[Virtual Presenter] Harvesting, handling, and transportation are crucial stages of crop production. We will examine the different methods employed in these phases.. 

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[Audio] By the end of this lecture, you will gain knowledge about the various methods employed in harvesting fruits and vegetables, the importance of proper post-harvest handling, and the different transportation techniques used to ensure the quality and safety of these crops.. 

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At the end of this lecture, students will be able to understand the
 Harvesting methods Post harvest handling of fruits and vegetables crops Transportation methods used during post harvest handling of fruits and vegetables

[Audio] When deciding on the method of harvesting a crop, several factors need to be taken into account. Some crops do not have a choice, as machines have not yet been developed for their harvesting. In other cases, the product may be too delicate, making mechanical harvesting a significant challenge and not cost-effective. On the other hand, if human labor is abundant and inexpensive, hand-picking may be the most economical option.. 

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Several factors are considered in deciding on the appropriate method of harvesting a crop Some crops offer no choice since machines have not yet been developed for harvesting them In other cases, the product is so delicate that mechanical harvesting becomes a great challenge and is not cost effective Where human labor is plentiful and inexpensive, hand picking may be economical

[Audio] Harvesting by hand has been a common practice in all horticultural crops since ancient times. This method is still widely used today due to limited mechanization, small-scale farming, and the diversity of crops grown by small farmers. In many developing countries, most produce is harvested by hand for local consumption in both rural and urban areas. This approach is crucial for crops that are easily damaged by machinery, such as soft fruits like grapes, litchis, jamun, and strawberries, which grow on low-lying plants.. 

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Harvesting by hand is being practiced in all the horticultural crops since time immemorial Due to inadequate mechanization, small land holdings and diversity of crops being grown by a small farmer In developing countries, most produce for internal rural and urban markets is harvested by hand Hand harvesting is particularly important for produce which is more susceptible to physical injury and soft fruit like grapes, litchis, jamun, and strawberry and others berries which are borne on low growing plants

[Audio] Hand harvesting has several advantages. One advantage is that it enables accurate selection of maturity, resulting in a higher quality product with minimal damage. This process also allows for accurate grading, where damaged or diseased fruits can be discarded immediately. Moreover, hand harvesting is less expensive compared to using machinery. However, it depends on the availability of labor. Another challenge is that harvesting small fruits and those from thorny plants can be a significant obstacle. On the other hand, immature or small-sized fruits could be left on the plant for the next harvest.. 

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Advantages Disadvantages Accurate selection of maturity. The result is a higher quality product with minimum damage More time consuming  Accurate grading (discarding the damaged, diseased fruits at the time of harvesting only) Dependent on availability of labour. Less expensive  Harvesting small fruits and from thorny plants are major obstacle Immature or small sized fruits could be left on the plant for next harvest

Advantages and disadvantages of hand harvesting

[Audio] Mechanized harvesting is a common practice in regions where labor costs are high. This is because it allows for faster processing of crops, which reduces the likelihood of damage and subsequent spoilage. Additionally, mechanized harvesting can reduce costs per ton harvested. However, it's essential to note that this method is not suitable for all crops, particularly those that require multiple harvests. The risk of mechanical damage makes it necessary to carefully select the crops that can benefit from mechanized harvesting.. 

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In region where labor cost is high machine harvest is popular for processing crops because it could damage the produce and subsequent faster deterioration
 The main advantages of mechanized harvesting are speed and the reduced costs per ton harvested

However, because of the risk of mechanical damage, it can only be used on crops that require a single harvest

[Audio] Post-harvest technology of fresh fruits and vegetables combines biological and environmental factors in the process of adding value to a commodity. This stage of crop production follows harvest, including cooling, cleaning, sorting, and packing. As soon as a crop is removed from the ground or separated from its parent plant, it starts to deteriorate. The treatment given to the crop during this period largely determines its final quality, whether it's sold for fresh consumption or used as an ingredient in a processed food product.. 

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Post-harvest Technology of fresh fruits and vegetables combines the biological and environmental factors in the process of value addition of a commodity Postharvest handling is the stage of crop production immediately following harvest, including cooling, cleaning, sorting, and packing The instant a crop is removed from the ground, or separated from its parent plant, it begins to deteriorate Post-harvest treatment largely determines final quality, whether a crop is sold for fresh consumption, or used as an ingredient in a processed food product

[Audio] Precooling, also known as prompt cooling, is a crucial step in the post-harvest process. Without proper precooling, our fruits and vegetables can deteriorate significantly in just one hour at a temperature of 32 degrees celsius. The cooling requirements for each crop can vary depending on several factors such as the air temperature during harvesting, the stage of maturity, and the nature of the crop itself. Various methods of precooling include cold air, cold water, direct contact with ice, evaporation of water from the produce, and a combination of vacuum and hydro-cooling. Chemicals such as nutrients, growth regulators, and fungicides can also be mixed with the water used in hydro-cooling to improve the nutrient status of the crop and prevent the spread of post-harvest diseases. Quality loss after harvest occurs due to physiological and biological processes, which are greatly influenced by the temperature of the product. Maintaining market quality is essential for the success of the horticultural industry, and it is crucial to cool the produce as quickly as possible after harvest.. 

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Precooling (prompt cooling after harvest) is important for most of the fruits and vegetables because they may deteriorate as much in 1 hr at 32°C Cooling requirement for a crop vary with the air temperature during harvesting, stage of maturity and nature of crop There are many methods of precooling viz, cold air (room cooling, forced air cooling), cold water (hydro-cooling), direct contact with ice (contact icing), evaporation of water from the produce (evaporative cooling, vacuum cooling) and combination of vacuum and hydro-cooling Some chemicals (nutrients/growth regulators/ fungicides) can also be mixed with the water used in hydro-cooling to prolong the shelf life by improving nutrient status of crop and preventing the spread of post-harvest diseases Quality loss after harvest occurs as a result of physiological and biological processes, the rates of which are influenced primarily by product temperature.  As the maintenance of market quality is of vital importance to the success of the horticultural industry, it is necessary not only to cool the product but to cool it as quickly as possible after harvest

[Audio] As we continue our discussion on harvesting, handling, and transportation, we will now turn our attention to different cooling methods commonly used in the industry. On slide number 9, we can see three different figures representing different cooling techniques: room cooling, forced air cooling, and cold wall cooling. Figures are often used to represent complex concepts or processes in a more visual and concise manner. In this case, these figures help us understand the different methods available for cooling harvested crops. Firstly, we have room cooling, which involves storing the harvested crops in a designated room or space. This method relies on the natural temperature and air circulation of the room to cool down the crops. While this method may be more cost-effective, it also requires careful monitoring and maintenance to ensure proper temperature and humidity levels are maintained. Next, we have forced air cooling, which uses fans or blowers to circulate cool air around the harvested crops. This method is more efficient and allows for quicker cooling of the crops. However, it also requires a higher initial investment in equipment and energy. Lastly, we have cold wall cooling, which involves storing crops in a refrigerated room or container. This method is the most effective in terms of temperature control but also comes with a higher cost. It is important to note that the cooling method used may vary depending on the type of crop and its specific cooling requirements. Therefore, it is essential to carefully assess and choose the best cooling method for each crop to ensure maximum quality and shelf-life.. 

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[Audio] Cleaning fruits and underground vegetables is essential after harvesting. This involves gently rubbing them with a wet cloth or using dry air to remove soil and secondary roots. It's important to properly wash them to eliminate any bacteria and fungus that may have accumulated during harvesting. Failure to clean them can result in significant damage during transportation and storage.. 

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Cleaning  After harvest, the fruits and underground vegetables should be gently rubbed with wet cloth/dry air and then washed properly to remove all soil and secondary roots. Unclean produce may contain bacteria and fungus which can damage the produce during transit and storage

Fig. Brushing and hand removal of damaged fruits

[Audio] The process of washing fruits and vegetables involves removing attached dirt, stains, insects, molds, and, at times, spray residues. This is important in preserving their freshness and appearance. In addition to cleansing the produce, washing also prolongs its shelf life by stopping the growth of microorganisms.. 

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Washing of fruits and vegetables is done to remove adhering dirt, stains, insects, molds and sometimes spray residues Washing not only help in cleaning and making the vegetables/fruits fresh and also improves appearance, it also helps in extending the shelf life of the produce

Water Nozzles
Fruit Entrance
from Soaking
Tank
Wet Fruit to
Sponger
Dirty water drain
Rotary
Brushes

Fig. A typical fresh produce washing machine

[Audio] Dressing, or trimming, is a crucial step in the harvest of vegetables and flowers. It entails removing any unwanted parts such as leaves, stems, roots, or damaged sections to make the product more appealing and easier to sell. Trimming is especially important for vegetables and flowers as it helps get rid of discolored, rotting, or insect-damaged areas. This prevents further damage during handling.. 

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Removal, trimming and cutting of all undesirable leaves/ stem/ stalks/ roots/other non-edible or unmarketable parts is called dressing Dressing makes vegetables attractive and marketable  Trimming is done especially in vegetables and flowers to remove unwanted, discolored, rotting and insect damaged parts (e.g., cabbage, cauliflower, spinach, lettuce, rose, chyrysanthemum, gladiolus, tuberose etc.) or parts that may favour deterioration or damage during later handling

[Audio] Sorting is a crucial step in the harvesting process. It is the act of removing fruits and vegetables that are not suitable for sale or storage due to reasons such as mechanical injuries, insect damage, disease, immaturity, over-maturity, or misshape. This process is usually done by hand, before washing, to prevent further contamination and decrease losses. Sorting can occur on the farm or in packhouses. When assessing produce, only sensory quality factors are taken into account.. 

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Sorting Sorting is done by hand to remove the fruits and vegetables which are unsuitable to market or storage due to damage by mechanical injuries, insects, diseases, immature, over-mature, misshapen etc. This is usually carried out manually and done before washing. By removing damaged produce from the healthy ones, it reduces losses by preventing secondary contamination. Sorting is done either at farm level or in the pack-houses. In sorting, only sensory quality parameters are taken into consideration

The following illustrations represent three types of conveyors used to aid sorting of produce.
• The simplest is belt conveyor, where the sorter must handle the produce manually in order
to see all sides and inspect for damage.
Push bar conveyor causes the produce to rotate forward as it is pushed past the sorters.
Roller conveyor rotates the produce backward as it moves past the sorter.

[Audio] There are various methods used for sizing produce. One technique is the diverging belts rope grader, which uses different belt speeds to rotate produce and match its diameter with the belt rope separation as it moves forward. This method is commonly used for cucumbers, gherkins, pineapples, and large root vegetables. Another approach is sizing rollers, where the space between rollers increases to separate produce based on its size. This method is often used for citrus fruits. Handheld templates are also an option for manual sizing, by placing rings of known diameter around the produce. Sizing by weight is another popular method, especially for weight-sensitive crops like citrus, apples, and pears, where trays automatically separate them into different sizes. Finally, mesh screens can be used for sizing irregularly shaped produce such as potatoes, onions, and other fruits and vegetables.. 

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MechanismslTypes of sizing
A. Diverging beltslrope grader: The different speed of belts makes produce rotate besides moving
forward to a point where produce diameter equals bellirope separation. E.g., Cucumbers, Gherkins,
Pineapples, and large root vegetables (Figure. 27),
B. Sizing rollers: with increased spaces between rollers (Figure. 28) E.g., Citrus.
C. Handheld template: Sizing can be performed manually using rings of known diameter (Figure. 30).
D. Sizing by weight: soting by weight is carried out in many crops with weight sensitive trays. These
automatically move fruit into another belt aggregating all units of the same mass. Individual trays deposit
fruit on the correspondhg conveyor belt (Figure 29). Egu Citrus, apples and pear and irregular fruits
E. Mesh screens: e.g., potato, onion, anola etc.

Fig. 27. Sizing bubs by diverging belts/rope
Figure-28 Sizhg by roll«s of increasing distance them
Foure 30. Sizi
Figure. 29 Sizing by weight
ng with of krwwn diameters

[Audio] Today we will be discussing the important steps of harvesting, handling, and transportation in the production of crops. Grading plays a crucial role in ensuring that the final product meets the desired standards of quality. This is achieved by separating the produce into different grades based on factors such as surface color, shape, size, weight, soundness, firmness, cleanliness, maturity, and freedom from foreign matter, diseases, insect damage, and mechanical injury. The industry commonly uses two grading systems: static and dynamic. In a static system, the produce is inspected on a table and any units that do not meet the requirements for the desired grade are removed. In a dynamic system, the produce moves on a belt and defective units are removed by sorters. Proper training of personnel is important for accuracy and consistency in the grading process, which ultimately affects the quality of the final product. Let's move on to the next slide to continue our discussion on the remaining steps of harvesting, handling, and transportation.. 

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The produce is separated into two or more grades on the basis of the surface color, shape, size, weight, soundness, firmness, cleanliness, maturity & free from foreign matter /diseases insect damage /mechanical injury Static system: These are common in tender and/or high value crops. Here the product is placed on an inspection table where sorters remove units which do not meet the requirements for the grade or quality category B ) Dynamic system: Here product moves along a belt in         front of the sorters who remove units with defects. However, personnel should be well trained

[Audio] Slide number 16 in our presentation covers the importance of curing in preserving the quality of hardy vegetables, specifically onion, garlic, and sweet potato. These vegetables are prone to losing water during storage, which can significantly impact their shelf life and overall quality. To address this issue, we use the method of curing, which involves allowing the vegetables to dry out before storage. It is important to note that the curing process for root crops differs greatly from that of bulbous crops like onions and garlic. For onions and garlic, the curing process primarily focuses on drying out the necks and outer scales of the bulbs to prevent the growth of mold and bacteria, which can affect the vegetables' quality during storage. To carry out this process, the bulbs are left in the field after harvesting and placed under shade for a few days. This allows the green tops, outer skins, and roots to fully dry out before storage. Properly curing our vegetables greatly reduces the risk of water loss and maintains their quality during storage. So, when handling and transporting your crops, keep this in mind. Let's now move on to the next slide.. 

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Curing is an effective operation to reduce the water loss during storage from hardy vegetables viz, onion, garlic, sweet potato, and other tropical root vegetables The curing methods employed for root crops are entirely different than that from the bulbous crops (onions and garlic) Onions and garlic are cured to dry the necks and outer scales. For the curing of onion and garlic, the bulbs are left in the field after harvesting under shade for a few days until the green tops, outer skins and roots are fully dried

[Audio] We will now discuss the important process of harvesting, handling, and transportation on slide number 17. This process is essential in agriculture as it directly impacts the quality and shelf life of crops. The first figure illustrates the method of field curing for yams, which involves drying out the harvested yams in the field to develop a protective layer on their skins. This helps prevent spoilage and maintains the overall quality of the yams. The second figure shows a typical curing house for roots and tubers, designed to provide optimal conditions for curing such as controlled temperature and humidity levels. To prevent the growth of mold or bacteria, proper ventilation is crucial in these structures. Proper handling and transportation are important to maintain the freshness and quality of crops. This includes using appropriate tools and techniques during harvesting and packing to minimize damage, as well as selecting suitable transportation methods to prevent bruising or spoilage. Ultimately, the success of any agriculture operation relies on understanding and implementing proper techniques for harvesting, handling, and transportation. Let's move on to the next slide.. 

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Heated
Fans
Bulk bin stacks
: 85-95%RH

Fig. Typical curing houses for roots and tubers

[Audio] We will now discuss the performance of waxing in the harvesting, handling, and transportation of fruits. This is slide number 18 out of 23 in our presentation. The success of waxing is heavily influenced by the method of application, the amount of wax applied, and the uniformity of the application. It is crucial to apply the correct amount of wax and ensure that it is evenly spread on the surface of the fruits. This will effectively protect the fruits during transportation and storage. It is important to note that the fruits should be damp dry before waxing to avoid dilution of the wax solution. Dilution can decrease the effectiveness of the wax and may not provide adequate protection for the fruits. Furthermore, waxes should never be diluted with water as it can make the wax too thin, affecting its ability to prevent moisture loss and maintain fruit quality. During transportation, a water-wax emulsion is sprayed onto fruits and vegetables moving on a roller conveyor, ensuring even distribution of the wax. This can be seen in the accompanying figure. To summarize, the success of waxing in harvesting, handling, and transportation relies on the method of application, amount of wax applied, and uniformity of application. Remember to ensure that fruits are damp dry before waxing and never dilute the wax with water. Let's move on to the next slide.. 

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Performance of waxing depends on method of application  Amount of wax applied, and uniformity of application are extremely important  Fruits should be damp dry prior to wax application to prevent dilution  Waxes should never be diluted with water Fruits and vegetables which move on the roller conveyor are sprayed with water-wax emulsion

Fig. Spraying of wax solution on commodity

Fig. Wiping of wax counted commodity on conveyor

[Audio] Slide 19 out of 23 focuses on the importance of packaging in the horticultural industry. Packaging serves two main functions to assemble produce into convenient units for easier handling and to protect the produce. A good package should not only be visually appealing but also protect the produce from physical, physiological, and pathological deterioration during storage, transport, and marketing. In recent times, packaging has become an essential part of the horticultural supply chain due to consumer demand for convenience, appealing packaging, information, and branding. Packaging is crucial in ensuring that produce reaches consumers in good condition and serves as a marketing tool for the product. Therefore, careful consideration of packaging for horticultural crops is necessary to meet consumer needs and preferences. The next slide will cover the different types of packaging materials used in the horticultural industry.. 

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The main function of packaging fruits, vegetables and flowers is to assemble the produce into convenient units for better handling and to protect them A good package should aim at protection of produce from physical, physiological, and pathological deterioration throughout storage, transport, and marketing In recent times, packaging is becoming an essential part of supply chain of horticultural crops because of the consumer’s choice for convenience, appeal, information, and branding

[Audio] Packaging is an essential aspect of the post-harvest process, serving as an efficient handling unit, convenient storage unit, and protector of produce quality and reducing waste. It safeguards against mechanical damages, moisture loss, and pilferage, while providing clean and hygienic produce. Packaging assembles produce into convenient units for handling, protects during storage and marketing, and presents attractively, providing important information such as nutrition labels and expiry dates. It also serves as a sales motivator, influencing consumer purchasing decisions, and helps reduce the cost of transport and marketing by maximizing space and minimizing additional packaging or handling. Furthermore, packaging facilitates the use of new modes of transportation, such as refrigerated trucks or containers. Overall, packaging plays a critical role in ensuring the quality and safety of our produce, while also providing service and sales motivation.. 

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Benefits of Packaging
1. Packaging serves as an efficient handling unit
2. It serves as a convenient storage unit
3. Packaging protects quality and reduces waste
Protects from mechanical damages
Protects against moisture loss
May provide beneficial modified atmosphere
Provides clean produce
May prevent pilferage
4. Provides service and sales motivation
5. Reduces cost of transport and marketing
6. Facilitates use of new modes of transportation

Function of the Packaging
To assemble the produce into convenient units for handling.
To protect the produce during distribution, storage, and marketing,
Presentation
Preservation
Containment - package contains the product with in it and prevents leakage etc.

[Audio] The harvesting methods, post-harvest handling, and transportation methods used in the agricultural industry involve the use of various types of vehicles. According to slide 21, these include open vehicles, refrigerated vehicles, box trucks, and tractor trailers. Open vehicles are suitable for non-perishable produce, while refrigerated vehicles are necessary for transporting perishable items. Box trucks are ideal for shorter distances and smaller loads, whereas tractor trailers are used for longer distances and larger quantities. The choice of vehicle depends on the type of produce being harvested and transported, ensuring its quality upon arrival.. 

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Open vehicle Refrigerated vehicle  Box truck Tractor trailer

[Audio] The harvesting, handling, and transportation of agricultural products involve the use of primary containers such as wooden crates, which provide a protective barrier for the products during transportation. Canvas covers are also used to further protect the products from external elements like rain or wind. Air flow is another critical factor to consider, as proper air flow ensures the products remain fresh and do not spoil during transportation. Wooden crates are preferred due to their ability to facilitate adequate air flow.. 

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Top View
WOODEN
CRATES
CANVAS COVER
WIND -e
AIR FLOW

[Audio] Before concluding our discussion on harvesting, handling, and transportation, let's review some key points related to the safe transportation of perishable goods. It is crucial to ensure that all components of the trailer are functioning properly. This includes checking the air delivery chute, door seals, side door seals, and wall integrity. We also need to verify that the floor is clean and free of debris, and that the floor drains are open and clear. Moreover, we must confirm that the inside dimensions of the trailer are suitable for the load, including the door height and width. Furthermore, it is essential to use load bars to secure the load and ensure that the refrigeration unit is operating correctly. By taking these precautions, we can minimize the risk of damage or spoilage during transportation.. 

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Air delivery chute intact?
Door seal damage?
Side door seal tight?
Door damage?
Wall damage?
Front bulkhead
installed?
Floor clean?
Floor drains open (clean)?
Inside width adequate for load?
Inside height adequate for load?
Door height adequate for load?
Load bars used to secure load?
Trailer precooled before loading?
Refrigeration unit operates satisfactorily?

Harvesting, handling and transportation

By the end of this lecture, you will gain knowledge about the various methods employed in harvesting fruits and vegetables, the importance of proper post-harvest handling, and the different transportation techniques used to ensure the quality and safety of these crops.

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When deciding on the method of harvesting a crop, several factors need to be taken into account. Some crops do not have a choice, as machines have not yet been developed for their harvesting. In other cases, the product may be too delicate, making mechanical harvesting a significant challenge and not cost-effective. On the other hand, if human labor is abundant and inexpensive, hand-picking may be the most economical option.

Harvesting by hand has been a common practice in all horticultural crops since ancient times. This method is still widely used today due to limited mechanization, small-scale farming, and the diversity of crops grown by small farmers. In many developing countries, most produce is harvested by hand for local consumption in both rural and urban areas. This approach is crucial for crops that are easily damaged by machinery, such as soft fruits like grapes, litchis, jamun, and strawberries, which grow on low-lying plants.

Hand harvesting has several advantages. One advantage is that it enables accurate selection of maturity, resulting in a higher quality product with minimal damage. This process also allows for accurate grading, where damaged or diseased fruits can be discarded immediately. Moreover, hand harvesting is less expensive compared to using machinery. However, it depends on the availability of labor. Another challenge is that harvesting small fruits and those from thorny plants can be a significant obstacle. On the other hand, immature or small-sized fruits could be left on the plant for the next harvest.

Mechanized harvesting is a common practice in regions where labor costs are high. This is because it allows for faster processing of crops, which reduces the likelihood of damage and subsequent spoilage. Additionally, mechanized harvesting can reduce costs per ton harvested. However, it's essential to note that this method is not suitable for all crops, particularly those that require multiple harvests. The risk of mechanical damage makes it necessary to carefully select the crops that can benefit from mechanized harvesting.

Post-harvest technology of fresh fruits and vegetables combines biological and environmental factors in the process of adding value to a commodity. This stage of crop production follows harvest, including cooling, cleaning, sorting, and packing. As soon as a crop is removed from the ground or separated from its parent plant, it starts to deteriorate. The treatment given to the crop during this period largely determines its final quality, whether it's sold for fresh consumption or used as an ingredient in a processed food product.

Precooling, also known as prompt cooling, is a crucial step in the post-harvest process. Without proper precooling, our fruits and vegetables can deteriorate significantly in just one hour at a temperature of 32 degrees celsius. The cooling requirements for each crop can vary depending on several factors such as the air temperature during harvesting, the stage of maturity, and the nature of the crop itself. Various methods of precooling include cold air, cold water, direct contact with ice, evaporation of water from the produce, and a combination of vacuum and hydro-cooling. Chemicals such as nutrients, growth regulators, and fungicides can also be mixed with the water used in hydro-cooling to improve the nutrient status of the crop and prevent the spread of post-harvest diseases. Quality loss after harvest occurs due to physiological and biological processes, which are greatly influenced by the temperature of the product. Maintaining market quality is essential for the success of the horticultural industry, and it is crucial to cool the produce as quickly as possible after harvest.

As we continue our discussion on harvesting, handling, and transportation, we will now turn our attention to different cooling methods commonly used in the industry. On slide number 9, we can see three different figures representing different cooling techniques: room cooling, forced air cooling, and cold wall cooling. Figures are often used to represent complex concepts or processes in a more visual and concise manner. In this case, these figures help us understand the different methods available for cooling harvested crops. Firstly, we have room cooling, which involves storing the harvested crops in a designated room or space. This method relies on the natural temperature and air circulation of the room to cool down the crops. While this method may be more cost-effective, it also requires careful monitoring and maintenance to ensure proper temperature and humidity levels are maintained. Next, we have forced air cooling, which uses fans or blowers to circulate cool air around the harvested crops. This method is more efficient and allows for quicker cooling of the crops. However, it also requires a higher initial investment in equipment and energy. Lastly, we have cold wall cooling, which involves storing crops in a refrigerated room or container. This method is the most effective in terms of temperature control but also comes with a higher cost. It is important to note that the cooling method used may vary depending on the type of crop and its specific cooling requirements. Therefore, it is essential to carefully assess and choose the best cooling method for each crop to ensure maximum quality and shelf-life.

Cleaning fruits and underground vegetables is essential after harvesting. This involves gently rubbing them with a wet cloth or using dry air to remove soil and secondary roots. It's important to properly wash them to eliminate any bacteria and fungus that may have accumulated during harvesting. Failure to clean them can result in significant damage during transportation and storage.

The process of washing fruits and vegetables involves removing attached dirt, stains, insects, molds, and, at times, spray residues. This is important in preserving their freshness and appearance. In addition to cleansing the produce, washing also prolongs its shelf life by stopping the growth of microorganisms.

Dressing, or trimming, is a crucial step in the harvest of vegetables and flowers. It entails removing any unwanted parts such as leaves, stems, roots, or damaged sections to make the product more appealing and easier to sell. Trimming is especially important for vegetables and flowers as it helps get rid of discolored, rotting, or insect-damaged areas. This prevents further damage during handling.

Sorting is a crucial step in the harvesting process. It is the act of removing fruits and vegetables that are not suitable for sale or storage due to reasons such as mechanical injuries, insect damage, disease, immaturity, over-maturity, or misshape. This process is usually done by hand, before washing, to prevent further contamination and decrease losses. Sorting can occur on the farm or in packhouses. When assessing produce, only sensory quality factors are taken into account.

There are various methods used for sizing produce. One technique is the diverging belts rope grader, which uses different belt speeds to rotate produce and match its diameter with the belt rope separation as it moves forward. This method is commonly used for cucumbers, gherkins, pineapples, and large root vegetables. Another approach is sizing rollers, where the space between rollers increases to separate produce based on its size. This method is often used for citrus fruits. Handheld templates are also an option for manual sizing, by placing rings of known diameter around the produce. Sizing by weight is another popular method, especially for weight-sensitive crops like citrus, apples, and pears, where trays automatically separate them into different sizes. Finally, mesh screens can be used for sizing irregularly shaped produce such as potatoes, onions, and other fruits and vegetables.

Today we will be discussing the important steps of harvesting, handling, and transportation in the production of crops. Grading plays a crucial role in ensuring that the final product meets the desired standards of quality. This is achieved by separating the produce into different grades based on factors such as surface color, shape, size, weight, soundness, firmness, cleanliness, maturity, and freedom from foreign matter, diseases, insect damage, and mechanical injury. The industry commonly uses two grading systems: static and dynamic. In a static system, the produce is inspected on a table and any units that do not meet the requirements for the desired grade are removed. In a dynamic system, the produce moves on a belt and defective units are removed by sorters. Proper training of personnel is important for accuracy and consistency in the grading process, which ultimately affects the quality of the final product. Let's move on to the next slide to continue our discussion on the remaining steps of harvesting, handling, and transportation.

Slide number 16 in our presentation covers the importance of curing in preserving the quality of hardy vegetables, specifically onion, garlic, and sweet potato. These vegetables are prone to losing water during storage, which can significantly impact their shelf life and overall quality. To address this issue, we use the method of curing, which involves allowing the vegetables to dry out before storage. It is important to note that the curing process for root crops differs greatly from that of bulbous crops like onions and garlic. For onions and garlic, the curing process primarily focuses on drying out the necks and outer scales of the bulbs to prevent the growth of mold and bacteria, which can affect the vegetables' quality during storage. To carry out this process, the bulbs are left in the field after harvesting and placed under shade for a few days. This allows the green tops, outer skins, and roots to fully dry out before storage. Properly curing our vegetables greatly reduces the risk of water loss and maintains their quality during storage. So, when handling and transporting your crops, keep this in mind. Let's now move on to the next slide.

We will now discuss the important process of harvesting, handling, and transportation on slide number 17. This process is essential in agriculture as it directly impacts the quality and shelf life of crops. The first figure illustrates the method of field curing for yams, which involves drying out the harvested yams in the field to develop a protective layer on their skins. This helps prevent spoilage and maintains the overall quality of the yams. The second figure shows a typical curing house for roots and tubers, designed to provide optimal conditions for curing such as controlled temperature and humidity levels. To prevent the growth of mold or bacteria, proper ventilation is crucial in these structures. Proper handling and transportation are important to maintain the freshness and quality of crops. This includes using appropriate tools and techniques during harvesting and packing to minimize damage, as well as selecting suitable transportation methods to prevent bruising or spoilage. Ultimately, the success of any agriculture operation relies on understanding and implementing proper techniques for harvesting, handling, and transportation. Let's move on to the next slide.

We will now discuss the performance of waxing in the harvesting, handling, and transportation of fruits. This is slide number 18 out of 23 in our presentation. The success of waxing is heavily influenced by the method of application, the amount of wax applied, and the uniformity of the application. It is crucial to apply the correct amount of wax and ensure that it is evenly spread on the surface of the fruits. This will effectively protect the fruits during transportation and storage. It is important to note that the fruits should be damp dry before waxing to avoid dilution of the wax solution. Dilution can decrease the effectiveness of the wax and may not provide adequate protection for the fruits. Furthermore, waxes should never be diluted with water as it can make the wax too thin, affecting its ability to prevent moisture loss and maintain fruit quality. During transportation, a water-wax emulsion is sprayed onto fruits and vegetables moving on a roller conveyor, ensuring even distribution of the wax. This can be seen in the accompanying figure. To summarize, the success of waxing in harvesting, handling, and transportation relies on the method of application, amount of wax applied, and uniformity of application. Remember to ensure that fruits are damp dry before waxing and never dilute the wax with water. Let's move on to the next slide.

Slide 19 out of 23 focuses on the importance of packaging in the horticultural industry. Packaging serves two main functions  to assemble produce into convenient units for easier handling and to protect the produce. A good package should not only be visually appealing but also protect the produce from physical, physiological, and pathological deterioration during storage, transport, and marketing. In recent times, packaging has become an essential part of the horticultural supply chain due to consumer demand for convenience, appealing packaging, information, and branding.  Packaging is crucial in ensuring that produce reaches consumers in good condition and serves as a marketing tool for the product. Therefore, careful consideration of packaging for horticultural crops is necessary to meet consumer needs and preferences. The next slide will cover the different types of packaging materials used in the horticultural industry.

Packaging is an essential aspect of the post-harvest process, serving as an efficient handling unit, convenient storage unit, and protector of produce quality and reducing waste. It safeguards against mechanical damages, moisture loss, and pilferage, while providing clean and hygienic produce. Packaging assembles produce into convenient units for handling, protects during storage and marketing, and presents attractively, providing important information such as nutrition labels and expiry dates. It also serves as a sales motivator, influencing consumer purchasing decisions, and helps reduce the cost of transport and marketing by maximizing space and minimizing additional packaging or handling. Furthermore, packaging facilitates the use of new modes of transportation, such as refrigerated trucks or containers. Overall, packaging plays a critical role in ensuring the quality and safety of our produce, while also providing service and sales motivation.

The harvesting methods, post-harvest handling, and transportation methods used in the agricultural industry involve the use of various types of vehicles. According to slide 21, these include open vehicles, refrigerated vehicles, box trucks, and tractor trailers. Open vehicles are suitable for non-perishable produce, while refrigerated vehicles are necessary for transporting perishable items. Box trucks are ideal for shorter distances and smaller loads, whereas tractor trailers are used for longer distances and larger quantities. The choice of vehicle depends on the type of produce being harvested and transported, ensuring its quality upon arrival.

The harvesting, handling, and transportation of agricultural products involve the use of primary containers such as wooden crates, which provide a protective barrier for the products during transportation. Canvas covers are also used to further protect the products from external elements like rain or wind. Air flow is another critical factor to consider, as proper air flow ensures the products remain fresh and do not spoil during transportation. Wooden crates are preferred due to their ability to facilitate adequate air flow.

Before concluding our discussion on harvesting, handling, and transportation, let's review some key points related to the safe transportation of perishable goods. It is crucial to ensure that all components of the trailer are functioning properly. This includes checking the air delivery chute, door seals, side door seals, and wall integrity. We also need to verify that the floor is clean and free of debris, and that the floor drains are open and clear. Moreover, we must confirm that the inside dimensions of the trailer are suitable for the load, including the door height and width. Furthermore, it is essential to use load bars to secure the load and ensure that the refrigeration unit is operating correctly. By taking these precautions, we can minimize the risk of damage or spoilage during transportation.