1. CLASSIFICATION OF FRUITS
1.1. CLIMACTERIC FRUITS
1.1.1. 1. Undergo a pronounced increase in respiration coincident with ripening.
1.1.2. 2. Produces a lot of ethylene gas and release the gas to surroundings.
1.1.3. 3.Normally friuts with starch reserves
1.2. NON-CLIMACTERIC FRUITS
1.2.1. 1. Does not exhibit a respiratory climateric coincident with ripening.
1.2.2. 2. Produce only a little amount of ethylene gas and some may not produce it all.
1.2.3. 3. Normally fruits with no starch reserves.
2. HARVEST STAGE
2.1. Development
2.2. Pre-Maturation
2.3. Maturation
2.4. Ripening
2.5. Senescene
3. HARVEST METHOD
3.1. AIM OF HARVESTING
3.1.1. To gather a commodity / produce from the field at the proper level of maturity, with a minimum damge and loss, as rapidly as possible and at a minimum cost.
3.1.2. 2 important aspects which must be considered:
3.1.2.1. Stage or level of maturity
3.1.2.2. Harvesting method
3.1.2.2.1. Hand
3.1.2.2.2. Mechanical harvesting
3.2. TYPES OF HARVESTING
3.2.1. Manual
3.2.1.1. Some of tools/ equipment used for harvesting includes:
3.2.1.2. Knife
3.2.1.3. Pole
3.2.1.4. Rope
3.2.1.5. Basket
3.2.2. Mechanical
3.2.2.1. Harvesting machinery or equipment is a mechanical device used for harvesting. There are several types of harvesting of machines which are generally classified by crop.
3.2.2.2. Cutting cereal grains
3.2.2.3. Threshers for separating the seed from the plant
3.2.2.4. Mechanical corn pickers
3.3. ADVANTAGES AND DISADVANTAGES OF MANUAL HARVESTING
3.3.1. ADVANTAGES
3.3.1.1. 1. workers can accurately select for maturity, allowing multiple harvest
3.3.1.2. 2. Properly trained workers can handle fruit with a minimum of damage.
3.3.1.3. 3. Rate of harvest can easily be increased by hiring more workers.
3.3.2. DISADVANTAGES
3.3.2.1. 1. Labour supply is a problem for farmers who cannot offer a long employment season.
3.3.2.2. 2. Labour strikes during harvest period can be costly
3.3.2.3. 3. more workers means higher cost of paying them
3.4. MANUAL HARVESTING
3.4.1. EFFECTIVE USE OF HAND LABOURES REQUIRED CAREFUL MANAGEMNET
3.4.1.1. 1. New employees must be trained to harvest the product quality needed at an acceptable rate.
3.4.1.2. 2. Employees must know what level of performance is expected of them and must be encouraged and trained to reach that level.
3.4.1.3. 3. Well managed employees enjoy their jobs more and can be more productive than those that are poorly managed.
3.4.2. MACHINES ARE USED TO AID HAND HARVEST WITH SOME COMMODITIES
3.4.2.1. 1. Belt conveyers are used in vegetables such as pineapples, lettuce and melons to move them to a central loading or in-field handling device
3.4.2.2. 2. Scoops with rods protruding from the end are used by workers to comb through some berry crops.
3.4.2.3. 3. Numerous other efforts/ mechanical aids have been tried, but few increase productivity enough to warrant their expense
3.5. TYPES OF HARVESTING MACHINERIES
3.5.1. 1. Crop harvesting machine
3.5.2. 2. Grain harvesting machine
3.5.3. 3. Root crop harvesting machine
3.5.4. 4. Tresher
3.5.5. 5. Vegetable harvesting machine
3.6. ADVANTAGES AND DISADVANTAGES OF MECHANICAL HARVESTING
3.6.1. ADVANTAGES
3.6.1.1. 1. Harvest at high rates
3.6.1.2. 2. Reduce workers management problem
3.6.1.3. 3. Machines require operation by dependable and well trained workers.
3.6.2. DISADVANTAGES
3.6.2.1. 1. Often causes excessive product damage
3.6.2.2. 2. Machine are expensive
3.6.2.3. 3. Machine handling capacity may not be able to cope with high rate of harvest
4. RESPIRATION
4.1. Despite having been detached from the plant, fruits and vegetables remain as living organs after harvest. Like all living tissues, harvested produce continues to respire throughout its postharvest life.
5. POST HARVEST INJURING
5.1. Post-harvest losses are losses occuring in the period between harvesting and consumption
5.2. DIRECT CAUSES OF PH LOSES
5.2.1. 1. Mechanical injury
5.2.1.1. Losses caused by mechanical injuries include cuts, bruises, abrasions and punctures and can be categorised into four major types of injuries.
5.2.1.2. Dropping the product into the back of a car
5.2.2. 2. Pysical & environment
5.2.2.1. Losses include the various responses of produce to excessive or insufficient heat, cold, gases or humidity
5.2.2.2. Proper packaging is required to allow ventilation and heat exchange to maintan proper temperature level, to reduce the air and gas exchange and t minimise water loss.
5.2.3. 3. Biological & Microbiological
5.2.3.1. Losses refer to thw comsumption of ar damage to produce by insects, birds,rodents, bacteria
5.2.3.2. Correct pakaging, stacking and storing can reduce the incidence of this type of losses
5.2.4. 4. Biological & physiological
5.2.4.1. Losses include undersirable reactions between chemical compound and contamination with harmful substances such as certain pesticides
5.2.4.2. Treating the timber for the wooden crates incorrectly may influence the quality of the produce
5.3. OTHER INDIRECT POST HARVEST INJURIES
5.3.1. 1. Consumer demand
5.3.2. 2. Inadequate marketing system
5.3.3. 3. Facilities
5.3.4. 4. Policy changes
5.3.5. 5.Cost of transport