POSTHARVEST TECHNOLOGY I
Chapter III : Postharvest Handling
Course code & title: PHT 2101 – Postharvest Technology I
Prepared by: Ana Mae W. Aquino, ABE, MSc
POSTHARVEST HANDLING
the stage of crop production immediately following harvest,
including cooling, cleaning, sorting, and packing
the most important goals of postharvest handling are keeping
the product cool to avoid moisture loss and slow down
undesirable chemical changes, and avoiding physical damage
such as bruising, to delay spoilage.
POSTHARVEST HANDLING
Basic principles of postharvest handling:
handle with care to avoid damage (cutting, crushing,
bruising);
cool immediately and maintain in cool conditions;
cull (remove damaged items).
Postharvest freshness
the period before drastic change has occurred
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Maturity index for fruits and vegetables
Life span of fruits and vegetables
maturation
ripening
senescence
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maturation – indicative of the fruit being ready for harvest
– the edible part of the fruit or vegetable is fully developed in
size, although it may not be ready for immediate consumption.
ripening – rendering the produce edible, as indicated by taste
senescence – the last stage characterized by the natural of the
fruit or vegetable, as in loss of texture, flavor, and etc.
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Some typical maturity indexes
Skin Color
this factor is commonly applied to fruits,
since skin color changes as fruits ripens or
matures.
assessment of harvest maturity by skin color
depends on the judgment of the harvester,
but color charts are available for cultivars,
such as apples, tomatoes, peaches, chili
peppers, etc.
POSTHARVEST HANDLING
Some typical maturity indexes
Optical Methods
light transmission properties can be used to measure the degree of
maturity of fruits
these methods are based on the chlorophyll content of the fruit,
which is reduced during maturation
the fruit is exposed to a bright light, which is then switched off so
that the fruit is in total darkness, then, a sensor measures the
amount of light emitted from the fruit which is proportional to its
chlorophyll content and thus its maturity
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Some typical maturity indexes
Optical Methods
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Some typical maturity indexes
Shape
the shape of fruit changes during harvest maturity
for instance, a banana becomes rounded in cross-sections and
less angular as it develops on the plant
mangoes on the other hand, the relationship between the
shoulders of the fruit and the point at which the stalk is attached
may change. The shoulders of immature mangoes slope away from
the fruit stalk; however, on more mature mangoes the shoulders
become level with the point of attachment, and with even more
maturity, the shoulders may be raised above this point
POSTHARVEST HANDLING
Some typical maturity indexes
Size
changes in the size of a crop while growing are frequently used to
determine the time of harvest.
for instance, partially mature cobs of Zea mays saccharata are
marketed as sweet corn, while even less mature and thus smaller
cobs are marketed as baby corn
for bananas, the width of individual fingers are used to determine
harvest maturity
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Some typical maturity indexes
Size
a finger is placed midway along the bunch and its maximum width
is measured with calipers; this referred to as the caliper grade.
POSTHARVEST HANDLING
Some typical maturity indexes
Aroma
fruits synthesize volatile chemicals as they ripen
only detectable by human when a fruit is completely ripe, and
therefore has a limited use in commercial situations
POSTHARVEST HANDLING
Some typical maturity indexes
Fruit Opening
some fruit splits when it is fully mature
this creates problem in marketing, because the fruit is so mature, it
will have a very short postharvest life
POSTHARVEST HANDLING
Some typical maturity indexes
Leaf Changes
in rootcrops, the condition of the leaves can likewise indicate the
condition of the crop below ground
example, if potatoes are to be stored, then the optimum harvest
time is soon after the leaves and stems have died
if harvested earlier, the skins will be less resistant to harvesting
and handling damage and more prone to storage diseases
POSTHARVEST HANDLING
Some typical maturity indexes
Abscission
as part of the natural
development of a fruit, an
abscission layer is formed in the
pedicel
example, in cantaloupe melons,
harvesting before abscission layer
is fully developed results in inferior
flavored fruit, compared to those
left on the vine for the full period
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Some typical maturity indexes
Firmness
fruit may change in texture during maturation, especially during
ripening when it may become rapidly softer
textural changes are detected by touch, and the harvester may
simply be able to gently squeeze the fruit and judge whether the
crop can be harvested
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Some typical maturity indexes
Firmness
measure texture in fruits and
vegetables; texture analyzers
and pressure testers
POSTHARVEST HANDLING
Some typical maturity indexes
Juice content
juice content of many fruits increases
as the fruit matures on the tree
to measure the juice content of a fruit,
a representative sample of fruit is taken
and then the juice extracted in a
standard manner
the juice volume is related to the
original mass of juice, which is
proportional to its maturity
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Some typical maturity indexes
Juice content
Table 1. Minimum juice values for mature citrus
Source: Simson & Strauss (2010)
POSTHARVEST HANDLING
Some typical maturity indexes
Moisture Content
during the development of some fruit cultivars, the oil content
increases and moisture content rapidly decreases
moisture levels are required to obtain good acceptability (ex.
avocados cultivated in Chile)
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Some typical maturity indexes
Moisture Content
Table 3. Moisture content of avocado fruit cultivated in Chile
Source: Simson & Strauss (2010)
POSTHARVEST HANDLING
Some typical maturity indexes
Starch Content
measurement of starch content is a reliable technique used to
determine maturity in pear cultivars
starch converts into sugar as harvest time approaches
the method involves cutting the fruit in two and dipping the cut
pieces into a solution containing 4% potassium iodide and 1%
iodine.
POSTHARVEST HANDLING
Some typical maturity indexes
Starch Content
the cut surfaces stain to a blue-black color in places where starch
is present and harvest begins when the samples show that 65-70%
of the cut surfaces have turned blue-black
POSTHARVEST HANDLING
Some typical maturity indexes
Acidity
in case of citrus and fruits, acidity reduces progressively as the fruit
matures on the tree
taking samples of such fruits, and extracting the juice and titrating it
against a standard alkaline solution, give a measure that can be
related to optimum time of harvest
POSTHARVEST HANDLING
Some typical maturity indexes
Acidity
normally, acidity is not taken as a
measurement of fruit maturity by
itself but in relation to soluble solids,
giving what is termed the brix: acid
ratio
POSTHARVEST HANDLING
Some typical maturity indexes
Specific Gravity
the relative gravity, or weight of solids or liquids, compared to pure
distilled water at 62°F (16.7°C), which is considered unity
as the fruit matures, its specific gravity increases
suitably used in practice to grade crops according to different
maturities at postharvest
done by placing the fruit in a tank of water, wherein those that float
are less mature than those that sink
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Harvesting Tools
several devices are employed to harvest produce depending on
the type of crop.
pliers knife on pole
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Harvesting Tools
shear rice harvester
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Harvesting tools
in cases where fruit and vegetables are
difficult to catch, such as mangoes or
avocados, a cushioning material is placed
around the tree to prevent damage to the
fruit when dropping from high trees.
plastic buckets are suitable for
harvesting fruits that are easily
crushed, such as tomatoes.
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Harvesting containers
harvesting containers must be easy to handle for workers picking
fruits and vegetables in the field.
harvesting bags with shoulder or waist slings can be used to for
fruits with firm skins, like citrus and avocados
sacks are commonly used for crops such as onions, potatoes,
cassava, and pumpkins.
other field containers include baskets, buckets, carts, and plastic
crates
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Harvesting containers
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Packing in the Field and Transport to the Packinghouse
polyethylene bags are
used to pack banana
bunches in the field, which
are then transported to the
packinghouse by means of
mechanical cableways
running through the
plantation
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Packing in the Field and Transport to the Packinghouse
Plastic field boxes are usually made of polyvinyl chloride,
polypropylene, or polyethylene.
POSTHARVEST HANDLING
Packing in the Field and Transport to the Packinghouse
wooden field boxes are made
of thin pieces of wood bound
together with wire.
advantageous because they
can be packed flat and are
inexpensive
POSTHARVEST HANDLING
Packing in the Field and Transport to the Packinghouse
bulk bins are made of wood, plastic, and steel materials
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Operations prior to Packing
Cleaning
Typical produce washing machine
POSTHARVEST HANDLING
Operations prior to Packing
POSTHARVEST HANDLING
Packing in the Field and Transport to the Packinghouse
Disinfections
- after washing fruits and
vegetables, disinfectant agents are
added to the soaking tank to avoid
propagation of diseases among
consecutive batches of produce.
POSTHARVEST HANDLING
Packing in the Field and Transport to the Packinghouse
Artificial waxing
- artificial wax is applied to produce
to replace the natural wax lost
during washing of fruits or
vegetables. This adds a bright
sheen to the product.
POSTHARVEST HANDLING
Packing in the Field and Transport to the Packinghouse
Functions of Artificial waxing
Provides a protective coating over entire surface.
Seals small cracks and dents in the rind or skin.
Seals off stem scars or base of petiole
Reduces moisture loss
Permits natural respiration
Extends shelf life
Enhances sales appeal
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Packaging
Modern packaging must comply with the following requirements
(Wills et al., n.d.):
a) The package must have sufficient mechanical strength to protect
the continents during handling, transport, and stacking.
b) The packaging material must be free chemical substances that
could transfer to the produce and become toxic to man.
c) The package must meet handling and marketing requirements in
terms of weight, size, and shape.
POSTHARVEST HANDLING
Packaging
d) The package should allow rapid cooling of the contents.
Furthermore, the permeability of plastic films to respiratory gases
could also be important
e) Mechanical strength of the package should be largely unaffected
by moisture content (when wet) or high humidity conditions.
f) The security of the package or ease of opening and closing might
be important in some marketing situations
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Packaging
g) The package must either exclude light or be transparent
h) The package should be appropriate for retail presentations.
i) The package should be designed for ease of disposal, reuse, or
recycling
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Classification of Packaging
a) Flexible sacks; made of plastic jute such as bags (small
sacks) and nets (open mesh)
b) Wooden crates
c) Cartons (fiberboard boxes)
d) Pallet boxes and shipping containers
e) Baskets made of wooden strips of leaves, bamboo, and
plastic
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Classification of Packaging
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Classification of Packaging
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Cooling Methods and Temperatures
Several methods of cooling are
applied to produce harvesting to
extend shelf-life and maintain a
fresh-like quality. Some of the low
temperature treatments are
unsuitable for simple rural or
village treatment but are included
for consideration.
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Precooling
• done with cold air, cold water
(hydrocooling), direct contact with
ice, or by evaporation of water from
the product under a partial vacuum
(vacuum cooling).
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Air precooling
• precooling of fruits with cold air is the
most common practice.
• done in refrigerator cars, storage
rooms, tunnels, or forced air-coolers
(air is forced to pass through the
container via baffles and pressure
differences).
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Cooling Methods and Temperatures
Air precooling
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Cooling Methods and Temperatures
Icing
• Ice is commonly added to boxes of produce by
placing a layer of crushed ice directly on top of
the crop.
• Ice slurry proportion:
60% finely crushed ice
40% water
0.1% NaCl (to lower the melting point)
• Water to ice ratio: 1:1 to 1:4
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Room cooling
• The type of room used may vary, but
generally consists of a refrigeration unit in
which cold air is passed through a fan.
• The circulation may be such that air is
blown across the top of the room and falls
through the crop by convection.
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Room cooling
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Forced air-cooling
• The principle of this precooling is to place the crop into a room where
cold air is directed through the crop after flowing over various
refrigerated metal coils or pipes.
• Forced air-cooling systems blow air at a high velocity leading to
desiccation of the crop. To minimize the effect, various methods of
humidifying the cooling air have been designed such as blowing the air
through cold water sprays.
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Forced air-cooling
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Hydrocooling
• The transmission of heat from a solid to a liquid is faster than the
transmission of heat from a solid to a gas.
• The crop is submerged in cold water, which is constantly circulated
through a heat exchanger. When crops are transported around the
packhouse in water, the transport can incorporate a hydrocooler.
• Hydrocooling helps clean the produce
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Hydrocooling
• Chlorinated water can be used to avoid
spoilage of the crop
• It is commonly used for vegetables, such as
asparagus, celery, sweet corn, radishes,
and carrots, but it is seldom used for fruits
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Hydrocooling
• Chlorinated water can be used to avoid
spoilage of the crop
• It is commonly used for vegetables, such as
asparagus, celery, sweet corn, radishes,
and carrots, but it is seldom used for fruits
POSTHARVEST HANDLING
Cooling Methods and Temperatures
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Vacuum cooling
• Cooling in this case is achieved with the latent heat of vaporization
rather than conduction
• At normal air pressure (760 mmHg) water will boil at 100°C. As air
pressure is reduced so is the boiling point of water, and at 4.6 mmHg
water boils at 0°C.
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Vacuum cooling
• For every 5 or 6 °C reduction in temperature, under these conditions,
the crop loses about 1% of its weight.
• The weight loss may be minimized by spraying the produce with water
either before enclosing it in the vacuum chamber or towards the end
of the vacuum cooling operation (hydrovacuum cooling).
• Suitable for leaf crops such as lettuce but not for crops like tomatoes
having a relatively thick wax cuticle.
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Vacuum cooling
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Vacuum cooling
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Cooling Methods and Temperatures
Recommended minimum temperature to increase storage time
There is no ideal storage for all fruits
and vegetables, because their response
to reduced temperatures varies widely.
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Recommended minimum temperature to increase storage time
For extremely perishable fruits (e.g. apricots, berries, cherries,
figs, watermelons) can be stored at -1 to 4°C for 1-5 weeks
Less perishable fruits (e.g. mandarin, nectarine, ripe or green
pineapple) can be stored at 5 to 9°C for 2-5 weeks; bananas
10°C for 1-2 weeks; and green bananas at 13°C for 1-2 weeks
POSTHARVEST HANDLING
Cooling Methods and Temperatures
Recommended minimum temperature to increase storage time
For highly perishable vegetables (asparagus, beans, broccoli,
and brussels sprout) at it can be stored at -1 to 4°C for 2-4
weeks; cauliflower at 5 to 9°C for 2-4 weeks
Non perishable vegetables (carrots, onions, potatoes and
parsnips) can be stored at 5 to 9°C for 12-28 weeks; sweet
potatoes at 10°C for 16-24 weeks
