1. Post Harvest Losses NEXT

2. Post Harvest Losses Introduction Lowers the price for the consumer and increases the farmer’s income. Utilizing improved post harvest practices often results in reduced food losses, which reduces cost of production, trade and distribution. NEXT end It also improves overall quality and food safety, and helps to increase the profits of the growers and marketers.

3. Post Harvest Losses Post harvest losses can be defined as losses of horticultural commodities in quality and quantity after harvesting till consumption. NEXT Previousend Definition

4. Post Harvest Losses NEXT Previousend Post harvest losses reduce the quality of fruits and vegetables by 20- 30 per cent Extent Of Post Harvest Losses

5. Post Harvest Losses Causes of Post Harvest Losses NEXT Previousend Post Harvest Losses Disease – fungi, bacteria Injuries – insects, mechanical force, chemicals, heat or freezing Non- disease disorders

6. Post Harvest Losses Other Factors Causing Post Harvest Losses Environmental factors such as soil type, temperature. Genetic traits NEXT Previousend Wind during fruit set, frost, and rainy weather at harvest can have adverse effects on storage life, suitability for shifting, and quality. Cultural practices may have dramatic impacts on post harvest quality. Good agricultural practices (GAP) and post harvest handling, minimal processing, and distribution to consumers must be developed.

7. Post Harvest Losses Farmer must give careful attention to: Cultivation: Follow Good Agricultural Practices (GAP) Market demand for the products he will grow; he must know the market and his buyers. Previousend Appropriate harvesting and field handling. Suitable and attractive packing or packaging. Transportation in refrigerated van Market handling; possibly storage or refrigeration. Sales to consumers, wholesalers or agents Perishability of the produce. NEXT

8. Post Harvest Losses Common Causes of Post Harvest Losses Inadequate cooling and temperature maintenance Rough handling NEXT Previousend Lack of sorting Inadequate packaging

9. Post Harvest Losses Common practices for reducing Causes of Post Harvest Losses Storage life - temperature management Minimizing rough handling NEXT Previousend Appropriate Post harvest processes- harvesting, cleaning, grading, cooling, storing, packaging, transporting and marketing Packaging in mango fruit

10. Post Harvest Losses Mechanical Damage (Physical Injury) The perishability of the horticultural produce makes them susceptible to mechanical injury, which can occur at any stage from production to retail marketing because of: NEXT Previousend Poor harvesting practices; Unsuitable field or marketing containers and crates, which may have splintered wood, sharp edges, poor nailing or stapling; Over packing or under packing of field or marketing containers; Careless handling, such as dropping or throwing or walking on produce and packed containers during the process of grading, transport or marketing.

11. Post Harvest Losses Mechanical Damage (Physical Injury) NEXT Previousend

12. Post Harvest Losses Diseases and insect-pests Fresh produce can become infected before or after harvest by diseases widespread in the air, soil and water. NEXT Previousend Post-harvest diseases can also be spread by: Field boxes contaminated by soil or decaying produce or both. C ontaminated water used to wash produce before packing. D ecaying rejected produce left lying around packing houses. C ontaminating healthy produce in packages.

13. Post Harvest Losses Diseases and Pests NEXT Previousend Blossom end rot in tomato DISEASESEDFRUITSDISEASESEDFRUITS Fruit borer in tomato Anthracnose in mango Fruit borer in mango INSECTAFFECTEDFRUITSINSECTAFFECTEDFRUITS

14. Post Harvest Losses Principal Causes of Post Harvest Losses and Poor Quality (Vegetables) Potato NEXT Previousend Mechanical injuries Improper curing Sprouting and rooting Water loss (shriveling) Decay Chilling injury (subtropical and tropical root crops)

15. Post Harvest Losses Damage by Temperature NEXT Previousend All fresh produce is subject to damage when exposed to extremes of temperature. Freezing injury Chilling injury High temperature injury

16. Post Harvest Losses Remedial Measures To Control Post Harvest Losses NEXT Previousend Chlorination Optimum temperature Pre-cooling Waxing Role of ethylene in the post harvest life Proper handling, Packaging and Marketing Irradiation VHT (Vapour heat treatment)

17. Post Harvest Losses Let Us Sum Up Previousend Fruits and vegetables are perishable in nature. Produce is easily attacked by fungi and or bacteria causing diseases. Produce is damaged by physical or mechanical factors and become susceptible to various causes to be spoiled easily. Losses can be prevented by proper post harvest handling. Treatments like pre-cooling, chlorination, irradiation, vapour heat treatment, waxing, proper temperature management etc. may be applied for value addition.