post harvest losses in vegetables

1. Welcome

2. MANAGEMENT OF POST HARVEST LOSSES
IN VEGETABLES
Presented by,
Dr. M.K.Rana

3.  Total losses of vegetables in India due to inadequate post-harvest
handling, transportation and storage have been estimated 20-
30%.
 In some vegetables the post-harvest losses may be as high as 80-
100%.
 In developing countries the losses have been estimated:
 16-35% for onion
 20-50% for tomato
 37% for cabbage
 49% for cauliflower
 62% for lettuce

4. PRIMARY LOSSES SECONDARY LOSSES
NATURE AND CAUSES OF
LOSSES

5. PRIMARY CAUSES OF LOSS
 LOSSES DUE TO MECHANICAL MEANS
 LOSSES DUE TO PHYSICAL MEANS
 LOSSES DUE TO MICROBES ATTACK
 LOSSES DUE TO PSYCHOLOGICAL PHOBIA
MICROIAL ATTACK

6. MAJOR PATHOGENS CAUSING DECAY
FUNGI
Alternaria
Botrytis
 Diplodia
 Fusarium
 Monilinia
 Penicillium
 Phomopsis
 Rhizopus
BACTERIA
Erwinia
Ceratocystis
Pseudomonas

7. LOSSES DUE TO PHYSIOLOGICAL PROCESSES
• ELONGATION OF EXISTING STRUCTURE
• TROPIC RESPONSE
• SEED GERMINATION
• TOUGHENING
• SPROUTING
• ROOTING
• GREENING
• RESPIRATION
• TRANSPIRATION
• RIPENING
• SENESCENCE
SECONDARY CAUSES OF LOSS

8. SOURCES OF MOISTURE LOSS
Stomata in leafy vegetables
Cuticles in fruit vegetables
 Lenticels in potato
Stem scars in tomato
Cracks in tomato

9. FACTORS AFFECTING TRANSPIRATION
 Stage of harvesting
 Time of harvesting
 Method of harvesting
 Mechanical injuries
 Surface to weight ratio
 Precooling
 Washing
 Waxing
1. Carnauba wax (from the carnauba palm tree)
2. Shellac wax (from the lac beetle)
3. Beeswax
 Packaging material
 Storage temperature

10. LOSSES DUE TO BIOCHEMICAL PROCESSES
• Synthesis or destruction of pigments
• Enzymatic changes in amino acids and protein
• Enzymatic changes in organic acids content
• Enzymatic change in pectic substances
• Enzymatic carbohydrate conversion
• Enzymatic change in flavour
• Enzymatic changes in lipids
• Maillard reactions

11.  Fat oxidation
 Synthesis or destruction of pigments
 Enzymatic changes in amino acids and protein
 Enzymatic changes in organic acids content
 Enzymatic change in pectic substances
 Enzymatic carbohydrate conversion
 Enzymatic change in flavour
 Enzymatic changes in lipids
 Maillard reactions
 Fat oxidation

12. CONTROL OF POST HARVEST LOSSES
 CULTURAL OPERATIONS
 HARVESTING TIME & METHOD
 TRANSPORTATION
 ENVIRONMENTAL CONTROL
 PROPER STORAGE STRUCTURE

13. TYPES OF STORAGE
 CONTROLLED ATMOSPHERE STORAGE
 MODIFIED ATMOSPHERE STORAGE
 LOW TEMPERATURE STORAGE
 COLD CHAIN STORAGE
 IRRADIATION (RADURIZATION)
 DEHYDRATION

14. To improve shelf life of vegetables treatments should be applied
that are,
1.PRE-HARVEST TREATMENTS (MH in potato
and onion and leafy greens)
 PRE-COOLING
 CURING
 TRIMMING
 SORTING
 GRADING
 WASHING
 WAXING
 PACKAGING

15. Storage of potatoGrading and sorting
Packaging and storage
Curing in potato

16. 2. POST-HARVEST TREATMENT WITH CHEMICALS
 Treatment With Fungicides (methyl thimphanate (as topsin
m) or carbendazim or imidazole (p1-ima) or benomyl (0.1%)
fungicide as pre or post harvest treatment)
 Fumigation with sulfur dioxide
 Treatment with streptomycin (1000ppm)
 Reatment with acetic acid (0.2%)
 Treatment with boric acid (0.2%)
 Treatment with lactic acid (0.2%)
 Treatment with common salt (1%)
 Treatment with hot water (50oc)
 Use of antitranspirants (wax emulsions, kaolin and films
packaging)

17.  Use Of Growth Promoters, (CYTOKININ, BA, KINETIN
AND AUXINS LIKE 2,4-D, NAA
 Delay Chlorophyll Degradation And Senescence, Ga3 Delays
Ripening)
 Use Of Growth Retardants, (ALAR, CCC, B9, CULTAR)
 Use Of Growth Inhibitors, (MH, CIPC, IPC, MENA)
 Use Of Ethylene Absorbents,, (Purafillr- Alkaline Kmno4 On
A Silicate Carrier)
 Use Of In-package Moisture Absobents (Calcium oxide or
silica gel)
 Use of metabolic inhibitors, (cyclohexamide, actinomycin-d,
vitamin k5, maleic acid, ethylene oxide, carbon monoxide)

18. 3. CULTURAL OPERATIONS THAT PROVIDE BETTER
SHELF LIFE
 Adopt cultural operations that ensure usual
development of plant parts and avoid infection of
decay causing organisms
 Removal of stones and previous crop residues from
the field and thorough preparation of soil
 Avoid irregular supply of irrigation at late mature
stage in onion, tomato, muskmelon, snapmelon,
watermelon
 Avoid excessive irrigation in potato and carrot

19.  Stop irrigation at maturity in potato, sweet
potato, onion and garlic.
 Avoid excessive use of n fertilizers
 Remove weeds that harbour insect-pest and
diseases, not in muskmelon
 Avoid contact of fruits with moist soil by
providing support to vines
 Blanching in cauliflower offers curds that
have longer shelf life.

20. THANK
YOU