Post harvest handling of Plum

Presented by Iqra Bashir12-arid-370

Introduction: Plum (Prunus domestica ) is an important stone fruit after peach

in terms of area and production in Pakistan. Different varieties of plum (Fazle mananai, Faramusa Beauty and Late mananai ) are grown in varying quantities in different climatic conditions neither too hot nor cold.

In Pakistan, it is mostly grown in the provinces of Balochistan and Khyber Pakhtunkhwa. The main

producing areas of plum are Kalat, Mardan, Mastung, Nowshera, Peshawar, Pishin, Quetta, and Swat.

Plums are produced around the world, and China is the world's largest producer.

In the United States, the Japanese varieties of plums are predominant. California was the dominant producer in 2011

Production statistics:

Pakistan ranks 17th for plum production in the world with total production of 67,000 tons.

The share of the areas are: Khyber Pakhtunkhwa is 47% Swat district contributes about 17% (GoP, 2009).

Production statistics:

For the determination of ripeness of plums the following apparatus shall be used: A calibrated refractometer. A handheld penetrometer or a penetrometer mounted on a

drill stand with a plunger of 11 ,2 millimetre in diameter. If the calibrated refractometer is used to determine the total

soluble solids (TSS) If a handheld penetrometer or a penetrometer mounted on a

drill stand is used

Determination of ripeness

POSTHARVEST LOSSES MAY OCCUR AT DIFFERENT STEPS DURING THE MARKETING CHAIN

Losses at harvest: injuries, pressure damageLosses at the packinghouse: chemicals, brushes and wax damageLosses during storage: chilling injuries, decay, peel disorders Losses during transport: bruising, deformation, decayLosses at retail: decay, softening, wiltingLosses at the consumers: decay, softening, wilting

Primary factors of the post harvest losses are: biological (rodents, birds, animals) microbiological (fungus, bacteria) chemical (reaction of the nutrients, contamination with

pesticides and other chemicals) Biochemical (enzymes activated reactions) mechanical (bruising, cutting and puncturing) physical (excessive or insufficient heat or cold) Physiological respiration, sprouting in dormancy) and psychological (human aversion).

Post harvest losses of Plum

The secondary factors which encourage these primaryfactors are:

inadequate harvesting method Packaging Transportation Storage and some environmental factors like

temperature, humidity and solar radiation

Post harvest losses of Plum

HandlingThese include: • Cleaning the product• Storing• Packaging • Quick cooling • Good refrigerated • Storage• Good transportation & distribution

DISORDERS Physiological and Physical

Disorders Internal Breakdown or Chilling Injury.

This physiological problem is characterized by flesh translucency, flesh internal browning, flesh mealiness, flesh bleeding, failure to ripen and flavor loss. These symptoms develop in plum and fresh prunes during ripening after a cold storage period. Thus, these symptoms are usually detected by consumers. Fruit stored within the "killing temperature range" 2-8°C (36-46°F) are more susceptible to this problem.

DISORDERS Pathological Disorders

Brown rot. Caused by Monilia fructicola is the most important postharvest disease of stone fruits. Infection begins during flowering and fruit rot may occur before harvest but often occurs postharvest. Orchard sanitation to minimize infection sources. preharvest fungicide application and prompt cooling after harvest are among the control

DISORDERS Pathological Disorders

Gray Mold. Caused by Boyrytis cinerea can be serious during wet spring weather. It can occur during storage if the fruit has been contaminated through harvest and handling wounds. Avoiding mechanical injuries and good temperature management are effective control measures.

DISORDERS Pathological Disorders

Rhizopus Rot. Caused by Rhizopus stolonifer can occur in ripe or near ripe stone fruits kept at 20 to 25°C (68 to 77°F). Cooling the fruits and keeping them below 5°C (41°F) is very effective against this fungus.

TEMPERATURE & CONTROLLED ATMOSPHERE Optimum Tempertures

-1.0 to 0°C (30.5-32°F) Optimum Relative Humidity

90-95% R.H; an air velocity of approximately 50 CFM is suggested.

Rates of Ethylene

Responses to Ethylene Most of the plums harvested are at Well-Mature stage

will ripen properly without exogenous ethylene application.

Ethylene application to fruit harvested will only ripen the fruit more uniformly without speeding up the rate of ripening.

However, for the slow ripening plum cultivars, expgenours application of ethylene (100 ppm for 1-3 days at 20°C/68°F) is needed for even ripening.

During grading of fruits, damaged, rotten and cracked fruits should be removed.

Only healthy, attractive, clean and bright fruits should be selected.

The grades are mostly based on the condition and the quality of the fruits and not specifically on their size.

Grading:

Containers in which plums are packed shall be clean, dry, undamaged and suitable; not impart a foreign taste or odour to the plums and prunes; be free from any visible signs of fungus growth; be free from Arthropoda infestation; and be strong and rigid enough to ensure that the original shape be retained and not bulge out, dent in, break or tear, to the extent

that plums are damaged or are at risk of being damaged, during normal storage, handling or transport.

Packaging

The main objective in storage after harvest is to control the rate of ripening to extend the marketing period.

As the Plum are chilling sensitive, the recommended storage temperatures differ depending on the fruit maturity.

Storage

Plum are highly perishable in nature hence quick means of transportation is necessary.

Plum are transported by road through tractors, trucks and also by rail and air to distant markets.

Village produce is transported to the near by towns and city market only by road.

Transport

Marketing Channel of Plum

Also include good manufacturing practices ( GMPs)

Packing facility sanitation Building Equipment Storage

Water quality Worker hygiene