest losses in fresh fruits and vegetables. These include environmental conditions such as heat or drought, mechanical damage during harvesting and handling, improper postharvest sanitation, and poor cooling and environmental control. Efforts to control these factors are often very successful in reducing the incidence of disease. For example, reducing mechanical damage during grading and packing greatly decreases the likelihood of postharvest disease because many disease-causing organisms (pathogens) must enter through wounds.
IMPACT OF
Worldwide postharvest fruit and vegetables losses are as high as 30 to 40% and even much higher in some developing countries. Reducing postharvest losses is very important; ensuring that sufficient food, both in quantity and in quality is available to every inhabitant in our planet.
Proper postharvest processing and handling is an important part of modern agricultural production. Postharvest processes include the integrated functions of harvesting, cleaning, grading, cooling, storing, packaging, transporting and marketing. The technology of postharvest handling bridges the gap between the producer and the consumer - a gap often of time and distance. Postharvest handling involves the practical application of engineering principles and knowledge of fruit and vegetable physiology to solve problems.
Utilizing improved postharvest practices often results in reduced food losses, improved overall quality and food safety, and higher profits for growers and marketers. It is estimated that 9 to 16 percent of the product is lost due to postharvest problems during shipment and handling. Mechanical injury is a major cause of losses. Many of these injuries cannot be seen at the time that the product is packed and shipped, such as internal bruising in tomatoes. Other sources of loss include over-ripening, senescence, the growth of pathogens and the development of latent mechanical injuries.
Many factors contribute to postharvest losses in fresh fruits and vegetables. These include environmental conditions such as heat or drought, mechanical damage during harvesting and handling, improper postharvest sanitation, and poor cooling and environmental control. Efforts to control these factors are often very successful in reducing the incidence of disease. For example, reducing mechanical damage during grading and packing greatly decreases the likelihood of postharvest disease because many disease-causing organisms (pathogens) must enter through wounds.
IMPACT OF