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01/08/10 S ESWARA REDDY 1
Dr S.Eswara ReddySenior Scientist (Hort.)
Division of Horticulture
RARS , Anakapalli
POST HARVESTPOST HARVEST
MANAGEMENTMANAGEMENTOFOF
MANGOESMANGOES
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OBJECTIVE:To reduce post harvest losses
To extend the storage lifeTo maintain quality
To avoid glut in the market
Factors affecting quality:Pre harvest factors
Harvesting and handling practices
Pre storage treatments
Over all cleanliness
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HARVESTING
At right stage : optimum maturity At right time : cooler part of the
day Correct method : Using harvesters
Faulty harvesting practices causesCuts, bruises and injury
-avenues for microbial entry - increases transpiration - increases respiration
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Maturity indices/harvest stage
Fully developed cheeks with outgrown shoulders and formationof a depression at the stalk
Change in skin colour from dark-green to light-green
Visibility of lenticels (Banganapalli)
In Alphonso, Pairi and Langra varieties, optimum maturity isattained when specific gravity of fruits is more than 1.0
Change in flesh color from greenish white to light yellown
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METHODn mangoes should never be knocked down from the
tree, dropped or thrown to the ground.n Harvesting the fruits with 10 to 20 cm length stalk - reduces latex exudation, staining, of fungal entry
n Never place the harvested fruits directly on the
groundn Place the fruits in clean shallow plastic crates.
n Keep the harvested fruits in a cool place away
from direct sunlightn Out-grading should be carried out in the field to
remove immature, undersized, damaged,bruised, scarred or ripe fruit.
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MANGO HARVESTERMANGO HARVESTER
Conventional mangoharvester
IIHR mango harvester
Fruits harvested IIHR & conventional harvesters
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Transportationto pack-house
n Transport carefully in clean vehicles withoutexposing to sun.
n Avoid transporting in loose
n Take care while loading, transporting andunloading the crates
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SORTINGu
u To remove rotten and diseased fruitsu To remove over ripe fruits
u To remove insect attacked fruits
u To remove misshapen fruits
Sorting should be done before washing
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DESAPPING
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DESAPPING Removal of latex exuded by fruit during
harvesting
Sap injury:Causes sap burning
spoils appearance reduces marketability
Increases disease incidence
Sap removal: Wash immediately in water Hot water treatment
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DE-SAPPINGin pack-house
Cleaning/Washing
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Cleaning/Washing OBJECTIVES
u To remove adhering dirt
u To remove latex strains
u To remove surface organisms if any
PRECAUTIONS
u Washing in water, Cleaning by dry brushing
u Wash carefully
u Wash with clean water
u Chlorine water wash: 100 to 150 ppm
u Remove excess water after washing
t er c em ca s
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t er c em ca sfor washing 1. Detergents (1g/litre)
u To remove sooty molds & residues of pesticides
u To remove latex strains
u To remove surface organisms if any
2. Fungicides to prevent post harvest diseases like
antrhacnose, stem end rot Eg: Benomyl, Prochloraz etc
PRECAUTIONSu Excess surface water should be dried
u Change water frequently
u Wash in flow water
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Washing
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Washing
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GRADING
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GRADING
IMPORTANCE
Facilitates marketingGrades are basis for pricing
Effective Supplier & buyer communication
Grading is based onSize & weight
Colour and shape
Soundness and cleanliness
Maturity/ ripening
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Manual Weight grading Manual Size grading
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HOT WATER TREATMENT
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HOT WATER TREATMENT Purpose
Disease control
Insect disinfestationUniform ripening
Removal of surface residues
Method: Dipping in Hot water for specified period
52-55C for 5 min: Disease control & uniformripening
HW + Fungicide: Effective disease control
46C for 60 to 90 min: Insect control- fruit fly inmango
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Stem-end rot symptoms
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Automatic- HW Treatment plant
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Vapour heat treatment
Fruit Centre temperature: 46 to 49CRH : 95 %
Holding time : 20 minutes
To control fruit fly (all stages)
As a quarantine treatment for export especially to Japan
The produce is held at a pre-determined temperature forafixed time (using a hot water - steam vapour system)
Vapour heat treatment plant
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PACKAGING
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PACKAGINGFUNCTIONS
u To assemble the produceu To protect the produce
An ideal package shouldu have sufficient mechanical strengthu not contain toxic chemicalsu meet handling & marketing requirementsu allow rapid cooling of its contentsu be easily disposable or recycledu as cheap as possible
Eg: Paper board lined with PE; CFB boxes; plastic crates
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Mango-Packhouse
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Mango Packhouse
PRECOOLING
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PRECOOLING
Rapid removal of field heat Advantages:
Slows down respiration
Reduces transpiration
Minimises microbial attack
Eases cooling system loadFactors:
n rate of heat transfer from produce cooling medium
n size and shape of produce
n Temperature differencen Accessibility of cooling medium
n Nature and velocity of cooling medium
PRECOOLING
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PRECOOLINGMETHODS
Room cooling: 60 mts/min Advantages: Cooled and stored in the same placeForced air cooling: 200-400 mts/min Advantages:
u Cooling time 1/4th to 1/10th of room cooling
u Suitable for many types of fruits
Hydro cooling: near to 0C Advantages:
u Faster method
u also cleans the produce
u no product dehydration
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Pre-Cooler
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t
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storage
Best, effective & widely used method
u reduces respirationu delays ripening
u controls spoilage
Temperate : 13C Humidity : 85-90%
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MODIFIED ATMOPHEREPACKAGING
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PACKAGINGDepleted O2 and enriched CO2 inside the pack- no control over inside gas compositionFactorsn Wt and type of tissuen rate of respirationn surface area & permeability of packn temperature of storage
Advantagesu reduceSweight loss
u maintains firmnessu reduced respirationnu delays ripeningu reduced chilling injury
MA STORAGE METHOD
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MA STORAGE METHOD
Freshly harvested produce
Washing
Fungicide dipPrecooling (for storing at LT)
Packing & Sealing
Storage
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Effect of MA packaging of Alphonso mangoes at 8CEffect of MA packaging of Alphonso mangoes at 8C
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WRAPPING
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WRAPPING
n Film is shrink wrapped tightly around each piece
n
acts as another layer of protectivecover
Individual Seal PackagingIndividual Seal Packaging
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Freshly harvested fruits/vegetablesFreshly harvested fruits/vegetables
Sort/GradeSort/Grade
Trim the stalksTrim the stalks
Wash/DisinfectWash/Disinfect
Surface drySurface dry
Loose pack IndividuallyLoose pack IndividuallyPass through shrink tunnelPass through shrink tunnel(300-350F) for 8 to 10 sec(300-350F) for 8 to 10 sec
Collect and Master packCollect and Master pack
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CONTROLLED ATMOPHERESTORAGE
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STORAGEDepleted O2 and enriched CO2 inside the storage room-
precise control over gas compositionEffects of low O2
low respiration rate delayed ripening& chlorophyll break down low ethylene production slows down ethylene productionEffect of high levels of CO2 inhibition of enzyme activity
postpones climacteric inhibits ethylene action disturbs organic acid metabolism decreases volatile synthesis
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CA storage of Alphonso mangoes at 8CCA storage of Alphonso mangoes at 8C
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RIPENING Hastening the process of ripening
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g p p g
Chemicals : acetylene(CaC2)- banned in India ethylene -best Done in controlled rooms of temperature and
humidity 20-25C & 85- 90 % RH Method :ethylene gas exposure : ethrel solution dip Factors:
Fruit maturity
Ethylene concentration: 350 to 400 ppm
Temperature and humidity of the room
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Modern-Ripening Rooms
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