presentation dr. rana
TRANSCRIPT
Welcome
MANAGEMENT OF POST HARVEST LOSSES IN VEGETABLES
Presented by,Dr. M.K.Rana
PER CENT LOSSES IN VEGETABLES Total losses of vegetables in India due to inadequate post-harvest
handling, transportation and storage have been estimated 20-30%.
In some vegetables the post-harvest losses may be as high as 80-100%.
In developing countries the losses have been estimated: 16-35% for onion 20-50% for tomato 37% for cabbage 49% for cauliflower 62% for lettuce
PRIMARY LOSSES SECONDARY LOSSES
NATURE AND CAUSES OF LOSSES
PRIMARY CAUSES OF LOSS
LOSSES DUE TO MECHANICAL MEANS LOSSES DUE TO PHYSICAL MEANS LOSSES DUE TO MICROBES ATTACK LOSSES DUE TO PSYCHOLOGICAL PHOBIA
MICROIAL ATTACK
MAJOR PATHOGENS CAUSING DECAY
FUNGIAlternariaBotrytis Diplodia Fusarium Monilinia Penicillium Phomopsis Rhizopus
BACTERIAErwinia Ceratocystis Pseudomonas
LOSSES DUE TO PHYSIOLOGICAL PROCESSES• ELONGATION OF EXISTING STRUCTURE• TROPIC RESPONSE • SEED GERMINATION• TOUGHENING• SPROUTING • ROOTING • GREENING• RESPIRATION• TRANSPIRATION• RIPENING• SENESCENCE
SECONDARY CAUSES OF LOSS
SOURCES OF MOISTURE LOSSStomata in leafy vegetablesCuticles in fruit vegetables Lenticels in potatoStem scars in tomatoCracks in tomato
FACTORS AFFECTING TRANSPIRATION
Stage of harvesting Time of harvesting Method of harvesting Mechanical injuries Surface to weight ratio Precooling Washing Waxing
1. Carnauba wax (from the carnauba palm tree)2. Shellac wax (from the lac beetle)3. Beeswax
Packaging material Storage temperature
LOSSES DUE TO BIOCHEMICAL PROCESSES• Synthesis or destruction of pigments • Enzymatic changes in amino acids and protein • Enzymatic changes in organic acids content • Enzymatic change in pectic substances • Enzymatic carbohydrate conversion • Enzymatic change in flavour • Enzymatic changes in lipids • Maillard reactions
Fat oxidation Synthesis or destruction of pigments Enzymatic changes in amino acids and protein Enzymatic changes in organic acids content Enzymatic change in pectic substances Enzymatic carbohydrate conversion Enzymatic change in flavour Enzymatic changes in lipids Maillard reactions Fat oxidation
CONTROL OF POST HARVEST LOSSES
CULTURAL OPERATIONS HARVESTING TIME & METHOD TRANSPORTATION ENVIRONMENTAL CONTROL PROPER STORAGE STRUCTURE
TYPES OF STORAGE
CONTROLLED ATMOSPHERE STORAGE MODIFIED ATMOSPHERE STORAGE LOW TEMPERATURE STORAGE COLD CHAIN STORAGE
IRRADIATION (RADURIZATION) DEHYDRATION
To improve shelf life of vegetables treatments should be applied that are,
1.PRE-HARVEST TREATMENTS (MH in potato and onion and leafy greens)
PRE-COOLING CURING TRIMMING SORTING GRADING WASHING WAXING PACKAGING
Storage of potatoGrading and sorting
Packaging and storageCuring in potato
2. POST-HARVEST TREATMENT WITH CHEMICALS Treatment With Fungicides (methyl thimphanate (as
topsin m) or carbendazim or imidazole (p1-ima) or benomyl (0.1%) fungicide as pre or post harvest treatment)
Fumigation with sulfur dioxide Treatment with streptomycin (1000ppm) Reatment with acetic acid (0.2%) Treatment with boric acid (0.2%) Treatment with lactic acid (0.2%) Treatment with common salt (1%) Treatment with hot water (50oc) Use of antitranspirants (wax emulsions, kaolin and films
packaging)
Use Of Growth Promoters, (CYTOKININ, BA, KINETIN AND AUXINS LIKE 2,4-D, NAA
Delay Chlorophyll Degradation And Senescence, Ga3 Delays Ripening)
Use Of Growth Retardants, (ALAR, CCC, B9, CULTAR)
Use Of Growth Inhibitors, (MH, CIPC, IPC, MENA) Use Of Ethylene Absorbents,, (Purafillr- Alkaline Kmno4 On
A Silicate Carrier) Use Of In-package Moisture Absobents (Calcium oxide or
silica gel) Use of metabolic inhibitors, (cyclohexamide, actinomycin-d,
vitamin k5, maleic acid, ethylene oxide, carbon monoxide)
3. CULTURAL OPERATIONS THAT PROVIDE BETTER SHELF LIFE
Adopt cultural operations that ensure usual development of plant parts and avoid infection of decay causing organisms
Removal of stones and previous crop residues from the field and thorough preparation of soil
Avoid irregular supply of irrigation at late mature stage in onion, tomato, muskmelon, snapmelon, watermelon
Avoid excessive irrigation in potato and carrot
Stop irrigation at maturity in potato, sweet potato, onion and garlic.
Avoid excessive use of n fertilizers Remove weeds that harbour insect-pest and
diseases, not in muskmelon Avoid contact of fruits with moist soil by
providing support to vines Blanching in cauliflower offers curds that
have longer shelf life.
THANK YOU