IMPLEMENT POST-HARVEST
PROGRAM
Harvesting- a process wherein crop is removed from
the ground, or separated from its parent plant.
Post-harvest handling- is the stage of crop
production immediately following harvest, including
cooling, cleaning, transportation and distribution.
Post-harvest Management- it is a method used by a
farmer to extend the shelf/storage life of the produce.
Two Main Function of Post-Harvest Management
1. To maintain the good quality of the harvested
produce for the market
2. To reduce the level of losses in weight and
quality after harvest
Post Harvest Handling concern on the following
areas on Production such as :
• Good Agricultural Practices (GAP)- is designed to
reassure consumers about how food is produced on farm
by minimizing detrimental environmental impacts of
farming operation, reducing of chemical input and
ensuring responsible approach to worker health and
safety as well as the animal welfare and follows the
Standard Operating Procedure (SOP)
Good Agricultural Practices
Good Hygiene Practices
• To satisfied customers, a good reputation,
increased business and with the compliance
with food safety legislation.
• By this it promotes more productivity
GAP/GHP
• Packing facility sanitation likes building,
equipment and storage are properly sanitize.
• Any insects, rodents and birds are excluding
in the facility.
• Water quality should be potable.
Worker Hygiene
• No eating, chewing or smoking in packing areas.
• Gloves must be intact, clean and sanitary.
• Wear hairnet and masks.
• Health problems that could contaminate food is
excluded in working area like packing.
Causes of Post-Harvest Losses
o Labor shortage during harvesting season
oHarvesting immature and over-mature crops
oPoor processing techniques
oLimited drying facilities
oExcess rainfall expose
oLack of storage facilities
• Rough transportation load
• No farmer’s friendly business model
• No or poor access to new technology
• Picking vegetables when they reach at the right size
• Picking vegetables at the right time of the day
• Handling the vegetables as little as possible
• Storing the vegetables/fruits properly and the right
temperature.
Storage Room
Cool Storage- 45-50 degrees F. for harder
fruits and vegetables like
avocado(unripe) and squash respectively.
Chilling Injury
Cold Storage – temperatures at 32-36 degrees F
for most leafy vegetables and fruits like grapes
and berries
Freezing Injury
Warmer Storage
Temperatures at 55-60 degrees F
for sweet potatoes, squash and other
related crops.
Post-Harvest Tools, Materials and Equipment/Machinery
Tractor
Trailer
Grading machinery
Light Trucks
Vegetable Washers
Labeling Device
Weighing Scale
Harvesting Crates
Sacks
MC/Moisture Content Meter
Coconut Dehusker
Mechanical Drier
Corn Sheller
Rice Thresher
Chemicals- for fruit and vegetable preservation
it kills pathogens such as bacteria, fungi and
molds.
Personal Protective Equipment
• Hat
• Rubber boots
• Googles
• Cover-all
• Hand gloves
• Face shield
Safe Used of Tools and Equipment
• Always follow the standard procedure and
instructions as set out by the manufacturer.
• Never use a tool or equipment for any other than
what it was designed for.
• Always wear PPE as prescribed.
• Always be aware of all moving parts and ensure
body parts do not become entangled.
• Return the tools or equipment to the designated
area.
Sterilization- is the elimination of all transmissible
agents such as microorganism.
Occupational Health and Safety Hazards in Post-
Harvest
• Biological
• Chemical
• Mechanical
Example of Hazards in Post-Harvest
• Working in hot condition can cause heat stress.
• Poor lighting in the storage area can increase
slips, trips and falls by not being able to see steps.
• Excessive noise cause by milling/corn Sheller
machine and other heavy equipment.
• Using hazardous substance
Grading of Harvested Produce
Grading- is sorting of vegetables and fruit
into different grades according to the size,
shape, color to fetch high price in market.
The Fruits are graded as small, medium, large
and extra large..
For International Market:
• Extra Class- it is a superior quality possess the shapes
and color of the variety and without internal defect
and about 5% tolerance is allowed for errors.
• 1st Class- fruits and vegetables is allowed a slight
defect in shape, color and miner skin defect which do
not affect the general appearance for keeping
qualities.
• 2nd Class- this product may exhibit some external or
internal defects provided they are fit for the
consumption.
Advantages of Grading
• Losses the selling price due to presence of substandard
products can be easily avoided.
• It increased marketing efficiency by facilitating buying
and selling a produce without personal selection.
• Grading enhanced to set good price for graded
products.
• Heavy marketing cost in packaging and transportation
can be avoided.
• By grading there is fairness to both buyers and sellers
Disposal of Out-of-Specification
• Return the fruits and vegetables waste to
the field.
• Feed fruit and vegetable waste to livestock.
• Give good fruit and vegetable cull to local
food banks.
Post-Harvest Treatment
• Plain warm water washing with 1% salt
solution or chlorine.
• Hot water treatment where fruits are dipped
in 52-55 degrees water for 10 minutes.
• Extended Hot Water Treatment- dipping the
fruit in 46-48 degrees centigrade for 90
minutes.
• Chemical treatment- using fungicide
to control fruit rot etc.
• Irradiation
• Drying (except vegetables and fruits).
Legumes and grains are preferred.
Sanitizing Agents for Fresh produce for fruit and
vegetable.
• Sodium hypochlorite
• Hydrogen peroxide
Post-Harvest Operation
Post-Harvest Practices
• Trimming- general term for cutting or removing
unwanted parts, those likely to be rejected by consumers.
Methods in Trimming:
• Dehanding- separation of hands in bananas.
• Topping- for carrots, garlic, and radish etc.
Cleaning- removal of dirt, latex and other extraneous materials.
• To provide customers with product that
is attractive and clean with minimal
risks of microbial contamination
Cleaning- removal of dirt, latex and other extraneous materials
Methods in Cleaning
1. Spray washing- fresh clean water comes in
contact with the commodity, reducing the risk of
infection.
2. Soak and Rinse- the produce is soaked for a few
minutes in a soaking tank to loosen dirt, then
rinsed in another tank or with the use of spray
nozzles.
• Curing- the process of toughening and self-
healing of bruises and skinned areas in root
and tuber crops.
• Waxing- the application of a thin film of
surface coating to fruit and vegetables.
Packaging- is the science, art, and technology of protecting
products for distribution, storage, sale and use.
Types of Packaging
Paper and Carton Packaging
Cans and metal/plastics
Importance of Packaging
• To attract attention
• Protections of the goods inside
• Assist in promotion
• Impart essential information
Classification of Packaging
Primary Packaging- is the material that first
envelops the product and holds it.
Secondary Packaging- is outside the primary
packaging.
Tertiary/Transit packaging- is used for bulk
handling and packs tightly into containers
Factors to consider in Packaging
• Nature of produce- the shape, size and storage life.
• Market requirements- weight of produce preferred in unit
trading and handling, approximate value of contents and
grade.
• Need for cold storage
• Produce condition when packed (wet or dry, hot or cold)
• Transportation- the weather condition during transport,
transport vehicle and transport cost.
•
Variables Affecting Storage Life
• Time from harvest
• Temperature
• Ethylene (Hydrocarbon gas)
• Pest and diseases
• Labelling- it helps handlers to keep
track of the produce as it moves
through the post-harvest system, and
assist wholesalers and retailers in
using proper practices.
Shipping labels can contain some or all of the following information:
• Common name of the product
• Net weight or volume
• Brand name
• Name and address of shipper or packer
• Country or region of origin
• Size and grade
• Recommended storage
• Special handling instructions