harvesting practices for special market purpose
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PRESENTATION ON
HARVESTING PRACTICES FOR SPECIFIC MARKET PREPAREMENT
Submitted By :- (1) Pawan Kumar Nagar Reg. No.:- 04-2690-2015
Course No.:- FSC 507Course Title:- Post –Harvest Technology for Fruit Crops
Submitted To:- Er. R.L. Rajput
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Harvesting is the act or process of gathering a ripe crop from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper.On smaller farms with mechanization, harvesting is the most labour-intensive activity of the growing season.
Harvesting
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Time of harvesting No scientific standards followed for determination of
maturity Most based on experience, some times change of color
(litchi), softness (mango), attainment of size (banana, jackfruit)
Harvesting before maturity due to sudden market demand (festival) or to get higher price early in the season (litchi, mango), avoiding pest incidence after rains (litchi, guava)
Harvesting
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Different kinds of fruit and vegetables require different methods after harvesting. The methods of harvesting are:
1. Manual Harvesting2. Mechanical Harvesting
Method of harvesting
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Harvesting by one’s own hand is called manual harvesting. It is done in several ways:
Ladder / bag picking method Poles/ Clippers method Harvesting by means of cutting knives Harvesting by means of digging tools. Hand picking (guava, litchi, banana, mango) Harvesting by climbing on the tree (litchi, mango, jackfruit) Harvesting with a notched stick having a pouch (mango,
guava) Mostly without stalk or leaves (except litchi).
Manual Harvesting
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Harvesting practices should cause as little mechanical damage to produce as possible. Gentle digging, picking and handling will help reduce crop losses.
Pick carefully to avoid damage:
Manual Harvesting
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For some crops, a natural break point forms at the junction of the stem and the stalk when produce is mature. Harvesters should grasp the product firmly but gently and pull upward as illustrated below. Wearing cotton gloves, trimming fingernails, and removing jewelry such as rings and bracelets can help reduce mechanical damage during harvest.
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Mechanical harvester 1.Canopy Shaker2. Limb Shaker3. Air Blast4. Abscission Chemical5.Trunk ShakerAutomatic HarvesterCRAM Citrus Picking RobotAgribot ProjectEureka Projects
Mechanical Harvesting
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Mechanical Harvesting
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Mango Manual fruit picking Mango fruit picker Crane type Mango fruit
Picker
Harvesting Practices
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Banana Individual fruit
picking Fruit Bunch cut
with sickle
Harvesting Practices
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Harvesting Practices
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Harvesting PracticesStrawberr
y Individual fruit
picking Fruit Bunch pick
with sickle Mechanical
strawberry fruit picker
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Harvesting PracticesGrape Individual fruit
Bunch picking Fruit Bunch pick
with Scissors Mechanical Grape
Berry Harvester
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MaturityMaturity can be described as the attainment of the particular size or stage after which ripening takes place.
Maturity Indices/ Harvesting indices The quality of fruits and vegetable cannot be
improved but it can be presented when harvesting is done at proper stage of maturity. Immature fruits when harvested will give poor quality and erratic ripening.
Maturity & Maturity Indices
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IMPORTANCE Maturity Indices = Harvest Indices Sensory and Nutritional Quality Use—Fresh market or Processed Adequate shelf-life Facilitate marketing—standards Productivity—yield at harvest and use
Maturity Indices
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Introduction Maturation is the stage of development leading to the physiological
maturity (when a plant or plant parts will continue ontogeny even if detached) or horticultural maturity (when a plant or plant parts possesses the pre-requisites for utilization by the consumer for a particular purpose).
Maturity indices help in deciding that when a given commodity should be harvested to provide some marketing and to ensure the attainment of acceptable eating quality to the consumer.
Fruits are picked at the wrong stage of maturity may develop physiological disorders in storage and may exhibit poor dessert quality.
For selecting the harvest maturity of fruits or vegetables it should be kept in mind that harvested commodity should have its peak acceptable quality (nontoxic, size, appearance, and flavor with adequate shelf life) (Thompson, 1996).
Quality indices consist of a combination of visual appearance, texture & flavor.
Maturity Indices
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Maturity Indices
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Importance of Maturity Indices
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Maturity Indices
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Mango Tapka stage Sholder Development Specific gravity (1.0-1.02 for Alphonso & less than 1.0 for dashehari). White powdery like appearance on skin of mature mango. Change in fruit shape (fullness of the cheeks) Days to fruit set (110-125 days for Alphonso and Pairi). Change in skin color from dark-green to light-green to yellow (in some cultivars). Red color on
the skin of some cultivars is not a dependable maturity index. TSS 12-15 % Change in flesh color from greenish-yellow to yellow to orange. Indices may be used in determining maturity are as follows: Color of the rind, fruit, stem, and pulp Form or shape of the fruit Sound of the fruit when tap tightly Dry matter and total acid contents of the juice Number of days from flower induction Flotation in 1% salt solution
Maturity Indices
Maturity Indices
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Banana Degree of fullness of the fingers i.e., disappearance of angularity in a cross
section. Skin and pulp ratio (1.20:1.40 for Dwarf Cavendish). Drying of plant parts. Acid content 0.25% Starch index. Days to fruit set (90 days for Dwarf Cavendish). Bananas are harvested mature-green and ripened upon arrival at destination
markets.
Maturity Indices conti….
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Maturity/Harvesting Indices For Banana
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Citrus All citrus are non-climacteric
fruit, meaning that they ripen gradually over weeks or months and are slow to abscise from the tree.
External color changes during ripening, but is a function of climate more than ripeness, and a poor indicator of maturity.
Juice content (35-50%) TSS 12-14% for mandarin and
for sweet orange 10-12% By acidity (mandarin 0.4%,
sweet orange 0.3%) The best indices of maturity for
citrus are internal: o Brix (sugar), acid content, and the o Brix/acid ratio (mandarin 12-14o brix, sweet orange 12o brix).
Maturity Indices conti….
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Papaya Change of skin color from dark-
green to light-green with some yellow at the blossom end (color break).
Papayas are usually harvested at color break to ¼ yellow for export or at ½ to ¾ yellow for local markets.
TSS 7-11% A minimum soluble solids of
11.5% is required Guava Guava fruits are picked at the
mature-green stage (color change from dark- to light-green).
Specific gravity 1.01-1.02 TSS 12-14 %
Maturity Indices conti….
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Sapota Fruit with 80% maturity Skin color change from light-
brown with a tinge of green to light-brown to dark-brown.
Weight of fruit 65-70 gms Flesh yellow streak when
scrached with finger nail Specific gravity 1.025-1.057. Pineapple Flattening of eyes with slight
hollowness at the centre Change of shell color from green
to yellow at the base of the fruit. Specific gravity 0.98-1.02% A minimum soluble solids
content of 12-14% and a maximum acidity of 1% will assure minimum flavor acceptability by most consumers.
Maturity Indices conti….
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Apple Days after full bloom (DAFB) 135-
150 Fruit firmness Percent soluble solids (or sugar
levels) Acidity Starch levels Annona Change in skin color from dark-
green to light-green or greenish-yellow.
Days to full bloom (100-115 days).
Other indicators include appearance of cream color between segments on the skin and increased surface smoothness of the separate fruit carpals.
Maturity Indices conti….
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Maturity Indices conti….
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MATURITY STANDARDSSr. No. Index Examples Specific
1. Elapsed days from full bloom to harvest Apples, pears 135-180
2. Mean heat units during development Peas, apples, 4.5º
3. Development of abscission layer Some melons, apples, 45-50 Days After
4. Firmness Apples, pears, stone fruits Magness-Taylor Pressure Tester: Effegi fruit penetrometer:
5. Juice content Citrus fruits 33-35 %
6. Astringency (tannin content) Persimmons, dates Slight/ Medium/ High
7. Acid content, sugar/acid ratio Pomegranates, citrus, papaya, Melons, kiwifruit
6:1/ 8:1
8. Sugar content Apples, pears, stone fruits, 5-7%
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MATURITY STANDARDSSr. No.
Index Examples
9. Oil content Avocados -2%
10. Internal color and structure Formation of jelly-like material in tomato fruitsFlesh color of some fruits
Intensity of Redness/ color
11. Solidity Lettuce, cabbage, brussels sprouts Lightly
12. Internal ethylene concentration
Apples, pears 5 micro letre
13. Development of abscission layer
apples, 50-60 Days after Fruit set
14. Tenderness Peas Tenderometer Reading
15. Color, external All fruits and most vegetables -
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MEASUREMENT OF TSS Sugars are the major soluble solids in fruit juices and
therefore soluble solids can be used as an estimate of sweetness. A hand-held
refractometer can be used outdoors to measure % SSC (equivalent degrees Brix for sugar
solutions) in a small sample of fruit juice. Temperature will affect the reading
(increasing about 0.5% SSC for every 5 ºC or 10 ºF), so you should adjust the measurement
for the ambient temperature.
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Sr. No.
Commodity TSS (ºB) Degree Brix ( Average)
1. Apple 18-20
2. Custard apple 20-22
3. Pomegranate 12-14
4. Mango 20-24
5. Sapota 12-14
6. Jackfruit 25-29
7. Papaya 10-12
8. Aonla 10-14
9. Bael 18-20
10. Strawberry 11-12
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USING A FIRMNESS TESTER
The degree of softness or crispiness can be estimated by squeezing produce, or by taking a bite. Objective measurements can be made with inexpensive penetrometers.
The most common way to measure firmness is resistance to compression or pounds-force (lbf).
To measure firmness, use fruit that are uniform in temperature, since warm fruit are usually softer than cold fruit. Use fruits that are uniform in size, since large fruit are usually softer than smaller fruit. Make two puncture tests per fruit on larger fruits,
once on opposite cheeks, midway between stem and blossom ends. Remove a disc of skin (larger than the tip to be used) and choose the appropriate plunger tip (see below).
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MEASURING FIRMNESS
1.5mm (1/16 inch) - Olive 3 mm (1/8 inch) - Cherry, grape, strawberry 8 mm (5/16 inch) - Apricot, avocado, kiwifruit,
pear, mango, nectarine, papaya, peach 11 mm (7/16 inch) - Apple Calibrate firmness testers by holding the tester
vertically and placing the tip on the pan of a scale. Press down until the scale registers a given weight,
then read the firmness tester. Repeat 3 to 5 times, if you find the instrument reads
the same as the scale, it is ready to use. You can adjust the penetrometers by
inserting washers in the appropriate locations (follow the instructions that come with the instrument).
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Harvesting equipment includes a wide range of different
instruments and containers. Harvesting equipment includes:
Pruning shears Picking containers Harvesting Knives Ladders Harvesting Containers Mechanical harvesters Garden fork Bulk Bins and Picking Trailers
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HARVESTING CONTAINERS Picking baskets, bags and buckets come in many sizes
and shapes. Buckets are better at baskets in protecting produce, since they do not collapse and squeeze produce.
These harvesting containers can be made by sewing bags with openings on both ends, fitting fabric over the open bottom of ready-made baskets, fitting bags with adjustable harnesses, or by simply adding some carrying straps to a small basket.
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HARVESTING CONTAINERS
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HARVESTING TOOLSSome fruits need to be clipped or cut from the parent plant. Clippers or knives should be kept well sharpened. Penduncles, woody stems or spurs should be trimmed as close as possible to prevent fruit from damaging neighboring fruits during transport.
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HARVESTING TOOLS
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Pruning shears Straight bladed hand shears for fruits and flowers Thin curved blade for grapes and fruits: Pole mounted cut and hold picking shears: Cut and hold hand shears: Clipper for citrus fruits: Hand woven collection bag Using a picking pole: Canvas collection sack
HARVESTING TOOLS
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FIELD PACKING When crops are field packed the picker harvests and
then immediately packs the produce after minimal handling Strawberries are generally field packed, since even a small amount of handling will damage these soft fruits.
When lettuce is field packed, several wrapper leaves are left on the head to help cushion the produce during transport.
A small cart can help reduce the amount of bending and lifting the picker has to do during harvest.
The carts shown below have a single wheel in front, and can be pushed along the row ahead of the picker.
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FIELD PACKING
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TRANSPORT TO PACKINGHOUSE
When crops are harvested at some distance from the packinghouse, the produce must be transported before packing.
The gravity driven conveyor system for bananas illustrated below provides an example of how handling can be minimized during preparation for market.
Harvested bananas are carried to the platforms set up along the conveyor route, then lifted and hung from hooks attached to the wire.
Transport speed is controlled by workers who lead the produce to the packinghouse at the bottom of the hill.
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TRANSPORT TO THE PACKING HOUSE
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REFERENCES JOURNAL OF AGRICULTURAL TECHNOLOGY, VOL. 1, NO.3,
DECEMBER 2000 : 17-22 Postharvest Technology Short Course, June 2009 Postharvest Technology Short Course, June 2014 Harvesting & Post Harvest Handling of peaches for fresh
market 2013 AGRICULTURE AND BIOLOGY JOURNAL OF NORTH AMERICA
2014. Response of different maturity stages of sapota (Manilkara achras Mill.) cv. Kallipatti to in-package ethylene absorbent J
Food Sci Technol (November–December 2011) Slight free falling impact test for assessing guava maturity
2013 Mechanical Harvesting & Handling of citrus fruits 2005
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