Importance of Post

UNIT 1 IMPORTANCE OF POST HARVEST Harvest Management

MANAGEMENT
Structure

1.0 Objectives
1.1 Introduction
1.2 Increase Food Availability
1.3 Nutrition Security
1.4 Employment Generation
1.5 Value Addition
1.6 Export Earning
1.7 Rural Industrialisation
1.8 Beneficial to Producers and Consumers
1.9 Let Us Sum Up
1.10 Key Words
1.11 Answer To Check Your Progress Exercises
1.12 Some Useful Books

1.0 OBJECTIVES

After reading this unit, you should be able to:

• understand how post harvest management can reduce losses after harvest
and increase food availability thereby provides food and nutritional
securities;
• state proper post harvest care can add value and provide benefit to the
producers and consumers;
• explain efficient post harvest operation can generate employment and bring
rural industrialization;
• highlight the role of post harvest technology for better economy of the
country through export earning; and
• demonstrate how appropriate post harvest management and processing can
utilise unmarketable produce and processing waste for gainful purpose
hence reducing pollution and city garbage.

1.1 INTRODUCTION
India is a vast country and a wide range of variety of fruits and vegetables are
cultivated in different regions. There has been a phenomenal rise in production
of fruits and vegetables in our country since Independence. As per the data for
2000-2001, the production of fruit is about 45.37 million metric tonnes and
vegetable about 93.92 million metric tonnes available in India and going to be
doubled by 2011 and is considered to be the second largest producer next to
china in the world. Unfortunately, unlike other horticulture rich countries,
average Indians do not get the basic daily requirement of fruits and vegetables
and our Human Development Index is very low. This is because a considerable
amount of this valuable produce is lost due to improper post harvest
management. High moisture content, living nature and presence of readily
utilizable nutrients make fruits and vegetables highly perishable commodities.
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Need and Importance Spoilage mainly occurs due to microbial attack, auto-oxidation and insect pest
attack. According to a study, at least 25 to 30 percent of the production of
fruits and vegetables in the country is lost due to wastage and value
destruction. The wastage cost was estimated to be Rs. 67,500 crores each year.
Even if 1% of this could be saved by converting them into value added
products, there will be a saving of Rs. 67.5 crores annually. Further, the cost of
reducing spoilage is much lesser than the production of the same quantity and
quality produce. Post harvest management of horticultural produce is therefore
the need of the hour in order to feed ever-growing population of the world in
general and India in particular. The most important advantage of post harvest
management and processing is the reduction of post harvest losses of fruits and
vegetables.

1.2 INCREASE FOOD AVAILABILITY

It is well known fact that fruits and vegetables are perishable in nature due to
its high moisture content, high rate of physiological activity viz. respiration
and ripening, microbial attack, rapid bio-chemical changes such as enzyme
activity, softening of the texture and many other biotic and abiotic factors.
Harvesting season of almost all fruits and vegetables is very narrow lasting
only for 1-2 months. During this short period, availability of that particular
fruits and vegetables is abundant but at the end of harvesting season, products
availability decreases rapidly and may be completely out of market within 1-2
months. Here, therefore comes the role of Post harvest management of
horticultural commodities like proper handling, packaging and storage at safe
low temperature, maintenance of cool chain during transportation and
marketing, pre and post harvest treatments in order to increase self - life and
reduce the overall spoilage etc. These practices make fruits and vegetable
available through out the year. Many modern technologies such as refrigerated
storage and transportation, Controlled and Modified storage, irradiation,
processing into value added products are some of the ways to extend the
availability of fruits and vegetables beyond the end of the harvesting season. In
this way, the food already produced can be saved for consumption by applying
the techniques of post harvest management and indirectly increase food
availability. Attention to the concept of post-harvest food loss reduction as a
significant means to increase food availability was drawn by the World Food
Conference held in Rome in 1974. The seventh session of the U.N. General
Assembly in 1975 passed a resolution calling for a 50 percent reduction of post
harvest losses by 1985. In the FAO, after consultation with its Governing Body
food loss prevention became a priority area and an Action Programme became
operational in early 1978. The Food Loss Prevention Programme of FAO till
recently focussed mainly on the durable food grains, because of the
prominence in daily diet. Only in May 1980, an Expert Consultation on Food
Loss Prevention in Perishable Crops mainly covering fruit and vegetables was
held in Rome.

1.3 NUTRITIONAL SECURITY

Fruits and vegetables constitute an important part of human's food. Even
though they are generally not considered as a staple food yet they help in
intake of cereal foods by making them more palatable in nature. Fruit and
Vegetables in general, except for a few, are not considered to be the primary
source of carbohydrate, protein and fat. However, some of them with storage
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roots and tubers are rich in carbohydrate, particularly starch, in amounts Importance of Post
comparable to the cereal crops, and the leguminous vegetables supply as much Harvest Management
as 14 per cent protein, dry seeds supplying still more. The lipid content in most
vegetables is less than 0.1 per cent. Most fruit, vegetables and root crops are
rich in minerals, carotene (Pro-vitamin A) and vitamin C. Besides, there are
some trace elements required by the body like copper, manganese and zinc,
which act as coenzymes. These are found in appreciable quantity in fruit and
vegetables. The amount of nutrient can vary with fruit and vegetables, cultural
practices, stage of maturity, post-harvest handling and storage conditions.
Once they are harvested, their composition goes on changing as a result of
physiological and biochemical activities, which are natural processes. Fruits
and vegetables are the rich source of vitamins, minerals, and trace elements,
deficiency of which leads many diseases such as scurvy, beriberi, night
blindness etc. In addition, most of the fruits and vegetables are also loaded
with antioxidants and fibers. Antioxidant neutralizes free radicals produced in
the body that is found a possible cause of cancer and also prevents faster aging.
At the same time fiber controls many cardiovascular diseases and movement of
foods in the digestive system. Several vitamins and minerals that are scarce in
cereals and animal products are present in abundance in fruits and vegetables.
Beside this, fruits and vegetables also supply carbohydrates and protein and
fulfill the essential nutrients in human diet. Therefore, human health is
protected if fruits and vegetables or their processed products are consumed
regularly. Fruits and vegetables are therefore considered as protective foods.
Further, several vitamins, minerals and phyto-hormones found in fruits and
vegetables have now assumed the status of functional food. These substances
are capable of providing additional physiological benefit, such as prevention or
delaying onset of chronic diseases, as well as meeting nutritional requirements.
Keeping in view the nutritional quality of fruits and vegetables, post harvest
management of these perishable commodities is the only solution for
nutritional security to ever growing population of the country.

1.4 EMPLOYMENT GENERATION

Employment generation of Indian Youth is becoming more and more difficult
with increasing in population. It has been observed that job opportunities in
government sectors are shrinking day by day and private companies closing
fresh recruitment. For rural youth, it becomes more and more difficult to get a
good or moderate employment in rural areas as a result unemployed rural
youth are rushing towards towns and cities to do any sort of work. This type
migration of population from rural to urban area is detrimental to the society.
In addition, this situation is creating a big problem in metro cities. Therefore it
is the need of the hour that these youth start their own ventures that should not
only be remunerative and attractive in nature but also easy to operate. Post
harvest handling and processing of fruits and vegetables is one such area that
can provide great possibility for employment generation. During harvesting
season, people can get employment in harvesting, pre-treatments if any,
packaging and transportation of fresh produce to towns and cities. The surplus
production and cull fruits and vegetables can be converted into pulps and value
added products during the season and later it can be used to prepare various
tertiary processed products. All these operations require human resources in
large quantity.

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Need and Importance A fruit and vegetable processing factory having a capacity of 10qt/month can
engage 4-6 people for the whole year. In addition in order to handle freshly
produced fruits and vegetables properly grading and packing stations and
quality control laboratory have to be developed to keep the pace of
development process. Further, as ancillary industries manufacturing units for
food processing machinery, packaging materials both for fresh and processed
fruit and vegetable products will also develop side by side and generate
employment. Other relevant industries and establishments, such as, retail
outlets etc, will also provide additional employment. In our country 90% of
fruit and vegetable produced are marketed by the farmers compared to only
20% of cereals/food grains production of India.
Employment potential of food processing industries is much higher compared
to many other relevant industries. For example per 1,000 crores of investment
employment potential in food is 54,000 compared to textiles −48000 and paper
−2500. It has been reported that there is a 4 fold indirect employment on
investment in food and it provides 60% employment in small towns and rural
areas. Our aim is to increase processing from present level of 2% to 10% by
2010 that will involve an investment of Rs.1,40,000 crores generating direct
employment 77 lakh and indirect employment 3 crores.

1.5 VALUE ADDITION

Horticultural produce in general and fruits and vegetables in particular generate
a large amount of valuable waste such as inedible plant parts as such for human
food that end up as garbage. However, if they are gainfully utilised at the proper
time they can produce value added products. Vegetables such as cauliflower,
peas, leafy vegetables, etc. can be primarily/minimally processed so that inedible
parts are removed before being sent on to the metropolitan city markets. They
should be unit packed at packing stations situated at appropriate points in every
district. This process will reduce the transportation and handling cost of inedible
parts and help the consumer by providing a convenience food. The consumers
particularly the working women would be willing to pay higher prices because
these ready to use products save lots of time, in kitchen besides labour and
space. Similarly, bananas should be transported in hands as is done in other
countries. Each packing station should have the facility for processing.
Physically damaged fruit and vegetables that are without infection but would be
spoiled on storage can be made into durable and value added processed products
at this point. Utilization of physically damaged fruits and vegetables into value
added processed product could considerably reduce the price of main product as
a result more processed food products will come within the reach of common
people.
Fruits and vegetables are perishable in nature, it can not be stored for longer
period. It has been observed that about 25-30% of total production are not fit
for fresh marketing and called culled produce. These produce are undersized,
oversized and malformed/deformed and physically damaged fruits and
vegetables but microbiologically sound at the time of harvest. The produce of
this category either sold at throw away prices or left to spoil as such. Thus a
huge quantity of horticultural produce in the form of cull fruits and vegetables
occurs every year which otherwise could be utilized, if processed into various
value added by products. Fruits and vegetable processing units also generate
large amount of valuable waste such as peel, stones and other inedible plant
parts that are generally not utilsed properly and rejected as such in our country
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and finally end up as garbage. However, if they are gainfully utilised at the Importance of Post
proper time they can become value added products. Some of theses waste are Harvest Management
rich source of vital constituents like carbohydrates, protein, fat, minerals,
edible fibres, etc. and also constituents of commercial use such as pectin,
starch, colours/ pigments, essential oils, sugars, vinegar, alcohol, and many
compounds useful in food and beverage industries. In addition the waste may
be used as cattle feed that is in short supply in our country. These waste
processing not only gives value added products but also reduce the price of the
primary processed products that are sold at a premium price in our country
beyond the means of the common people. In general, it improves the overall
economy of the country. Premature fruit drop due vagaries of climate such dust
or hailstorm is also a big problem in India. As a result a substantial quantity of
fruits and vegetables are lost before they attend proper maturity stage. These
produce can be utilized usefully if processed into value added products such as
pulp, pickle, chutney, dried powder etc.
During peak harvesting season a good amount of quality fruits and vegetables
are available in abundant quantity resulting in market glut and all of these
quality produce can not be marketed in the fresh form. As a result, there is
huge spoilage and wastage of fresh fruits and vegetables. This wastage can be
reduced if they are timely processed into different value added products or
preserved by different methods during harvesting season. Now it can be used
throughout the year and can be transported to distant market. Value added
products not only palatable but also nutritious and gives economic gain.
Nutritional value of these products can be increased many folds through
fortification particularly of protein, vitamins and minerals. Processing serves as
an outlet for surplus production and therefore acts as price stabilizer. Fruits are
generally consumed as fresh but mostly vegetables are cooked before
consumption expecting a few ones like cucumbers, tomatoes etc. Value
addition also includes peeling, slicing, cutting into pieces, processing and
packaging. All such activities increase value of the products.
India has a wide range of indigenous fruits that are underutilized. Most of these
fruits are tropical/subtropical in nature and grow even under adverse agro-
climatic conditions. A large number of these fruits are known for their
therapeutic/medicinal and nutritive value and have excellent flavour and very
attractive colour. Some of these fruits are not easy to eat out of hand e.g.
baelfruit that has a hard shell, mucilaginous texture and numerous seeds; as a
result it is not popular as a dessert fruit. Kokum is not acceptable as a fresh fruit
because of its high acidity, only its thick outer rind is used in beverage industry
or for culinary purpose in the dried form. Similarly aonla as a fresh fruit is not
liked because of its strong astringent taste. All these fruits have a great
potentiality to processing into a value added fruit products of commercial
importance. So that the growers get a remunerative price and consumers get the
opportunity to enjoy the indigenous fruit products. A shrink-wrapped fruit and
vegetable fetches more prices compared to non shrink-wrapped ones because
of value addition.
It has already been mentioned that less than 2% of production of fruits and
vegetables in India goes for processing. As a result, value addition in food
sector is low at 7%. The production of fruits and vegetables in our country is
now 66% of food grains. It is expected that this figure is likely to be 80% by
2010. With proper infrastructure facility for post harvest handling and
processing, value addition will correspondingly go up from 7% to 35 %
resulting in increases in GNP.
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Need and Importance
1.6 EXPORT EARNING
It is known that about 84 different fruits and 63 items of vegetables are traded in
world market. In addition a large number of fruit and vegetable products are also
marketed. India by virtue of its varied agro-climatic conditions has the
advantage of producing most these fruits and vegetables and processing them
into products that can be traded in the world market. In order to achieve export
potential, following fruits have been identified as having good market potential
viz. Mango, Grapes, Banana, Lychee, Exotic fruits Chikoo, Ber, Pomegranate,
Amongst vegetables the items identified as having good export potential are -
Onion, Potato, Green vegetables. The following two categories of vegetables
also has great potentiality: a) Traditional - okra, bitter gourd, chili and other
seasonal vegetables; b) Non-traditional - asparagus, celery, broccoli, bell pepper,
sweet corn and baby corn; green and lima beans.
India has vast resources of indigenous fruits and vegetables that have
established medicinal and therapeutic values apart having high nutritive value,
attractive color and excellent flavor viz. aonla, baelfruit, jamun, kokum, phalsa
etc. There is always a demand all over the world for new, nutritious, attractive
and delicately flavoured products. Also, the trend today is a return to the natural
and a preference for the therapy provided by nature. Consumers today are
becoming increasingly conscious of the health and nutritional aspects of their
food. The tendency is to avoid chemicals and synthetic foods and choose therapy
and nutrition through natural resources. The underutilised fruits of India have an
important role to play in satisfying the demand for nutritious, delicately flavored
and attractive natural foods of high therapeutic value. The development of these
fruits can considerably contribute to crop diversification, farm income and the
improvement of nutrition and also provide valuable exports and additional
employment. Therefore, among these indigenous fruit lies an untapped
potentiality for processing into value added products that can attract export
market. For example, Bael and Aonla are indigenous fruits having highest
riboflavin (Vit. B2) and vitamin C respectively. Increased health consciousness
in the masses will boost their consumption in India and in International market.
Any Aonla products can be exported as they are rich in vitamin- C. Therefore,
export of these indigenous fruits and vegetables and their processed products
can earn valuable foreign exchange. Though some fruit products, are being
manufactured at present on a small scale, inspite of such favourable possibilities
no systematic approach has been made to utilise the potential of the indigenous
fruits on a large scale mainly because of the lack of the requisite amount of raw
material. Organised orcharding and systematic collection of raw material is of
utmost importance. Kiwi fruit that was practically unknown in the world market
a few years back, is now in the forefront of international fruit trade. The New
Zealand Kiwi Fruit Marketing Board highlighted the plus points of Kiwi Fruit
such as thirst quenching, highly nutritious, rich in Vitamin -C, good for
maintaining health, slimming effect etc. to make it popular among the
consumers the world over. There is no reason why we can not achieve similar
success. Instead of trying to compete in a market where other countries are
already established and far ahead we must break new ground and create markets
for our indigenous fruits where no other country can compete with us.
Freezing is rated as the best technique available for food preservation since it
maintains the natural properties by reducing post harvest changes and microbial
deterioration to the barest minimum without any influence on the original
qualities. The rate of freezing plays a great role on the quality of frozen fruits
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and vegetables; faster freezing rate is required to obtain better quality. Liquid Importance of Post
nitrogen is the most common cryogenic substance fused in food freezing. Ultra Harvest Management
quick freezing rate, minimum dehydration less, freedom from oxidative changes,
minimum freezing damage of freeze sensitive products, maximum quality
retention of texture, colour and flavour of sensitive fruits and vegetables during
freezing and the inert nature of the freezant are the advantages of liquid nitrogen
freezing. A systematic establishment of quick freezing industry can boost export
trade of our country. Methods have been standardized under laboratory
conditions for the manufacture of cryogenically frozen, crack free, peeled ripe
mango slices having excellent retention of quality attributes, well comparable
with those of fresh mangoes in ready-to-serve form and cent-per-cent edible
portion. This will have a great potentiality in export trade. The problems
generally facing the export of fresh mangoes, like short storage life, added bulk
of stone and peel, hidden disorders like spongy tissue and stone weevil can be
successfully overcome by producing the cryogenically frozen mango slices.
Hardly there is any fruit that is not cultivated in this country. At present only
few established fruits and vegetables are exported. Government has already
recognized it as one of the major thrust for augmenting the countries export.
Lack of proper post harvest management and infrastructure facilities are the
major hurdles for export of horticultural produce. Countries like Indonesia,
Malaysia, Thailand etc. are far behind in production of fruits and vegetables
compared to India but their exports are many folds higher than our country. It
is mainly because of good post harvest management practices, quality
maintenance through out the marketing channel and basic infrastructure for
export

1.7 RURAL INDUSTRIALISATION

Post harvest management and processing of fruits and vegetables is the
backbone of the horticulture industry as it takes care of gluts and all possible
wastage that occur during handling, storage, distribution and marketing. Most
growers are rural people. During peak harvesting season, always there is glut.
There is no preservation unit, grading and packinghouse in rural areas. They
can not hold their produce, even for few days due to lack of storage facility and
they are unable to preserve their produce. This situation forced them to sale
their good quality produce at very low price to middleman. Cull fruits and
vegetables are generally goes waste or sold at a throw away price. After
harvesting season is over, again rural people become jobless. They generally
migrate to cities in search of any sort of job. Setting up of small and cottage
level preservation factory at village level not only reduces losses due to glut
but also provides jobs for rural people. It can always fetch an additional
income to the grower and help in stabilizing the prices and providing economic
return. Hence, fruit and vegetable processing industry should be encouraged
and developed in rural areas, a way of rural industrialisation

1.8 BENEFICIAL TO PRODUCERS AND CONSUMERS

In a country like India, transportation facilities are not so good, rural
electrification is also in infancy stage and huge production of horticultural
produce occur in different parts of the country particularly in the rural areas
and under developed areas. There is always abundance of produce at the
production site but scarcity of the same produce at consumption places.
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Need and Importance Growers at production site sale their produce at the lowest minimum price due
to fear of spoilage. However, the consumers purchase the same commodities at
a very high price in cities and urban areas due to involvement of middle man.
In this way, both producers and consumers suffer and middle man only get
advantage. To overcome this situation, growers should be trained properly
about post harvest management, storage and processing of fresh Fruits and
vegetables. There must be on farm storage facilities viz. pusa zero energy cool
chamber for short duration storage. Cottage and small scale level fruit and
vegetable processing unit must be encouraged so that cull fruits and Fruits and
vegetables can be converted into value added products, properly stored and
processed products can be transported to the places of scarcity during their
harvesting season and after the season is over. In this way a glut like situation
can be avoided in production areas. Growers will get a good price for their
produce and consumer will have to pay a reasonable price only.

# Check Your Progress Exercise 1

Note: a) Use the space below for your answer.
b) Compare your answers with those given at the end of the unit.
1. What are the major factors responsible for spoilage of fruits and
vegetables?
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2. How post harvest management of fruits and vegetables can increase food
availability?
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3. How fruits and vegetables processing industry can revive rural
industrialization?
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4. What are the importance and advantages of value addition? Importance of Post
Harvest Management
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5. How do you increase export of fresh and processed fruits and vegetables?
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6. Why fruits and vegetables are called as protective foods?
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1.9 LET US SUM UP

Fruits and vegetables are highly perishable in nature that results in rapid
spoilage and deterioration in quality. However, proper post harvest
management can reduce this spoilage. The cost of reducing spoilage is much
lesser than the production on additional land. A good post harvest management
reduces spoilage by preserving seasonal surplus and cull fruits and vegetables,
which often lie rotting on the roadside. Processing and value addition increases
food availability, generates cattle feed by converting factory waste thus
reduces garbage accumulation. Growers get remunerative price of their
produce and consumers buy it at reasonable price. Many indigenous fruits and
vegetables, which are not generally marketed, as fresh can be processed into
value added products for export. These products are in demand in national and
international market due to its medicinal and therapeutic properties. Fresh as
well as processed fruits and vegetables is rich source of vital nutrients like
vitamins, minerals, fibers etc. It gives nutritional security forever growing
population and protects their health.

1.10 KEY WORDS

Post harvest
management : Methods and techniques applied to increase the
shelf life and retain quality of horticultural
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Need and Importance produce either as fresh or processed into different
products.
Post harvest losses : Losses of horticultural commodities in quality
and quantity after harvesting till consumption.
Food availability : Availability of fruits, vegetables and their
processed products beyond their harvesting
season or round the year.
Irradiation : Exposure of biological materials to radiation such
as X-ray, gama-ray, electron beams etc.
Antioxidants : Substances which prevent oxidative reaction in
foods.

# 1.11 ANSWERS TO CHECK YOUR PROGRESS

EXERCISES
Check Your Progress Exercise 1
1. Your answer should include the following points:
• High moisture content.
• More physiologically active.
• Soft texture and rich nutrients invites microbes and insect pest.
• Susceptible to rapid enzymatic oxidation.
2. Your answer should include the following points:
• Post harvest losses reduction at different stages increases food
availability.
• Processing of surplus fruits and vegetables into value added products.
• Utilization of cull fruits and vegetables into processed products.
• Increases shelf-life of fruits and vegetables by improved post harvest
management.
3. Your answer should include the following points:
• Fruits and vegetables processing industry utilizes surplus and cull
produce.
• It provides more employment and occupation for rural people.
• It saves farmers from distress selling.
• Ideal in rural areas due to cheap availability of raw material and local
labour.
4. Your answer should include the following points:
• Indigenous fruits and vegetables having medicinal and therapeutic
properties.
• Cull and surplus produce can be utilized for preparation of various
products instead of throwing for spoilage.
• Waste generated during processing can be processed either into animal
feed or for use in related industry.
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 • It generates employment, animal feed and prevents garbage Importance of Post
Harvest Management
accumulation.
• Earns valuable foreign currency and saves Indian currency paid for
import of processed fruits and vegetables products.
• Fulfills Defense requirements.
• Improves overall Indian economy.
5. Your answer should include the following points:
• Better post harvest infrastructure for export purpose.
• High tech processing like cryogenic freezing and aseptic packaging.
• Fresh vegetables rich in anti-oxidant medicinal value.
• Processing of indigenous tropical fruits rich in nutrient and therapeutic
value.
6. Your answer should include the following points:
• Fruits and vegetables are rich source of vitamins which prevents
diseases like scurvy, Beriberi, night blindness etc.
• They are also rich source of antioxidants neutralizes free radicals
formed in human body that causes sometimes cancer and accelerates
faster aging.
• Minerals found in fruits and vegetables take part in various biochemical
reactions.

1.12 SOME USEFUL BOOKS

1. Cruess, W.V. (1997) Commercial Fruit and Vegetable products, Allied
Scientific Publishers.
2. Lal, G., Siddapa, G.S. and Tandon, G.L. (1986) Preservation of Fruits and
Vegetables. India Council of Agricultural Research, New Delhi.
3. Ranganna, S. (2000) Hand Book of Canning and Asceptic Packaging, Tata
McGraw Hill Publishing Company Limited New Delhi.
4. Srivastava, R.P. and Kumar, Sanjeev (1998) Fruit and Vegetable
preservation, (Principles and Practical), International Book Distributing
Co: Lucknow.
5. Verma, L.R. and Joshi, V.K. (2000) Post harvest Technology of Fruits and
Vegetables. Volume 2, Indus Publishing Company: New Delhi.
6. Woodroof, J.G. and Luh, B.S. (3rd Ed.) (1986) Commercial Fruit
processing, AVI Publishing Company; Westport.

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