Unit 1 Part 1 - Introduction to Postharvest, 2024-2025, University of Santo Tomas PDF

UNIT 1 INTRODUCTION TO POSTHARVEST AND ITS PRINCIPLES FT744: POST-HARVEST HANDLING AND TECHNOLOGY 2nd Term A.Y. 2024-2025 DIANNE JANE A. SUNICO, RChT, PFT, MSc. Department of Food Technology College of Education Un...

UNIT 1 INTRODUCTION TO POSTHARVEST AND ITS PRINCIPLES FT744: POST-HARVEST HANDLING AND TECHNOLOGY 2nd Term A.Y. 2024-2025 DIANNE JANE A. SUNICO, RChT, PFT, MSc. Department of Food Technology College of Education University of Santo Tomas Credits to Ma’am Joanna Freo for the slides  INTENDED LEARNING OUTCOMES ▪ To demonstrate understanding of the nature and scope of postharvest system ▪ To demonstrate knowledge of the factors leading to postharvest loss ▪ To demonstrate understanding of the benefits of proper postharvest handling and approaches to minimize occurrence of postharvest loss JMLFREO  OUTLINE I. Postproduction vs. Postharvest II. Relationship of the Fields of Study under Postproduction III. Extent of Postharvest Losses of Fruits and Vegetables IV. Importance of Proper Postharvest Handling V. Advantages of Proper Postharvest Handling Over Increased Production in Solving Food Needs JMLFREO  POSTPRODUCTION vs POSTHARVEST POSTHARVEST HANDLING ▪ a general term applied to the handling of crops from harvest up to the time crops reach the consumer POSTPRODUCTION ▪ a specific term used for the movement of commodities and the operations prior to meal preparation or food processing ▪ includes the technological aspects of marketing and distribution JMLFREO  PRINCIPLES OF POSTHARVEST HANDLING ✔ to keep the product cool ✔ to avoid moisture loss ✔ to slow down undesirable chemical changes ✔ to avoid physical damage ✔ to delay spoilage ✔ to reduce possibility of microbial contamination JMLFREO  PRINCIPLES OF POSTHARVEST HANDLING ✔ to maintain quality (i.e., appearance, texture, flavor, and nutritive value) ✔ to protect food safety ✔ to reduce losses between harvest and consumption JMLFREO  POSTHARVEST SYSTEM ▪ system – denotes a dynamic, complex aggregate of logically interconnected functions or operations within a particular sphere of activity ▪ chain or pipeline – highlights the functional succession of various operations but tends to ignore their complex interaction JMLFREO  POSTHARVEST SYSTEM ▪ “The postharvest system should be thought of as encompassing the delivery of a crop from the time and place of harvest to the time and place of consumption, with minimum loss, maximum efficiency, and maximum return for all involved” (The Hidden Harvest, 1976). JMLFREO Figure 1. The Food Pipeline (Bourne, 1977) JMLFREO Technical harvesting, field drying, threshing, cleaning, Activities additional drying, storage, processing transporting, marketing, quality control, Economic nutrition, extension, information and Activities communication, administration and management Figure 2. Postharvest System Activities JMLFREO  HARVESTING (1) handling THRESHING (2) DRYING (3) transport and distribution STORING (4) PROCESSING (5) PRIMARY PROCESSING (6) cleaning, classification, dehulling, pounding, grinding, packaging, winnowing, drying, sieving, whitening, milling Figure 3. Stages of a Whole Postharvest System (Spurgeon, 1977) JMLFREO  SECONDARY PROCESSING (7) mixing, cooking, frying, molding, cutting, extrusion PRODUCT EVALUATION (8) quality control: standard recipes PACKAGING (9) weighing, labelling, sealing MARKETING (10) publicity, selling, distribution USE (11) recipes elaboration: traditional dishes, new dishes CONSUMER PREFRENCES (12) product evaluation, consumer education Figure 3. Stages of a Whole Postharvest System (Spurgeon, 1977) JMLFREO  MAIN ELEMENTS OF POSTHARVEST SYSTEM HARVESTING ▪ determined by the degree of maturity PRE-HARVEST DRYING ▪ ensures good preservation but also heightens the risk of loss due to attack (i.e., birds, rodents, and insects) and molds encourage by weather conditions ▪ harvesting before maturity entails the risk of loss through molds and decay of some seeds JMLFREO  MAIN ELEMENTS OF POSTHARVEST SYSTEM TRANSPORT ▪ collection and initial transport of the harvest depend on the place and conditions where it is to be stored POST-HARVEST DRYING ▪ the length of time needed for full drying of ears and grains depends on weather and atmospheric conditions THRESHING ▪ separation of the grains or shells from the portion of the plant that holds them JMLFREO  MAIN ELEMENTS OF POSTHARVEST SYSTEM STORAGE ▪ facilities, hygiene, and monitoring must all be adequate for effective, long-term storage PROCESSING ▪ excessive hulling or threshing can result in losses in which the grains can suffer cracks and lesions MARKETING ▪ final and decisive element in the postharvest system JMLFREO RELATIONSHIP OF THE FIELDS OF STUDY UNDER POST-PRODUCTION JMLFREO  POST-PRODUCTI ON TECHNOLOGY/S CIENCE Primary Secondary Processing Processing Primary Postharvest Seed Industrial Processing for Food Processing Handling Technology Processing Plantation Crops fruits, vegetables, ornamentals, young coconut, medicinal cacao, coffee, all crops used for durables used in fresh form, black pepper seed perishable staples (cassava and yam) grain, grain legumes, peanuts Figure 4. Relationship of the various fields of study on postproduction (Bautista, 1990) JMLFREO  PRIMARY PROCESSING Primary Processing of Plantation Crops ▪ involves the handling of crops grown widely for industrial processing such as coffee and cacao ▪ prepares the crop for industrial processor Seed Technology ▪ involves the handling of seed crops for planting ▪ aims to keep the seed viable and vigorous up to planting time JMLFREO  PRIMARY PROCESSING Postharvest Handling Technology ▪ aims to keep the harvested commodity in an acceptable state and food crops are always palatable ▪ Varies depending on the type of crops: perishable crops – fruits, vegetables, florist crops, young coconut, medicinal crops used in their fresh form, perishable staple root crops, and nursery stocks durable crops – cereal grains and grain legumes including peanut JMLFREO Table 1. Comparison between the properties of perishable and non-perishable food crops regarding their storage capacity NON-PERISHABLE FOOD CROPS PERISHABLE FOOD CROPS Possibility of permanent or semi-permanent production, Harvest mainly seasonal, need for storage of long duration needs for short-term storage Preliminary treatment (except threshing) of the crop before Processing in dried products as an alternative of the storage exceptional shortage of fresh products Products with high level of moisture in general between Products with low level of moisture content (