Post Harvest Management: Quality Aspect, Grading, Packaging And Handling PDF

CHAPTER-10 POST HARVEST MANAGEMENT: 0UA ASPECT,GRADING, PACKAGING HANDLING QUALIANDTY Kumapt# Vikas Singh Sengar* and Deo *...

CHAPTER-10 POST HARVEST MANAGEMENT: 0UA ASPECT,GRADING, PACKAGING HANDLING QUALIANDTY Kumapt# Vikas Singh Sengar* and Deo * Assistant professor, ShivalikInstitute of Professional Studies, Dehradun Deptt. of Soil ** Assistant Professor, Sience, BUAT, Banda, U.P. Processing Processing of organic food products and handling should be optimized to maintain the development of pest and diseases Processing and handling of organic products should be done separately in time or place from handling and processing of nem organicproducts. Processing of organic fresh produce requires cleaning, gradin followed by peeling, stoning or slicing. At this stage fruits and freezing some vegetable such as onion and peppers are ready for or steam at but most vegetables need to be blanched with hot water 80Cto 100 °C to inactivate enzymes that could otherwise lead sugar or in toa loss in vitamin C and flavour. Fruit can be coated in ascorbic acid. Coating syrup that contains an antioxidant like and retards browning, avoids the cooked tests after defrosting increases product quality. The products may be packaged beforeor after freezing. The following techniques are adopted for processing. Freezing: usedfor vegetables but rarely used for Freezing is quite often applied to Page|94.do not nothandle it well. Nutritional quality is maintained theydo fiuits,as theproduct is soldfrom colour, odour and taste are retained when wellbyfreezing. The degree of freezing depends on the duration ofstorageeg. Practicalstorage life of frozen products Products Practical storage life (Month) -18°C -25°C -30°C Fruits in sugar 12 18 24 Cauli flower 15 24