CHAPTER 2 HARVESTING OF PRODUCE
by Nur baiti
1. ETHYLENE Is a colorless gas this is naturally produce by plants and function as a plant growth regulator.
2. RESPIRATION Detached from the plant,fruits and vegetables remain as living organs after harvest
3. Classification of fruits 1.Climacteric fruits 2.Non-climacteric fruits
4. Climacteric fruits-fruits with starch reserves example apple.
5. Non-climacteric fruits-fruits with no starch example citrus
6. HARVESTING METHODS
7. To gather a Commodity/ produce from the field at the proper level of maturity with a minimum damage and loss.
8. TYPE OF HARVESTING
9. Manual
10. Mechanical
11. Physical and environment factors: -physical and environmental losses include the various responses of produce to excessive or insufficient heat,cold,gases or humidity. -proper packaging is required to allow ventilation and heat exchange to maintain proper temperature level to reduce the air and gas exchange (oxygen,carbon dioxide,ethylene ) and to minimize water loss.
12. Biological and microbiological losses - biological sand microbiological losses refer to the consumption of or damage to produce by insect,birds,rodents,bacteria and etc.
13. SYMPTOMS CAUSED BY FUNGI -Fruit rot of mango due to Asperigillus niger -Green mold of citrus due to Penicillium digitatum
14. Bio-chemical and physiological losses -chemical and bio chemical losses include compound and contamination with harmful substances such as certain pesticides.
15. other indirect post harvest -consumer's demand -inadequate marketing system -cost of transport -lack of training
16. SYMPTOMS CAUSED BY VIRUS -Tabacco mosaic or more correctly tomato mosaic -Single virus streak is caused by a strain of tobamovirus
17. Harvesting stages: MATURATION -Overlap pre-maturation and is followed by senescence. -The terminal phase of maturation is the period of maximum usefulness of the structure.
18. -Post-harvest losses occurring in the period between harvesting and consumption. -the term 'losses' is weight loss,quality loss,financial loss,loss of goodwill,loss of marketing opportunities,loss of nutritional value.
19. Disadvantages of mechanical harvesting: -often causes excessive product damage (bark damage from tree shaker) -machines are expensive. -not suitable for all fruits and vegetable.
20. Classification of fruits 1) Fruits vegetable 2)Subterranean vegetable 3 )Leafy vegetable
21. Harvest Stages 1) Development 2) Pre maturation 3)Maturation 4) Ripening 5)Senescence
22. Harvesting stage: DEVELOPMENT -setting the fruits,swelling of the root,tuber or bulb.
23. Harvesting stages: PRE-MATURATION -starts with development and last until the edible portion reaches a usable,but not particularly desirable condition.
24. Harvesting stages: RIPENING -Usually comes later during maturation (but may begin during development) when the fruits develop. - Ripening normally occurs in fruits after growth ceases by causing ethylene,ingredient for ripening.
25. Harvesting stages: SENESCENCE -senescence ends when the product is no longer usable as a food for human consumption.
26. Manual Harvesting: -knife -pole -rope -basket -ladder -sickle -scissor.
27. Advantages of manual harvesting: -Workers can accuracy select for maturity,allowing multiple harvest. -properly trained workers can handle fruit with with a minimum of damage. -rate of harvest can easily be increased by hiring more workers.
28. Disadvantages of manual harvesting: -Labour supply is a problem for farmers who cannot offer a long employment season. -Labour strikes during harvest period can be costly. -More workers means higher cost of paying.
29. Mechanical harvesting: -Crop harvesting machine -Grain harvesting machine -Root harvesting machine -Threshers -Vegetable harvesting machine
30. Advantages of mechanical harvesting: -harvest at high rate -reduce workers management problems -machines require operation by dependable and well trained workers -workers working condition are improve.
31. Post Harvest Injuries
32. Direct cause of PH loses
33. -Mechanical injuries -Physical and environment -biological and microbiological -biological and physical
34. Mechanical injuries -Losses by mechanical injuries includes cut,braise,abrasion,and punctures and can be categories into four major types of injuries.
