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  • Post Harvest

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    Asia Amir
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    This document discusses the postharvest physiology of fruits and vegetables. It outlines the stages in their lifespan from genesis to death. It then discusses factors that affect postharvest quality, including pre-harvest factors like genetic makeup, climatic conditions, and cultural practices. The document goes on to describe key postharvest physiological processes like respiration, ripening, and disorders. It emphasizes that fruits and vegetables are living tissues that continue various processes after harvesting.

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    Post harvest Management

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    Post-harvest

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    This document discusses the postharvest physiology of fruits and vegetables. It outlines the stages in their lifespan from genesis to death. It then discusses factors that affect postharvest quality, including pre-harvest factors like genetic makeup, climatic conditions, and cultural practices. The document goes on to describe key postharvest physiological processes like respiration, ripening, and disorders. It emphasizes that fruits and vegetables are living tissues that continue various processes after harvesting.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    9 views13 pages

    Post Harvest

    Uploaded by

    Asia Amir
    This document discusses the postharvest physiology of fruits and vegetables. It outlines the stages in their lifespan from genesis to death. It then discusses factors that affect postharvest quality, including pre-harvest factors like genetic makeup, climatic conditions, and cultural practices. The document goes on to describe key postharvest physiological processes like respiration, ripening, and disorders. It emphasizes that fruits and vegetables are living tissues that continue various processes after harvesting.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 13

    Week 3 – Postharvest Physiology of Fruits and Vegetables 1

    Postharvest Technology
    FT-310
    Ali Ehsan
    SFAS, UMT
    Lecture 3
    Postharvest Physiology of Fruits and Vegetables
    CLO 2

    • Describe the post-harvest physiological processes and factors contributing to the post-
    harvest quality deterioration in various food groups

    SLOs

    • 2.1. Identify different stages in the lifespan of fruits and vegetables

    • 2.2. Classify various physiological processes occurring in horticultural commodities at


    different stages of development

    2
    Stages in the life span of fruits and vegetables

    GENESIS GROWTH MATURATION

    REPRODUCTION
    DISINTEGRATION

    DECOMPOSITION DEATH SENESCENCE

    3
    Post-harvest quality (PHQ)
    ▪ Factors affecting PHQ
    • Pre-harvesting factors
    • Harvesting factors
    • Post-harvesting factors

    4
    Post-harvest physiological processes

    ▪ Respiration

    ▪ Transpiration and water stress

    ▪ Ripening and senescence

    ▪ Phyto-hormone effects

    ▪ Physiological disorders and breakdowns

    ▪ Disorders due to mineral deficiencies

    ▪ Disorders due to environmental factors

    ▪ Other biochemical changes


    5
    Postharvest quality (PHQ)

    • Fruit and vegetables are live tissues harvested at various stages of growth

    and development.

    • Fruits and vegetables are consumed in fresh, minimally processed and

    processed forms.

    • Raw material quality influences the quality of processed fruit and vegetable

    products.
    6
    PHQ: Main characteristics of fruits and vegetables

    ▪ Have tender texture

    ▪ Contain high moisture content (60%–95%)

    ▪ Have high water activity

    ▪ Lose water to the surrounding atmosphere

    ▪ Continue respiration, which produces heat and water


    7
    PHQ and physiology of fruits and vegetables

    8
    Factors affecting PHQ
    ▪ Pre-harvest factors
    • Genetic makeup
    • Climatic factors
    • Cultural practices

    9
    Pre-harvest factors: Genetic makeup
    ▪ Genetic makeup has a profound effect on the selection of a raw material
    for a given processing application.

    ▪ Cultivar and rootstock selection influence the composition, quality,


    storage potential and response to processing characteristics.

    ▪ Fruit cultivars grown for fresh market sale are not suited for processing and
    vice versa.
    • For example, grape varieties used for wine-making are different from those used for
    fresh food market
    10
    Pre-harvest factors: Genetic makeup
    ▪ Several criteria are used by breeders in the development of new varieties:

    • Higher yield

    • Resistance to disease

    • Improved compositional and nutritional values

    • Reduction in undesired toxic compounds

    • Improved processing characteristics


    11
    Pre-harvest factors: Genetic makeup
    ▪ Out of the pool of several varieties, there have been studies to identify
    those that suit a particular processing method.

    ▪ Modern processors usually contract out growers who grow a particular


    variety or cultivar that suits for a given type of processing.

    ▪ Research is focused on the modification of genetic makeup to improve


    the postharvest performance of fruits and vegetables.
    • Transgenic fruits and vegetables have been released that have reduced browning
    and softening tendencies, increased shelf life and uniformity of flavor and color
    12

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