PHT 100 -1

Mutated Lemon · 100問 · 2年前

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

Postharvest handling

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

Postharvest physiology

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

Morpho-anatomy

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

Postharvest engineering

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

Postharvest horticulture

Some terminologies to expound

Perishables, Postproduction, Primary processing, Secondary processing, Raw materials handling

Causes of losses in post harvested fruit and vegetables

Physical-chemical damages, Biological process

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.

Biological process

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

Physical-chemical damages

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

Economic losses, Environmental losses

economic losses due to:

Product loss, Reduction in product lifespan, Decrease in quality

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.

Postharvest handling

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

Food processing

Why there is a need for Postharvest?

Food security, Increasing |urbanization and industrialization, Huge opportunities and stiff competition in exporting fresh produce, Growing attention to quality, Changing tastes and lifestyle, Growing concern about food safety, Heightened health consciousness, Fluctuating supply and prices over time, Huge losses

Postharvest Losses

Quantitative loss, Qualitative Loss

a decline in the availability, utility and saleable weight

Quantitative loss

a decline in the acceptability of the consumers

Qualitative Loss

FACTORS AFFECTING THE FRESH PRODUCE AGRIBUSINESS SYSTEM

Climatic factors, Physical factors, Technical factors, Socio-economic considerations, Lega/political Factors

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

quality

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

1. Susceptibility to mechanical damage, 2. Susceptibility to disease, 3. Storage or shelf life potential

CLIMATIC FACTORS

Temperature, Light, Wind, Relative humidity, Rainfall

Temperature during growth and maturation affects the following:

Color, Chemical composition, Texture, Maturation rate, Quality of processed product

Abnormalities associated with high temperature

1. Solar injury, 2. Physiological disorder

Production Practices

Irrigation, Fertilization, Thinning of fruits and flowers

What are the preharvest crop protection?

Pesticide sprays or cover sprays, Protein bait, Eradication, Bagging, Detopping of cassava, dehaulming, maleic hydrazide spray, ethepon spray, fruit enlarger spray, mulching

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).

Detopping of cassava

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.

dehaulming

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

ethepon spray

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.

fruit enlarger spray

Types of Maturity

physiological maturity, Commercial/Horticultural Maturity

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.

Commercial or horticultural maturity

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.

Physiological maturity

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.”

Maturity Indices

CONSIDERATIONS IN HARVESTING

Minimize mechanical injuries, Harvest at the right time of the day, Avoid exposure to direct sunlight, Minimize latex flow and oil release, Minimize microbial growth and contamination

Packing house operation

Receipt, Sorting, Cleaning and Washing, Fungicide treatment, Quality selection and size-grading, Waxing, Packaging, Special treatment after packaging

Special treatment after packaging

Fumigation, Initiation of fruit ripening, degreening of citrus fruit

The treatment is to control insect pest

Fumigation

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

Curing

Curing temperature and relative humidity

high temperature [(26.5-32°C) (80-90°F)] high relative humidity (90-98% RH)

The total duration of the curing treatment ranges from ?

2 to 7 days

There are two steps in the curing process.

Suberization, formation of a cork cambium and production of cork tissue (wound periderm)

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

suberization

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

12 hours after digging

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

Precooling

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.

Cold chain

Cooling Method

Room cooling, Forces air Cooling, Hydrocooling, Vacuum cooling, Package icing

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

Refrigeration

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

Wet Bulb temperature

Wet Bulb temperature can be measured by using a

thermometer with the bulb wrapped in wet muslin.

refers basically to the ambient air temperature.

Dry Bulb Temperature

It is called "Dry Bulb" because?

the air temperature is indicated by a thermometer not affected by the moisture of the air.

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.

psychrometric chart

POSTHARVEST IMPACT OF INSECT PESTS

Reduction in fruit quality, Enhances development of diseases, Insect pests greatly impede exportation

IMPORTANT INSECT PESTS OF HORTICULTURAL PERISHABLES

Fruit flies, Pod borers, Fruit borers, Mealy bugs, Weevils

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,

Pod borers

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

Fruit borers

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

Mealy bugs

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

Weevils

these are the most destructive pests of fruits and vegetables.

Fruit flies

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).

Sanitary and phytosanitary (SPS) measures

(GATT).

General Agreement on Tariff and Trade

(SPS)

Sanitary and phytosanitary measures

SPS measures typi cally deal with the following:

Quarantine, Declaring areas free from insects and diseases, Preventing diseases or insect pests spreading to a country, Regulation on treatment of imported fruits to prevent pests from spreading, Residues of pesticides in food, Certification

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.

Quarantine

-pests that have not yet been introduced into ASEA

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

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

the Codex Alimentarius Commission

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

certificate

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

Quarantine treatment

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

Disinfestation or phytosanitary treatment

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

Quarantine security

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

Probit analysis

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

Presence of more than one life stage on or in the host commodity, Location of the insect's life stages in the host

CHARACTERISTICS OF A GOOD TREATMENT

Must kill all stages of the insect present in the commodity, There should be no detrimental effects on fruit quality, Must be commercially feasible, There should be no harmful effects on humans, The treatment should not pose any environmental hazard

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.

fumigant

Common fumigants

Methyl bromide (MB), Hydrogen cyanide, Phosphine

commercially available fumigant called ""

ECOFUME

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.

HEAT TREATMENT

- 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.

Vapor heat treatment (VHT)

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

80% affer which it is raised to about 90%

alternative fumigants that have shown some promise for insect control.

acetic acid, ethyl acetate, hexyl acetate, propyl acetate

is a relatively new treatment option.

radio frequency (RF) and microwave ener gies

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.

IRRADIATION

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

LOW-TEMPERATURE TREATMENT

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