The delicious, fresh and nutritious fruits and vegetables which provide nourishment and balanced diet for millions of people around the world are possible through crop production, processing, and marketing.
The perishable nature of the fruits and vegetables is the major drawback in marketing the premium quality Crops, hence post-harvest methods play an important role in maintaining the quality and extend the shelf life of the crops.
In agriculture, post-harvest management means handling the stage of crop production immediately following harvest which includes Cooling, cleaning, sorting, and packaging. As soon as the crop is removed from the ground or separated from its parent plant, it begins to deteriorate.
The immediate removal of field heat through suitable pre-cooling methods is possible through postharvest treatments. It determines the final quality of the crop, whether it is sold for fresh consumption or will be stored for the processed food product.
Post-harvest management plays an important role in supplying the market with fresh, nutritious and quality produce. Once harvested, the fruits and vegetables are subject to the active process of senescence, which is also called biological aging or gradual deterioration of functional characteristics. Post-harvest management helps in keeping the product cool, to avoid the moisture loss and reduce the undesirable chemical changes thereby avoiding the physical damage bruising, spoilage etc. These practices make a huge difference.
The post harvest process includes pre-cooling methods such as -
The pre-cooling method is a vital post-harvest management practice that is required before the storage. The main purpose of cooling the crops is to remove the heat from the crops after they are harvested as there is a big difference in the room temperature and the harvested crop. Room cooling reduces the fruit respiration rate and increases the crop storage life. It also inhibits the growth of various microorganisms which reduces the possibility of post harvest diseases.
Room cooling – Room cooling is a simple pre-cooling method in which the crops are placed in a refrigerated room or container. This is a very slow process and recommended for the crops which decay slowly.
Hydro cooling – Hydro cooling is one of the most effective methods. It includes spraying or immersing the crops into cold water. This method not only keeps the crops cool, but also cleans them as various pathogens are sprayed with water. It needs adequate water quality and sanitation management. Some farmers use chemicals to prevent fungal diseases.
Vacuum cooling – In this method, the air is drawn out of the chamber; hence pressure allows evaporation of crop moisture. High amount of heat is required for water evaporation; this is highly effective for leafy vegetables
Forced air cooling – Forced air cooling method removes field heat by using fans that circulate cool air throughout the storage chamber at high speed. This method is effective for already packed fruits and berries etc.
Ice cooling – This method includes applying crushed or granulated ice into a storage container box. This method is mainly used during the transport of the crop.
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Once the crops are harvested the main responsibility of the farmer is to preserve the crop quality and pre-cooling is an effective practice that reduces the fruit respiration rate.
