FACULTY OF PLANTATION AND AGROTECHNOLOGY
UNIVERSITI TEKNOLOGI MARA (UITM) MELAKA, KAMPUS JASIN
POSTHARVEST HANDLING AND PROCESSING (AGR 626)
FINAL ASSESSMENT
CASE 1, 3 & 4
NAME SUHADA BINTI MOHD JAJULI
STUDENT ID 2019722839
LECTURER NAME DR NOER HARTINI BINTI DOLHAJI
GROUP M3AT2205C
SUBMISSION DATE 12-17 FEBRUARY 2020
1
CASE 1
1.0 INTRODUCTION
Elaeis guineensis or oil palm tree is a plant that is originating in Africa. Oil palm cultivation
in Africa evolve in less than 100 years which is from trees comparatively small-scale commodity
to one of the most lucrative agricultural crops in the world. In Malaysia, oil palm trees can grow
well because of the suitable temperature and rainfall needed by the crop. Without no doubt, oil
palm crop has become one of the main major crop and most important agricultural crop toward
Malaysian also at the same time being the big contributor to the national economic expansion. For
many decade, Malaysia get the title as one of the country that have high productivity and oil palm
producer in the world (Awalludin, Sulaiman, Hashim, & Nadhari, 2015)
There are two species of oil palm tree mainly which is Elaeis guneensis and Elaeis oleifera.
Elaeis guneensis that mainly planted in oil palm plantation Malaysia is monoecious species that
belonging to subfamily Arecoideae. For the hydbrid variety, there are three main varieties which
are Dura, Pisifera and Tenera. The Tenera variety is producing highest oil content compared to
other because of this variety is hybrid between both Dura and Pesifera. Oil palm crop bears both
male and female flowers at the same tree and it minimize the self- pollination rate. To ensure this
crop grow well, sufficient amount of light, climate, wet and humidity is very important (Abdullah
& Sulaim, 2013)
Statistic show that oil palm cultivation area in Malaysia in 1960s only have 54,000 ha but,
Malaysia also face dramatic increasing of cultivation area nowadays which is the plantation
occupied around 3.38 million hectares. In 2014, Malaysia has record the dramatic rising at 5.39
million hectares of oil palm plantation that bring meaning that 16% of the available land in
Malaysia is covered by oil palm plantation as shown in the table below (Awalludin, 2015)
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Table 1.1: The table show the expansion area of oil palm cultivation in Malaysia (1960-2014)
2.0 AGRICULTURAL WASTE
In Malaysia, palm oil industry plays important role as country economic generator due to
its high of global demand either for food and nonfood industries. Due to this, large scale of oil
palm plantation is necessary to satisfy and fulfil the demand and need of the oil palm production.
But along with the growing of plantation, agriculture waste also generated in the oil palm
plantation in the large quantity for both upstream and downstream sector. In 2015, waste generated
from the solid biomass at Malaysia is around 75.61 million tons per annum and this waste growth
give high risk to the environmental sustainability challenge toward the country if not handling it
with proper way. The result of unstable practice in palm oil plantation toward the environment is
include generation of high solid waste such as palm frond, palm trunk and EFB (Oseghale,
Mohamed, & Chikere, 2017)
The common agriculture waste that can be found in oil palm plantation include oil palm
frond (OPF) and oil palm trunk (OPT) as shown in the figure 2.1 below. According to the studies,
one hectare of the planted oil palm area can produce around 10.40 tonnes of oil palm frond and
74.48 tonnes oil palm trunk. This OPF and OPT is considered as oil palm plantation waste but this
waste can be utilized as a potential beneficial thing to overcome the environment risk and maintain
the sustainability (Oseghale, Mohamed, & Chikere, 2017)
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Figure 2.1: The figure shows the upstream and downstream waste of oil palm industries where
upstream/ plantation is contributed more waste (77.2%) in 2011
3.0 OIL PALM WASTE GENERATE FROM PLANTATION SITE
There are two sources of waste can be generated in the oil palm plantation which is frond
and trunk. Larger plantation area will provide big amount of lignocellulosic material in two form
which is frond and trunk. Oil palm frond waste is developed during the pruning and replanting
practice at the plantation. The average generation rate of frond is 9.8 t-dry/hectare plantation/year
and 14.9 t-dry/hectare-replantation/year. Research stated that oil palm frond (OPF) contain 25.5%
of material from hemicellulose that have good potential to be utilized as feedstock. Next, oil palm
trunk (OPT) is other residues that develop when replanting practice. Average of rate trunk
generation is around 62.8 t-dry/hectares-replanting/year (Rajab, 2013)
Figure 3.1: Show the generation rate of oil palm waste (frond and trunk) in oil palm plantation
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The data collected by Malaysia Palm Oil Board (MPOB) in 2012 show that Sabah have biggest oil
palm plantation land compared to other state with 1.44 million hectares of total area. As the result,
Sabah generated 14.61 and 3.63 million-t/y of oil palm frond and oil palm trunk respectively. For
the contrast, state of Perlis had the smallest area of plantation at 284 hectares and producing
minimum quantity of oil palm biomass waste as shown in the Figure 3.2 (Rajab, 2013)
Figure 3.2: Show the
waste generated by the
states in Malaysian oil
palm plantation (2012)
4.0 HANDLING OF WASTE UTILIZATION IN OIL PALM PLANTATION
4.1 Oil palm frond as soil enrichment
The oil palm frond that generated from the pruning activities give result of highest
percentage at 58.8% of solid waste in the industry of palm oil. To ensure this industry is more
sustainable, the method of placing frond pile in the farm land is adapted to help enrich the nutrient
in the soil and as mulching. The report from MPOB stated that uses of frond can return equivalent
of nitrogen to the soil at 7.5 kg while 106 kg of phosphorus, magnesium at 2.79 kg and 9.81 kg of
potassium where can give lot of benefit enrichment toward the soil by frond piling at the plantation.
As the result, cost of fertilizer application will be minimized and increasing the conservation of
environment by decreasing the dependence toward inorganic fertilizer. Usually, the oil palm frond
being left rotting at the farm by the farmer between the rows of palm trees that mainly for soil
conservation, controlling erosion and for the long-term nutrient recycling (Wan Zahari Mohamed,
O Abu Hassan, H.K. Wong, & Juan Boo Liang, 2003)
4.2 Frond generating from oil palm as diet for beef and dairy production.
Oil palm frond is one of the major by product in Malaysia’s oil palm industry where the
frond contains around 38.5% of crude fibre and the ME value contain is at 5.65 MJ/kg dry matter.
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So, this oil palm frond has good ability to be convert as a rough material source or component in
feed of ruminant animals that very important to the local beef and dairy industry. Around 26
million metric tonnes of oil palm frond is produce annually when the process of pruning and
replanting activities in the plantation. Around 24 fronds will be pruned annually per palm where
the weight of the frond is varying followed the age of the palm. The average weight of pruning
frond is around 82.5 kg per palm per year. Oil palm frond consist of 3 main component which is
rachis, petiole and leaflet. The leaf of the frond contains high amount of crude protein and ether
extract compared to petiole as shown in the table below. It also contains high hemicellulose. (Wan
Zahari Mohamed, O Abu Hassan, H.K. Wong, & Juan Boo Liang, 2003)
Table 4.2.1: Show nutritive value and chemical content of oil palm frond and other by product
Fresh chopped oilpalm frond also widely use by the farmer for feeding their beef or livestock in
Malaysia because of attribution of successful research and development on feeding benefit of oil
palm frond by MARDI and at the same time encourage the technology transfer to the target group.
The demand of processed oil palm frond also increases after introduction of ensilation and
palleting process because of the storage and handling process is more easy and suitable for the
commercial farm.
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Table 4.2.2: The table show the step operation of oil palm frond feed production.
Based on the table above, oil palm from can be collected by process of pruning, harvesting and
replanting. Next, the whole oil palm frond will be chipped around 2-3-centimeter length and can
be conserve become a silage. This silage will be last for many months if under the proper storage.
Then transporting the chopped frond to the factory for the next step which is solar drying. The
successful of this animal feed is depend on rate efficiencies of field collection and transportation
of oil palm frond and the drying process. After drying, manufacturing of oil palm frond will be
start and transform it into the pellet or cube for the ruminant animal consumption.
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4.3 Oil palm trunk as plywood
Oil palm trunk waste can be found after the process of replanting and felling when the tree
is exceeding the age of reproduction and economical Normally, oil palm trunk is left at the
plantation to burn and decay but new felled trunk contain high moisture content that not easy to be
burned. Left the trunks at the oil palm plantation without any action will develop the problem when
planting new tree process in the future because the trunk need around 5 years to decomposed by
itself. Research also stated that left oil palm trunk will be one of the cause of fungus pathogen such
as Ganoderma boninense that can attack other healthy plant. So as a step to handling this oil palm
trunk, biomass utilization should be done with the proactive switch of palm oil trunk toward the
high value palm product as shown in the table below (Rudi Dungani et al., 2013)
Table 4.3.1: The table shows the kind product that can be manufactured using trunk of oil palm
In Malaysia, plywood that develop from the oil palm trunk is widely used for non-
structured material such as house cabinet, material of packaging and formworks. When 2014,
plywood material become the second major export in the Malaysia timber product which
contribute 25 percent of total timber export. Nowadays, Malaysian Timber Industry Board increase
the production and export activities of plywood because of too much availability of palm oil trunk
(Rudi Dungani et al., 2013)
Plywood have flat panel made from either soft or hard wood that united by bonding agent
using the pressure that create panel that able to stick between plies. The manufacturer of plywood
including 9 main process after collecting it from the plantation farm as shown in the diagram
below.
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The figure 4.3.2: The figure shows the process of manufacturing plywood mill.
The application of Resin impregnation is used to enhance the quality of the plywood development
from oil palm trunk. The Impregnation bring meaning of technique pressure or non-pressure to
insert the substance of wood with inert material for the improvement in performance. This material
will cover the wall, increasing the stability, minimizing the wood hygroscopicity and protect the
wood attacked by termite (Rudi Dungani et al., 2013)
Figure 4.3.3: The figure shows the improvement of plywood quality by Resin Impregnation.
5.0 CONCLUSION
In conclusion, Malaysia is one of the main producer of oil palm in the world and the
generation of plantation waste also increase with the growth development of planted area. The
handling and management of the plantation waste such as oil palm frond and trunk are very
important to ensure the sustainability of the farm and reduce the waste generation grow every year.
The method of utilization of renewable energy resource of oil palm waste is one of the strategy to
maintain the country sustainability and decreasing the negative impact toward the environment.
The research state that oil palm plantation waste has huge potential to be utilizing and can be
source of income toward the country.
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CASE 3
1.0 INTRODUCTION
1.1 Introduction of post-harvest
In agriculture, post-harvest brings meaning the last stage of production crop immediately
following harvesting crop until the product receive or utilized by the end consumer. Post-harvest
includes practice such as harvesting, sorting, cleaning, cooling, packing, storage, transportation
and post-harvest treatment. Actually, the objectives of post-harvest practice are to slowing the
respiration rate and water loss of the fruit product, keep the firmness of fruit and lower or prohibit
the pathogen growth (Antunes, Cuquel, Zawadneak, Mogor, & Resende, 2014)
1.2 Introduction of strawberry crop
Strawberry or (Fragaria x ananassa) is categorize as perennial herb plant belong to
Rosaceae family. This crop is widely planted around the word and in Malaysia, strawberry
cultivation is mainly located at Cameron Highland. This fruit contain high of vitamin C and can
be consumed either in fresh from or in processed form such as pastry or jam. Strawberry is
including as nonclimacteric fruit since the process of maturation and ripening of fruit is usually
independent without ethylene biosynthesis. The fruit is usually categorized as adorable fruit
because have unique organoleptic and nutraceautical properties. Other than that, strawberry is rich
with flavor, vitamin, fiber, potassium and contain phenolic acid for example hydroxycinnamic.
Even though strawberry is nonclimacteric, but the fruit is very perishable. When the ripening
process of this fruit, various changes such as in physiological and morphological can be seen and
transform the fruit to the cherished fruit. The fruit is harvested when at stage fully ripened but the
fruit have characteristic of high respiration, high tissue softening rate, susceptible to damage and
easily attack by the fungus. So, the strict post-harvest management is very important to maintain
the quality in longer time until received to the consumer. Strawberry can be commercialized for
both immediate consumption or processed become canned, frozen and preserved (Azam, Ejaz,
Naveed Ur Rehman, Khan, & Qadri, 2019)
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2.0 POST-HARVEST PRACTICE ADOPTED BY FARMER
2.1 Harvesting
The activities of harvesting usually can be applied after three until four months from the strawberry
planting. The taste of strawberry will be sweeter when they are picked in fully ripen at the plant.
So, it is more appropriate to let the strawberry on the plant for one to two days until the fruit fully
turn into red color. The harvester can do taste made to ensure the ripeness of fruit. When harvesting
process, careful action should be made to avoid broken because of the fruit is very perishable and
can bruise easily. Harvester need to snap the stem above the berry to remove it from the plant.
Harvesting process should be made early in the morning to avoid rises temperature that can cause
fruit become soft. (Satish Kuchi & Sai Ratna Sharavani, 2019)
2.2 Precooling
Fast removal of fresh harvested crop from the field heat is name as precooling. This practice will
slow down the rate of ripening, respiration and water loss to help maintaining the quality and
longer the life period. The largest volume of accelerated precooling is important for products such
as strawberries, which have a high metabolic rate. The process of elimination of field heat can be
performed by various methods, including room cooling (RC), forced-air cooling (FA), touch icing
for hydrocooling (HC), and vacuum cooling, each of which varies in heat reduction efficiency.
Usually, strawberries are cooled using artificial air cooling. The delay in the cooling of harvested
strawberries contributes to a decline in the number of marketable berries due to increased depletion
of water, softening, sugar and vitamin C loses. Thus, it is commonly proposed that strawberries
can be refrigerated as soon as possible at temperatures similar to 0 ° C (Satish Kuchi & Sai Ratna
Sharavani, 2019)
2.3 Post-harvest treatment
2.3.1 Physical treatment
Physical treatment varies into several type which high and low temperature is, irradiation and use
of atmosphere controlled. High temperature treatment can control insect pests, avoid pathogen
invasion, induce resistance to injury from chilling, slow ripening of fruit, and prolong shelf life
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after harvest. The application of thermal treatment decreased the growth of fungi, reduced the rate
of ripening and increased the shelf life of strawberries. A suitable thermal treatment that could be
used instead of fumigation to allow a more beneficial use of this fruit in the commercial chain can
increase strawberry shelf life. For low temperature, one of the most common way of preserving
the consistency of these goods is the freezing of fruits and vegetables. Frozen strawberry storage
had a specific impact on color at 18 ° C after 7 months, but no substantial change in overall
anthocyanin was found (Satish Kuchi & Sai Ratna Sharavani, 2019)
2.3.2 Chemical treatment
The present cure for strawberry fruit in post-harvest disinfestation of pests such as western flower
thrips and two-spotted spider mite mite is methyl bromide fumigation. Ethyl formate is currently
in the process of being manufactured in Australia and New Zealand with CO2 for commercial use.
The combination of ethyl and CO2 can help to minimize the pest population such as flower thrips
and red spider mite without disturbing the quality of fruit (Satish Kuchi & Sai Ratna Sharavani,
2019)
2.3.3 Salicylic acid
SA is categorized as simple phenolic compound and use for plant growth regulator. Salicylic acid
is very efficient to increase strawberry fruit’s ascorbic acid content, potential of antioxidant and
prevent from fungal attack (Satish Kuchi & Sai Ratna Sharavani, 2019)
2.3.2 Coating
Easy perishable fruits such as berries and tropical fruits are suitable fruit to undergo coating
protection because they are high cost and short-lived. Coatings the fruit process can serve as semi-
permeable barriers to moisture and gas, resulting in regulation of microbial growth, color
preservation and texture. Strawberries as a soft fruit have a high physiological post-harvest
activity. As a result, there are short maturation and senescence cycles that make them have high
quality challenge (Satish Kuchi & Sai Ratna Sharavani, 2019)
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Figure 2.3.1: The figure show (a)
untreated fruit have low shelf
life compared to coating fruit
(b) and (c)
2.4 Storage
2.4.1 Modification of atmosphere package
Modified-Atmospheric Packaging (MAP) of fruit and vegetables is important for extending shelf
life. Fumigating the strawberries fruit with acetic acid at 5.4 mg/L accompanied by changed
atmospheric packaging can help to be decay-free compared to 89 per cent rotated for control fruit
stored at 5°C for fourteen days.
2.4.2 Controlling the storage of atmosphere.
The use of carbon dioxide atmosphere is a usually used post-harvest method for the management
and monitoring of fungal rot in new harvested fruit and vegetable materials. Many studies have
stated that regulated atmospheric storage of various varieties of strawberry can increase their shelf
life through delaying both fungal decay and senescence. However, combination of high carbon
dioxide and low O2 at the atmospheres can improve the consistency of most strawberry, increase
the generation of non-flavoring compounds such as ethanol and ethyl acetate, and create a bad
sensory reaction.
2.5 Packaging for transport
As a step to prevent decay at storage process, strawberries must be preserved correctly.
Filled immediately after harvesting and use cold-chain method on a daily basis to conserve value
and taste for a longer the period of time. Pre-cooled strawberries are processed in a cold store at a
low temperature or shipped for distribution in a refrigerated van. This device allows fruit to stay
fresh until it hits the customer. Cold air can be well distributed inside the boxes used for storage
in a well-organized cold-chain framework. In addition, the boxes do not change form even though
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they get moist. Each package should contain the correct amount of fruit and be of the right size to
reduce the cost of shipment.
Fruit packaging using the polymeric film used to avoid moisture loss, to prohibit
mechanical degradation while improving the appearance. Packaging the strawberries using plastic
film directly after processing is the only method used to avoid depletion of water during shipping.
Loss of water can contribute to shriveling, and can give negative impact on the appearance of the
fruit (Satish Kuchi & Sai Ratna Sharavani, 2019)
In order to allow the passage of cool air, ventilation holes were created on the sides of the
box and on the inner partition. In addition, the ventilation holes are oval and have a diameter of
less than 20 mm, which is small enough to discourage strawberries from being stuck in the holes.
The box is a folding form to avoid distortion of the shape, which occurs repeatedly to most packing
boxes due to dampness. In this package, strawberries can be kept safely for a longer period of time.
Figure 2.5.1: The figure show Ventilation hole at the packaging.
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3.0 PROBLEMS IN POST-HARVEST
During and after harvest, soft fruits such as strawberries are naturally exposed to the physical
injuries because of the fruit have sensitive epidermis. Mechanical damages accompanied by
morphological and physiological changes resulting in adverse fruit sensory quality that could have
economic implications. After settling harvest at maturation stage, the strawberry fruit easily
softens due to the weakening of the middle lamella due to pectin solubilization and hemicellulose
and cellulose hydrolysis. During post-harvest handling, strawberry fruits can be crushed, collided,
punctured or fractured, resulting in shorter shelf life and decay. This is attributed to the reckless
harvesting by untrained individuals, a piling of harvested crops, loading aggressively in rough
container, treating fruit directly again and again also transporting the fruit with unsuitable vehicle
and the road not in good condition preserved (Azam, Ejaz, Naveed Ur Rehman, Khan, & Qadri,
2019)
4.0 PROBLEM SOLUTION
As a result, correct procedure and practices should be followed in strawberry harvesting and post-
harvest to attain commercially viable consistency or the market value of the fruit will decline
dramatically. To minimize the physical damage of strawberries, all of the process from harvesting
until settle the post-harvest practice should be handle by the skilled individual. packed all of the
fruit in short time after harvesting with the suitable box or container and transport it with safe and
carefully using the suitable vehicle that have specification for fruit storage to reduce the
compression and damage preserved (Azam, Ejaz, Naveed Ur Rehman, Khan, & Qadri, 2019)
5.0 CONCLUSION
In conclusion, strawberry fruit is one of the perishable fruit and hard to avoid several
postharvest losses after harvesting if not handling with the proper way. By adopting the right post-
harvest practice, grower or farmer can reduce the losses and maintain the preserve strawberry fruit
in fresh shape and control the high of quality for longer period of time. Furthermore, there are
immense potential commercial processing of strawberry cultivation for the developing of natural
color and there is a great potential as raw material for the manufacture of a complex increasing
value manufactured commodity, thus expanding the agro-industry. Strawberry crop has high
potential to be the future crop in Malaysia.
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CASE 4
1.0 INTRODUCTION
Banana of the scientific name is Musa spp. were produce globally at 114 million tonnes
and cover 5.6 million hectare of cultivation area in 2017. Banana cultivation is widely produce in
Asia, Africa and Aerica Latin. But the biggest producer were India, China, Indonesia and Brazil.
Nowadays, the most challenging problem is postharvest handling and commercialization of banana
that need high knowledge to handle it to maintain the quality of fruit. The aim is for maintaining
the high quality and good form of banana fruit to customers at reasonable costs, while at the same
time seeking environmental conservation and sustainability (Ruas et al., 2017)
In agriculture, post-harvest brings meaning the last stage of production crop immediately
following harvesting crop until the product receive or utilized by the end consumer. Post-harvest
includes practice such as harvesting, sorting, cleaning, cooling, packing, storage, transportation
and post-harvest treatment. Actually, the objectives of post-harvest practice are to slowing the
respiration rate and water loss of the fruit product, keep the firmness of fruit and lower or prohibit
the pathogen growth.
Appropriate food safety need to be exercise every time handling the banana either in field
or packing house. The step to prohibit any type of contamination is by applying Good Agriculture
Practice in both packing house and field. Food safety includes all the safety from preparation until
the final phase which is transportation and distribution (Lobo & Montero‐Calderón, 2020)
Packing may be carried out on the farm shortly after harvesting or later when the crops are
transported to the storage facility. In addition, packaging may be carried out manually by using
packing equipment. The choice of an effective packaging method would rely on the requirements
of each crop production, as well as on the financial possibilities of farmers and on the requirements
for post-harvest management. The packing house is a special facility composed of separate units
conducting the following post-harvest functions such as fruit receiving, sorting, cleaning,
application of fungicide, waxing, grading and packing. Good and systematic layout of banana
packing house is very important to ensure all the process run with smoothly (Lobo & Montero‐
Calderón, 2020)
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2.0 POST HARVEST OPERATION
2.1 Layout of packing house
RECEPTIO
N AREA
OPERATION AREA
DISTRIBUTION
3.0 EXPLAINATION
3.1 Transportation of banana bunch to the packing house
The banana bunches from every side of field will be transport until arrived the reception area using
the cable system that have been custom to shorten the distance from all farm section to the packing
house. Banana will be transport in a group that consist of 25 bunches that hanging at the pinzote.
In order to prohibit the fruit from mechanical injury, it is important to maintain a distance of 1 m
among the other bunches, to use equipment to hang the bunches, to reduce the effect and friction
between the fruit hands and made the cable system that have minimum differences along the path.
This implementation will reduce the compression stress during the transportation.
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3.2 Reception
After banana bunches arrived in the packing house, they will be weight and each of the
detail information such as location of harvest bunch, age, quality of fruit will be record and register
to easy the traceability process. Banana bunches will be put in the shade prior starting the
packaging process. According to the plant program, this area should provide enough room to put
the harvesting fruit to ensure no any bunches get expose to the direct sunlight. It is suggested to
prepared the shade area that able to put 2 group of harvested bunches (25 bunches X2) because of
the crew has 2 set of implement and usually all of the crew will gather at the packing house. After
finish the transportation with cable system, distribution of the bunches will be process same like
they arrived in two line waiting for the process. sufficient space between line can decreasing the
mechanical damage risk. But if the transportation is made by truck or other vehicle, the area of
shade should have enough availability of room to hang the banana bunches while waiting the
process.
3.3 De-handing
First step at processing line is carrying the fruit bunch to de-handing area where the process of
quality control will be done and measuring the length and grade. Measurements are required
fifteen-centimeter-long and forty-two grades for that finger but if have some different is still allow
based on the requested criteria from the consumer and final market. Fruit also need to be free from
any damage including damage by insect and disease.
Three or four operators needed in de-handing process who cut the whole hand in upward direction.
The hands have been lowered into a tank of running water. This is the The aim of this first wash
is to prevent the latex from getting into contact with the wound. The surface of the fruit that may
dye it and reduce the color of the fruit. The first wash is aim to remove the dirt and the water is
maintain inside the tank for several days.
3.4 Application of fungicide with crown sealer
The crown disease or rot primarily infect banana production until post-harvest life. Banana fruit is
easily attack with microbial growth when the process of shipment and subsequent ripening. To
reduce this occurrence, we need to make clean cuts during de-handling and cluster planning.
Various fungicides may be used in the packing house depending on the country of origin.
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After washing process, place the fruit into specialist trays where twenty segments are required. To
pack a package of 18.45 kilograms, arranged according to the length and form of the banana, trays
are put in a roller transport bands to apply the fungicide and alum treatment and finally drained
the packed.
3.5 Packaging
Pick the banana fruit and put in trays with the fruit recommended for a single package. The
employee need to sort the fruit in the tray and if no tray is used, the packing worker need to select,
weight and pack each package. The group will have organized in three to four stages where the
bottom is the small fruit then followed by the medium fruit and the larger fruit on the left. This
pattern makes for better use of the internal volume of the bins, optimizing the fruit quantity per
box. The arranged box will be placed on wooden pallets (48 boxes per pallet) then the pallets may
be put into a maritime container.
3.6 Cooling for the transportation
Reduce the temperature of bananas after packaging or during shipment to prolong the usable life
of the banana fruit. However, the temperature must be above 12 C to avoid a cold injury. This
temperature will help the breathing rate reduces and delaying the maturation process of the banana
fruit
3.7Artificial ripening for thecommercialization
Banana need to artificially ripened either for local market or at end of transportation in which it is
use guide ethylene concentration, time, oxygen and carbon dioxide concentration and relative
humidity when the process. this treatment is very important to ensure the uniform ripening of fruit
and allow the characteristic of texture and flavor.
4.0 CONCLUSION
In conclusion, post-harvest handling is playing important role to ensure the fruit quality is maintain
until reaching to the end consumer. The good layout of packing house also increases the
effectiveness of all the process from the first until end. Reduction of post-harvest losses can be
minimized with adapting proper postharvest management also technology when handling it.
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