Post Harvest Handling Technology and Management PDF

AGA596 POSTHARVEST HANDLING TECHNOLOGY AND MANAGEMENT CHAPTER 1 INTRODUCTION OF PREHARVEST AND POSTHARVEST TECHNOLOGY  INTRODUCTION OF PREHARVEST AND POSTHARVEST TECHNOLOGY Subtopics: Production, markets and supply of horticultural crops Preharvest, harvest...

AGA596 POSTHARVEST HANDLING TECHNOLOGY AND MANAGEMENT CHAPTER 1 INTRODUCTION OF PREHARVEST AND POSTHARVEST TECHNOLOGY  INTRODUCTION OF PREHARVEST AND POSTHARVEST TECHNOLOGY Subtopics: Production, markets and supply of horticultural crops Preharvest, harvest and postharvest technology of horticultural crops INTRODUCTION -Data on crops in Malaysia is collected via establishment-level surveys and censuses conducted by the Department of Statistics Malaysia (DOSM) in collaboration with the Department of Agriculture (DOA). -This data is then used both for the production of agricultural statistics and in the compilation of Malaysia's Gross Domestic Product (GDP) data. For this dataset specifically, the following classifications are helpful to understand (note: paddy, coconut, and flowers are considered self-explanatory): Cash crops are crops that can provide quick return (within 1 year) to farmers. They include sweet corn, groundnuts, cassava, yam, sweet potato and sugarcane (juice). Industrial crops are crops grown to manufacture raw industrial materials. They are divided into several groups such as fats (coconut), and groups that produce fresheners (coffee and tea). Industrial crops are grown in large quantities with a relatively long period of planting, ranging from one year to many years. Herbs refer to shrubs that usually have soft stems and contain plenty of water. This generally means all plants which have value to medicine, food (health and supplements), perfumes, fragrance and cosmetics. Spices are aromatic crops used as coloring and flavoring for culinary purposes such as nutmeg and ginger. Fruits and Vegetables refer specifically to the tropical species grown in Malaysia, which has an equatorial climate. Examples of tropical fruits are banana, mango, papaya, pineapple, durian, rambutan and jackfruit, while examples of tropical vegetables are spinach, okra, eggplant, water spinach, long beans, loofah and bitter gourd.  The total planted area of the crop in hectares The total production of the crop in metric tonnes The demand for vegetable is increased 1.9 million tons in 2015 to 2.4 million tons in 2020.  Malaysia Imports of Vegetable, fruit, nut food preparations in 2023 Malaysia imports of vegetable, fruit, nut was US$407.4 million during 2021, according to the united nations COMTRADE database on international trade.  Malaysia produce around 1.03 million tons vegetables in 2015, an increase of around 58% as compared to 2010. Even the land decreased from 39,300 hectares (2010) to 38,400 hectares in 2015, the vegetable is increase due to application of technologies. However, the production is still insufficient to meet the demand of local consumers. The demand has increased from 1.58million tons in 2010 to more than 1.91 million tons in 2015. Malaysia imports around 880,000 tons of vegetables from China, Holland, USA and Thailand, mostly the temperate types of vegetable such as cabbage, carrot and cauliflower SOURCE: DOA, 2019 WHY ARE FRUITS AND VEGETABLES IMPORTANT ? Provide health benefits, prevention from illness Contain a variety of nutrients including, vitamins, minerals and antioxidants Eating the recommended amount of fruits and vegetables each day can reduce the chronic diseases As fiber - control weight management with low calories  IMPORTANCE OF FRUITS AND VEGETABLES AS FOOD Fruits a part of a flowering plant that derives from specific tissues of the flower, one or more ovaries, or accessory tissue normally means the fleshy seed associated structures of a plant, that are sweet or sour and edible in the raw state may be eaten fresh , canned, frozen, dried Vegetables ▪ Any edible part of a plant with a savory flavor - intended for cooking or eating raw ▪ Have different nutrient contents ▪ Organized into 5 subgroups (dark green, starchy, red and orange, beans and peas, others) ▪ May be raw or cooked, fresh, frozen, canned, dried  Dark Green Vegetables Starchy Vegetables Brocolli Cassava Spinach Corn Commonly eaten Dark Green Leafy Potatoes vegetables in each Lettuce subgroups Red and Orange Beans and peas Vegetables Soybeans Carrot Long beans Pumpkin Sweet potatoes Tomatoes  CHANGING PATTERN OF WORLD FRUITS AND VEGETABLES Global expansion and changes in commodities : global trade flow in fruits and vegetables is shaped by geographic proximity, trading arrangement (often related to the proximity), historical and political element The varieties and seasons for fruits and vegetables vary from country to country International trade in fruits and vegetables expand rapidly over the past two decades, also undergoing a market change in the product demand.  PRODUCTION, MARKETS AND SUPPLY Selling versus marketing : Selling Marketing Sell what you make Make what you can sell Not customer oriented Customer oriented Let u go for people Let people know what have to offer  Selling: Papaya for RM5.00 per kilo  Marketing Fresh, home-grown papaya for rm10.00/kilo  Better marketing: Organic, pesticide free, good for health papaya for rm15.00/kilo  Best marketing “So, you decide what kind of papaya you want eat… Value chains A large part of the food products value-chain is distribution a) efficiently getting the product b) in good condition c) it is convenient for the consumer to buy it d) in a setting that is consistent with the brand’s image. The five persons in the supply chain include: 1. Supplier 2. Manufacturer 3. Distributer/wholesaler 4. Retailer 5. Customer  Wholesalers - wholesaler buys things from several different manufacturers and delivers those to retailers  PREHARVEST -The period before the harvest, taking place before a crop is harvested -Activities like pruning, irrigation, fertilizer application, etc. There are performed at the time or before harvest to reduce post-harvest losses. -Pre-harvest factors include plant genetics, environmental conditions, and management practices that influence the development of the crop before it is harvested. -Post-harvest factors include the handling, storage, and transportation practices that affect the quality of the crop after it is harvested. Pre-harvest factors: 1) Selection of varieties: Varieties with higher yield, better keeping quality, slower ripening and longer shelf- life under ambient condition and better processing quality should be developed and commercially grown. 2) Cultural operations: Cultural operations help prolong shelf-life of fruits and vegetables. -Pruning or thinning increase the fruit size and decrease TSS and acidity. -Excessive irrigation before harvesting decreases the shelf-life and sensory quality. -In onion and garlic, irrigation should be stopped 3 weeks before harvesting to ensure better keeping quality. -As for root crops, preparation of the soil to a tilth of porous nature is necessary to avoid root forking. 3. Pre-harvest treatments: Postharvest shelf-life of fruits and vegetables is improved by pre-harvest application of chemicals. eg; three times spray of topsin-m (0.1%) or bavistin ( 0.1%) at 15 days interval before harvesting can control anthracnose and stem – end rot in mango. 4) Maturity: The postharvest quality and storage life of fruits are controlled by maturity. If fruits are harvested at a proper stage of maturity their quality is excellent. Vegetables are harvested as and when they attain maximum size and yet are tender. Over maturity in root crops causes sponginess and pithiness. Delay in harvesting and onion and garlic reduces their storage quality. 5) Harvesting: Harvesting should be done during cooler part of the day preferably in the morning. The produce should be shifted to shade as early as possible. Harvesting during hot periods raises field heat of the produce, causing wilting and shrivelling. Harvesting during or immediately after rains should not be carried out since it creates most favourable conditions for multiplication of microorganisms  WHAT IS POSTHARVEST TECHNOLOGY An inter-disciplinary science and techniques applied to agricultural commodities after harvest - to maintain the quality of product Purpose: preservation, conservation, quality control/enhancement, processing, packaging, storage, distribution, marketing, utilization to meet the food and nutritional requirements  Objectives of applying postharvest technology to harvested fruits and vegetables : to maintain quality to protect food safety to reduce losses between harvest and consumption.  living tissues (fruits, vegetables and ornamental crops) will begin to deteriorate following harvest. post harvest breakdown can not be stopped, but can be slowed down dramatically. losses in quality and quantity affect horticultural crops between harvest and consumption. developed countries : 5-25% losses. undeveloped countries : 20-50% losses.  reducing losses : understand the biological and environmental factors involved in this breakdown. use post harvest techniques that delay senescence. Technology input: knowledge on crop physiology & maturity indices technology to prevent losses during handling & preserve shelf-life of produce (storage technique) value adding (processing & packaging) Skin colour changes as fruit ripens or matures SORTING  ROLES OF POSTHARVEST TECHNOLOGY keeping the product cool - to avoid moisture loss and slow down undesirable chemical changes avoiding physical damage such as bruising - to delay spoilage. sanitation is also an important factor - to reduce the possibility of pathogens that could be carried by fresh produce Example: residue from contaminated washing water.  packing house : a simple shed - providing shade and running water @ a large-scale - sophisticated, mechanized facility, with conveyor belts, automated sorting and packing stations, walk-in coolers. handle with care to avoid damage (cutting, crushing, bruising), cool immediately and maintain in cool conditions, and cull (remove damaged items). Principles of post harvest management Product quality maintenance (reduce losses) Generate product added value Generate market opportunities Keep the product cool Avoid from moisture loss Slowdown the undesirable chemical changes Avoid physical damage Delay spoilage  WHY NEEDED FOR POST-HARVEST TECHNOLOGY Agricultural products : living commodities and deteriorate in quality very quickly high value and need to be handled carefully in order to preserve that value. rich source of vitamins, minerals, plant proteins and medicinal substances – proper handling will maintain nutritional and pharmacological value growing the agriculture crops involves high cost and other resources – should be able to regain the profit  Inappropriate post harvest handling ❑ Product loses (quality decayloses) ❑ High costs and low profits/physical ❑ Loss of market opportunities ❑ Low competitiveness  Postharvest technology stimulates agricultural production by: ✓ prevent postharvest losses; ✓ improves nutrition; ✓ adds value to agricultural products; ✓ opens new marketing opportunity; and ✓ generates new jobs. END