Importance of post harvest technology for management of fruits and vegetables
Dr Wahengbam Elizabeth / Dr Laishram Kanta / Dr Sougrakpam Roma / K Lily Rangnamei *
A significant quantity of fruits and vegetables produced in India are lost due to inefficient post-harvest processes, resulting in a significant gap between gross production and net availability.
Furthermore, compared to other countries, only a small percentage of fruits and vegetables are processed (less than 1%) and exported (Fruits - 0.5% and Vegetables - 1.7%). Fruit and vegetable post-harvest losses are extremely significant (20-40%).
Fresh fruits and vegetables lose 10-15% of their market value and consumer acceptability due to shrivelling and deterioration. Without putting more area under cultivation, increasing their supply can be accomplished by minimising these losses.
In contrast to physiological losses, which include variations in respiration, transpiration, pigments, organic acids, and flavour, mechanical losses include bruising, cracking, wounds, and microbial deterioration by fungi and bacteria. Post harvest losses are losses that occur after harvesting.
It begins in the field, continues after harvest, in grading and packing regions, in storage, throughout transit, and concludes in wholesale and retail marketplaces. Several losses arise as a result of inadequate facilities, a lack of know-how, poor management, market dysfunction, or just farmer carelessness.
At least half of the country’s fruit and vegetable production is lost owing to waste and value degradation. The annual cost of waste is projected to be Rs.23, 000 crores.
According to the Swaminathan Committee (1980), post-harvest handling accounts for 20-30% of losses at various phases of storage, grading, packaging, shipping, and finally marketing as fresh food or in processed form.
According to Chadha (2009), India loses 35-45% of cultivated fruits and vegetables during processing, storage, shipping, and other processes, resulting in a loss of Rs. 40,000 crores per year.
The post-harvest losses noticed in India are:
o Farmer’s field (15-20%)
o Packaging (15-20%)
o Transportation (30-40%)
o Marketing (30-40%)
The estimated loss of fruits and vegetables
o Grapes (27%)
o Banana (20-28%)
o Citrus (20-95%)
o Avocado (43%)
o Apple (14%)
o Onion (25-40%)
o Garlic (08-22%)
o Potato (30-40%)
o Tomato (5-34%)
o Cabbage & cauliflower (7-25%)
o Chilli (4-35%)
o Radish (3-5%)
o Carrot (5-9%)
Technologies for minimizing the losses
In nature, fruits and vegetables are perishable. Scientific harvesting and handling are the most feasible methods for reducing losses caused by physical damage, spoilage, insect damage, and microbiological growth. Various procedures have been standardised and are accessible for adoption in order to achieve the best results, which will result in economic benefits.
Similarly, once the crop has been chilled to the optimum storage temperature, correct storage conditions with appropriate temperature and humidity are required to extend storage life and maintain quality. More focus should be placed on farmer training and the development of cold chain infrastructure with common facilities for sorting, grading, packing, and post- harvest treatments in all main markets.
The following are some technologies for extending the shelf life of fruits and vegetables:
Waxing
It is used as a protective coating for fruits and vegetables, reducing moisture loss and the rate of respiration, resulting in a longer storage life.
Cooling via evaporation
It is the most effective short-term preservation method for fruits and vegetables at the farm level. It assists farmers in receiving higher returns on their produce. Horticultural crops decrease shrivelling and extend storage life in this arrangement.
Pre-packaging
This method regulates the rate of transpiration and respiration, keeping the commodity fresh at both ambient and low temperatures. Because of its low cost and accessible availability, it has the potential to revolutionise current trade practises while also benefiting consumers and produ- cers.
Refrigerated storage
These structures are widely used to keep fruits and vegetables for an extended period of time, and they work on the idea of maintaining a low temperature, which decreases the rate of respiration and so delays ripening.
CA (Controlled Atmosphere) storage
It is based on the premise of creating an artificial environment in the storage room that has a higher concentration of CO2 and a lower concentration of O2 than normal air. This slows the rate of respiration and consequently the ageing process. When paired with low temperature storage, this form of storage is quite successful.
Irradiation
Newer technologies can be used profitably during storage to reduce post-harvest losses and increase the storage life of fruits and vegetables. When fruits and vegetables are exposed to ionising radiation (such as gamma-rays) at the recommended dosage, it delays ripening, reduces insect infestation, delays microbial spoiling, and controls sprouting and rotting of onion, garlic, and potatoes during storage. It is also used as a disinfectant and to control citrus fruit fly, mango seed weevil, and papaya fruit fly.
Extending the post harvest life of horticultural produce necessitates an understanding of all the elements that can result in quality degradation or the formation of unsalable material. Post harvest techno- logy is the subject of study that adds to and applies this knowledge in order to produce economical and effective technologies that reduce the rate of deterioration.
Post harvest technology is an inter-disciplinary “science and technique” that is applied to horticultural/agri produce after harvest for its protection, conservation, processing, packaging, distribution, marketing, and utilisation to meet people’s food and nutritional needs. As a result, post harvest technologists must have a solid understanding of the structure, content, biochemistry, and physiology of horticulture produces.
* Dr Wahengbam Elizabeth Devi / Dr Laishram Kanta Singh / Dr Sougrakpam Roma Devi / K Lily Rangnamei wrote this article for The Sangai Express
This article was webcasted on May 08 2023 .
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