PRE-HARVEST AND HARVEST

FACTORS AFFECTING POST

HARVEST
 What is meant by
Preharvest, Harvest
and Post Harvest?
 PRE HARVEST
• refers to the activities on the farm
that occur before a crop is harvested.
 HARVEST
• the process of gathering a ripe crop
from the fields.
 POST HARVEST
• refers to the stage of crop production
immediately following harvest, including
cooling, cleaning, sorting and packing.
INTRODUCTION
PRE HARVEST FACTORS AFFECTING
QUALITY
• Fruits and vegetables provide
nutritional security and generate
income to growers.
PRE HARVEST FACTORS AFFECTING
QUALITY
• Production practices, contribute to the
good quality of produce.
PRE HARVEST FACTORS AFFECTING
QUALITY
• Once the produce is harvested, it is
not possible to improve its quality
because of perishability
PRE HARVEST FACTORS AFFECTING
QUALITY
• Quality and safety are the two most
important aspects of food for human
consumption.
PRE HARVEST FACTORS AFFECTING
QUALITY
• Pre harvest management/factors has
great effect on quality of fruits and
vegetables.
PRE-HARVESTING
FACTORS
PRE-HARVESTING FACTORS

1. Cultivation and Planting Materials

2. Cultural Practices
3. Biological factors
4. Environmental Factors
CULTIVATION AND
PLANTING
MATERIALS
 CULTIVATION AND PLANTING
MATERIALS
• Healthy produce will only come from
healthy and good quality planting
materials and seeds.
 CULTIVATION AND PLANTING
MATERIALS
• Those cultivars should be selected for
planting, which have better transport
quality and long shelf-life.
 GROWERS
CONSIDERATION
 GROWERS CONSIDERATION
• Choose cultivars that will have better
quality attributes and the one which is
in great demand.
 GROWERS CONSIDERATION
• Use clean, healthy, high quality planting
materials.
 GROWERS CONSIDERATION
• Grow off-season cultivars of the same
crop to extend harvest period.
 GROWERS CONSIDERATION
• Choose cultivars that are well suited to
the specific climate, day length, soil
and growing conditions.
 GROWERS CONSIDERATION
• Always select disease free seed of a
known cultivar and from a reliable
source.
CULTURAL
PRACTICES
 CULTURAL PRACTICES
• Recommended cultural practices should
be followed in terms of variety, season,
manures / fertilizers, irrigation level,
and care during growing season and at
harvest time.
BIOLOGICAL
FACTORS
 BIOLOGICAL FACTORS
• Fungi, bacteria, insects and other
organisms cause quality loss in fruits
and vegetables.
 BIOLOGICAL FACTORS
• For example, bacterial spots in tomato
caused by Xanthomonas campestris pv
vesicatordi.
 BIOLOGICAL FACTORS
• Tomato mosaic virus causes
discolouration of mature tomato fruits.
 BIOLOGICAL FACTORS
• Pre-harvests infection of fungi,
Botryodiplodia theobromae and
Glomerella cingulata cause stem end rot
and anthracnose disease, respectively
in mango, which usually develop in ripen
fruit.
 BIOLOGICAL FACTORS
• Fruit flies (Bactrocera dorsalis) and
mango stone weevil (Stenochetus
mangiferae) generally invade at the
time of flowering and ripening of
fruits.
ENVIRONMENTAL
FACTORS
 ENVIRONMENTAL FACTORS
Soil condition
• Soil types, textural properties,
drainage, pH, and nutrient present in
the soil affect the quality of fruits and
vegetables.
 ENVIRONMENTAL FACTORS
Pollutants
• The Ag, Cd, Co, Mg, Mn, Ni and Zn are
some of the toxic elements present in
the soil which adversely affect the
vegetables.
 ENVIRONMENTAL FACTORS
Climate
• Temperature during growing season
influences the quality of several fruits
and vegetables. Both, extremely low of
high temperature causes production
problems in fruits and vegetables
 ENVIRONMENTAL FACTORS
Chilling injury
• Tropical fruits like banana and mango if
exposed to chilling injury can deteriorate
the quality and spoil the fruits. Hence, to
be protected from the chilling in field
condition and stored at appropriate
storage temperature (12-140C).
 ENVIRONMENTAL FACTORS
Frost damage
• In field, frost occurs through
sublimation of water vapour on produce
that is below 00C. It causes burning in
the foliage of vegetables.
 ENVIRONMENTAL FACTORS
High temperature stress
• High temperature during growth causes
loss in quality of fruits and vegetables
 ENVIRONMENTAL FACTORS
Hail damage
• Hail directly affects the physical
quality of produce and increases the
incidence of diseases .
FOOD QUALITY
ATTRIBUTES
 FOOD QUALITY ATTRIBUTES
• Quality attributes are considered as
sensory may readily be classified in
accordance with the human senses.
Sight
Touch
Smell and taste
Hidden attributes
 FOOD QUALITY ATTRIBUTES
SIGHT
-Appearance
-Colour
-Gloss
-Viscosity
-Size and shape
-Defects
FOOD QUALITY ATTRIBUTES
SMELL & TASTE
-Flavour

-Odour
- Taste
FOOD QUALITY ATTRIBUTES
HIDDEN ATTRIBUTES
-Nutritive value
-Adulterants
-Toxicity
VIDEO PRESENTATION
“Management Technology
developed to maintain
the quality of Fresh
Harvest”