Harvesting, handling and transportation

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[Virtual Presenter] At harvesting, handling and transportation, these three words are crucial components of the entire process of bringing fresh produce from the farm to our tables. Let's dive into the world of post-harvest management..

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[Audio] By the end of this lecture, you will gain knowledge about the various methods employed in harvesting, handling, and transporting fruits and vegetables. Techniques used to collect these crops range from manual labor to mechanized processes. The crops are handled and transported to ensure their quality and freshness. This understanding provides a solid foundation for managing the entire process, from farm to table..

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[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 often 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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[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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[Audio] Accurate selection of maturity results in a higher quality product with minimal damage, as farmers can carefully choose the ripest fruits, ensuring they are free from defects and damage. This process consumes more time, as farmers need to inspect each fruit individually. Accurate selection also enables accurate grading, where damaged or diseased fruits are discarded immediately, reducing waste and increasing the overall quality of the harvested produce. However, this process depends on the availability of labor, requiring manual inspection and sorting. Harvesting small fruits and those from thorny plants can be a significant obstacle, as these fruits require special care and handling to avoid damage. Moreover, immature or small-sized fruits may need to be left on the plant for the next harvest, as they are not yet ready for consumption..

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[Audio] Mechanical harvesting is a common practice in regions where labor costs are high. This is because it allows for faster processing of crops, reducing the likelihood of damage and subsequent spoilage. Additionally, mechanized harvesting can reduce costs per ton harvested, making it a more efficient option. 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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[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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[Audio] Precooling is crucial for most fruits and vegetables because they can deteriorate significantly within one hour at 32 degrees Celsius. The cooling requirements for a crop vary depending on the air temperature during harvesting, the stage of maturity, and the type of crop. There are several methods of precooling, including cold air, cold water, direct contact with ice, evaporative cooling, vacuum cooling, and combinations of these methods. Additionally, some chemicals can be added to the water used in hydro-cooling to improve the nutritional 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 primarily influenced by product temperature. Maintaining market quality is essential for the success of the horticultural industry, requiring not only cooling but also rapid cooling after harvest..

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[Audio] There are various methods of cooling fruits and vegetables after harvest. One method is room cooling, where the produce is cooled using the natural convection of air in a room. Another method is forced air cooling, where a fan blows air over the produce to speed up the cooling process. A third method is cold wall cooling, where the produce is placed near a cold surface, such as a refrigerated wall, to absorb heat. These methods can help maintain the quality of the produce by slowing down the rate of physiological and biological processes that occur after harvest..

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[Audio] After harvesting, it's essential to clean the fruits and underground vegetables. Gently rubbing them with a wet cloth or dry air removes any remaining soil and secondary roots. Then, they need to be washed thoroughly to eliminate any dirt or debris. It's crucial to note that unclean produce can harbor bacteria and fungi, which can cause damage during transportation and storage..

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[Audio] The washing process involves removing adhering dirt, stains, insects, molds, and sometimes spray residues from fruits and vegetables. This step plays a crucial role in maintaining their freshness and appearance. Not only does it clean the produce, but it also extends its shelf life by preventing the growth of microorganisms..

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[Audio] Dressing, also known as trimming, is an important step in the harvesting process. It involves removing any undesirable leaves, stems, stalks, roots, or other non-edible or unmarketable parts from the vegetable or flower. This process makes the product more attractive and marketable. Trimming is particularly crucial for vegetables and flowers, where it helps to eliminate unwanted, discolored, rotting, or insect-damaged parts. By doing so, we can prevent these parts from causing further deterioration or damage during subsequent handling..

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[Audio] Sorting is an essential step in the harvesting process. It involves manually removing fruits and vegetables that are unsuitable for market or storage due to various reasons such as mechanical injuries, insect damage, disease, immaturity, over-maturity, or misshape. This process is typically carried out by hand before washing and helps reduce losses by preventing secondary contamination. Sorting can take place either at the farm level or in packhouses. When evaluating produce, only sensory quality parameters are considered..

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[Audio] Sizing produce involves various mechanisms. One method is the diverging belts rope grader, where different belt speeds cause produce to rotate until its diameter matches the belt rope separation. This technique is used for cucumbers, gherkins, pineapples, and large root vegetables. Another approach is sizing rollers, where increasing roller distances allow for size-based separation. This method is employed for citrus fruits. Handheld templates can also be used to manually size produce by placing rings of known diameter around it. Sizing by weight is another method, particularly in crops like citrus, apples, and pears, where weight-sensitive trays automatically separate produce into different sizes. Finally, mesh screens can be used to size produce, as seen in the case of potatoes, onions, and other irregularly shaped fruits and vegetables..

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[Audio] In harvesting, handling, and transportation, the produce is separated into different grades based on various criteria such as surface color, shape, size, weight, soundness, firmness, cleanliness, maturity, and freedom from foreign matter, diseases, insect damage, and mechanical injury. Two main systems are used for grading: static and dynamic. A static system places the product on an inspection table where sorters examine each unit to determine if it meets the requirements for its grade or quality category, commonly used for tender and high-value crops. In contrast, a dynamic system involves moving the product along a belt in front of sorters who remove any units with defects, but it's crucial that personnel are well-trained to ensure accurate grading..

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[Audio] Curing is an effective operation to reduce water loss during storage from hardy vegetables such as onion, garlic, sweet potato, and other tropical root vegetables. The curing methods employed for root crops are entirely different from those used for bulbous crops like onions and garlic. Onions and garlic are cured by drying their necks and outer scales. To cure onions 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..

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[Audio] The harvesting, handling, and transportation of yams involve the process of fig field curing, where yams are left in the field for a specific period to dry and mature, ensuring they are safe to eat and have a longer shelf life. Curing houses provide protection from the elements and allow for proper airflow and temperature control, enabling roots and tubers to cure properly. Proper maintenance of these houses is crucial to prevent damage and ensure longer storage periods. Each step in the harvesting, handling, and transportation process plays a vital role in preserving crop quality and safety, making attention to detail essential for a successful harvest..

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[Audio] The preservation of the freshness and appearance of fruits and vegetables relies heavily on the process of waxing. To achieve optimal results, it is crucial to consider the method of application. The quantity of wax applied and its uniformity are critical factors. Prior to applying wax, fruits should be allowed to become damp-dry, as excessive moisture can lead to dilution. Furthermore, waxes should never be mixed with water, as this can compromise their effectiveness. When fruits and vegetables move along a conveyor belt, they are typically sprayed with a water-wax emulsion. This ensures a consistent coating and helps maintain the quality of the produce..

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[Audio] Packaging plays a crucial role in assembling fruits, vegetables, and flowers into convenient units for better handling. This process aims to protect the produce from physical, physiological, and pathological deterioration throughout storage, transport, and marketing. With the increasing demand for convenience, appeal, information, and branding by consumers, packaging has become an essential component of the supply chain for horticultural crops..

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[Audio] Packaging serves as an efficient handling unit for produce, allowing for easy movement and transportation, saving time and effort in the harvesting and distribution process. It also serves as a convenient storage unit, helping to organize and protect the produce while it awaits transportation or sits on the shelves of a store. Additionally, packaging plays a vital role in preserving the quality of the produce and reducing waste, acting as a shield against mechanical damages and protecting against moisture loss. Some types of packaging even provide a modified atmosphere that can extend the shelf life of produce. Furthermore, packaging ensures that the produce is clean and free from any external contaminants, and helps prevent pilferage, which can save farmers and retailers from financial losses. Packaging also provides a visual appeal that can motivate both service and sales, making a well-packaged product more appealing to customers and commanding a higher price. Proper packaging can help reduce the cost of transporting and marketing produce, with efficient packaging allowing more produce to fit into each shipment, reducing transportation costs and making it more cost-effective for farmers to reach distant markets. Finally, packaging facilitates the use of new modes of transportation, such as air or sea transport, making it easier to reach global markets. The main function of packaging is to assemble produce into convenient units for handling, protect it during distribution, storage, and marketing, and contain it to prevent any leakage..

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[Audio] Open vehicles, refrigerated vehicles, box trucks, and tractor trailers are the different types of vehicles used for transporting fruits and vegetables. Each type of vehicle has its own advantages and disadvantages when it comes to maintaining the quality and freshness of the produce..

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[Audio] Pre-cooling is essential for most fruits and vegetables because they can deteriorate rapidly at temperatures above 32 degrees celsius. The cooling requirement for a crop varies depending on the air temperature during harvesting, the stage of maturity, and the type of crop. Various methods of pre-cooling include room cooling, forced air cooling, hydro-cooling, direct contact with ice, evaporative cooling, and vacuum cooling. Some chemicals can also be added to the water used in hydro-cooling to prolong the shelf life by improving the nutritional status of the crop and preventing the spread of post-harvest diseases. Quality loss after harvest occurs due to physiological and biological processes, which are influenced primarily by product temperature. Maintaining market quality is crucial to the success of the horticultural industry, so it is essential to cool the product as quickly as possible after harvest..

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[Audio] Before we conclude our discussion on harvesting, handling and transportation, let's review some key points related to the proper maintenance of refrigerated trailers. It's crucial to ensure that all components are functioning correctly to maintain the optimal temperature and humidity levels required for transporting perishable goods. Firstly, it's essential to check if the air delivery chute is intact, as any damage could compromise the trailer's ability to maintain a consistent atmosphere. Next, inspect the door seals for any signs of damage, ensuring they're tight and secure to prevent cold air from escaping. Furthermore, verify that the side door seal is also intact and functioning properly. Additionally, examine the door itself for any damage, as even minor cracks can allow cold air to escape. Moving on, assess the wall damage, if any, and ensure that the front bulkhead is installed and securely fastened. A clean floor is also vital, so inspect the floor for any debris or spills and ensure the floor drains are open and clean. It's also necessary to confirm that the inside width, height, and door height are adequate for the load being transported. Load bars should be used to secure the load, and the trailer should be precooled before loading. Finally, verify that the refrigeration unit operates satisfactorily, providing the necessary cooling capacity to maintain the desired temperature range. By following these guidelines, we can ensure that our refrigerated trailers are properly maintained, allowing us to transport perishable goods safely and efficiently..