Transcript POST HARVEST TRAINING WORKSHOP

“Identification of Appropriate Postharvest Technologies for
Improving Market Access and Incomes for Small Horticultural
Farmers in Sub-Saharan Africa and South Asia”
Postharvest Training Workshop
SUSANTA K.ROY
PROFESSOR EMERITUS
BMGF /WFLO Postharvest Loss Assessment
Workshop was organised at Amity University:
*Noida Campus on May 11 - 12,2009
* Lucknow Campus on May 14 - 15,2009
 54 Graduate Students from
Amity University, Jaipur including
5 Post Graduate Students from
IARI Registered at Noida.
• 51 Graduate Students
registered at Lucknow .
 Introductory remark was given by Dr. Lisa Kitinoja,
Group Leader, World Food Logistics Organization
highlighting :
1. BMGF /WFLO Appropriate Postharvest technology
Planning Project Goals and objectives
2. Commodity Systems Assessment Methodology
(CSAM)
Group Exercise
Formed teams of 6 students each;
• Each team selected one of the
three crops namely
viz.
Cucurbits, Tomatoes & Onions.
 Teams discussed 25 steps of
CSAM.
 Identified, discussed causes and
sources of postharvest losses and
quality problems
 Each team identified known and
missing
information
from
production through marketing.
Noida
Lucknow
Day – 2
 BREAKOUT SESSION 1 -Postharvest Losses
and Quality Assessment
 BREAKOUT SESSION 2 - Commodity Systems
Assessment Methodology (CSAM)
POST HARVEST LOSSES AND QUALITY ASSESSMENT
Following areas were covered:
 Postharvest tool kit and utilization of tools and
equipment for measuring maturity and quality
 Protocol for Data Collection to determine current
levels of postharvest losses and quality changes in 10
crops
 Discussion and selection of appropriate
data
collection site for each crop
 Practice session : utilization and completion of
sample worksheet for Data Collection
DEMONSTRATION SET UP FOR BMGF
POST HARVEST LOSS WORKSHOP



Time Temperature and Packaging
effect on different crops
Produce defect and mechanical
handling damage
Package and Packaging samples
Setting up of experiment
Ambient
Refrigerator
Ice Box
Conditions at the end of five day storage
Final Observation
Crop-wise Weight Loss and Quality Assessment
under different Time, Temperature and
Packaging conditions
Tomatoes
6.00
5.00
4.00
Percentage
3.00
2.00
1.00
0.00
3-day
5-day
3-day
5-day
3- day
5-day
Ice Box (Temp 0°C)Refrigerated
, % Wt.
(Temp
Ambient
5°C), %Room (Tem. 37° C Loss
Wt. Loss
40°C), % Wt. loss
No Package
0.24
0.40
2.49
2.60
3.40
5.40
Vented plastic Bag
0.07
0.39
1.98
2.40
2.49
3.73
Non-vented plastic bag 0.04
0.14
0.73
1.07
0.22
0.44
Banana
25.00
Percentage
20.00
15.00
10.00
5.00
0.00
3-day
5-day
3-day
5-day
3- day
5-day
Ice Box (Temp 0°C)
Refrigerated
,%
(Temp Ambient
5°C),
Room (Tem.
Wt. Loss
% Wt. Loss 37° C - 40°C), % Wt. loss
No Package
0.56
1.95
3.57
5.57
17.03 24.85
Vented plastic Bag
0.00
0.47
1.58
2.08
9.70
10.86
Non-vented plastic bag 0.04
0.24
0.00
0.29
1.38
1.54
Mango
6.00
Percentage
5.00
4.00
3.00
2.00
1.00
0.00
3-day
5-day
3-day
5-day
3- day
5-day
Ice Box (Temp 0°C)Refrigerated
, % Wt.
(TempAmbient
5°C), % Room (Tem. 37° C Loss
Wt. Loss
40°C), % Wt. loss
No Package
0.24
0.40
2.49
2.60
3.40
5.40
Vented plastic Bag
0.16
0.26
0.51
0.61
1.53
2.59
Non-vented plastic bag 0.04
0.04
0.04
0.14
0.14
0.78
Brinjal
25.00
Percentage
20.00
15.00
10.00
5.00
0.00
3-day
5-day
3-day
5-day
3- day
5-day
Ice Box (Temp 0°C)
Refrigerated
,%
(Temp
Ambient
5°C), Room (Tem. 37°
Wt. Loss
% Wt. Loss C - 40°C), % Wt. loss
No Package
2.04
2.04
5.14
7.19
12.86 20.93
Vented plastic Bag
0.60
0.99
1.28
1.58
4.31
7.00
Non-vented plastic bag 0.51
1.60
0.29
0.38
0.08
0.92
Okra
60.00
Percentage
50.00
40.00
30.00
20.00
10.00
0.00
3-day
5-day
3-day
5-day
3- day
5-day
Ice Box (Temp 0°C)Refrigerated
, % Wt.
(TempAmbient
5°C), % Room (Tem. 37° C
Loss
Wt. Loss
- 40°C), % Wt. loss
No Package
3.78
5.26
10.81
20.14
35.33
54.94
Vented plastic Bag
0.16
0.78
1.98
2.02
5.89
8.97
Non-vented plastic bag 0.08
0.54
0.04
0.31
0.19
0.39
Cucumber
25.00
Percentage
20.00
15.00
10.00
5.00
0.00
3-day
5-day
3-day
5-day
3- day
5-day
Ice Box (Temp 0°C)Refrigerated
, % Wt.
(Temp
Ambient
5°C), % Room (Tem. 37° C Loss
Wt. Loss
40°C), % Wt. loss
No Package
2.10
2.51
6.27
10.07
13.81
20.53
Vented plastic Bag
1.77
2.08
4.26
6.57
4.66
8.06
Non-vented plastic bag 0.07
0.25
1.02
2.22
0.18
0.33
Spinach
90.00
80.00
Percentage
70.00
60.00
50.00
40.00
30.00
20.00
10.00
0.00
3-day
5-day
3-day
5-day
3- day
5-day
Ice Box (Temp 0°C) Refrigerated
, % Wt.
(TempAmbient
5°C), % Room (Tem. 37° C
Loss
Wt. Loss
- 40°C), % Wt. loss
No Package
5.81
9.11
13.04
19.52
54.92
81.05
Vented plastic Bag
0.32
1.36
9.50
10.13
28.91
34.87
Non-vented plastic bag 0.08
0.64
0.08
0.77
0.07
0.97
Amaranth
60.00
Percentage
50.00
40.00
30.00
20.00
10.00
0.00
3-day
5-day
3-day
5-day
3- day
5-day
Ice Box (Temp 0°C)Refrigerated
, % Wt.
(TempAmbient
5°C), % Room (Tem. 37° C
Loss
Wt. Loss
- 40°C), % Wt. loss
No Package
6.75
9.50
14.95
21.52
38.00
57.72
Vented plastic Bag
5.59
5.59
6.91
8.86
20.41
31.70
Non-vented plastic bag 0.00
0.51
0.31
0.25
0.72
1.17
Final Observations
Commodities
Ice Box (Temp 0°C)
Refrigerated (Temp 5°C)
Ambient Room (Tem. 37° C - 40°C)
Tomatoes
Vented pack was most acceptable,
softening in control
Vented pack was the best, others
were also acceptable
Lost firmness, control was slightly leathery,
packed tomatoes were better
Banana
Chilling injury in control, severe
Severe browning observed, packed browning, browning was observed browning and shrinkage in control, packed
ones were in a better condition
in packed ones also
Non-Vented was in a much better condition
Mango
Browning and softening in control
and non vented, while Vented pack
retained better quality
control as well as vented bag
retained freshness
Vented pack was the best, freshness retained.
Control was also acceptable,mangoes in NonVented bags showed softening
All retained good quality
shrinkage in control, Vented pack
retaied firm brinjals, Non-Vented
showed slight brown spots with
softening
Severe shrinkage in control, Vented pack
retained best quality, Non-Vented pack was
also in acceptable condition
Shrinkage in control, Vented packs shrinkage in control, Vented packs
retailed green, fresh okra followed retained good quality green okra
by Non-Vented
followed by Non-Vented
Severe shrinkage in control, some shrinkage
in Vented packs also
Brinjal
Okra
Cucumber
Vented pack was most acceptable,
softening in control
Vented pack was the best, slight
softening and shrinkage in control
overall- Lost firmness, control was slightly
leathery.
Spinach
Leaves wilted in all, lost turgidity in
control, slight browning in Vented Leaves wilted in control and slightly
Severe wilting and eventually drying of
pack, Non-Vented pack was
in Vented and Non-Vented packs, leaves, Vented pack was most acceptable, In
acceptable
browning in control
Non-Vented, leaves started rotting
Amranth
Most acceptable in Non-Vented
pack, maximum wilting observed in
control.
Non-Vented pack retained
maximum freshness, wilting in
control
Severe wilting in control, Non-Vented
retained good quality, slight wilting in Vented
pack
Defects and injuries
Sun burn
Fungal infection
Mechanical damanges
Greening
Chilling injury
Double Onion with crack
Cut
Bruises
Harvesting damage
Package and Packaging Samples
Postharvest tool kit and the utilization of tool and
equipment for measuring maturity and quality






Digital temperature probe; measuring temperatures
Firmness or pressure tester; measuring firmness
Refractometer; measuring soluble solids or sugars
Psychomotor; measuring relative humidity
Laser Thermometer for air temperature
Other useful tools and supplies:
 Scales
 Calipers
 Sizing rings
Post harvest tool kit
Refractometer
Caliper
Scale
Psychrometer
Pressure Tester
Colour chart
Post harvest tool kit
Laser thermometer
Temperature probe
Sizing rings
CONCLUSION
The workshop conducted both at Noida and
Lucknow prepared the graduate students for
field work and use of tools and techniques
On-Farm
Wholesale
Retail