post harvest managment

Importance and Scope of Post-Harvest Technology

  • India ranks as the second-largest producer of fruits and vegetables globally, following China.

    • Contributes approximately 10% of global fruit production and 16% of vegetable production.

  • Leader in several horticultural crops:

    • Mango, banana, papaya, cashew nut, areca nut, potato, okra.

  • Area under horticulture: 24.472 million hectares;

    • Total estimated production: 286.188 million tons.

    • Specific areas and productions include:

      • Fruits: 6301 thousand hectares, 90186 thousand tons.

      • Vegetables: 10106 thousand hectares, 169064 thousand tons.o

      • Plantation crops: 3680 thousand hectares, 16658 thousand tons.

      • Spices: 3474 thousand hectares, 6988 thousand tons.

      • Loose flowers: 278 thousand hectares, 2184 thousand tons.

      • Aromatic plants: 634 thousand hectares, 1022 thousand tons.

    • Productivity rates (2015): Fruits (11.32 tons/ha), Vegetables (17.22 tons/ha), etc.

  • Post-harvest losses:

    • 20-30% in fruits and 30-40% in vegetables from harvest to consumption.

    • Losses attributed to perishability, inadequate infrastructure, and lack of processing.

  • Processing in India is less than 2%; significantly lower than other countries:

    • Malaysia (80%), Philippines (78%), Brazil (70%), Thailand (30%).

    • Developed countries process 40-60% of their horticultural produce.

  • Proper handling and innovative processing techniques can reduce losses and improve food safety.

    • One percent loss reduction can save 5 million tons of fruits and vegetables annually.

Categories of Food Processing Industries

  • Divided into groups based on production capacity:

    • Large scale unit: >250 tons/year

    • Small scale unit: 50-250 tons/year

    • Cottage scale unit: 10-50 tons/year

    • Home scale unit: <10 tons/year

Estimated Post-Harvest Losses of Selected Fruits and Vegetables

  • Fruits and their respective losses:

    • Papaya: 40-100%

    • Mandarin: 20-95%

    • Banana: 20-80%

    • Grape: 27%

    • Lemon: 20-85%

    • Cauliflower: 49%

    • Tomato: 5-50%

    • Onion: 16-55%

    • Cabbage: 37%

    • Potato: 5-40%

Indian Production of Processed Fruits & Vegetables

  • Product share in processing:

    • Fruit pulp & juice: 27%

    • Ready-to-serve beverages: 13%

    • Pickles: 12%

    • Jams & jellies: 10%

    • Synthetic syrups: 8%

    • Squashes: 4%

    • Tomato puree & ketchup: 4%

    • Canned vegetables: 4%

    • Others: 18%

Indian Processing Industry Profile

  • Distribution of industry:

    • Unorganized: 42%

    • Organized: 25%

    • Small scale: 33%

Export of Processed Products from India

  • Major products and their export destinations:

    • Mango Pulp: Saudi Arabia, UAE, UK, USA

    • Fruit Juice: USSR

    • Canned Fruits: USSR, UAE

    • Canned Vegetables: UK, USA, UAE

    • Dehydrated products: USSR, Japan, UK

    • Pickles and Chutney: USA, Japan

Historical Milestones in Food Preservation

  • Major milestones:

    • Needham (1749): First recorded cause of spoilage.

    • Aes the Botanist (1800): Iron container discovery.

    • Peter Durand (1800): Metal container innovation.

    • Lavoisier (1789): First recording of fermentation.

    • Spallanzani (1765): Canning principles dispute.

    • M. Nicholos Appart (1804): Preserving food in glass; known as 'Father of Canning.'

    • Fastier (1824): Hold the Cap Can discovery.

    • Papin (1861): Cooking food for preservation.

    • Shriver (1874): Autoclave use.

    • Modern refrigeration by Harrison (1857).

    • Organized fruit and vegetable processing starts in India (1857).

    • First fruit and vegetable processing factory in Mumbai (1920).

    • Central Food Technological Research Institute established at Mysore (1950).

    • Fruit Preservation and Canning Institute established at Lucknow (1949).

    • Burg and Burg (1966): Hypobaric storage discovery.

Post-Harvest Management of Fruits and Vegetables

  • Fruits and vegetables undergo continuous changes post-harvest, impacting quality and shelf life:

    • Changes can affect consumer perception.

    • Post-harvest handling is crucial for extending marketable life.

  • Post-Harvest Treatment Techniques:

    • Washing:

      • Removes surface material, improves appeal weight; must use clean water to avoid contamination.

      • Disinfected treatments: ultraviolet light, ozone, chemicals.

    • Pre-cooling:

      • Rapid removal of field heat to delay ripening, conserve weight; methods include:

        • Hydro cooling.

        • Contact icing.

        • Vacuum cooling.

        • Air cooling.

    • Curing:

      • Holding produce at high temperature and humidity for healing and protection.

      • Cost-effective for extending storage life.

      • Specific parameters for different commodities listed (e.g., potato: 15-20°C, 90-95% relative humidity).

    • Degreening:

      • Usage of ethylene to enhance color in fruits; mainly used in citrus, banana, mango, tomato.

    • Sorting and Grading:

      • Separation based on properties (size, shape, weight).

    • Waxing and Hot Water Treatment:

      • Waxing prevents water loss; hot water treatment minimizes fungal diseases.

Storage and Advanced Storage Methods

  • Proper storage practices to prolong market life:

    • Tips for storage of high-quality produce:

      • Avoid overloading and ensure adequate ventilation.

      • Regular inspection for damage or early signs of rot.

    • Storage factors affecting longevity:

      • Temperature, humidity, ventilation, air velocity, light.

  • Traditional vs. Advanced Storage:

    • Traditional methods include pit storage and clamp storage.

    • Advanced methods include:

      • Cold storage maintaining low temperatures to extend shelf life.

      • Controlled atmosphere storage to slow down respiration and extend shelf life.

    • Zero Energy Cool Chamber:

      • Utilizes direct evaporation cooling to maintain temperature and humidity without electricity.

      • Ideal design requirements and principles are covered, ensuring sustainability.

Government Schemes for Food Sector Development

  1. Infrastructure Development Scheme:

    • Focused on modern infrastructure for food processing and integrated cold chain.

  2. Mega Food Parks Scheme:

    • Accelerates food processing development; offers 50% capital grant in difficult areas.

  3. Cold Chain Infrastructure:

    • Aims to address cold storage gaps; offers grants for establishing cold chains.

  4. Technology Upgradation Scheme:

    • Financial aid for setting up new units and upgrading existing ones.

  5. Quality Assurance and R&D:

    • Supports food safety and development of innovative products and processes.

  6. Human Resource Development:

    • Focuses on training and developing skills within the food processing sector.

Conclusion

  • The integration of effective post-harvest technology and processing practices is essential for reducing losses, improving product quality, and enhancing India's position in the global agricultural market.