1. Ethylene
1.1. Ethylene is a colorless gas that is naturally produced by plants and functions as a plant growth regulator
2. Respiration
2.1. Respiration continues, compounds that affect plant flavor, sweetness, weight, turgor (water content), and nutritional value are lost.
3. Classification Of Fruits
3.1. Climacteric fruits
3.2. Non-climacteric fruits
3.3. Fruit vegetable
3.4. Subterranean vegetable
3.5. Subterranean vegetable
4. Harvest Stage
4.1. development
4.2. • Loss of tannins and astringency (eg. in persimmons) • Development of volatiles that contribute to flavour and aroma • Formation of pigments in the skin and flesh • Loss of the green pigment chlorophyll in the skin and flesh • Increase in ascorbic acid • Percentage of soluble solids increases
4.3. PRE-MATURATION
4.3.1. Starts with development and lasts until the edible portion reaches a usable
4.3.1.1. Require a minimum capital investment
4.3.2. At this stage, growth has ceased and the process of aging replace the changes of ripening May start before or after harvest - believed that respiration climacteric marks the beginning of senescence
4.4. MATURATION
4.4.1. Overlaps pre-maturation and is followed by senescence • It begins before harvest BUT may continue after harvest • The terminal phase of maturation is the period of maximum usefulness of the structure - may last a few hours or several months
4.5. RIPENING
4.5.1. •Flavour that contributes •Texture---> to optimum •Aroma eating quality
4.5.2. •Flavour that contributes •Texture to optimum •Aroma eating quality
4.5.3. Ripening normally occurs in fruit after growth ceases by using ethylene, ingredient for ripening
4.6. SENESCENCE
4.6.1. Senescence ends when the product is no longer usable as a food for human consumption • However, botanically, senescence ends only with death of the organ.Eg. a green bean has reached the end of senescence when it is too tough to eat
5. HARVEST METHODS
5.1. Manual Harvesting
5.1.1. At big, established farms or plantations, conveyer belts or movable worker positioners (platforms) are widely used.
5.1.2. Advantages
5.1.2.1. • Workers can accurately select for maturity, allowing multiple harvest.
5.1.3. Disadvantages
5.1.3.1. • Labour supply is a problem for farmers who cannot offer a long employment season. • More workers means higher cost of paying them.
5.1.4. • Numerous other efforts / mechanical aids have been tried, but few increase productivity enough to warrant their expense.
6. HARVEST METHODS
6.1. Mechanical Harvesting
6.1.1. Harvesting machinery or equipment is a mechanical device used for harvesting.
6.1.2. Types Of Machineries
6.1.2.1. Crop Harvesting
6.1.2.2. Grain Harvesting
6.1.2.3. Root crop Harvesting
6.1.3. Advantages
6.1.3.1. Harvest at high rates. • Reduces workers management problems. • Machines require operation by dependable and welltrained workers. • Workers working conditions are improved.
6.1.4. Disadvantages
6.1.5. • Machines are expensive. • Machine’s handling capacity may not be able to cope with high rate of harvest. • Negative social impact - reduce job employment rate.
7. POST HARVEST INJURIES
7.1. The term 'losses' in the context of this manual is used in a wider sense, including all types of losses for the farmer, trader and consumer (e.g. weight loss, quality loss, financial loss, loss of goodwill, loss of marketing opportunities, loss of nutritional value, etc.)
7.2. Direct causes of PH loses
7.2.1. Mechanical Injury
7.2.2. Physical & Environment
7.2.3. Biological & Microbiological
7.2.4. Biological & Physiologica