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Post-harvest Technology
Post harvest handling of fruits and vegetables
Post-harvest Technology

Post harvest handling of fruits and vegetables

Musa June 6, 2018

Contents

  • 1 Post harvest handling of fruits and vegetables
    • 1.1 1. Curing
    • 1.2 2. Degreening
    • 1.3 3. Pre­cooling

Post harvest handling of fruits and vegetables

1. Curing

Curing is done immediately after harvesting. It strengthens the skin. The process  is induced at relatively higher temperature and humidity, involving suberization of outer  tissues followed by the development of wound periderm which acts as an effective barrier  against infection and water loss. It is favoured by high temperature and high humidity.  Potato, sweet potato, colocasia, onion and garlic are cured prior to storage or marketing.  Potato tubers are held at 18°C for 2 days and then at 7°—10°C for 10—12 days at 90%  relative humidity. Curing also reduces the moisture content especially in onion and garlic.  Drying of superficial leaves of onion bulbs protects them from microbial infection in  storage.

2. Degreening

It is the process of decomposing green pigment (Chlorophyll) in fruits  usually applying ethylene or similar metabolic inducers to fruit. It is applicable to banana,  citrus and tomato. Degreening is carried out in special treating rooms with controlled  temperature and humidity in which low concentration of ethylene (20 ppm) is applied.

3. Pre­cooling

High  temperatures  are  detrimental  to  keeping  quality  of  fruits  and  vegetables, especially when harvesting is done during hot days. Pre­cooling is a means of  removing the field heat. It slows down the rate of respiration, minimizes susceptibility to  attack of micro­organisms, and reduces water loss. Peas and okra which deteriorate fast  need prompt pre­cooling.

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About The Author

Musa

I'm studying plant pathology. I have completed my Bachelor of Science in Agriculture degree.

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