Post Harvest Management of Fruits

transmit Harvest Management of FruitsIndia, a place of variations of different agroclimatic regions, rich in diversified horticultural flora. India universe the largest throwr of fruits and second largest aimr of vegetables. But unfortunately the average Indian remains aloof from the prefatorial requirements of fruits and vegetables. As a result of which there is a huge gap between gross take and net availability.All these is because of the inefficient post growth management ,a significant portion of production is incapacitated after reaping-tide. Post harvest departurees accounts to slightly 25 30 % of production. Just to feed the bursting existence of india, maximising al ane the production and productivity will not be enough. Efficient post harvest treatment and processing is mere essential to make available much food (fruits) to the mankind.Post harvest passagees of fruitsPost harvest losings of fruits can be defined as a loss in quantity or quality or both that o ccurs after harvest and till the produce reaches to the consumers. There may be physical loss, physiological loss or biological losses.Physical loss it occurs due to injury in fruits at the time of harvesting,handling and transportation.Physiological loss it occurs due to physiological processes of ventilation and transpiration. Transpirational loss of moisture results in shriveled appearance of the commodities.Biological losses it occurs due to macrobiological and microbiological agents equal bacteria, kingdom Fungi ,yeast etc.Post harvest management practicesSorting or gradingSorting is done in order to discard rotten, damaged, diseased, misshaped and overriped fruits before spreading infection to other healthy commodities.Grading is a put to work of grouping the fruits according to the firmness, cleanliness, size, weight, colour, shape and maturity.WashingThe produce is cleaned or washed in order to train the dirt, dust ,insects, moulds .exception onion, garlic, okra, mush room argon not washed. For surface decontamination , Chlorinated water(100 ppm) is effective.after this,the fruits be again washed with clean water. curingCuring is a means of natural wound healing process. It is a process of changeing a corked layer against water loss and infection.WaxingIt is a process of application of waxy layer on the skin of the fruits to reduce moisture loss, shrievelling and to extend the remembering life. Paraffin wax, carnauba wax and various resins are common types of waxes used. Waxol is a common coating material.Pre- aplombingThe process of removal of passionateness from the just harvested fruits particularly during sultry weather is called pre cooling. It helps in decreasing the transpiration rate, respiration rate,ripening providing an ease to transport and storage. The methods are room cooling, forced fashion cooling, hydro cooling, vacuum cooling etc.Hot water treatmentIt is a process of eradicating or cleanup the infectious organism on sever al fruits. For inactivation of infection by Phytopthora sp. In tomato and oranges , Colletotrichum in papaya, mango and crown rot in banana , dip in hot water at 50+- 2degree C for 1-2 minutes. Hot water treatment of mango results in uniform ripening.Vapour heat treatmentIt is termed as an ecofriendly treatment almostly applicable for fruit flies mostly mango. It is initially overpriced and cannot be used much by small and marginal farmers. Total treatment time for mangoes is approximately 195 minutes.Regulation of ripeningRipening of fruits like mango, banana can be regulated or is carried pop out in special treatment rooms with controlled temperatures with low application of ethylene. Release of ethylene occurs where fruits along with etherel basic solution is placed in a closed chamber. Ripening process is delayed and extension of shelf life is done by removing ethylene from storage atmosphere using ethylene absorbent. promotionPackaging is a process to assemble the produce into convenient units of handling and to protect the produce during distribution , storage and marketting. It is a means of prolonging the storage life. For packaging cushioning materials should be used.(paper shreds, paddy straw, thermocole). Packaging of fresh produce is done with bamboo baskets, sacks, wooden or plastic crates etc. corrugated fibre board(CFB)cartons being polar flat a days for transport of fruits as they are of lighter weight and cheaper cost. Aseptic packaging, modified atmospherical packaging and controlled packaging are some sunrise(prenominal) innovations of packaging.TransportationIt is a phase of movement of fruits from one place to another, performed by, means of rail,truck,airplane and ship.effective transportation doesnot help if there is no proper handling.in many developed countries pallets are used for trading of horticultural produce.MarkettingFruits have a high degree of perishability so marketting problems are more in fruits. NHB(National horticu ltural board) provides good market intelligence service for horticultural products.NDDB, HOPCOM are few of marketting organizations for good of growers and consumers.StorageThe process of maintaining life processes of fruits upto a required level till it reaches the consumers avoiding market glut is called storage.Methods preserve storage storage of perishable commodities at the lowest temperature without any chilling injury is refrigerated storage.it powerfully retards moisture loss and spoilage by microorganisms.Controlled or modified storage- it is a process of adjusting the atmospheric topic of air surrounding the fruits different from that of normal air. it involves reduction in O2 and elevation of CO2 concentrations.Hypobaric storage- it is a form of storage in which the produce is stored in partial vacuum.it is maintained to the desired low pressure by vacuum pump. It is limited to high value crops.Zero energy cool chamber- this zero energy cool chamber works on the princi ple of evaporative cooling using locally available materials like brick, sand and bamboo.as compared to surrounding atmosphere the temperature in the chamber is less.Conclusion Post harvest loss is all the same more serious than that of production loss. It is impossible to deny from complete protection of post harvest losses but it can be minimized to some extent by following some of the advance(a) cultural,harvesting,handling,marketting and processing techniques. Thus it must be kept in mind that operationalization of improved post harvest technologies must be intensively developed in our country through technology refinement, industrial liasion so that we dont face any productive losses and people can acquire nutrients from fruits to the most , as per requirements.References.Name of the books 1. Post harvest management of horticultural crops. Edited by M.A. MIR, G.M. BEIGH, HAFIZA AHSAN QUAZI NISSAR AHMAD, H.R.NAIK,A.H. RATHER.2. Basics of horticulture. editor program K.V Pet er. Chapter no. 11. Post harvest management of fruits and vegetables, page no 497-506.Champ ,b.r ,highley ,E and Johnson ,G.I 1993. Post harvest handling of tropical fruits .proceedings of International conference held at Chiang mai,Thailand 19-13 july 1993.Mitra ,S.K .1997. postharvest physiology and storage of tropical and subtropical fruits CAB international new york.Salunkhe, D.K and Desai ,B.B 1984 post harvest biotechnology of fruits. Vol1 2 .CRC press, florida.Rao , S.D .V 2004 pre storage treatment for minimisation of post harvest losses in fruits . training manual on minimisation of post harvest losses in fruits set up by IIHR, bangalore.