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Teaching Material Course No. AHT- 301 Post Harvest Management and Value Addition of Fruits and Vegetables (1 + 1) Part I: Postharvest management of fruits and vegetables Compiled by: Md. Wasim Siddiqui, Md. Shamsher Ahmad, and J. P. Singh Part II: Value addition of fruits and vegetables Compiled by: M. A. Aftab and Prem Prakash Department of Food Science and Postharvest Technology Bihar Agricultural University, Sabour, Bhagalpur, Bihar 1 Part - I Postharvest management of fruits and vegetables Factors responsible for deterioration of harvested fruits and vegetables Fresh fruits, vegetables and flowers are living commodities even after harvest, they respire by taking up oxygen and giving off carbon dioxide and heat (Vital heat). They also transpire (loose water) and carryout other biochemical activities. Therefore they are more perishable when compared to other agricultural commodities. While attached to the plant, the losses due to respiration and transpiration are replaced from the fl.
Study Notes
Postharvest Management of Fruits and Vegetables
- Fresh fruits, vegetables, and flowers are living commodities that continue to respire, taking up oxygen and giving off carbon dioxide and heat, even after harvest.
- This process is known as "vital heat" and makes them more perishable compared to other agricultural commodities.
- Respiration and transpiration occur in harvested fruits and vegetables, leading to losses.
- When attached to the plant, these losses are replaced by the plant's resources.
- Factors responsible for deterioration of harvested fruits and vegetables include respiration, transpiration, and biochemical activities.
Test your knowledge of postharvest management and value addition of fruits and vegetables with this quiz. Covering topics such as storage, handling, and preservation techniques, this quiz provides a comprehensive assessment of key concepts in the field.
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