Post – harvest treatment

This operation includes using of chemical or substance or system that could prolong the shelf-life
of commodity by controlling the effect of water, temperature and pest and disease. Example,
waxing, de greening hot water treatment, modified atmosphere packaging.

Storage
This is done particularly if the producer would like to wait for a higher price of produce.
Refrigerated storage is commonly used to slowdown the respiration and transpiration of produce
thus, prolonging store life.

Transport
Transport measure to minimize losses. A) canopied truck with cover from the sun, rain or strong
wind, wooden separator between layer of containers; b) improvised convey or and staircase to
ease loading and unloading; c) ventilation system to minimize heat build unpin load.
Being living organs, fruits, vegetable continue to respire even after harvesting when they have a
limited source of food reserves. In addition to degradation of respiratory substrates, a number of
changes in taste, color, flavor, texture and appearance take place in the harvested commodities
which make them unacceptable for consumption by the consumer if these are not handled
properly.

Cooling methods and temperatures

Several methods of cooling are applied to produce after harvesting to extend shelf life and
maintain a fresh like quality.

Pre cooling
Is the first step in good temperature management. Precooling (prompt cooling after harvest) is
important for most of the fruits and vegetables because they may deteriorate as much in 1 hour at
32 c.

Icing
Ice is commonly added to boxes of produce by placing a layer of crushed ice directly on the top
of the crop. An ice slurry can be applied in the following proportion: 60% finely crushed ice,
40% water and 0.1% sodium chloride to lower the melting point. The water to ice ratio may vary
from 1:1 to 1:4.
Hydrocooling
The transmission of heat from a solid to a liquid is faster than the transmission of heat with
cooled gas. Therefore, cooling of crop with cooled water can occur quickly and result in zero
loss of weight. To achieve high performance, the crop is submerged in cold water, which is
constantly circulated through a heat exchanger. Hydrocooling has a further advantage over other
precooling methods in that it can help clean the produce. Chlorinated water can be used to avoid
spoilage of the crop. Hydrocooling is commonly used for vegetables such as asparagus celery,
sweet corn, radishes, and carrots, but it is seldom used for fruits.

Post-harvest practices
Trimming
General term for cutting or removing unwanted parts, those likely to be rejected by consumers,
or those will shorten storage life.
Terms used to describe trimming
1. Dehanding – separation of hands and removal of stalks in bananas
2. Deflowering – removal of floral or stellar remnants of banana.
3. Dethorning – removal of thorns in roses.
4. Topping – trimming of carrot tops, garlic union bulb and radish.

Cleaning
Removal of dirt, latex residues and other extraneous materials such as dirt leaves and stones in
order to meet the demand of consumers for clean produce.
1. Washing
Spray washing – fresh cleaning water comes in contact with the commodity, reducing
risk of infection.
Soak and rinse – the produce is soaked for a few minutes in a soaking tank to loosen dirt,
then rinsed in another tank or with the use of spray nozzles.

2. Wiping – wipe produce with moist cloth

3. Dry brushing

4. Removal of soil particles by hands – potato before storage should not be washed to
prevent absorption of water which causes sprouting if stored at high temperature later.
Cleaning procedure
Tomato – wipe with clean moist cloth or wash with chlorinated water, ( 1 tbsp of Clorox/ 1 liter
water)

Cabbage – for disease control, brush, wipe or spray with 15% alum ( tawas) solution on the butt
after trimming.

Factors determining whether to wash or not

1. Consumer demand
Exporter generally demand clean produce so washing is usually practices for exported
fruits. Local buyers are usually not strict with the cleanliness of produce that they
purchase.

2. Commodity
a. Garlic – dirt does not stick much due to slippery skin: outer skin also peels off after
time in storage.
b. Strawberry, mushrooms, and florist crops – very fragile
c. Potato/ sweet potato before storage – absorption of water ill cause sprouting if
stored at high temperature later.

3. Care in harvesting
If crops does not come in contact with a dirt, no cleaning is necessary as in fruit and
fruit vegetables.

4. Seasons
Vegetables, especially leafy vegetables, are harvested dirty during rainy seasons so they
are usually washed.

Water elimination
Refers to the drying of substance moisture after washing or waxing or when commodities are
wet.
Curing
The process of toughening and self-healing of bruises and skinned areas in roots and tuber crops.
Waxing
The application of a thin film of surface coating to fruits and vegetables.