Methods of Minimizing Post Harvest Losses | Agristudent.com

Method of Minimizing Post Harvest

Controlled Atmosphere (CA) storage

It is based on the principle of maintaining an artificial atmosphere in storage room which has higher concentration of CO2 and lower concentration of 02 than normal atmosphere

This reduces the rate of respiration and thus delays aging

This method of storage is very effective when combined with low temperature storage

Wax coating

It is used as protective coating for fruits and vegetables and help in reduction in loss in moisture and rate of respiration and ultimately results in prolonged storage life

Evaporative cool storage

It is the best short-term storage of fruits and vegetables at farm level

It helps the farmers to get better returns for their produce

In this structure, horticultural crops reduce shriveling and extend their storage life

Pre-packaging

This technology controls the rate of transpiration and respiration and hence keeps the commodity in fresh condition both at ambient and low temperature

It can able to bring revolutionary progress in our trade practice and also benefit the consumer and the producer because of its low cost and ready availability

Cold storage

These structures are extensively used to store fruits and vegetables for a long period and employ the principle of maintaining a low temperature, which reduces the rate of respiration and thus delays ripening

Cold chain

Following cold chain handling system for fresh horticultural crops from farm to consumer

It helps in reducing wastages and retention of quality of commodities

Irradiation

It is the newer technologies that can be gainfully employed during storage to reduce post-harvest losses and extend storage life of fruits and vegetable

When fruits and vegetables expose to ionizing radiation (such as gamma-rays) at optimum dosage delays ripening minimizes insect infestation, retards microbial spoilages, control sprouting, and rotting of onion, garlic and potato during storage

It is also used as a disinfection treatment and controls fruit fly on citrus, mango seed weevil and papaya fruit fly

Edible coatings

These are continuous matrices prepared from edible materials such as proteins, polysaccharides and lipids

They can be used as film wraps and when consumed with the food, become an ingredient of the food

They not only minimize the post harvest losses but also need for energy intensive operations and controlled atmosphere storage.

They can control migration of gases, moisture, oil, fat, and solutes, as well as retain volatile flavouring compounds

An edible coating improves structural integrity and mechanical handling and carry product so that they help to maintain quality and inhibit microbial growth causing deterioration of the product

Others

Facilities/ services like grading, washing, cleaning, scientific harvesting and the like, in respect of perishables at the farm level

Cold storage facilities should be extended to tropical fruits and vegetables

Handling protocols should be established for crops other than mango, citrus, grapes and capsicurn to improve the shelf life and export

The issue relating to increasing the shelf life of horticultural products needs to he addressed

Appropriate packaging material for export of fresh fruits, vegetables and for modified atmosphere packaging should be developed

Value addition needs to be viewed in a wider perspective than mere processing to ensure better return to the producer/ farmer, besides providing better quality product to the consumer

Modified atmosphere packaging (MAP)

Author: agristudent

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