Plant Science Department

College of Agriculture and Natural Resources

Central Bicol State University of Agriculture

BIOLOGICAL ASPECTS
OF POST HARVEST
HANDLING

Prepared by:
Joel Solomo Balindan
Instructor in Cropscie 3
Objectives
✓ Define the technical terms used in post harvest
handling of fruit and vegetable and its structure
✓ Discuss the basic principles in post harvest
handling
✓ Identify and explain the characteristics of
commodities
✓ Major environmental factors affecting post
harvest life
✓ Morpho-anatomical and chemical basis for
perishability of fruits and vegetables
✓ Chemical bases of handling harvested
commodities
DEFINITION OF
TERMS
DEFINITION OF TERMS
1. POST HARVEST LIFE- duration of usability of the commodity
2. RESPIRATION- biological processes by which organic materials
are broken down to simpler forms accompanied by the release
of energy and heat
3. SENESCENCE-final phase in the life of an organ in which a
series of normally irreversible events is initiated that leads to
cellular breakdown or death of an organ
4. FEATHERING (in asparagus)- spreading out of the bracts of
the asparagus spear
…DEFINITION OF TERMS
5. SPEAR- the edible portion of the asparagus
6. RELATIVE HUMIDITY (RH)- ratio of the water vapor
7. MORPHOLOGICAL- pertaining to the plants parts as
stem, leaves, roots
8. EXOCARP-outer part of the fruit wall
9. OLLEOCELLOSIS- brownish discoloration of citrus caused
by the staining of the oil released its oil glands. Also termed
rind staining
10. POME- fruits characterized by thin leathery exocarp
and a papery portion covering seed area. Examples are
apple and balimbing
…DEFINITION OF TERMS
11. CUCURBITS- cucumbers, melons, squashes, water melons and
gourds

12. ANATOMICAL- pertaining to tissues and cellular organization

of commodity

13. DERMA SYSTEM- the protective covering of the plant body

consisting of the epidermal cells, it’s protrusions deposition of
commodity

14. EPICUTICULAR WAX- the outer most layer of the cuticle whose
reflectance results in powdery coloration termed bloom as seen
on newly harvested mangoes, grapes, cabbage, etc
…DEFINITION OF TERMS
15. CUTICLE- the non- cellular membrane above the first layer
cells

16. TRICHOMES- very tiny, if not microscopic hairs on the skin of

commodities

17. EMERGENCES-conspicuous outgrowths of the skin of the

commodities

18. SPINTERN- specific term given to the emergence of

rambutan; more popularly known as spines or hair
…DEFINITION OF TERMS

19. LENTICELS- circular group of protruding corky air filled

cells with a central opening on the fruit stems
or roots
20. LATICIFERS- ducts surrounding the vascular bundles
producing latex

21. LATEX- milky liquid with minute organic particles in

suspension

22. BLACK HEART- black spot in the middle of the potato

…DEFINITION OF TERMS
23. LIGNIN- a phenolic ( containing a benzene ring) substance
which is present along with cellulose and hemicellulose as a
component of plant cells giving the injury

24. PECTIN- a group of substances with galacturonic acid as the

building blocks

25. VAPOR PRESSURE-pressure exerted by water vapor in a given

space or atmosphere

26. AMBIENT- ordinary room conditions of temperature and

relative humidity
…DEFINITION OF TERMS
27. AUTOCATALYTIC- production of the chemical induces the
production of more of it

28. MECHANICAL DAMAGE- damage to physical factors such

as heavy pressure on top of a load, sharp or pointed
materials, rough surfaces, impact against a hard surface and
prolonged vibration
BASIC PRINCIPLES
COMMODITY
- a harvested commodity is a living thing with a high degree
of organization
..BASIC PRINCIPLES

 Harvested horticultural crops (fruits and

vegetables) are perishable crops
 Harvested commodity respond to physical,
chemical and biological environment
 Commodities have different characteristics and
requires different handling techniques
..BASIC PRINCIPLES

 Perishables carry out respiration, transpiration and

senescence
 Quality produce can only be maintained through
appropriate handling technology
Characteristics of Commodity:

1. ENERGY REQUIRING- is made available through respiration.

Therefore the more the energy reserves
the longer the post harvest life

2. CONTINUALS STATE OF CHANGE- changes are programmed

and are mostly deteriorative. If we can
slow down these changes

3. HIGH IN WATER CONTENT- most fruits and vegetables have

80-95% water
….Characteristics of Commodity:
4. RESPOND TO PHYSICAL AND CHEMICAL FACTORS- factors of
the environment . The more favorable the
environment for the changes that are occurring in the
commodity, the faster is deterioration

5. SUSCEPTIBLE TO ATTACK OF MICROORGANISMS- insects and

other pests. Post harvest life depends a lot on how
we can inhibit their growth
B. HARVESTED COMMODITIES DIFFER IN STRUCTURE
AND ORGANIZATION

1.Different parts of a plant behave differently

Leaves wilt, flower open, fruits ripen, storage
organ sprouts
2. The amount of surface exposed to the
atmosphere per unit volume
3. Nature of skin affects the rate of moisture
loss, diffusion of bases, penetration of
chemicals, resistance to temperature stress
…HARVESTED COMMODITIES DIFFER IN
STRUCTURE AND ORGANIZATION

 Commodities with thick, waxy, and

complex cuticle non- cellular
membrane above the first layer of
cells, loss moisture, respire slowly and
therefore deteriorates at slow rate
than those non- waxy cuticles
 Commodities with plenty of stomates,
trichomes (microcopy visible hairs)
emergence, conspicuous outgrowth of
the skin and lenticels
…HARVESTED COMMODITIES DIFFER IN
STRUCTURE AND ORGANIZATION

4. Commodities with more starch and

sugar generally last longer since they
have more sources of energy
Commodities at immature stage
usually have more phenolics which
give them an astringent taste
5. Mature commodities have generally
more developed cuticles, more energy
reserves, lesser stomates and therefore
have longer post harvest life
MAJOR ENVIRONMENTAL FACTOR AFFECTING POST
HARVEST LIFE
A. TEMPERATURE
the higher the temperature the faster the respiration
and
transpiration rates

PRACTICED INVOLED
✓ Refrigeration, pre cooling, evaporative cooling
..MAJOR ENVIRONMENTAL FACTOR AFFECTING POST
HARVEST LIFE
B. RELATIVE HUMIDITY
at the same temperature, the lower the relative
humidity the lesser is transpiration

PRACTICED INVOLED
Precooling, control of relative humidity, evaporative
cooling
..MAJOR ENVIRONMENTAL FACTOR AFFECTING POST
HARVEST LIFE
C. O2, CO2 and ethylene
The lower the O2 and the higher the CO2 to a certain
limit, the slower is respiration and therefore the longer the
storage life
- However if O2 is too low alcoholic fermentation
occurs
- If CO2 is too high, CO2 injury occurs
- The lesser the ethylene near the commodity the
slower is ripening, sprouting, and yellowing in the leaf’s
vegetables and wilting of flowers
Ethylene
 Plant hormone that stimulates fruits to
ripen
C. O2, CO2 and ethylene

PRACTICED INVOLVED: Modified and Controlled atmosphere

storage and transport, waxing use of ethylene and carbon
dioxide scrubbers
..MAJOR ENVIRONMENTAL FACTOR AFFECTING POST
HARVEST LIFE
D. PRESENCE OF MICROORGANISMS, INSECTS AND PESTS
- In succeptible commodities the the greater the exposure to
these biological agents the faster is deterioration

PRACTICED INVOLVED: Washing Fumigation and Disinfestations

lanzones
before it hardens
DETERIORATION OF CROPS
Deteriorative process that adversely
affect quality of crops are the ff.
1. Physiological processes in commodities

a. Respiration
b. Transpiration
c. Ethylene production
2. Physical or Mechanical Causes
3. Biological Causes
AEROBIC RESPIRATION
respiration in which the O2 is sufficiently available,
enough amount of ATP (Adenosine triphosphate) is
generate to maintain the integrity and function of the cell.

ATP- supplies energy for many biochemical cellular

processes by undergoing enzymatic hydrolysis

Results of Aerobic Respiration

✓ Lipid metabolism/ carotegenesis
✓ Carbohydrate metabolism for normal ripening
✓ Protein metabolism
✓ Synthesis of Flavor and aroma compounds
 ANAEROBIC RESPIRATION
produce ethyl alcohol (ethanol) and
acetyldehyhde. Tissue/ cell integrity and functions
are irreparably impaired due to the low amount of
ATP and the toxic effects of ethanol and
acetaldehyde.

Results of Anaerobic Respiration

✓ Off odor
✓ Alcoholic odor/ flavor
✓ Tissue breakdown
✓ Abnormal ripening
Relationship of RESPIRATION and POST-
HARVEST LIFE
✓ Shelflife is inversely proportional to the
respiration rate of a produce
✓ The faster the respiration, the shorter the post-
harvest life
✓ In general, for every 10 degrees Celsius in
temperature there is an approximate doubling
of respiration, a phenomenon known as Q10.
This shorten the post- harvest life by half
✓ Injured commodity increase in respiration rate
CLASSIFICATION OF COMMODITIES
ACCORDING TO RATE OF RESPIRATION
✓ Commodities with high respiration
rates
✓ Commodities with low respiration
rates
✓ Commodities with intermediate
respiration
CLASSIFICATION OF FRUITS
ACCORDING TO RESPIRATION
PATTERN
✓ Climacteric

✓ Non- Climacteric
..CLASSIFICATION OF FRUITS
ACCORDING TO RESPIRATION
PATTERN
Climacteric- the commodity exhibits an increase
or burst in respiration rate at certain period
during ripening and a decline
✓ Such burst of respiration is called climacteric
rise
✓ Phase where in there is hardly change in
respiration is called pre- climacteric phase
✓ Highest rate of respiration is at Climacteric
peak and when it declines it called
Climacteric Fruits

✓ are usually harvested at optimum maturity and can

be ripened after harvest
✓ These fruits are harvested hard and green, but are
fully mature and ripened
✓ Example; Mango, Banana, Papaya, Guava,
Sapota, Kiwi, Fig, Apple
..CLASSIFICATION OF FRUITS
ACCORDING TO RESPIRATION
PATTERN
Non-Climacteric- the commodity shows a
continuously declining rate of respiration from
maturation to the end of senescence
✓ There is no burst in respiration rate during post-
harvest life
✓ This pattern of respiration is exhibited by those
that need to be harvested when already ripe
and ready for consumption example after
most processes associated with ripening have
been completed
Non- climacteric Fruits
✓ Non-climacteric fruits once harvested do not
ripen further
✓ They produce very small amount of ethylene
and do not respond to ethylene treatment
✓ Example; Orange, Grapes, Watermelon,
Cherry, Raspberry, Blackberry, Strawberry,
Rambutan, Cashew
Relationship of Transpiration and
Post-harvest Life
Transpiration if excessive leads to the following undesirable
effects;
1. Loss in saleable weight
2. Wilting and shriveling
3. Toughening
4. Discoloration
5. Flavor Changes
6. Loss in Nutrients (Vitamin C)
7. Accelerated senescence
Other effect of ethylene on
crop
✓ Yellowing of leaves and fading of flower
✓ Epinasty (bending) of leaves and flowers
✓ Sprouting of root, tuber and bulb crops
✓ Toughening of asparagus due to its effect on
lignification
✓ Development of bitter flavor of carrots and
cabbage
✓ Indcution of some physiological disorders such
as russet spotting of lettuce sleepiness of
carnation (curling of petals)
✓ Enhanced onset of irreversible wilting in flowers
Other physiological
processes
 Other physiological processes that have to
controlled in fresh produce are the
following;
a. sprouting of potato, onion
b. seed germination of chayote, papaya
c. conversion of sugar to starch in sweet
corn
d. greening in potatoes and sweet
potatoes
2. Physical or Mechanical
causes
 Mechanical damage caused by the
application of any force which result in
breakdown of surface and inner cells and
tissues is a major factor leading to
postharvest decay and loss of commodity.
A. CONSEQUENCES OF MECHANICAL
DAMAGE
1. Tissue discoloration
2. Increased deterioration
3. Increased in weight loss
4. Increased decay
…Physical or Mechanical
causes
B. SOURCES OF MECHANICAL DAMAGE
IN PERISHABLES
a. Impact
b. Pressure
c. Vibration
3. Biological Causes

a. Microorganisms
b. Insect pests
c. Rodents
d. Birds
REFERENCES

Compiled Lecture on Post Harvest Handling and

Seed Technology
Lecture Manual in Post Harvest Handling and
Seed Technology (CRSCI 201)

http://www.slideshare.net/KarlLouisseObispo/le
cture-3-fruits-and-vegetables-
harvesting?qid=d3ae608c-ea4a-4952-a140-
dcede0f6ce07&v=&b=&from_search=6
END OF LECTURE 2