covers the specific parts of the crop in which the processes occur and the changes of these parts after harvest.

This involves exposure of fruit to very low temperature For specified period and is ideal 15 in-transit treatment

IMPORTANT INSECT PESTS OF HORTICULTURAL PERISHABLES

statistical treatment of quantitative assay data that provides the basis for quarantine secu rity

presents physical and thermal properties of moist air in a graphical form. It can be very helpful in troubleshooting and finding solutions to greenhouse or livestock building environmental problems.

the cutting of the potato vines about a week before harvest. It hastens toughening of the potato peel and reduces injury and moisture loss after harvest.

-treatment that kills, removes or otherwise inactivate pest whether they are of quarantine importance or not, in a commodity, to any level of control

Is the stage of development when the commodity has attained maximum growth and development. It applies to fruits and fruit vegetables. It is the end of their development stage when they have developed the ability to ripen normally after harvest. It is in this stage at which the external and internal characteristics of the fruit allow normal ripening after harvest.

Types of Maturity

Temperature during growth and maturation affects the following:

degree of statistical probability needed by a quarantine treatment to disinfest host pro- duce so that upon transport or shipment of the treated produce, the targeted pest cannot he established in any area where they do not exist yet

-pests that have not yet been introduced into ASEA

The total duration of the curing treatment ranges from ?

This damage can be caused by mechanical risk such as: blows, rubbing... or ambient risks like: high/low temperatures, toxic gases.

It is a physical method of controlling insect pests, hence does not pose health risks from chemical residues and is therefore more acceptable to consumers.

Is a legally enforceable restriction for the importation of produce in order that the introduction or spread of a pest may be prevented or limited or in order that an already introduced pest may be controlled or eradicated.

has established the maximum residue level (MRI) for each of certain pesticides used for fruits and vegetables MRL is

alternative fumigants that have shown some promise for insect control.

-pests that are already present in one or more countries of ASEAN

Common fumigants

Some terminologies to expound

a decline in the acceptability of the consumers

These are signs or indications of the readiness of the plant for harvest. It is the basis for determining harvest date. The characteristics of the commodity at different stages of maturity using a particular type of indices are called “maturity standards.”

is the series of steps needed to keep produce at low temperature from the time they harvested until they are purchased by the final consumers.

SPS measures typi cally deal with the following:

is a chemical that at required temperature and pressure can exist in gas form in sufficient concen tration to kill an insect or organism (Table 21-4). It has knockdown effect and is readily degraded. The neces sary dosage is expressed as the product of concentra tion x time.

genetic characteristics of a crop that are important in postharvest handling are:

Why there is a need for Postharvest?

these are the destructive pests of legumi nous crops. The insect leaves brown spots or holes where larva enters. As it feeds inside the pod,

Production Practices

specific term used to cover the integration of these sciences and handling technology of perishable crops.

refers basically to the ambient air temperature.

are laws, regulations and procedures instituted by countries to pro tect human, animal, plant life or health and negotiated ender the auspices of the General Agreement on Tariff and Trade (GATT).

is a method of removing heat from an enclosed area and releasing this heat to the outside environment.

The consequences of postharvest losses can be split in two,l

Abnormalities associated with high temperature

is a high temperature [(26.5-32°C) (80-90°F)] and high relative humidity (90-98% RH) treatment immediately after harvest.

Postharvest Losses

transform the produce into a stable preserved product that can usually be no longer converted into another form.

a decline in the availability, utility and saleable weight

is any treatment that kills or otherwise render incapable of establishment quarantine pests at a predetermined level of control

refers to the external and internal characteristics used to describe that commodity relative to a standard of excellence.

CLIMATIC FACTORS

In 'Solo' papaya, the chamber temperature is increased to 47°C for 3 hours with RH maintained below ?

It is called "Dry Bulb" because?

FACTORS AFFECTING THE FRESH PRODUCE AGRIBUSINESS SYSTEM

There are two steps in the curing process.

the adult feeds and oviposits in the root of sweet potato, garlic cloves, ginger rhizomes and pulp of mango.

2 – chlorophenoxy propanic acid when applied at 37 days before harvest reduced the incidence and severity of blackheat of Quen Victoria pineapple fruit during storage at 16 degrees Celsius. Blackheart is a symptom of chilling injury.

done for pineapple and tomato to hasten the ripening of fruits resulting in harvests that ripen uniformly for concentrated harvest.

Packing house operation

(SPS)

is the production of a waxy suberin material and its deposition in the cell walls.

infested fruits become unsightly and lose their marketability due to the growth of sooty mold on honeydew secretions of the insect.

study the principles governing the biological processes that occur in harvested crops

Breathing, development and senescence, diseases and pathologies.. DECCO as a postharvest company has developed products that combined with its equipment and the expertise of its employees can maximize the profitability of your postharvest management.

Causes of losses in post harvested fruit and vegetables

is the temperature of adiabatic saturation. This is the temperature indicated by a moistened thermometer bulb exposed to the air flow

(GATT).

economic losses due to:

- also known as high hu midity hot air treatment, this consists of gradually rais- ing fruit temperature in a water vapor-saturated atmo- sphere until the required disinfestation temperature is attained.

Special treatment after packaging

Curing should begin as soon as possible after harvest, ideally within

commercially available fumigant called ""

The treatment objective in the use of irradiation as a phytosanitary measure is to prevent introduction and spread of regulated pests by achieving certain responses in the targeted pest such as mortality, aborted develop- ment (eg, adult emergence), inability to reproduce (eg.. sterility) and inactivation.

generally refers to the rapid cooling of a commodity to a desired temperature soon after harvest before it is stored or transported.

these are the most destructive pests of fruits and vegetables.

is a relatively new treatment option.

Curing temperature and relative humidity

CONSIDERATIONS IN HARVESTING

POSTHARVEST IMPACT OF INSECT PESTS

CHARACTERISTICS OF A GOOD TREATMENT

Factors to consider in the development of a quar- antine treatment

What are the preharvest crop protection?

The treatment is to control insect pest

Wet Bulb temperature can be measured by using a

It is the stage of development when the plant part possesses the necessary characteristics preferred by consumers. It is used as a basis for deciding when to harvest for commercial purposes but it varies especially for vegetables depending on the intended use of the commodity, the preference of the consumer, the variety and whether it is going to be stored or not.

is the stage of crop production immediately following harvest, including cooling, cleaning, sorting and packing.

Cooling Method

the study of the changes in the physical characteristics of the commodity

-examples are the eggplant fruit borer and citrus rind borer that infest the fruits starting at the early stage.

maintain the fresh state of the commodity and the safety of those used as food while being brought to consumers on time, and to meet buyers' specifications and trade requirements such as quarantine treatment.

is an official document which attests to the phytosanitary status of any consignment affected by phytosanitary regulations.

pruning or cutting of tops ora portion of the tops of cassava 20 – 40 days before harvest. It decreases vascular streaking and hydrocyanic acid (HCN).