Beauty Farming Life

B.Sc.Ag. (Hons) Part-IV     Post-harvest Technology. https://cststudy.blogspot.com/ Post-harvest Technology Definition  The  field  of  post  harvest  technology  is  concerned  with  the  study  and  application  of  methods to maintain the quality of harvested commodities in order to prevent losses. Post harvest technology is a set of handling practices and application that protect the  quality of fresh fruits and vegetables from the time of harvest until the time of consumption. Objectives  1. To reduce loss in quantity or volume and in the qualitative or nutritive value of the  product. 2. To maintain the good quality of the produce (color, taste, flavor, aroma). 3. To increases the shelf life of the crops. 4. To keep the fruits or vegetables or commodity free from insect and pest. 5. To get vegetables and fruits fresh all the year round. If...

B.Sc.Ag. (Hons) Part-IV     Quality of post harvest product. https://cststudy.blogspot.com/ Quality of post harvest product  Post harvest quality represents market quality, edible quality, transport quality, table quality,  nutritional quality, internal quality and appearance quality. Quality means a combination of  characteristics, attributes and properties that gives the values to human and enjoyments.  Consumers consider good quality in relation to colour, flavour and nutrition. Quality of the  produce  is  the  final  manifestation  of  inter­relation  between  the  commodity  and  its  environment. The genetic characteristics and physiological status of the commodity determine  the typical post­harvest behavior and quality of the produce and these two are the major bases  for the interaction. Pre­harvest factors viz. environmental factors such as temperatur...

B.Sc.Ag. (Hons) Part-IV     Pre-harvest factors. https://cststudy.blogspot.com/ Pre-harvest factors a) Related to plants 1.Crops:  Quality of the fruit and vegetables are varies from crop to crop. e.g. jackfruit, bael,  potato, onion, pumpkin, garlic etc. having good quality in relation to shelf life while apple,  mango, cherry, strawberry, tomato, capsicum, okra, brussels sprout, chinese cabbage,  carrot, radish attract more to consumers due to their attractive appearance. 2.Cultivars:  The quality of seed or plant material is an important factor that controls the  quality of the fruit an...

B.Sc.Ag. (Hons) Part-IV     During harvest factor. https://cststudy.blogspot.com/ During harvest factor  1. Season: Quality of produce are greatly influenced by season. e.g. Winter season harvest  having more shelf life as compared to other season while off season fruits and vegetables  give more remunerative price. Harvesting during or immediately after rains should not be  carried  out  since  it  creates  most  favourable  conditions  for  multiplication  of  micro  organisms. Citrus fruits become susceptible to damage if harvested during rains as their  rind becomes turgid and prone to easy bruising, sun-­scald etc. 2. Time:   Fruits  and  vegetables  should  always  be  harvested  when  temperature  is  mild.  Because, higher temperature leads to faster respiration. Morning harvest of horticultural  c...

B.Sc.Ag. (Hons) Part-IV     Post-harvest factors which affect the quality of horticultural crops. https://cststudy.blogspot.com/ Post-harvest factors  1. Curing: Curing is done immediately after harvesting. It strengthens the skin. The process  is induced at relatively higher temperature and humidity, involving suberization of outer  tissues followed by the development of wound periderm which acts as an effective barrier  against infection and water loss. It is favoured by high temperature and high humidity.  Potato, sweet potato, colocasia, onion and garlic are cured prior to storage or marketing.  Potato tubers are held at 18°C for 2 days and then at 7°—10°C for 10—12 days at 90%  relative humidity. Curing also reduces the moisture content especially in onion and garlic.  Drying of superficial leaves of onion bulbs protects them from microbial infection in  storage. 2. Degreening: It is the process of decom...

B.Sc.Ag. (Hons) Part-IV     Causes of post-harvest losses. https://cststudy.blogspot.com/ Causes of post-harvest losses Horticultural crops not only provide nutritional and healthy foods to human beings, but also  generate a considerable cash income for growers. However, horticultural crops typically have  high  moisture  content,  tender  texture  and  high  perishability.  If  not  handled  properly,  a  high­value nutritious product can deteriorate and rot in a matter of days or hours. The causes  of post­harvest losses can be divided into different categories: 1. Metabolic  All fresh horticultural crops are live organs. The natural process of respiration involves the  breakdown of food reserves and the aging of these organs. 2. Mechanical  Owing to their tender texture and high moisture content, fresh fruits and vegetables are very  susceptible to ...

B.Sc.Ag. (Hons) Part-IV     The importance and Effects of post-harvest losses. https://cststudy.blogspot.com/ The importance of post-harvest losses  Time and money are required to cultivate food products, and unless the farmer is providing  food only for his own household, he automatically becomes part of the market economy: he  must sell his produce, he must recover his costs, and he must make a profit. Estimates of the post­harvest losses of food grains in the developing world from mishandling,  spoilage and pest infestation are put at 25%; this means that one­ quarter of what is produced  never reaches the consumer for whom it was grown, and the effort and money required to  produce it are lost ­forever. Fruit, vegetables and root crops are much less hardy and are  mostly quickly perishable, and if care is not taken in their harvesting, handling and transport,  they will soon decay and become unfit for human consum...

B.Sc.Ag. (Hons) Part-IV     Technologies for minimizing the post-harvest losses. https://cststudy.blogspot.com/ Technologies for minimizing the post-harvest losses  Fruits and vegetables are perishable in nature. Scientific harvesting and handling are the  practical way to reduce the losses due to physical damage, spoilages, due to insect damages  and microbial growth. Various protocols are standardized and available for adoption to get the  best result, which will give economic benefits. Similarly, proper storage conditions, with  suitable temperature and humidity are needed to lengthen the storage life and maintain quality  once the crop has been cooled to the optimum storage tempera Lure. Greater emphasis need  to be given on the training of farmers, creation of infrastructure for cold chain with common  facilities for sorting, grading, packing and post harvest treatments in all major markets. Some  technolog...

Maturity, Maturity indices, Types of maturity and Determination of maturity. https://cststudy.blogspot.com Maturity Maturity is the basis for determining exact moment/stage to pick a crop. The stage at which the crops should be harvested has an important bearing on quality. Good quality is obtained when harvesting is done at the proper stage of maturity. Fruits harvested before optimum maturity may not ripen adequately and may not develop adequate flavour, while crops harvested late (over mature) will have a shorter postharvest life and will deteriorate easily. Maturity indices Maturity indices are the sign or indication the readiness of the commodity for harvest. It is the basis for determining harvest date. Types of maturity A. Physiological maturity: It refers to the stage in the development of the fruits and vegetables when maximum growth and maturation has occurred. It is usually associated with full ripening in the fruits. The Physiological mature stage is f...

Maturity symptoms of fruits and vegetables. https://cststudy.blogspot.com/ Maturity symptoms of fruits and vegetables  Mango 1. Slight colour developed on the Shoulders. 2. When one or two ripe fruits fall from the plant naturally. 3. When the specific gravity of fruit ranges between 1.01-1.02. 4. Number of days taken by the fruit to mature depends on variety and climatic condition. However fruits mature between 90 to 120 days from the fruit set stage. 5. Pulp dry matter content should be at least 14%. Jackfruit 1. When the fruit is mature, the spokes of the rinds become flat and the tips become black. 2. The other indices used are density of latex. Watery latex at harvest maturity and concentrated white milky latex at immature stage. 3. Metallic sound on striking the fruit with a finger indicates in mature stage whereas dull sound indicates mature fruits. 4. More space in between the surface protuberance. 5. In general, fruits mature between 120 t...

Harvesting, Method of Harvesting, Points to be considered during harvesting. https://cststudy.blogspot.com/ Harvesting Definition: Harvesting in the process by which agricultural commodities are detached from their mother plants for consumption or sale or for other purposes. Or, Harvesting is the deliberate picking of the commodity from the plants. Harvesting indices: It refers, the economic yield of a crop in comparison with the actual total yield. For the determination of optimal harvesting maturity, it is a necessary tools and for this maturity indices should be known. Harvesting of fruits should be done at optimum stage of maturity. During harvesting operation, a high standard of field hygiene should be maintained. It should be done carefully at proper time without damaging the fruits. The harvesting operation includes.  Identification and judging the maturity of fruits.  Selection of mature fruits.  Detaching or separating of the fruits from tree.  ...

Differentiate between physiological maturity and horticultural maturity. https://cststudy.blogspot.com/ Differentiate between physiological maturity and horticultural maturity Physiological maturity Horticultural maturity 1) It refers to the stage in the development of the fruits and vegetables when maximum growth and maturation has occurred. 1) Horticultural maturity refers to any stage of development when the commodity has reached a level of development sufficient for its intended use. 2) Indicate the end of stage. 2) Indicate desirable change to make marketable. 3) Maximum growth and maturation occurred. 3) Maximum growth and maturation not occurred. 4) Closely associated with fruits. 4) Closely associated with vegetables. 5) Allow normal ripening after harvest. 5) May not ripen. 6) Seed collection easy. 6) Seed coll...

Definition, Objectives and Advantages of Sorting and Grading. https://cststudy.blogspot.com/ Sorting Separating the different types of fruits from fruit lot is called sorting. It depends on 1. Damage product: Damaged product should be avoided. It should be separated from fruit lot and well mature product should taken. 2. Diseases: Diseased free fruit and vegetable should be collected from a lot. It is very important for sorting. 3. Insect cutting products: Insect cutting fruit must be avoided because consumer want good fruit. 4. Maturing: Mature fruit is very tasty. So maturity is very much needed for fruit. 5. Color: Colours should be lightable. Well coloured fruit should be selected that attract consumer. Colour also indicates the maturity level of seed. 6. Shape: In case of packaging, shape is essential. Some type of fruit should be selected for packaging in case of sorting. 7. Size: Size also an important matter for sorting fruits from a fruit lot. W...

Definition, Objectives, Functions, Advantage and disadvantage Packaging. https://cststudy.blogspot.com Packaging  Preparation of product or commodity for proper storage and/or transportation. Or, Packaging is the technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging is an important consideration in vegetable and fruit market. The use of properly designed containers for transporting and marketing of vegetables can significantly reduce their losses and maintain their freshness succulence and quality for longer period. Packaging also provides protection from mechanical damage and undesirable physiological changes and pathological deterioration during storage, transportation and marketing. Many vegetables are transported in gunny bags of bamboo baskets. Packaging material such as polythene films, paper boards and boxes lived with polythene and other materials can effectively prolong the shelf life of vegetables. By using pl...

Definition of Transportation, Modes of transport. https://cststudy.blogspot.com/ Transportation Definition: Fresh fruit and vegetables transportation is the act of bringing produce from growing region to areas of marketing and consumption. Modes of transport/Present status of Transportation in Bangladesh The following modes of transportation are used worldwide (including Bangladesh). 1. Overland road service. 2. Railway transport. 3. Inland river and Marine transport. 4. Air transport, on passenger and cargo planes. 1. Overland Road Transport This transport system has increased very significantly over the world and now is the most dominant transport system due to several reasons. In Bangladesh, Road Transport is done with open non refrigerated trucks. These are managed inadequately. The produce is loaded in ways which promotes major problems such as inadequate transport containers, inappropriate stacking, inadequate package, very rough loading methods, poor ...

Marketing and Characteristics of an ideal market. https://cststudy.blogspot.com/ Marketing The term marketing implies selling and buying of goods and services by the people. It include various functions such as ascending, transportation, storing, buying, selling, standardization, grading, processing etc. Marketing in the process through which goods and services changed between the producer and the consumers and their values are determined in terms of money price. Characteristics of an ideal market An ideal market has the following characteristics 1. Produce is cleaned before it enters the market. 2. Different qualities of producer sold separately. 3. Produce is graded before sale. 4. Produce is sold by standard weights or in standard packages. 5. Produce is sold according to known greed upon prices in the market is transparent. 6. Storage facilities are available and are used if immediate sales have not been made.

Shelf life of fruits. Factors affecting shelf life on storage. https://cststudy.blogspot.com Shelf life of fruits Shelf life is the length of time that a fruit may be stored without becoming unfit for use, consumption or sale. Factors affecting shelf life on storage of fruits 1) Respiration: The more the respiration, the less the shelf life of fruits. Higher respiration leads to Rapid breakdown of carbohydrates to CO2 and H2O and it can be shown as follows C 6 H 12 O 6 + 6O 2 → 6CO 2 + 6H 2 O + ATP  Respiration rate is affected by the temperature, humidity, supply of O2 and CO2, maturity condition of fruits and it's water, sugar and other food material content, higher concentration of sugar within the tissues, higher the rate of respiration. Tissue moisture have a direct relationship with the respiration rate. 2) Temperature and relative humidity: Temperature and relative humidity are the most important factors determining shelf life of fruits. If fruits ar...

Physiological disorder of fruits, Causes of spoilage of fruit. https://cststudy.blogspot.com/ Physiological disorder of fruits 1. High temperature injury: Normally, high temperature is limited for each fruit and above this limit, metabolic activities are disturbed. As for example, the skin colour of Cavendish banana do not change above 30°C temperature and the Pulp of avocado become blackish temperature at 30°C. 2. Disorder due to atmospheric composition: The quality of fruits become deteriorate due to imbalance amount of O2 and CO2 in storage. Such as blackening of inner side of apple and cracking inner tissues of pear. 3. Disorder due to volatile compounds: Harmful affects occurs on fruit quality due to higher concentration of Ethylene. For example, yellowing or destruction of green colour. 4. Disorder due to mineral deficiency: Different disorders appears on different fruits due to deficiency of different mineral salts. As for example, soft nose of mango, crackin...