POST HARVEST TREATMENTS Presented to Mam SEHRISH HUSSAIN
- Slides: 73
POST HARVEST TREATMENTS Presented to Mam SEHRISH HUSSAIN 1 Presented by Group 1
2 Group Members Qurah-tul-ain 103 (Coating) Sawera Sattar 121 (De-greening) Khadija Ashiq 116 (VHT) Rafia Saddiqe 118 (HWT) Sadia Arshad 139 (Curing)
3 Road Map Post harvest treatments ØCoating ØCuring ØHot water treatments ØVapor heat treatment ØDe-greening
4 Post Harvest Treatments which applied to agricultural commodities after harvest for the purpose of § Preservation § Conservation § Quality control § Storage § Distribution
5 Post Harvest Treatments Includes 1. Coating 2. Curing 3. Hot water treatment 4. Vapor heat treatment 5. De-greening
6 Coating Thin layer of material which can be consumed, provide barrier to oxygen, external microbes, salute movement for food In edible coating a semipermeable barrier provided
7 Aims To increase Shelf life by decreasing § Moisture § Salute migration § Gas exchange § Oxidative reaction rate § Respiration § Physiological disorder on fresh cut fruits
8 Properties Good barrier properties Improve appearance, mechanical handling Provide protective covering to fruits, vegetable Enhance shelf life Enhance nutritional components of fruits and vegetables Applied on different fruits, vegetables
9 Examples Fruits § Orange, apple, grapefruit, cherries, papaya, lemon, strawbe rry, mango and peach Vegetable § Tomato, cucumber, capsicum, carrots
10 Classification Edible coatings mainly divided into three classes Hydrocolloids Polysaccharide, protei n, alginate Lipids Fatty acids, Acryl glycerides, waxes Composites Protein/protein, Polysaccharide/protein, Lipid/ polysaccharides
11 1. Hydrocolloids Originated from animals, vegetables, microbial, synthetic hydrophillic polymers Have hydroxyl group polyelectrolytes § Alginate, carrageenan, pectin, carboxymetylcellulose, xanthin gum, gum Arabic Partially, completely dissolved in water
12 Conti… To increase viscosity of aqueous phase Act as emulsifier, stabilizer Fat replacer Polysaccharide, protein based
13 a) Polysaccharide Based Coating Chitosan, Starch, Alginate, Cellulose, carrageenan, gellan gum Poor moisture barrier Water soluble Low oxygen permeability Improve mechanical handling Additive carrying capacity
14 b) Protein Based Coating Derived from animal and plant Plant based coating § Soy protein, gluten, zein Animal protein § Whey protein, casein, egg albumin, collagen
15 Conti… Not effective barrier for moisture Execellent barrier for aroma , oil, oxygen Give strength Good mechanical and organoleptical properties
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17 2. Lipid Based Coating Provide shiny and glossy appearance to food Common lipid base coating § Carnauba wax, bees wax, paraffin wax, mineral or vegetable oil Good water and moisture barrier
18 Conti… Tough to apply due to greasiness and thickness Coating material § Waxes § Fatty acid and alcohol
19 3. Composite Based coating Enhance Mechanical and moisture barrier and gas barrier capacity Have two categories § Bi-layer composites § Conglomerates
20 Applying Methods i. Dipping ii. Brushing iii. Extrusion iv. Spraying v. Solvent casting
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23 Spraying
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25 Disadvantage Thick coating prohibit oxygen exchange Cause off-flavor development Increase microbial growth
26 De-greening Process of removing green color from the skin of fruit after harvest Ethylene gas is used Only mature fruits are de-greened Level of sugar and acids not affect Example : citrus fruit
27 Conti… De-greening Practice Done to make The fruit color change Make the fruit for marketing season The practice of de-greening developed 100 years ago Success is dependent on Initial peel color Temperature Duration of exposure
28 De-greening atmosphere Ethylene Degreening Temperature Humidity Air circulation Ventilation and atmospheric composition
29 Ethylene Degreening Results in destruction of chlorophyll Development of carotenoids Stimulate respiration Stimulate volatile production 5 ppm or lower concentration used
30 Conti… Degreen fruits § Early season navel oranges § Lemons § Mandarins
31 Navel Oranges Seedless Easy to peel Sweeter in taste Required: 1 -5 ppm ethylene 68 -70 °F temperature 90 -95% RH
32 De-greening of lemon Dessert lemon harvested in August - October Coastal lemons on a more limited basis
33 Degreening of Mandarins Harvested in early season Harvested before onest cool temperatures
34 Factors Affecting degreening Harvest the fully mature fruit at the beginning of natural degreening Immature fruit may be poorly colored Natural color break needs to have been initiated at 7 -13 ᴼC night Temperature
35 Humidity Low R. H may result in soft fruit and loss of size Very low humidity may inhibit process Best result with 90 -95 percent
36 Temperature varies with growing region Optimum degreening temperature for citrus is 25ºC High temperature inhibit carotenoids pigment (30 ºC)
37 Air circulation Good air circulation is required: To equalize conditions of temperature, humidity, ethylene in room To uniformly deliver ethylene To remove unwanted products
38 Atmospheric composition High carbon dioxide can inhibit ethylene Threshold values of carbon dioxide effect is not clear Oxygen concentration have influence
39 Advantages Degreening with ethylene applied to § Accelerate the external color development § Make the fruit more attractive to consumer
40 Disadvantages Ethylene degreening causes § Loss of fruit quality § Increased weight losses § Shorter shelf life § More chance of decay
41 Hot Water Treatment Alternative chemical treatment The eradication or parasites involving immersion in water at a temperature above thermal death point of the parasite but below that of the host
42 Conti… § Applied to firm potatoes, tomatoes, carrots and strawberries § Also applied to asparagus, broccoli, green beans. Kiwi fruits. celery and lettuce
43 Conti… Hot water treatment can be: § Short term duration(up to 1 hour) § Long term duration(up to 4 days)
44 Blanching Also known scalding Heating of plant food material in hot water or live stream Ranging in short time for few seconds to few minutes Destroy food enzymes
45 Conti… Blanching also serve as…. § Loosen the skin of tomatoes § Clean the product by removing adhering contaminants § Removing tissue gas from leafy vegetables( e. g. spinach) § Fix green color in vegetables (peas, spinach) § Remove slime forming substances in vegetables(okra)
46 Advantages Maintain quality during storage § Preserve color § Reduction in chilling injury § Killing of critical insect contamination § Control fungal decay § Delay ripening process § Reduce need of chemical disinfestation § Reduce fruit losses fungal growth
47 Disadvantages Require an investment Require careful handling
48 Treatments Hot water dips and sprays Hot water rinse
49 Hot water dips and trays Effective for fungal pathogen and spore control Control infection on the surface of peel Control decay by killing insects Dip at 46 ᴼC for 90 mints Recognized as safe (GRAS) compounds applied in hot water improve the efficiency of their antifungal action. Fungicides § Sulfur dioxide and sodium carbonate § Blue mold caused by penicillium sp. control by dipping fruit at 50 ᴼC for 2 min.
50 Continue… Germany HWT use in storage of organic apples Recent extension of hot water treatment is hot water spray machine. Food material moved by brush rollers through pressurized spray of hot water Speed and number of brushes or nozzles spraying water can be varied Use high temperature Machine used to clean or reduce pathogen presence on fruit and vegetable such as mangoes Use disinfecting insects Immersion time can be 1 h or more temp below 50 ᴼC
51 Hot water rinse Apply to several fruits and vegetable Reduce decay development Maintain quality Prolong storage or shelf life High temperature 45 -62 ᴼC Revolving brushes for short time 15 -25 ᴼC Reduce microbial growth Decay development and weight loss Improve appearance
52 Cont… § HWT For mango fruit § to minimize fruit fly damage and anthracnose § Immerse mango in water bath at 48 ᴼC for 45 -60 mins § HWt for pineapple plantlets for transplanting § Control mealy bugs, phytophthora and nematodes on pineapple plantlets § Planting material of HWT 50 ᴼC for 30 min to 2 hours § HWT for banana suckers § Help against banana weevil § Before planting clean sucker at hot water bath 52 -55 ᴼC for 15 -27 mins
53 Papaya Mango
54 Vapor heat treatment(VHT) An effective , nonchemical method of treatment Widely used to treat mangoes and other fruits Produce at a certain temperature for fixed time period Destroys larvae of fruit fly inside the fruit
55 Conti… VHT can be done by § Air saturated with water vapor § At temperature of 40 -50 ᴼC § Heat transfer by condensation § On the cooler fruit surface
56 VHT against three species of fruit flies in MANGO Target insects § Bactrocera carambolae § B. cucurbitae § B. papayae Target fruit § Mango (Magnifera indica)
Step of Mortality Test 57 1. Hot water Immersion Test To determine the most heat tolerant species of fruit fly 2. Susceptibility Mortality Test by VHT To determine the most heat tolerant stage of fruit fly 3. Small-scale Mortality test by VHT To determine treatment condition(fruit core temp. and holding time) 4. Large-scale Mortality test by VHT To confirm a 100% mortality for more than 30, 000 effective insects
58 1. Hot Water Immersion Test § Purpose To determine the most tolerant species of fruit flies § Method Insect was immersed in hot water Temperature : 46 ᴼC Exposure time: 0, 2, 4, 6, 8, 10, 12 Replication : 3 times
59 2. Susceptibility Mortality test by VHT § Purpose To determine the most heat tolerant stage of fruit fly against high temperature § Methods Infested mango was treated in VHT Fruit core temperature: 45. 0, 46. 5, 47. 0, 47. 5 ᴼC Replication : 3 times § Cooling Water cooling : 10 mins Air cooling : 30 mins
60 3. Small Scale Mortality Test by VHT § Purpose To determine treatment conditions (fruit core temperature and holding time) § Method Temperature : 48ᴼC Relative humidity: 55%
61 4. Large Scale Mortality Test by VHT § Purpose To confirm a 100% mortality for more than 30, 000 effective insects § Method Temperature : 47 ᴼC Relative humidity : 55 -95%
62 Advantages § No chemical use for killing of pests § No change of Taste , size and color of treated item § No loss in products weight § Short process to increase shelf life § Easy to handle
63 Conti… § Filtered air and steam is use § Pulp temperature electronically controlled § Clean hygienic area § Complete destruction of fruit fly’s life cycle § Variety of fruits and vegetable treated
64 Curing “Curing is applied to the measures use to prepare starchy staple root crop and onions for long term storage” Have two types § Curing of roots and tubers § Curing dry bulb onion
65 Curing of roots and tubers Irish potato, sweet potato, winter squash, cassava, garlic etc. Cure garlic and onions § At temperature 70 - 85 ᴼC at 70 % humidity § About two weeks, or until the necks are dry and tight. Potatoes § Cured a bit cooler at 55 -65 ᴼC and 95 % humidity § Two to three weeks
66 Conti… Sweet potatoes § hot—cure at 85 to 90 ᴼC and 90 % humidity § For a week Winter squash § Should be cured at 80 -85 ᴼC § For two to three weeks at 70 % humidity
67 Objectives Replace and strengthen damage areas of corky skin Restore protection against water loss Reduce infection by decay organism
68 Condition Appropriate temperature higher than ambient Atmosphere must kept moist Ventilation provided for new skin growth Temperature must be kept steady
69 Onion bulb curing Carried out immediately after harvest It’s a drying -out process Done by two ways Natural curing § Take place after harvest under sun § Least expensive way § Enhance onion quality Artificial curing § Forcing heated air around onion
70 Objectives Access moisture removal Accumulation of natural fungicidal compounds in skin By exposing to high temperature Protection layer formation Serving as barrier to infection
71 Conti… Not all vegetables will respond well to a curing process In fact, most crops would be ruined by leaving them in warm conditions Some common storage vegetables that should not be cured include § beets, cabbage, carrots, turnips etc. The temperature, humidity and duration of the curing process is different for the various veggies that require it
72 Reference 1. Baldwin EA. 1994. Edible coatings for fresh fruits and vegetables: past, present, and future. In: Krochta JM, Baldwin EA, Nisperos-Carriedo MO, editors. Edible coatings and films to improve food quality. Lancaster, Pa. : Technomic Publishing Co. , Inc. p 25– 64. 2. Billing O. 1989. Flexible packaging. Lund, Sweden: Akerlund & Rausing 3. Banks NH. 1985. Internal atmosphere modification in Prolong coated apples. Acta Hort 157: 105.
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