K.H.Sarananda

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Post harvest research in perishables
K.H.Sarananda Food Research Unit DOA
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Introduction

• Excessive postharvest loss of fruits and
  vegetables 20 - 40
• If losses are reduced
• a. Enough food for consumption
• b. Reduce the price gap
• c. Less environmental pollution
• d. Maximize use of resources

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• Research on fruits
• Development of maturity indices
• Papaya
• Avocado
• Mango
• Banana
• Passion fruit
• Belli
• Pineapple
• Rambutan

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• Exported to Japan- Sea fright/Air fright
• Modified atmosphere
• LDPE, gauge 150 -sealed
• Partial vacuum-give better results

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• Control o f Crown-rot
• Causal organisms
• Colletotrichum musae
• Botryodiploidia theobromae
• Fusarium Spp
• Control measures
• 1. Controlled atmosphere storage
• 2. Field sanitation
• 3. Regular removal of wash water

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• Inoculated studies with C. musae
• CA 5 O2 successfully controlled the crown
  rot
• No apparent cultivar resistant

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• Mango
• Immature harvesting
• Latex exudation (burn)
• Postharvest diseases
• Mechanical injuries
• Fruit-fly damage

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• Harvesting at correct stage of maturity
• Minimum latex exudation
• Use of improved picking pole
• Use of rigid containers to transport

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Papaya

• Stage of maturity at harvest determines the
  quality of
• Rathna and Red Lady

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Green island disorder Factors affecting the
disorder 1. Stage of maturity 2. Mechanical
injuries 3. Hot-Water treatment Styrofoam nets
and news papers are equally effective
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• Pineapple
• Stage of maturity at harvest
• Local 20 eyes yellow
• Export 10 eyes yellow

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• Internal browning cold storage
• 12 oC - More than 14 days EBS
• CaCl2 spray at 1M after flowering reduces the
  disorder
• Ca deficiency causes the disorder
• CaCl2 spraying
• increase the Ca
• level at core

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Fruit Ripening
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CaC2 H2O C2H2 CaO

• Carbide is a byproduct of kilns
• Possibility of containing
• Arsenic hydride
• Phosphorous hydride
• Danger Fat soluble
• If carefully used chemical contaminants can be
  avoided

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Disadvantages of carbide

• Chemical contaminants
• Strong odour
• Highly exothermic reaction
• Ripened immature fruits- poor flavour
• Can be explosive

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Ethral induced ripening

• 2-chloroethyl phosphonic acid C2H4
• pH 3.5 pH 5.5
• Use of Ethral for fruit ripening

• Dipping
• Spraying
• Gaseous form
• 1ml/l of water
• To change the pH
• NaOH, KOH or Ca(OH)2

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wt loss, TSS and acidity in Ethral treated
bananas
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Method of application of Ethral
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Artificially ripened fruits are less tasty

• Natural Artificial
• Stage of ripening is determined by the peel
  colour
• If another day is given develop the same quality

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Quality of ripened mangoes, KC
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Tips on artificial ripening

• Should involve only induction
• Provide only threshold level
• Ripening due to autocatalytic ethylene
• Must select mature fruits

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Misused ripening

• Green pineapple to change peel colour
• Immature mango
• Immature durian
• Immature lime
• Green mature papaya
• Green mature passion fruit

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Vegetables

• Maturity indices
• Okra

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• Ma/Bean
• Luffa
• Brinjal

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• Suitable low temperature for storage
• Use of consumer packs

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• Use of plastic crates to transport vegetables
• Hydro-cooling to extend the storage life

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• Post harvest technology of lime
• Fresh fruits
• Processed form

• Minimal processing of
• vegetables

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Thank you