Type of Storage and
Techniques on
Postharvest
Technology
Storage
• The basic principle of storage is to reduce the rate of physiological
processes like respiration, transpiration, ripening and other biochemical
changes. Proper storage also aims at controlling disease infection and
preserving the commodity in its best quality for consumers.
• Goals of storage
• - Slow down biological activity
• - Reduce product drying and moisture loss
• - Reduce pathogenic infection
• - Avoid physiological disorders
- Reduce physical damage
• Proper Storage Practices
• Storage life of fresh produce is affected by many factors like
• i) Temperature Control
• ii) Relative Humidity Control
• iii) Air composition
• iv) Maintenance of the Area
v) Avoiding incompatible product mixes
Storage Practices
1. Inspect Produce and clean the storage
structure
2. Clean and maintain the storage structure
3. Storage should be keep from rodents :
remover trash and weeds, rat guards,
concrete floors.
Storage Practices
4. When inspecting stored produce, any
spoiled or infected produce should be
removed and destroyed.
5. Placing materials on the floor
beneath sacks or cartons of produce
prevents dampness.
Wooden Pallets Poles Waterproof sheets
Type of Storage and Techniques
• Traditional methods (Low-cost storage structures) not
requiring refrigeration include: in situ, sand, coir, pits,
clamps, windbreaks, cellars, barns, evaporative cooling,
and night ventilation:
a. In situ: This method of storing fruits and vegetables
involves delaying the harvest until the crop is required.
b. Sand or coir: This storage technique is used in countries
like India to store potatoes for longer periods of time,
which involves covering the commodity underground with
sand.
c. Pits or trenches: These are dug 1.0-1.5m deep at the edges of the
field where the crop has been grown. Usually, pits are placed at the
highest point in the field, especially in regions of high rainfall. Holes
are created with straw at the top to allow for air ventilation, as lack
of ventilation may cause problems with the rotting of the crop.
Insulating materials such as straw can be used and protective covers can be constructed from wooden planks, plastic
sheeting or layers of compacted soil.
d. Clamps. This has been a
traditional method for storing
potatoes, cassava etc. A
common design uses an area
of land at the side of the field.
The width of the clamp is
about 1 to 2.5 m.
E. Cellars have traditionally
been used on a domestic
scale in Britain to store
apples, cabbages, onions,
and potatoes during
winter. Produce may
desiccate due to low
relative humidity.
f. Barns. A barn is a farm building for sheltering,
processing, and storing agricultural products, animals, and
implements. Smaller or minor agricultural buildings are
often labelled as sheds or outbuildings and are normally
used to house smaller implements or activities.
g. Night ventilation. In hot climates, the variation
between day and night temperatures can be used to keep
stores cool. The storage room should be well insulated
when the crop is placed inside.
h. Storage Barrel: One of the simplest
methods for storing small quantities of
produce is to use any available container,
and create a cool environment for storage
by burying the container using insulating
materials and soil. The example provided
here employs a wooden barrel and straw for
insulation.
*** Where electricity is not available, wind-
powered turbines can help keep storerooms
cool by pulling air up through the building.
Vents at the floor level are especially useful
for cooling via night air ventilation
A. In Situ storage D. Clamps
B. Sand or Coir Storage E. Cellars
C. Pits or Trenches F. Barns
G. Night Ventilation [Link]
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Type of Storage on Postharvest
• Advanced Method of Storage (Refrigerated or cold storage):
Microbial growth and enzyme reactions are retarded in food storage
at low temperatures. The lower the temperature, the greater the
retardation. Low temperatures employed can be
a. Cellar storage temperature (about 15 degree C): The temperature in
cellar (underground rooms) where food is stored in many villages are
usually not much below that of the outside air and is seldom lower
than 15 degree C. The temperature is not low enough to prevent the
action of many spoilage organisms and of plant enzymes.
b. Refrigeration or chilling temperatures (0-5 degree C): Refrigerated
storage or low-temperature storage is the most common method of
storage throughout the world both for fruits and vegetables.
Refrigeration is the process of removing heat from an enclosed space or
room or a substance or commodity.
c. Cold storage: At temperatures below the freezing point of water (-18
to -40 degree C) growth of microorganisms and enzyme activity are
reduced to the minimum. Most perishable foods can be preserved for
several months if the temperature is brought down quickly (called quick
freezing) and food is held at these temperatures.
The standard model for farm-level storehouses by the Ministry of
Construction ( Korea ) in 1983.
Methods of Preservation
• Drying
- One of the oldest ways to preserve produce is through drying. The
basic procedure involves removal of moisture from the produce to a
point where decay is not likely.
- This can be done by using an oven, a dehydrator or the warm heat of
the sun. Once finished, the produce should be stored in a dry place in
air tight containers. Dried produce does not retain the quality and
nutritional value found with fresh produce.
Methods of Storing
• Canning
- A resurgence of interest in canning is taking place as it has become
easier with more fool-proof methods and good equipment like regular
jars, lids and more reliable and safer pressure cookers.
- With the pressure cooker method, the produce is heated to kill
microorganisms that can cause spoilage.
- For most types of produce, higher food quality can be maintained with
canning rather than drying.
Methods of Storing
• Curing and Salting
If certain garden produce is allowed to ferment naturally, it is said to
have become “cured.” This means that microorganisms initiate the
fermentation process and change the food quality without causing bad
tastes or generating toxins.
- another way to cure food is by adding organic acid like vinegar to
increase the acidity and limit microbial activity. When salt is added in
sufficient quality, this too will control microbial action and effectively
stop the growth of spoilage organisms.
Methods of Storing
• Freezing
- This method does not improve quality, but is fairly easy to do if one
has access to a freezer and takes the time to package properly so that
moisture is retained.
- Freezing prevents microorganisms from growing causing spoilage. One
large advantage of freezing is that the nutritional quality remains
relatively good, plus food can be kept for many months with little
change in color.
References:
• [Link]
• [Link]
Clamping sample video link :
[Link]