AGRIC 418- Post
Harvest Handling and
Seed Technology
Allego, Dhayan L
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Postharvest Physiology and Technology: Principles, Practices, and Challenges, Summaries of Agricultural economics
A comprehensive overview of postharvest physiology and technology, covering the principles governing biological processes in harvested crops and the technological aspects of handling, processing, and storage. It explores the importance of postharvest handling for food security, quality control, and minimizing losses. The document delves into various factors affecting post-harvest losses, including pre-harvest practices, harvesting techniques, packing, transportation, and storage. It also highlights the significance of refrigeration, chilling injury, and moisture control in maintaining crop quality.
Typology: Summaries
2021/2022
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AGRIC 418- Post
Harvest Handling and
Seed Technology
Allego, Dhayan L
Chapter 1
OVERVIEW OF POSTHARVEST HANDLING
- Postharvest Engineering and
Physical Chemistry -the study of the
changes in the physical
characteristics of the commodity.
The Technology part covers the series of procedures, operations, steps or movements that crops are made to undergo in order to control changes in harvested crops, including the technological aspects of marketing and distribution.
The procedures,operations,movements or steps are collectively called handling.
Post production technologies for
crops are subdivided into:
Primary processing-any activity that
involves the handling of crops to make
them more suitable to manufacturers,
processors, or consumers and can still
be changed into other forms.The
original plant part can still be
recognized.
Primary processing of crops includes: -Food crop handling -Primary processing of non plantation crops. -Seed processing and storage
Secondary Processing -postproduction activities that involve conversion of harvested crops into stable products that can no longer be changed into other forms. It is also referred to as full processing.
Secondary processing includes:
-Food processing
-Industrial processing
-Production of medicinal products
from plants
-Production of dried plant arts
Postharvest handling of perishable
and durable crops
Postharvest handling of perishable crops is very different from that of durable crops, which includes cereals and grain legumes like peanut, mungbean, and soybean. This is mainly due to their differences in moisture and perishability. Most Perishable Crops have very high moisture content.
Food processing
Aim: transform the produce into a stable preserved product that can usually be no longer converted into another form.
Biological state of commodity: the cells are no longer respiring, hence non-living. Cells of quick-frozen commodities especially those subjected to quick freezing are still alive after thawing but with continue freezing, they eventually cease to respire while remaining fresh-like.
Operations -done after postharvest handling. If the commodity remains continuously in a frozen state, then freezing becomes a food processing operation.