CPT 2803

HANDLING & PROCESSING OF CROP

PRODUCTS

LECTURE 2

NUTRITION AND FRESHNESS OF PRODUCT

(NUTRISI DAN KESEGARAN PRODUK)
INTRODUCTION

 Role of nutrition in the quality and shelf life of the crop produce
 Role of nutrition and freshness in the economic value of the crop
 Plant nutrition
 Impact of cultural practices on the nutritional composition of crop
produce
INTRODUCTION
 Plant cells need nutrients, to sustain life.
 Plant nutrients may be composed of:
 Organic compound
 a chemical compound that contains carbon, such as carbon dioxide obtained
from the atmosphere.
 Inorganic compound
 does not contain carbon and is not part of, or produced by, a living organism.
 Inorganic substances (which form the majority of the soil solution) are
commonly called minerals.
 E.g: nitrogen (N) and potassium (K) for structure and regulation.
PLANT NUTRITION – ESSENTIAL NUTRIENTS

 Plants require - only light, water and about 20 elements

 These 20 elements - essential nutrients.
 THREE criteria are required for an element to be regarded as essential
1. a plant cannot complete its life cycle without the element
2. no other element can perform the function of the element
3. the element is directly involved in plant nutrition.
PLANT NUTRITION – PLANT NUTRIENTS

ESSENTIAL
NUTRIENT
MACRONUTRIEN C, H, O, N, P, K, Ca,
T Mg, S
Fe, Mn, B, Mo, Cu,
MICRONUTRIENT Zn, Cl, Ni, Co, Na,
Si
ROLE OF NUTRITION
IN THE QUALITY AND
SHELF LIFE OF CROP
PRODUCE
ROLE OF NUTRITION IN THE QUALITY AND SHELF LIFE OF
THE CROP PRODUCE

 Nutrition has always played vital role in promoting healthy aging.

 Shelf life of fruit is an aging process and to promote healthy aging

healthy nutritious environment is essential.

 Nutrient composition of fruit is depended on soil health, plant health,

climatic conditioning and plants own defense system.
 ROLE OF NUTRITION IN THE QUALITY AND SHELF LIFE OF
THE CROP PRODUCE

 Through better acquisition of nutrients like Fe, Zn, Mn, expect some improvements in
shelf life
 These nutrients are integral part of dismutases, which are well known in detoxifying reactive
oxygen species, hence, extending the shelf life of the crop
 Can also be a plant defense tool

Dismutases – A dismutase is an enzyme that catalyzes a dismutation reaction.

Dismutation or Disproportionation - a chemical reaction, typically a redox reaction, where a molecule is
transformed into two or more dissimilar products. In a redox reaction, the species is simultaneously oxidized
and reduced to form at least two different products.
ROLE OF NUTRITION IN THE QUALITY AND SHELF LIFE OF
THE CROP PRODUCE

 Deficiency of nutrients can deteriorate fruits after harvesting. Vice versa,

sufficient nutrition increases its shelf life.
 However, it depends on the nutrient
 Ca and K may increase fruit shelf life while increasing N can reduce shelf life.
 Other non essential nutrient such as Si may also increase fruit shelf life.
ROLE OF NUTRITION IN THE QUALITY AND SHELF LIFE OF
THE CROP PRODUCE

 Basically, shelf life of fruits depends on its cell structure and the enzyme
activities inside those cells.
 Structure of the cell walls depends on Ca
 The enzyme activities depends on the presence of some micro nutrients which act
as co-enzyme.
 Hence, the presence or deficiencies of such nutrients and/or a balance between
them will diffidently determine the shelf life of the fruits.
ROLE OF NUTRITION IN THE QUALITY AND SHELF LIFE OF
THE CROP PRODUCE

 K, Ca, Al, Ag, Ni, Go and Zn could increase the osmotic potential of
solution and help to maintain the balance of water. Among them, CaCl 2
can reduce the level of membrane lipid peroxidation and maintain the
similar stability of membrane structure.

 Fresh dates coated with lard (oil), rapeseed oil, starch, emulsifier and
water can reduce the loss of volatile compound, maintaining the original
flavor and extending the shelf life.
IMPACT OF NUTRITION
AND CROP FRESHNESS
ON THE ECONOMIC
VALUE OF THE CROP
IMPACT OF NUTRITION AND CROP FRESHNESS ON THE
ECONOMIC VALUE OF THE CROP

CROP
NUTRITIO
N CROP
ECONOMIC
CROP VALUE
FRESHNES
S
IMPACT OF NUTRITION AND CROP FRESHNESS ON THE
ECONOMIC VALUE OF THE CROP
 Crop nutrition

 How can this agriculture product be beneficial to us consumers

in terms of nutrition?
 Does this agriculture product has potential to be functional
food?
 Can this agriculture product be transformed into a non-food
product (i.e. essential oil, natural fragrances, natural
dye)?
IMPACT OF NUTRITION AND CROP FRESHNESS ON THE
ECONOMIC VALUE OF THE CROP
 Crop’s freshness

 Is this agriculture product safe for consumption?

 Can this agriculture product be transformed into a non-food
product (i.e. essential oil, natural fragrances, natural
dye)?
 Can this agriculture product be transformed into a non-food
product that can be used in crop husbandry? (i.e.
compost, mulching) * do take note that not all crop waste/non-
edible can be used for crop husbandry
THANK YOU