POSTHARVEST-3-and-4-Lesson (1).docx

POSTHARVEST AND HANDLING TECHNOLOGY **(PACKING HOUSE OPERATIONS) LESSON 3** **A. DURABLES** - Crops that can be stored for relatively long periods of time without significant loss of quality or nutritional value. - Are often distinguished by their low moisture content, which aids in...

POSTHARVEST AND HANDLING TECHNOLOGY **(PACKING HOUSE OPERATIONS) LESSON 3** **A. DURABLES** - Crops that can be stored for relatively long periods of time without significant loss of quality or nutritional value. - Are often distinguished by their low moisture content, which aids in the inhibition of microorganisms growth and the prevention of spoilage. - They can be treated with preservatives or stored in controlled environments to extend shelf life. **B. PERISHABLES** - Crops that can have a short shelf life and are highly susceptible to spoilage and decay. - Fruits, vegetables and flowers are examples of perishable items due to their high moisture content and susceptible to damage from physical or environmental stressors. - Must be handled and managed with care in order to retain their quality and nutritional value - This includes proper cooling, cleaning, sorting and packaging as well as application of preservatives and other treatments to increase their shelflife. - Typically marketed and consumed shortly after harvest **C. PRESERVATION OF DURABLES AND PERISHABLES** **1. Biological Technologies** -- used to modify the genetic traits of crops, making them durable and resistant to pests, diseases and environmental stress. *e.g. genetic engineering, marker-assisted selection and gene editing* **2. Chemical Technologies** -- used to preserve the quality and safety of crop commodities during storage, transportation and processing *e.g. use of preservatives, antioxidants and antimicrobial agents* **3. Physical Technologies** -- used to modify the physical properties such as texture, size and shape *e.g. size reduction, mixing, blending, extrusion* **4. Packaging Technologies** -- used to protect the quality and safety of crop commodities during storage, transportation and distribution *e.g. modified atmosphere packaging, vacuum packaging and active packaging* **5. Storage Technologies** -- used to preserve the quality and safety during long term storage e.g. refrigeration, freezing, controlled atmosphere storage and desiccation ***6. Processing Technologies** -- used to transform raw crop commodities into value-added products such as juices, oils and powders* *e.g. drying, fermentation, extraction and thermal processing* **7. Quality Control Technologies --** used to monitor and assess the quality and safety throughout the supply chain. *e.g. spectroscopy, chromatography and microbial testing* There is a need to preserve the quality and safety of durable and perishable commodities during the period between harvest and consumption. To achieve this goal, postharvest technologies should be designed to meet the following desirable characteristics - **Long shelf life** : should have a long shelf life to maintain quality and safety. Can be developed can be through temperature control, modified atmosphere packaging (MAP) and antimicrobial treatments - **High nutritional value** : to preserve the nutrient content through the use of gentle processing methods and antioxidants - **Safe for consumption** : to minimize the risk of foodborne illness such as through the use of good hygiene practices, microbial testing and appropriate storage conditions - **High quality** : should be developed to preserve the quality (taste, texture, aroma and appearance) such as through the use of rapid cooling, humidity control and gentle handling practices - **Cost effective**: should be developed to optimize efficiency, reduce waste and minimize the use of energy and other resources **PACKING HOUSE OPERATIONS ( Lesson 4)** **Packinghouse operations** involve the postharvest handling and processing of fresh fruits and vegetables. The operations typically follow international standards and guidelines to ensure that the produce is handled in a safe and hygienic manner. Some of the basic packinghouse operations are as follows: - **Receiving and Pre-Cooling** - **Cleaning and Sorting** - **Grading and Sizing** - **Packaging** - **Cooling and Storage** - **Quality Control** - **Traceability** - **Waste Management**