[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] Harvesting, handling, and transportation of fruits and vegetables is an essential aspect in the agricultural industry. At the end of this lecture, students will be able to understand the different methods of harvesting, as well as the post harvest handling techniques for fruits and vegetables. Various transportation methods used during post harvest handling will also be covered. The main focus will be on learning objectives, which are specific goals aimed to be achieved through this lecture. By the end, students should be able to identify and explain the various methods of harvesting, understand the importance of proper post harvest handling, and recognize the different transportation methods used in this process.. 

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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] Accurate selection of maturity results in a higher quality product with minimal damage. This advantage is achieved through careful consideration of the optimal harvesting period, ensuring that the fruit is mature enough to meet market standards. However, this process can be more time-consuming than other methods. Another benefit of accurate selection of maturity is that it allows for accurate grading, where damaged or diseased fruits can be discarded immediately, reducing waste and increasing the overall value of the harvested crop. On the other hand, this approach depends on the availability of labor, which can be a limiting factor in some cases. Additionally, this method is less expensive compared to other harvesting techniques. Nevertheless, there are certain challenges associated with hand harvesting, particularly when dealing with small fruits or those grown on thorny plants. In such cases, immature or small-sized fruits may need to be left on the plant for future harvests.. 

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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] Mechanical harvesting is a common practice in regions where labor costs are high, as it enables faster processing of crops while reducing costs per ton harvested. This method is particularly suitable for crops that require a single harvest, as the risk of mechanical damage is minimized. However, it's crucial to note that mechanized harvesting can cause damage to the produce, leading to faster deterioration.. 

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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 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 nature of the 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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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] 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 wall or floor, 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] It is important to clean harvested fruits and underground vegetables to get rid of dirt, soil, and secondary roots. This can be done by gently rubbing them with a wet cloth or dry air to avoid damaging the skin. After cleaning, it is crucial to wash the produce thoroughly to eliminate any remaining impurities. Failure to clean the produce can lead to the growth of bacteria and fungi, which can cause problems 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 washing process involves removing adhering dirt, stains, insects, molds, and sometimes spray residues from fruits and vegetables. This step is crucial in maintaining their freshness and appearance. Not only does washing clean the produce, but it also extends its shelf life. By doing so, we ensure that our fruits and vegetables remain healthy and safe for consumption.. 

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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, also known as trimming, is an essential 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 important for vegetables and flowers, where it helps to remove 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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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 an essential step in the harvesting process. It involves 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 manually, usually before washing, to prevent secondary contamination. By separating damaged produce from healthy ones, we can reduce losses and ensure that only high-quality products reach the market. Sorting can take place at the farm level or in packhouses, and when evaluating produce, only sensory quality parameters are considered.. 

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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] Sizing produce involves various mechanisms. One such mechanism is the diverging belts rope grader, where different belt speeds cause produce to rotate while moving forward until its diameter matches the belt rope separation. This technique is commonly used for cucumbers, gherkins, pineapples, and large root vegetables. Another approach is sizing rollers, where the space between rollers increases, allowing for the separation of produce based on size. This method is often employed for citrus fruits. Handheld templates can also be used to manually size produce by placing rings of known diameter around the produce. Sizing by weight is another popular method, particularly for crops like citrus, apples, and pears, where weight-sensitive trays automatically sort produce into categories based on mass. Furthermore, mesh screens can be used to separate produce based on size, as seen in the case of potatoes, onions, and other irregularly shaped 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] Produce is separated into different grades based on various characteristics such as surface color, shape, size, weight, soundness, firmness, cleanliness, and maturity. Additionally, it is also considered whether the produce is free from foreign matter, diseases, insect damage, or mechanical injury. There are two main systems used for grading: static and dynamic. In a static system, the produce is placed on an inspection table where sorters carefully examine each unit and remove those that do not meet the required standards for a particular grade or quality category. On the other hand, in a dynamic system, the produce moves along a belt in front of the sorters, who then remove any defective units. It's essential that personnel involved in this process receive proper training to ensure accurate grading and minimize errors.. 

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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] 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 to dry 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 their green tops, outer skins, and roots are fully dried.. 

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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] Harvested yams need careful curing to keep them fresh. First, any dirt or debris on the surface must be removed. Then, the yams should be dried and stored in a well-ventilated area. Specialized structures like curing houses can also be used to preserve the yams. These facilities create a controlled environment where the yams can be cured optimally.. 

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Heated
Fans
Bulk bin stacks
: 85-95%RH

Fig. Typical curing houses for roots and tubers

[Audio] The performance of waxing depends on the method of application. It is crucial to get it right. The amount of wax applied and its uniformity are extremely important factors. Fruits should be damp-dry before applying wax to prevent dilution. Moreover, waxes should never be diluted with water. When fruits and vegetables move along the roller conveyor, they are sprayed with a water-wax emulsion.. 

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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] 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. As consumers increasingly demand convenience, appeal, information, and branding, packaging has become an essential component of the supply chain for horticultural crops.. 

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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 plays a crucial role in the harvesting, handling, and transportation of fruits, vegetables, and flowers. Its benefits are multifaceted. Firstly, it serves as an efficient handling unit, allowing for easy movement and management of the produce. Secondly, it functions as a convenient storage unit, keeping the products organized and protected during storage. Additionally, packaging protects the quality and reduces waste by shielding the produce from mechanical damages, moisture loss, and other forms of degradation. Furthermore, it may provide a beneficial modified atmosphere, ensuring the produce remains fresh and healthy. Moreover, packaging provides clean produce, preventing contamination and spoilage. It also helps prevent pilferage, safeguarding the producer's investment. Beyond these practical advantages, packaging can motivate sales and services, reducing the costs associated with transportation and marketing. Finally, it facilitates the use of new modes of transportation, enabling the efficient and safe movement of goods over long distances. The primary function of packaging is to assemble the produce into convenient units for handling, protecting it during distribution, storage, and marketing. This is achieved through three key aspects: presentation, preservation, and containment. Presentation refers to the attractive display of the packaged produce, while preservation ensures its quality and freshness. Containment, on the other hand, involves the package containing the product within it, preventing leakage and other forms of damage. By understanding the importance of packaging, we can appreciate its vital role in the harvesting, handling, and transportation of fruits, vegetables, and flowers.. 

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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] Transportation methods used during post harvest handling of fruits and vegetables include open vehicles, refrigerated vehicles, box trucks, and tractor trailers. These vehicles play a crucial role in maintaining the quality and freshness of the produce by providing adequate temperature control, ventilation, and protection from physical damage.. 

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Open vehicle Refrigerated vehicle  Box truck Tractor trailer

[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. There are several methods of pre-cooling, including 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.. 

Scene 22

Top View
WOODEN
CRATES
CANVAS COVER
WIND -e
AIR FLOW

[Audio] Before we conclude our discussion on harvesting, handling and transportation, let's review some key points related to the safe transportation of perishable goods. It's crucial to ensure that all components of the trailer are functioning properly. We must check the air delivery chute, door seals, side door seals, door, wall, and front bulkhead for any signs of damage. Moreover, we need to verify that the floor is clean, floor drains are open, inside width and height are adequate for the load, door height is suitable, and load bars are securely holding the cargo in place. Additionally, it's essential to precool the trailer before loading and ensure that the refrigeration unit operates satisfactorily. By following these guidelines, we can minimize the risk of damage or spoilage during transportation.. 

Scene 23

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

Harvesting, handling, and transportation of fruits and vegetables is an essential aspect in the agricultural industry. At the end of this lecture, students will be able to understand the different methods of harvesting, as well as the post harvest handling techniques for fruits and vegetables. Various transportation methods used during post harvest handling will also be covered. The main focus will be on learning objectives, which are specific goals aimed to be achieved through this lecture. By the end, students should be able to identify and explain the various methods of harvesting, understand the importance of proper post harvest handling, and recognize the different transportation methods used in this process.

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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.

Accurate selection of maturity results in a higher quality product with minimal damage. This advantage is achieved through careful consideration of the optimal harvesting period, ensuring that the fruit is mature enough to meet market standards. However, this process can be more time-consuming than other methods. Another benefit of accurate selection of maturity is that it allows for accurate grading, where damaged or diseased fruits can be discarded immediately, reducing waste and increasing the overall value of the harvested crop. On the other hand, this approach depends on the availability of labor, which can be a limiting factor in some cases. Additionally, this method is less expensive compared to other harvesting techniques. Nevertheless, there are certain challenges associated with hand harvesting, particularly when dealing with small fruits or those grown on thorny plants. In such cases, immature or small-sized fruits may need to be left on the plant for future harvests.

Mechanical harvesting is a common practice in regions where labor costs are high, as it enables faster processing of crops while reducing costs per ton harvested. This method is particularly suitable for crops that require a single harvest, as the risk of mechanical damage is minimized. However, it's crucial to note that mechanized harvesting can cause damage to the produce, leading to faster deterioration.

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 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 nature of the 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.

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 wall or floor, 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.

It is important to clean harvested fruits and underground vegetables to get rid of dirt, soil, and secondary roots. This can be done by gently rubbing them with a wet cloth or dry air to avoid damaging the skin. After cleaning, it is crucial to wash the produce thoroughly to eliminate any remaining impurities. Failure to clean the produce can lead to the growth of bacteria and fungi, which can cause problems during transportation and storage.

The washing process involves removing adhering dirt, stains, insects, molds, and sometimes spray residues from fruits and vegetables. This step is crucial in maintaining their freshness and appearance. Not only does washing clean the produce, but it also extends its shelf life. By doing so, we ensure that our fruits and vegetables remain healthy and safe for consumption.

Dressing, also known as trimming, is an essential 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 important for vegetables and flowers, where it helps to remove unwanted, discolored, rotting, or insect-damaged parts. By doing so, we can prevent these parts from causing further deterioration or damage during subsequent handling.

Sorting is an essential step in the harvesting process. It involves 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 manually, usually before washing, to prevent secondary contamination. By separating damaged produce from healthy ones, we can reduce losses and ensure that only high-quality products reach the market. Sorting can take place at the farm level or in packhouses, and when evaluating produce, only sensory quality parameters are considered.

Sizing produce involves various mechanisms. One such mechanism is the diverging belts rope grader, where different belt speeds cause produce to rotate while moving forward until its diameter matches the belt rope separation. This technique is commonly used for cucumbers, gherkins, pineapples, and large root vegetables. Another approach is sizing rollers, where the space between rollers increases, allowing for the separation of produce based on size. This method is often employed for citrus fruits. Handheld templates can also be used to manually size produce by placing rings of known diameter around the produce. Sizing by weight is another popular method, particularly for crops like citrus, apples, and pears, where weight-sensitive trays automatically sort produce into categories based on mass. Furthermore, mesh screens can be used to separate produce based on size, as seen in the case of potatoes, onions, and other irregularly shaped fruits and vegetables.

Produce is separated into different grades based on various characteristics such as surface color, shape, size, weight, soundness, firmness, cleanliness, and maturity. Additionally, it is also considered whether the produce is free from foreign matter, diseases, insect damage, or mechanical injury. There are two main systems used for grading: static and dynamic. In a static system, the produce is placed on an inspection table where sorters carefully examine each unit and remove those that do not meet the required standards for a particular grade or quality category. On the other hand, in a dynamic system, the produce moves along a belt in front of the sorters, who then remove any defective units. It's essential that personnel involved in this process receive proper training to ensure accurate grading and minimize errors.

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 to dry 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 their green tops, outer skins, and roots are fully dried.

Harvested yams need careful curing to keep them fresh. First, any dirt or debris on the surface must be removed. Then, the yams should be dried and stored in a well-ventilated area. Specialized structures like curing houses can also be used to preserve the yams. These facilities create a controlled environment where the yams can be cured optimally.

The performance of waxing depends on the method of application. It is crucial to get it right. The amount of wax applied and its uniformity are extremely important factors. Fruits should be damp-dry before applying wax to prevent dilution. Moreover, waxes should never be diluted with water. When fruits and vegetables move along the roller conveyor, they are sprayed with a water-wax emulsion.

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. As consumers increasingly demand convenience, appeal, information, and branding, packaging has become an essential component of the supply chain for horticultural crops.

Packaging plays a crucial role in the harvesting, handling, and transportation of fruits, vegetables, and flowers. Its benefits are multifaceted. Firstly, it serves as an efficient handling unit, allowing for easy movement and management of the produce. Secondly, it functions as a convenient storage unit, keeping the products organized and protected during storage. Additionally, packaging protects the quality and reduces waste by shielding the produce from mechanical damages, moisture loss, and other forms of degradation. Furthermore, it may provide a beneficial modified atmosphere, ensuring the produce remains fresh and healthy. Moreover, packaging provides clean produce, preventing contamination and spoilage. It also helps prevent pilferage, safeguarding the producer's investment. Beyond these practical advantages, packaging can motivate sales and services, reducing the costs associated with transportation and marketing. Finally, it facilitates the use of new modes of transportation, enabling the efficient and safe movement of goods over long distances. The primary function of packaging is to assemble the produce into convenient units for handling, protecting it during distribution, storage, and marketing. This is achieved through three key aspects: presentation, preservation, and containment. Presentation refers to the attractive display of the packaged produce, while preservation ensures its quality and freshness. Containment, on the other hand, involves the package containing the product within it, preventing leakage and other forms of damage. By understanding the importance of packaging, we can appreciate its vital role in the harvesting, handling, and transportation of fruits, vegetables, and flowers.

Transportation methods used during post harvest handling of fruits and vegetables include open vehicles, refrigerated vehicles, box trucks, and tractor trailers. These vehicles play a crucial role in maintaining the quality and freshness of the produce by providing adequate temperature control, ventilation, and protection from physical damage.

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. There are several methods of pre-cooling, including 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.

Before we conclude our discussion on harvesting, handling and transportation, let's review some key points related to the safe transportation of perishable goods. It's crucial to ensure that all components of the trailer are functioning properly. We must check the air delivery chute, door seals, side door seals, door, wall, and front bulkhead for any signs of damage. Moreover, we need to verify that the floor is clean, floor drains are open, inside width and height are adequate for the load, door height is suitable, and load bars are securely holding the cargo in place. Additionally, it's essential to precool the trailer before loading and ensure that the refrigeration unit operates satisfactorily. By following these guidelines, we can minimize the risk of damage or spoilage during transportation.