Handling the harvested product

Dr Archana Ashtekar
Dept of Botany
 Introduction
• Fresh produce – living condition to journey to
consumer
• Rates of _______ and _______ need to be
controlled!!
• Rates of respiration and transpiration need to
be controlled !!
Handling product
Immediately post harvest:
• By removing heat in green
house – internal temp ↓
• Done in various ways –
depends on product
• Treatment is called PRE-
COOLING.
Handling product
I. Low
temperature
treatment (pre-
cooling)
1) Contact Icing
2) Hydro cooling
3) Vacuum cooling
4) Air cooling
5) Cut flowers
 Handling Product
II. Heat Treatment
• hot water treatment of
Mangoes at 52 to 53°C
• Commercially done in
India
• Ensures uniform
ripening
• Disadvantage :
discoloration of fruits
 Handling Product
III. Curing
• Sub terranean crops injured during
harvest.
• They need curing.
• Curing : It involves exposing the product to
high temperature at maximum humidity to
prevent wilting or shrinkage as in potatoes
which are given treatment for 2-3 weeks.
• Curing = healing of cuts and wounds 
 Handling Product
• Results :
acceleration of
periderm
formation – cell ÷
and suberisation.
• Suberin is
impermeable to
water and gases.
• Protective hide is
formed
• It also lowers
transpiration and
respiration
 Handling Product
• Curing done for
fruits
• Periderm formed-
protective epicarp
• Prevents entry of
soft rot organisms
• Temp ↓ = Ẋ
sprouting in tuber
crops
• Bulb curing =
removal of water
from outer scales
and neck of bulbs.
 Packing care for flowers
• Package done according to need
• Care taken to keep low rate of
respiration, transpiration and cell ÷.
• Package material – gas proof, non
water absorbent , sufficiently strong ,
non ‘misting’
• Cellophane wrap, thick wax paper
preferred
• Also maintains CO2 conc at 5-15%
• Water not used –so low rate of cell ÷
due to water defecit; ageing delayed!!!
 Packing care of flowers

• Cut blooms – hard cardboard boxes

• Cheap and light weight
• Lessen transporation cost
• Easy to handle
• Cellophane / polythene wrap used
before transferring to cardboard
• Cut end of blooms – wet cotton
wrapped in a polythene wrapper ; loose
upper end tied with a rubber to
maintain humidity
• E.g., ornamentals like orchids
Packing care of flowers
Packing care of flowers
Packing care of flowers
 Remedies for increasing vase life
• Commercially
1) Solution of hydrazine sulphate,
manganese sulphate and sugar
2) Solution of Potassium, aluminum
sulphate, sodium hypochlorite,
ferric oxide and sugar.
3) Boiling of stem base before
placing in water to avoid
exudates from cut flowers e.g.,
poinsettias
 Remedies for increasing vase life
• Home remedies :
1) Keep vase in a cool and dry place
2) Keep away from sun, heat, fan , etc
3) Misted with cold water to improve
humidity
4) Clean water replaced frequently
5) Cut ends are cut in water and not
exposed out everyday
6) Sugar ( for survival) and dilute
copper sulphate (prevent growth of
fungi)
Handling vegetables
• Timely picking up necessary for
better marketable quality
• Care to be taken – no mechanical
damage and drying
• Proper packing needed to avoid
degradation
• Proper transportation
• Presentation attractive
 Packing vegetables
• In India –
• Loose or gunny bags
• Bamboo or arhar stick
baskets
• Packing for distant markets :
bamboo baskets used , grass
and leaves used in between
E.g., chilli, ladies finger,
cabbage, cauliflower, etc
• Gunny bags and paper
cutting used whose top is
stitched and labeled. E.g.,
onions, potatos, etc
Packing vegetables
• Packing for local markets :
• No packing done generally
• Carried in baskets and bags
• Arranged in such a way –looks attractive
• Consumer packing :
• Washed and trimmed
• Prepared to be cooked or served raw in:
1) Bags made of transparent film
2) Trays or cartons wrapped with cling film
3) Mesh bags
4) Paper bags
 Handling vegetables
• Advantages:
• Shelf life increases
• Wastages reduced due to loss of handling
• Sales increased / profits increased
• Preparation at home decreased