Post-harvest Biology and Technology of Fresh Horticultural Products

This flashcard set covers the general principles of post-harvest biology, standardization, economic significance of crop losses, and the classification of fruits and vegetables based on the lecture transcript.

Standardization (Τυποποίηση)

The separation of products into categories that are similar in terms of form and quality, aimed at serving/protecting the consumer and facilitating systematic control of production and trade.

Post-harvest Period

The period starting from harvest until the product reaches the hands of the consumer.

Food (Τρόφιμο)

Any healthy edible part of a plant that is used for human nutrition.

Loss (Απώλεια) - F.A.O 1981 Definition

Any change in the availability, suitability for consumption, or quality of the product that prevents its consumption by humans.

Direct Losses (Άμεσες απώλειες)

Losses where the product is completely unconsumed and unused.

Indirect Losses (Έμμεσες απώλειες)

Losses characterized by the degradation of product quality.

Grain global post-harvest loss percentage

$10\%$ globally, with specific rates such as $35\%$ in India and $46\%$ for sorghum in Nigeria.

Horticultural post-harvest loss percentages

$25\%$ in developed countries and between $30\% - 50\%$ in underdeveloped countries.

Hard Products (Σκληρά προϊόντα) Characteristics

Low moisture content ($10\% - 15\%$), small size, limited respiratory activity, hard texture, and a long shelf life of $1 - 2$ years.

Fresh Products (Νωπά προϊόντα) Characteristics

High moisture content ($50\% - 90\%$), large size ($5\,g$ to $5\,kg$), high respiratory activity, soft texture, and a limited shelf life of days to months.

Respiration and Transpiration in Tropical Regions

In tropical areas, the problem of loss is more intense due to higher respiration rates and moisture loss (wilting), which leads to significant weight loss and qualitative degradation.

Ethylene removal

A practice used to increase the storage time of climacteric fruits by delaying physiological aging and ripening.

Mechanical Damage (Μηχανικές βλάβες)

Damage such as cutting, tearing, or bruising caused by large size, soft texture, or poor handling; it is particularly severe in underground organs like potatoes ($33\%$ damage rate).

Pathological Losses (Φυτοπαθολογικοί)

Quantitative or qualitative losses caused by specialized pathogens followed by saprophytes; bacteria of the genus Erwinia sp. typically affect vegetables, while fungi affect fruits and root vegetables.

Fruit (Φρούτο) - General Definition

The edible part of a plant or tree consisting of seeds and their coverings; it is typically fleshy, juicy, and possesses an aromatic, naturally sweet taste.

Pomaceous fruits (Μηλοειδή)

A sub-category of temperate zone fruits that includes apples, pears, and quinces.

Stone fruits (Πυρηνόκαρπα)

A sub-category of temperate zone fruits that includes apricots, cherries, nectarines, peaches, and plums.

Subtropical Fruits - Categories

Divided into Citrus (grapefruit, lemon, orange, mandarin, tangerine, lime) and Non-citrus (avocado, cherimoya, fig, kiwi, pomegranate).

Tropical Fruits - Categories

Divided into Large fruits (banana, mango, papaya, pineapple) and Small tropical fruits (carambola, guava, lychee, passion fruit, sapota).

Vegetables (Λαχανικά) - Schuphan Definition

Plant parts that do not belong to the fruits or cereals groups and are consumed fresh, raw, or processed without the extraction of specific components.

Edible part Morphological Classification

Classification including whole plants, detached plant parts (seeds/pods), leafy vegetables, flower vegetables, fruits, and underground organs.