Post Harvest Management of Mangoes

8/14/2019 Post Harvest Management of Mangoes

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01/08/10 S ESWARA REDDY 1

Dr S.Eswara ReddySenior Scientist (Hort.)

Division of Horticulture

RARS , Anakapalli

POST HARVESTPOST HARVEST

MANAGEMENTMANAGEMENTOFOF

MANGOESMANGOES


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OBJECTIVE:To reduce post harvest losses

To extend the storage lifeTo maintain quality

To avoid glut in the market

Factors affecting quality:Pre harvest factors

Harvesting and handling practices

Pre storage treatments

Over all cleanliness


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HARVESTING

At right stage : optimum maturity At right time : cooler part of the

day Correct method : Using harvesters

Faulty harvesting practices causesCuts, bruises and injury

-avenues for microbial entry - increases transpiration - increases respiration


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Maturity indices/harvest stage

Fully developed cheeks with outgrown shoulders and formationof a depression at the stalk

Change in skin colour from dark-green to light-green

Visibility of lenticels (Banganapalli)

In Alphonso, Pairi and Langra varieties, optimum maturity isattained when specific gravity of fruits is more than 1.0

Change in flesh color from greenish white to light yellown


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METHODn mangoes should never be knocked down from the

tree, dropped or thrown to the ground.n Harvesting the fruits with 10 to 20 cm length stalk - reduces latex exudation, staining, of fungal entry

n Never place the harvested fruits directly on the

groundn Place the fruits in clean shallow plastic crates.

n Keep the harvested fruits in a cool place away

from direct sunlightn Out-grading should be carried out in the field to

remove immature, undersized, damaged,bruised, scarred or ripe fruit.


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MANGO HARVESTERMANGO HARVESTER

Conventional mangoharvester

IIHR mango harvester

Fruits harvested IIHR & conventional harvesters


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Transportationto pack-house

n Transport carefully in clean vehicles withoutexposing to sun.

n Avoid transporting in loose

n Take care while loading, transporting andunloading the crates


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SORTINGu

u To remove rotten and diseased fruitsu To remove over ripe fruits

u To remove insect attacked fruits

u To remove misshapen fruits

Sorting should be done before washing


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DESAPPING


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DESAPPING Removal of latex exuded by fruit during

harvesting

Sap injury:Causes sap burning

spoils appearance reduces marketability

Increases disease incidence

Sap removal: Wash immediately in water Hot water treatment


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DE-SAPPINGin pack-house

Cleaning/Washing


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Cleaning/Washing OBJECTIVES

u To remove adhering dirt

u To remove latex strains

u To remove surface organisms if any

PRECAUTIONS

u Washing in water, Cleaning by dry brushing

u Wash carefully

u Wash with clean water

u Chlorine water wash: 100 to 150 ppm

u Remove excess water after washing

t er c em ca s


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t er c em ca sfor washing 1. Detergents (1g/litre)

u To remove sooty molds & residues of pesticides

u To remove latex strains

u To remove surface organisms if any

2. Fungicides to prevent post harvest diseases like

antrhacnose, stem end rot Eg: Benomyl, Prochloraz etc

PRECAUTIONSu Excess surface water should be dried

u Change water frequently

u Wash in flow water


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Washing


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Washing


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GRADING


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GRADING

IMPORTANCE

Facilitates marketingGrades are basis for pricing

Effective Supplier & buyer communication

Grading is based onSize & weight

Colour and shape

Soundness and cleanliness

Maturity/ ripening


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Manual Weight grading Manual Size grading


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HOT WATER TREATMENT


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HOT WATER TREATMENT Purpose

Disease control

Insect disinfestationUniform ripening

Removal of surface residues

Method: Dipping in Hot water for specified period

52-55C for 5 min: Disease control & uniformripening

HW + Fungicide: Effective disease control

46C for 60 to 90 min: Insect control- fruit fly inmango


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Stem-end rot symptoms


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Automatic- HW Treatment plant


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Vapour heat treatment

Fruit Centre temperature: 46 to 49CRH : 95 %

Holding time : 20 minutes

To control fruit fly (all stages)

As a quarantine treatment for export especially to Japan

The produce is held at a pre-determined temperature forafixed time (using a hot water - steam vapour system)

Vapour heat treatment plant


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PACKAGING


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PACKAGINGFUNCTIONS

u To assemble the produceu To protect the produce

An ideal package shouldu have sufficient mechanical strengthu not contain toxic chemicalsu meet handling & marketing requirementsu allow rapid cooling of its contentsu be easily disposable or recycledu as cheap as possible

Eg: Paper board lined with PE; CFB boxes; plastic crates


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Mango-Packhouse


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Mango Packhouse

PRECOOLING


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PRECOOLING

Rapid removal of field heat Advantages:

Slows down respiration

Reduces transpiration

Minimises microbial attack

Eases cooling system loadFactors:

n rate of heat transfer from produce cooling medium

n size and shape of produce

n Temperature differencen Accessibility of cooling medium

n Nature and velocity of cooling medium

PRECOOLING


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PRECOOLINGMETHODS

Room cooling: 60 mts/min Advantages: Cooled and stored in the same placeForced air cooling: 200-400 mts/min Advantages:

u Cooling time 1/4th to 1/10th of room cooling

u Suitable for many types of fruits

Hydro cooling: near to 0C Advantages:

u Faster method

u also cleans the produce

u no product dehydration


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Pre-Cooler


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t


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storage

Best, effective & widely used method

u reduces respirationu delays ripening

u controls spoilage

Temperate : 13C Humidity : 85-90%


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MODIFIED ATMOPHEREPACKAGING


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PACKAGINGDepleted O2 and enriched CO2 inside the pack- no control over inside gas compositionFactorsn Wt and type of tissuen rate of respirationn surface area & permeability of packn temperature of storage

Advantagesu reduceSweight loss

u maintains firmnessu reduced respirationnu delays ripeningu reduced chilling injury

MA STORAGE METHOD


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MA STORAGE METHOD

Freshly harvested produce

Washing

Fungicide dipPrecooling (for storing at LT)

Packing & Sealing

Storage


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Effect of MA packaging of Alphonso mangoes at 8CEffect of MA packaging of Alphonso mangoes at 8C


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WRAPPING


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WRAPPING

n Film is shrink wrapped tightly around each piece

n

acts as another layer of protectivecover

Individual Seal PackagingIndividual Seal Packaging


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Freshly harvested fruits/vegetablesFreshly harvested fruits/vegetables

Sort/GradeSort/Grade

Trim the stalksTrim the stalks

Wash/DisinfectWash/Disinfect

Surface drySurface dry

Loose pack IndividuallyLoose pack IndividuallyPass through shrink tunnelPass through shrink tunnel(300-350F) for 8 to 10 sec(300-350F) for 8 to 10 sec

Collect and Master packCollect and Master pack


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CONTROLLED ATMOPHERESTORAGE


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STORAGEDepleted O2 and enriched CO2 inside the storage room-

precise control over gas compositionEffects of low O2

low respiration rate delayed ripening& chlorophyll break down low ethylene production slows down ethylene productionEffect of high levels of CO2 inhibition of enzyme activity

postpones climacteric inhibits ethylene action disturbs organic acid metabolism decreases volatile synthesis


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CA storage of Alphonso mangoes at 8CCA storage of Alphonso mangoes at 8C


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RIPENING Hastening the process of ripening


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g p p g

Chemicals : acetylene(CaC2)- banned in India ethylene -best Done in controlled rooms of temperature and

humidity 20-25C & 85- 90 % RH Method :ethylene gas exposure : ethrel solution dip Factors:

Fruit maturity

Ethylene concentration: 350 to 400 ppm

Temperature and humidity of the room


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Modern-Ripening Rooms


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Documents

Post Harvest Management of Mangoes