detailed explaination:
"zero energy cool chambers" (ZECCs), are a type of evaporative cooler, which are simple and inexpensive ways to keep vegetables fresh without the use of electricity. Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life. ECCs are relatively large compared to the more common household clay pot cooler, and are therefore most suitable for farmers with large production quantities, farming groups, or farming cooperatives.
detailed explaination:
"zero energy cool chambers" (ZECCs), are a type of evaporative cooler, which are simple and inexpensive ways to keep vegetables fresh without the use of electricity. Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life. ECCs are relatively large compared to the more common household clay pot cooler, and are therefore most suitable for farmers with large production quantities, farming groups, or farming cooperatives.
Post harvest handling and transportationDebomitra Dey
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
About the storage of horticultural crops using the advanced technology.Various methods of storage includes: cold storage,controlled atmospheric storage, modified atmospheric storage.
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Post-Harvest Pathology and Physiological disorders in fruits completed .pptxJoseph Messam Jr.
this PowerPoint will explore post harvest pathology, you will see common types of pathogenic species that affects fruit and vegetables. secondly the PowerPoint will explore physiological disorders along with the different types of physiological disorders
Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
Post harvest handling and transportationDebomitra Dey
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
About the storage of horticultural crops using the advanced technology.Various methods of storage includes: cold storage,controlled atmospheric storage, modified atmospheric storage.
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Post-Harvest Pathology and Physiological disorders in fruits completed .pptxJoseph Messam Jr.
this PowerPoint will explore post harvest pathology, you will see common types of pathogenic species that affects fruit and vegetables. secondly the PowerPoint will explore physiological disorders along with the different types of physiological disorders
Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
Ethylene is a very important plant hormone and it plays a significant role in the post harvest life of fresh produce. Sometimes being positive and sometimes not. The damage resulting from ethylene exposure could easily be minimized if there was a greater awareness of the potential harm and the simple measures that can be used to prevent damage.
Design of a Controlled Atmospheric Storage Facility for Climacteric Fruits AI Publications
The work focused on designing a Controlled Atmospheric Storage facility for climacteric fruits. Climacteric fruits are those fruits that continue to ripen after being maturely harvested e.g. tomatoes, bananas, papaya, guava, fig, apple, apricot, and plum. Sweet William or Veredia bananas from Chipinge (Zimbabwe) were used for experiments in the design. The researchers noted that Zimbabwean small scale fruits producers, vendors, and retailers do not have adequate storage facilities to store their produce. This inadequacy has led to rapid postharvest losses of about 30 – 40 %.
The design project aimed at controlling atmospheric gases, humidity and temperature during storage of bananas as these are the parameters that accelerate deterioration if not controlled. The design had to include a swing term air filtering technology to separate or absorb oxygen from the compressed atmospheric air (about 78% N2, 21% O2, and 0.03% CO2) using Erythorbic acid inside the absorption tanks. The remaining gas composition constitute more of N2 (78%) and CO2 (0.03%) which are needed to delay ripening process. The design in the form of a metal box had to include an air tight environment; the door incorporated was air tight so as to prevent the entrance and exit of gases. It also had to include temperature detectors e.g. Thermocouples detect the temperature inside the storage. A fan that runs automatically when the door is opened was incorporated, so as to drive away any gases that might have gained entrance into the storage. An additional fan to maintain the optimum temperatures inside the storage and control the internal humidity was also added. The design had to include foam rubber between the double walls so as maintain the optimum temperature inside the box when water is allowed to flow on the foam rubber through the coolant inlet funnel. Ethylene absorbers (activated carbon impregnated with potassium permanganate) were included inside the storage for them to adsorb the produced ethylene gas by the fruits. Silica gel also added to adsorb the produced moisture which can be a media for microbial flora.
Ripening.ppt ruit ripening is a natural process in which a fruit goes through...RoselynAdajar
Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio.
Fruit ripening is a natural process in which a fruit goes through various physical and chemical changes and gradually becomes sweet, colored, soft, and palatable. Fruit ripening process can also be stimulated by applying artificial fruit ripening agents. Farmers and vendors often use artificial ripening agents to control the rate of fruit ripening. However, because of the potential health hazards related to the ripening agents, artificial fruit ripening process is highly debatable throughout the world.Different fruit ripening agents can be used to ripen fruits artificially and to provide fruits the desired color and taste within a short time. In recent years, the use of artificial fruit ripening agents is becoming much prevalent, the agents being mostly used for commercial purposes, i.e., to make the fruits available to customers during off-season.
atural fruit ripening is a combination of physiological, biochemical, and molecular processes [21–24]. It involves coordination of different metabolisms with activation and deactivation of various genes, which leads to changes in color, sugar content, acidity, texture, and aroma volatiles [21, 22, 25]. The change in color during the fruit ripening process is a result of unmasking of pigments by degradation of chlorophyll, synthesis of different types of anthocyanins and their accumulation in vacuoles, and accumulation of carotenoids. Production of complex mixture of volatile compounds, such as ocimene and myrcene, and degradation of bitter principles (diverse groups of plant constituents such as alkaloid and sesquiterpene are linked only by their bitter taste), flavonoids, tannins, and other related compounds enhance the flavor and aroma of the fruit. Sweetness increases because of increased gluconeogenesis (metabolic pathway that generates glucose), hydrolysis of polysaccharides, decreased acidity, and accumulation of sugars and organic acids. Furthermore, textural changes resulting in the softening of fruits occur due to enzyme-mitigated alteration in structure and composition of the cell wall [23, 26, 27]. Through the above changes, fruit becomes ripe with distinctive characteristics: sweet, colored, soft, and palatable.
Artificial fruit ripening and possible health hazards
Ethylene, a hormone naturally produced within fruit, regulates fruit ripening by initiating and/or controlling a series of chemical and biochemical activities [28]; the compound does so by coordinating the genes responsible for activities including increase in the rate of respiration, autocatalytic ethylene production, chlorophyll degradation, carotenoid synthesis alongside conversion of starch to sugar, increased a
INFLUENCE OF PREHARVEST PRACTICES, ENZYMATIC AND TEXTURAL CHANGES, RESPIRATIO...Ajay kamboj
Pre-harvest treatment with nutrient, growth regulators and pre-harvest cultural practices have profound influence on yield and postharvest qualities. These pre-harvest treatment influence the following.
Mechanism and changes During Fruit Ripening and Ethylene Biosynthesis.
Introduction
Ethylene
Mechanism of ripening
Biosynthesis of ethylene
Role of ethylene in fruit ripening
Changes during ripening
Maintaining quality and safety of minimal processed foodsarshpreetkaur62
Minimally Processed Foods are those which minimally influences the quality characteristic of a food, whist at the same time giving the food sufficient shelf life during storage and distribution.
Eating healthy is a priority to all of us, but it gets expensive when you figure the cost of throwing fruits and vegetables out because of spoilage. Extend the life of your fruits, vegetables, and flowers safely without preservatives or additives
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. RIPENING
Ripening - final stage of development of fruit, which
involves series of physiological and biochemical events
Ripening induces changes that are structural, physical,
chemical, nutritional, biochemical, or enzymatic. These
changes are degradative, and synthetic.
The changes occurring are: thickening of cell wall and
adhesion, increased permeability of plasmalemma,
changes in color, loss of texture, thickening of cuticle
etc
3. CLIMACTERIC VS NON-
CLIMACTERIC
Climacteric: fruits are defined as fruits that enter
‘climacteric phase’ after harvest i.e. they continue to
ripen. During the ripening process the fruits emit
ethylene along with increased rate of respiration.
These fruits are harvested hard and green, but are fully
mature and ripened near consumption areas as fully ripe
fruit are too delicate to withstand transportation over
long distances.
Small dose of ethylene is used to induce ripening process
under controlled conditions of temperature and humidity.
Climacteric fruits are:
4. Non-Climacteric: Non-climacteric fruits once harvested
do not ripen further. They produce very small amount of
ethylene and do not respond to ethylene treatment.
There is no characteristic increased rate of respiration
or production of carbon dioxide. Nonclimacteric, in
which respiration shows no dramatic change and
ethylene production remains at a very low level.
Non-climacteric fruits are:
Orange, Mousambi, Kinnow,
Grapefruit, Grapes, Pomegranate, Litchi, Watermelon,
Cherry, Raspberry, Blackberry, Strawberry, Carambola,
Rambutan, Cashew.
5. Normally, the number of days taken for edible ripening varies for different
fruits for instance, it takes about 5 to 6 days for mangoes and 6 to 7 days
for sapotas to ripen. Under natural conditions, ethylene plays a major
physiological role in the ripening process.
TECHNOLOGIES FOR
RIPENING OF FRUITS (Artificial
fruit ripening techniques)
6. Fruit ripening using calcium carbide
•Most climacteric fruits in India are ripened with industrial grade calcium
carbide. It contains traces of arsenic and phosphorus (are toxic and
exposure may cause severe health hazards), and, thus use of this
chemical for this purpose is illegal in most countries.
•In India too, use of calcium carbide is strictly banned as per PoFA
(Prevention of Food Adultration) Act [Section 44AA].
•Calcium carbide, once dissolved in water, produces acetylene which acts
as an artificial ripening agent. Acetylene is believed to affect the nervous
system by reducing oxygen supply to brain.
Workers at a fruit market using calcium carbide to ripen
raw mangoes
7. The only safe and worldwide accepted method is using ethylene, which is
a natural hormone for ripening when done under controlled temperature
and relative humidity conditions.
Ethylene being a natural hormone does not pose any health hazard for
consumers of the fruits. It is a de-greening agent, which can turn the
peel from green to perfect yellow (in the case of bananas) and maintain
the sweetness and aroma of the fruit.
METHODS OF APPLYING
ETHYLENE
Trickle method involves trickling ethylene gas into room so as to
maintain a concentration of 10 µl per litre, usually for a period of 24
hours.
Room is then ventilated after 24 hours to prevent carbon dioxide
exceeding 1% concentration, which would retard ripening.
Rooms that are poorly sealed are packed in vented cartons stacked on
pallets, and fruit temperature is controlled by forced air circulation as
in a cooling facility.
A small fan can be used to ensure a uniform continuous flow of
ethylene into and through the room. Forced-air ripening provides
8. Ripening can also be initiated using ethylene generated by passing ethanol
over a bed of activated alumina.
•This method is safer than using pure ethylene gas.
•Ethylene releasing compounds such as ethephon (2-chloroethy1
phosphonic acid) are sometimes used to ripen tomatoes destined for
processing.
•When using ethephon as spray, amount of ethylene released will increase
as pH and/or relative humidity increase.
Commodity Ethylene
conc.(ppm)
Ethylene
exposure time
(hr.)
Ripening temp.
oC
Storage Temp
oC
Avocado 10-100 12-48 15-18 4.4-13
Banana 100-150 24 15-18 13-14
Honey dew
melon
100-150 18-24 20-25 7-10
Kiwifruit 10-100 12-24 0-20 0.5-0
Mango 100-150 12-24 20-22 13-14
Orange
degreening
1-10 24-72 20-22 5-9
9. DEGREENING
In order to improve external skin colour and market acceptance, citrus like
orange, lemon, Mousambi can be treated with ethylene, as a de-greening
agent. Ethylene treatment breaks down the green chlorophyll pigment in the
exterior part of the peel and allows the yellow or orange carotenoid
pigments to be expressed.
Degreening is carried out in ripening rooms and this process takes 2 to 3
days. It is again necessary to ventilate daily to ensure that CO2 levels do not
exceed 1%. The most rapid degreening occurs at temperatures of 25 to 30ºC
but the best colour (concentration of peel carotenoids) occurs at 15oC to
25oC.
Ripening
chambers
Catalytic generator for
ethylene production in
ripening rooms
10. DELAY IN RIPENING
Gibberellins:
Post harvest treatment of gibberellins markedly retards ripening of
tomatoes, guava and banana. The delay in ripening was indicated by
lowered respiratory rate, retarded climacteric and delayed colour
change.
Pre-harvest sprays of gibberellins were shown by Kitagawa to have a
striking effect in decreasing the rate of development, maturation and
ripening of lemons.
Some of the effects are firmness, delayed accumulation of
cartoenoids on ‘Navala orange’, higher TSS and Ascorbic acid in
lemons.
11. Auxins (CIPA and NOA) :
Pre-harvest application of CIPA and NOA at 25 ppm each delayed the
physiochemical deterioration of ‘Coorg’ mandarins in storage.
The improved marketable condition of treated fruits after storage was due
to reduced weights loss and retention of Vitamin-C.
Ethylene Oxide:
Mangoes treated with ethylene oxide also show a definite delay in
ripening.
Ethylene Absorbents:
Waxing, low O2, High CO2, and ripening inhibitors are sometimes
combined to prolong storage life. Banana is packed in film bag containing
KmnO4 ( to absorb C2H4).
12. The ethylene control strategy includes prevention of exposure of plants to
biologically active levels of ethylene, reducing the tissue perception of
atmospheric ethylene, and preventing the tissue response to perceived
ethylene.
Ethylene damage can be reduced by (i) adequate ventilation, (ii) reduction
of O2 and increase in CO2 levels, (iii) reducing temperature, (iv) avoiding
storage and transportation of ethylene producers and sensitive produce,
and (v) reduction of ethylene by forcing air through filters of activated
charcoal, potassium permanganate (KMnO4) or purafil and oxidation by UV
light.
Potassium permanganate, the most accepted ethylene remover used
commercially, oxidizes ethylene into ethylene glycol and often is
incorporated into different carrier materials such as activated alumina and
silica gel.
It is applied in sachets, tubes and blankets in storage and transportation
of fresh fruits and vegetables. When used in conjunction with modified-
13. The fading distinctions between classical patterns of ripening in climacteric and
non-climacteric fruit and the ubiquity of ethylene—An overview
Vijay Paul, Rakesh Pandey, and Girish C. Srivastava
The process of fruit ripening is normally viewed distinctly in climacteric and non-
climacteric fruits. But, many fruits such as guava, melon, Japanese plum, Asian
pear and pepper show climacteric as well as non-climacteric behaviour
depending on the cultivar or genotype.
Guava
Ethylene was found to be necessary for skin colour changes and firmness loss
during ripening. These characteristics classify guava as a climacteric fruit. The
exogenous application of ethylene to these fruits at the mature-light green stage
had no effect on the ripening process. This evidence contradicts classification of
‘Pedro Sato’ guava as a traditional climacteric fruit.
Based on these findings, Azzolini et al. (2005) concluded that classification of
guava fruit as climacteric or non-climacteric varies with cultivars
14. Pepper
Capsicum fruits are classified as non-climacteric based on the patterns of
CO2 and ethylene production (Saltveit 1977; Lurie et al. 1986; Lu et al. 1990;
Biles et al. 1993).
However, some hot pepper cultivars are climacteric (Gross et al. 1986), indicating
that classification of capsicum as non-climacteric may be inconclusive.
Further, some cultivars seem to be ethylene insensitive, while in others
continuous treatment with exogenous ethylene has been shown to accelerate
ripening (Armitage 1989) and to up-regulate the expression of ripening specific
genes