Q.1 Define post harvest technology and its importance.
Ans:-
❖ Posta harvest technology:- Post-harvest technology refers to the application of scientific and
technological principles to maintain the quality and safety of agricultural products after they are
harvested.
❖ Importance of Post-Harvest Technology:-
1. Reducing food losses:- An estimated 30-40% of global food production is lost or wasted after
harvest. Post-harvest technology helps minimize these losses.
2. Maintaining quality:- Proper handling, storage, and transportation help preserve the quality and
nutritional value of crops.
3. Ensuring food safety:- Post-harvest technology helps prevent contamination and spoilage, reducing
the risk of foodborne illnesses.
4. Increasing shelf life:- Proper storage and preservation techniques can extend the shelf life of crops,
making them available for longer periods.
5. Improving market access:- Post-harvest technology helps farmers access markets and increase
their income by providing high-quality products.
6. Enhancing food security:- By reducing losses and improving the quality and availability of food,
post-harvest technology contributes to food security and nutrition.
Q.2 Write the nature and causes of post harvest losses.
Ans:-
❖ Nature of Post-Harvest Losses:-
1. Quantitative losses:- Reduction in the quantity of the product, such as weight loss or reduction in
volume.
2. Qualitative losses:- Deterioration in the quality of the product, such as changes in texture, colour, or
flavour.
3. Economic losses:- Financial losses incurred due to post-harvest losses, including reduced income
for farmers and increased costs for storage and handling.
❖ Causes of Post-Harvest Losses:-
1. Damage caused during harvesting, handling, and transportation, such as bruising, cutting, or
crushing.
2. Exposure to extreme temperatures, such as high heat or low temperatures, can cause damage to
the product.
3. High or low moisture content can cause damage to the product, such as mold growth or
dehydration.
4. Growth of microorganisms, such as bacteria, yeast, or mold, can cause spoilage and decay of the
product.
5.Poor storage conditions, such as inadequate ventilation, high humidity, or extreme temperatures,
can cause damage to the product.
6. Rough handling and transportation can cause physical damage to the product.
Q.6 Objectives:- # Mango is dimacteric fruit:- false, climacteric fruit continue to ripen after
harvested while dimacteric fruit not ripening. # PLW= Post-harvest life and wastage
Q.3 Enlist pre-harvest factors affecting on post harvest quality of produce.
Ans-
❖ Pre-harvest factors affecting on post harvest quality of produce:-
A) Related to plants:-
i) crops:-quality of Fruits varies from crop to crop.
ii) Cuttivers:- quality of seed or plant material imp. For quality of fruits and vegetable
iii) Cultural practices:- All cultural practices directly effect on the final quality of produce
iv) Planting Period:- Time out planting and changing in season affects on quality
v) planting density:- affects both the quality and quantity of the produce.
Vi) Irrigation:- Irregular watering affects the plant and fruit growth.
Vii) Fertilization:- poor management of fertilizes causes deficiencies in plants
Vi) Protection:- poor plant protection programmes. Causes the infestation of pest & diseases.
B) Related to environment:- Temp, wind, Rain. if this factors in Favourable Then its good for the
plants and if any Imbalance occurred. Then it cause quality of Fruits and vegetables.
C) Related to chemicals:- many hormones and growth regulators are used in agriculture and They
can affect quality in different way.
Q.4 what is ripening? Classify the fruits on the basis of ripening behaviour with example.
Ans:-
❖ Ripening:- ripening is the process by which fruits attain their desirable flavour, quality, colour,
palatable nature and other textural properties.
❖ Classification of fruits on the basis of ripening behaviour:-
1. Climacteric Fruits:- Climacteric fruits continue to ripen after they are harvested. They produce
ethylene gas, which stimulates ripening.
Examples: Apple, Apricot, Avocado, Banana, Ber, Mango, Melons, Pear, Peach, Kiwifruit, Cherimoya,
Fig, Guava, Plum, Persimmon, Papaya, Tomato, Sapota, Passion fruit
2. Non-Climacteric Fruits:- Non-climacteric fruits do not continue to ripen after they are harvested.
They do not produce significant amounts of ethylene gas.
Examples: Carambola, Cherries, Citrus, Grape, Litchi, Loquat, Olive, Pineapple, Pomegranate,
Strawberry
Q.5 Write the types of maturity and explain it.
Ans:-
A. Horticultural maturity:- It is a developmental stage of the fruit on the tree, which will result in a
satisfactory product after harvest.
B. Physiological maturity:- It refers to the stage in the development of the fruits and vegetables when
maximum growth and maturation has occurred. It is usually associated with full ripening in the fruits.
The Physiological mature stage is followed by senescence.
C. Commercial maturity:- It is the state of plant organ required by a market. It commonly bears little
relation to Physiological maturity and may occur at any stage during development stage.
D. Harvest Maturity:- It may be defined in terms of Physiological maturity and horticultural maturity, it
is a stage, which will allow fruits / vegetables at its peak condition when it reaches to the consumers
and develop acceptable flavour or appearance and having adequate shelf life.
