1. Postharvest Training Workshop SUSANTA K.ROY PROFESSOR EMERITUS “Identification of Appropriate Postharvest Technologies for Improving Market Access and Incomes for Small Horticultural Farmers in Sub-Saharan Africa and South Asia”

2.  54 Graduate Students from Amity University, Jaipur including 5 Post Graduate Students from IARI Registered at Noida. 51 Graduate Students registered at Lucknow. BMGF /WFLO Postharvest Loss Assessment Workshop was organised at Amity University : *Noida Campus on May 11 - 12,2009 * Lucknow Campus on May 14 - 15,2009

3.  Introductory remark was given by Dr. Lisa Kitinoja, Group Leader, World Food Logistics Organization highlighting : 1. BMGF /WFLO Appropriate Postharvest technology Planning Project Goals and objectives 2. Commodity Systems Assessment Methodology (CSAM)

4. Group Exercise Each team selected one of the three crops namely viz. Cucurbits, Tomatoes & Onions.  Teams discussed 25 steps of CSAM.  Identified, discussed causes and sources of postharvest losses and quality problems  Each team identified known and missing information from production through marketing. Formed teams of 6 students each; Noida Lucknow

5. Day – 2  BREAKOUT SESSION 1 -Postharvest Losses and Quality Assessment  BREAKOUT SESSION 2 - Commodity Systems Assessment Methodology (CSAM)

6. POST HARVEST LOSSES AND QUALITY ASSESSMENT  Postharvest tool kit and utilization of tools and equipment for measuring maturity and quality  Protocol for Data Collection to determine current levels of postharvest losses and quality changes in 10 crops  Discussion and selection of appropriate data collection site for each crop  Practice session : utilization and completion of sample worksheet for Data Collection Following areas were covered:

7. DEMONSTRATION SET UP FOR BMGF POST HARVEST LOSS WORKSHOP  Time Temperature and Packaging effect on different crops  Produce defect and mechanical handling damage  Package and Packaging samples Setting up of experiment Ambient Refrigerator Ice Box

8. Conditions at the end of five day storage

9. Final Observation

10. Crop-wise Weight Loss and Quality Assessment under different Time, Temperature and Packaging conditions

19. Commodities Ice Box (Temp 0°C)Refrigerated (Temp 5°C)Ambient Room (Tem. 37° C - 40°C) Tomatoes Vented pack was most acceptable, softening in control Vented pack was the best, others were also acceptable Lost firmness, control was slightly leathery, packed tomatoes were better Banana Severe browning observed, packed ones were in a better condition Chilling injury in control, severe browning, browning was observed in packed ones also browning and shrinkage in control, packed Non-Vented was in a much better condition Mango Browning and softening in control and non vented, while Vented pack retained better quality control as well as vented bag retained freshness Vented pack was the best, freshness retained. Control was also acceptable,mangoes in Non- Vented bags showed softening BrinjalAll retained good quality shrinkage in control, Vented pack retaied firm brinjals, Non-Vented showed slight brown spots with softening Severe shrinkage in control, Vented pack retained best quality, Non-Vented pack was also in acceptable condition Okra Shrinkage in control, Vented packs retailed green, fresh okra followed by Non-Vented shrinkage in control, Vented packs retained good quality green okra followed by Non-Vented Severe shrinkage in control, some shrinkage in Vented packs also Cucumber Vented pack was most acceptable, softening in control Vented pack was the best, slight softening and shrinkage in control overall- Lost firmness, control was slightly leathery. Spinach Leaves wilted in all, lost turgidity in control, slight browning in Vented pack, Non-Vented pack was acceptable Leaves wilted in control and slightly in Vented and Non-Vented packs, browning in control Severe wilting and eventually drying of leaves, Vented pack was most acceptable, In Non-Vented, leaves started rotting Amranth Most acceptable in Non-Vented pack, maximum wilting observed in control. Non-Vented pack retained maximum freshness, wilting in control Severe wilting in control, Non-Vented retained good quality, slight wilting in Vented pack Final Observations

20. Defects and injuries Double Onion with crack Bruises Cut Mechanical damanges Sun burn Fungal infection Greening Chilling injury Harvesting damage

21. Package and Packaging Samples

22. Postharvest tool kit and the utilization of tool and equipment for measuring maturity and quality  Digital temperature probe; measuring temperatures  Firmness or pressure tester; measuring firmness  Refractometer; measuring soluble solids or sugars  Psychomotor; measuring relative humidity  Laser Thermometer for air temperature  Other useful tools and supplies:  Scales  Calipers  Sizing rings

23. RefractometerCaliperSizing rings ScaleTemperature probe Psychrometer Pressure Tester Colour chart Laser thermometer Post harvest tool kit

26. CONCLUSION On-Farm WholesaleRetail The workshop conducted both at Noida and Lucknow prepared the graduate students for field work and use of tools and techniques