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Post Harvest

This document provides information on post-harvest disease and insect management. It discusses the importance of good production practices, careful harvesting, and sorting produce to limit contamination. It then describes several control methods for insects and pathogens during storage and transport, including chemical controls using substances like sulfur and neem extracts; cold treatments; controlled atmosphere treatments; heat treatments; biological controls using microorganisms; and plant growth regulators. Specific treatment guidelines are provided for different crops and target pests.

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emgiyar
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627 views22 pages

Post Harvest

This document provides information on post-harvest disease and insect management. It discusses the importance of good production practices, careful harvesting, and sorting produce to limit contamination. It then describes several control methods for insects and pathogens during storage and transport, including chemical controls using substances like sulfur and neem extracts; cold treatments; controlled atmosphere treatments; heat treatments; biological controls using microorganisms; and plant growth regulators. Specific treatment guidelines are provided for different crops and target pests.

Uploaded by

emgiyar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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POST HARVEST DISEASE

AND
INSECT MANAGEMENT
INTRODUCTION

The first line of defence against insects and diseases is


𝑔𝑜𝑜𝑑 𝑚𝑎𝑛𝑎𝑔𝑒𝑚𝑒𝑛𝑡 𝑑𝑢𝑟𝑖𝑛𝑔 𝑝𝑟𝑜𝑑𝑢𝑐𝑡𝑖𝑜𝑛.
A second important defence is 𝑐𝑎𝑟𝑒𝑓𝑢𝑙 ℎ𝑎𝑟𝑣𝑒𝑠𝑡𝑖𝑛𝑔
and 𝑝𝑟𝑒𝑝𝑎𝑟𝑎𝑡𝑖𝑜𝑛 𝑓𝑜𝑟 𝑚𝑎𝑟𝑘𝑒𝑡 𝑖𝑛 𝑡ℎ𝑒 𝑓𝑖𝑒𝑙𝑑.
Thirdly, 𝑠𝑜𝑟𝑡𝑖𝑛𝑔 𝑜𝑢𝑡 𝑑𝑎𝑚𝑎𝑔𝑒𝑑 𝑜𝑟 𝑑𝑒𝑐𝑎𝑦𝑖𝑛𝑔 𝑝𝑟𝑜𝑑𝑢𝑐𝑒 will limit
contamination of the remaining, healthy produce.
Yet, even when the greatest care is taken, sometimes
produce must be treated to control insects or decay-
causing organisms.
 Control of storage insects in nuts and dried
fruits and vegetables can be achieved by
freezing , cold storage ( less than 5° C or 41°F),
heat treatments, or the exclusion of oxygen
(0.5% or lower) using nitrogen. Packaging in
insect – proof containers is needed to prevent
subsequent insect infestation.
 Some plant materials are useful as natural pesticides

Cassava Leaves Protect harvested cassava roots from


pests. It is thought that leaves release
cyanogens, which are toxic to insects

Ashes of the leaves of very effective when used as a dust


𝐿𝑎𝑛𝑡𝑎𝑛𝑎 spp. and against aphids attacking stored
potatoes.
𝑂𝑐ℎ𝑟𝑜𝑚𝑎 𝑙𝑜𝑔𝑜𝑝𝑢𝑟
 The pesticidal properties of the seeds of the
neem tree are becoming more widely known
and used through out the world. Native to
India, neem acts as a powerful pesticide on
food crops but appears to be completely non-
toxic to humans , mammals and beneficial
insects.
CONTROL METHODS

 Chemical controls
 Cold treatments
 Controlled / modified atmosphere treatments
 Heat treatments
 Biological control and plant growth regulators
CHEMICAL CONTROLS
 Washing produce with chlorinated water can prevent decay
caused by bacteria , mould and yeasts on the surface of produce.
 Fruits and vegetables can be washed with hypochlorite solution
(25 ppm available chlorine for 2 minutes) then rinsed to control
bacterial decay.
 These commodities can be dipped in hypochlorite solution (50 to
70 ppm available chlorine) then rinsed with tap water for control of
bacteria, yeasts and moulds.
 SULPHUR : Sulphur is used on bananas as a paste (0.1% active
ingredient) to control crown rot fungi.
 SULPHUR DIOXIDE: SO2 is used as fumigant (with a 10 ppm residue
tolerance) on grapes to control 𝐵𝑜𝑡𝑟𝑦𝑡𝑖𝑠, 𝑟ℎ𝑖𝑧𝑜𝑝𝑢𝑠 and 𝐴𝑠𝑝𝑒𝑟𝑔𝑖𝑙𝑙𝑢𝑠
fungi. Fumigation technique has been developed for treating grapes
with 𝑠𝑢𝑙𝑝ℎ𝑢𝑟 𝑑𝑖𝑜𝑥𝑖𝑑𝑒.
 SODIUM OR POTASSIUM BISULPHITE : Bisulphites are usually
contained within paper or plastic pad that can be placed inside a
carton to release SO2 for control of moulds on grapes during
transportation and storage.
 The use of bicarbonate salts for prevention of post harvest decay has
been used on fresh peppers, melons, potatoes, carrots and citrus
fruits. These salts are very inexpensive , safe to use, readily available
and accepted as “centrified organic” & “chemical free” for marketing
purposes.
 BICARBONATE SALTS include
 Bicarbonate of soda or “baking soda” (NaHCO3)
 Potassium bicarbonate (KHCO3)
 Application methods ( with or without chlorination as desired):

METHOD DOSE FOLLOWED BY


Overhead spray or dip 2%solution (use 2 g in Rinse in water
100 ml water or 20 g per
litre)
Overhead spray or dip 3%solution ( use 3 g in Rinse in water
100 ml water or 30 g per
litre )
 Bacterialsoft rot (𝐸𝑟𝑤𝑖𝑛𝑖𝑎) of cabbage can be
controlled by using lime powder or a 15%
solution of alum (15 g aluminium potassium
sulphate in 100 ml of water). After treatment of
the butt-end of the cabbage heads, the
produce should be allowed to dry for 20 to 30
minutes before packing.
 A back-pack sprayer is a useful tool for applying fungicides and
other post harvest chemical treatments.
 When fruit is packed for export, fungicides are often applied to
meet the requirements of international quality standards and to
reduce deterioration during transport. The “cascade applicator”
was developed to apply fungicide uniformly and effectively by
using a liquid curtain to drench the fruit.
COLD TREATMENTS

 Cold treatments can also serve to control some insect pests and
are currently allowed for the control of fruit flies, the false codling
moth , melon fly, pecan weevil and lychee fruit borer.
 Treatment is only suited to commodities capable of withstanding
long-term low-temperature storage such as apples, pears, grapes,
kiwi fruit and persimmons(0°C).
 For produce packed before cold storage treatment , package vents
should be screened to prevent the reinfestation by insects during
handling.
CONTROLLED / MODIFIED ATMOSPHERE
TREATMENTS
 For commodities that tolerate high CO2 levels, 15 to 20 % CO2 –
enriched air can be used as a fungistat to control decay-causing
pathogens, such as 𝐵𝑜𝑡𝑟𝑦𝑡𝑖𝑠 𝑐𝑖𝑛𝑒𝑟𝑒𝑎 on strawberry, blueberry,
blackberry, fresh fig and table grapes during transport.
 Low O2 and /or high CO2 have been used to kill certain insects in
commodities that can tolerate these conditions. The effectiveness
of insecticidal atmospheres depends upon the temperature,
relative humidity, duration of exposure and life stage of the insect.
 EXAMPLES:
 In kiwi fruit, the adult two-spotted spider mite
(𝑇𝑒𝑡𝑟𝑎𝑛𝑦𝑐ℎ𝑢𝑠 𝑢𝑟𝑡𝑖𝑐𝑎𝑒) is killed by 40°C , 0.4% O2 and 20% CO2
in only 7 hours.
 Sweetpotato weevil (𝐶𝑦𝑙𝑎𝑠 𝑓𝑜𝑟𝑚𝑖𝑐𝑎𝑟𝑖𝑢𝑠 𝑒𝑙𝑒𝑔𝑎𝑛𝑡𝑢𝑙𝑢𝑠) has been
controlled at ambient temperature in stored tropical
sweetpotatoes by treatment with low oxygen and high carbon
dioxide atmospheres. At 25°C (76°F), storage in 2 to 4% oxygen
and 40 to 60% carbon dioxide results in mortality of adult weevils
in 2 to 7 days
HEAT TREATMENTS
 Hot water dips or heated air can be used for direct
control of post harvest insects.

 Fruits should not be handled immediately after heat


treatment. Whenever heat is used with fresh
produce, cool water showers or forced cold air
should be provided to help return the fruits to their
optimum temperature as soon as possible after
completion of the treatment.
 Some pathogens are susceptible to heat
treatments. Brief hot water dips or forced-air
heating can be effective for disease control,
especially for reducing the microbial load for
crops such as plums, peaches, papaya, stone
fruits, sweet potatoes and tomatoes
commodity pathogens Temperature Time(min) Possible injuries
(°C)
apple 𝐺𝑙𝑜𝑒𝑜𝑠𝑝𝑜𝑟𝑖𝑢𝑚 𝑠𝑝. 45 10 Reduced storage
𝑃𝑒𝑛𝑖𝑐𝑖𝑙𝑖𝑢𝑚 𝑒𝑥𝑝𝑎𝑛𝑠𝑢𝑚 life
Grape fruit 𝑃ℎ𝑦𝑡𝑜𝑝ℎ𝑡ℎ𝑜𝑟𝑎 𝑐𝑖𝑡𝑟𝑜𝑝ℎ𝑡ℎ𝑜𝑟𝑎 48 3

Green beans 𝑃𝑦𝑡ℎ𝑖𝑢𝑚 𝑏𝑢𝑡𝑙𝑒𝑟𝑖 52 0.5


𝑆𝑐𝑙𝑒𝑟𝑜𝑡𝑖𝑛𝑖𝑎 𝑠𝑐𝑙𝑒𝑟𝑜𝑡𝑖𝑜𝑟𝑢𝑚
Lemon 𝑃𝑒𝑛𝑖𝑐𝑖𝑙𝑖𝑢𝑚 𝑑𝑖𝑔𝑖𝑡𝑎𝑡𝑢𝑚 52 5-10
𝑃ℎ𝑦𝑡𝑜𝑝ℎ𝑡ℎ𝑜𝑟𝑎 𝑠𝑝.
Mango 𝐴𝑛𝑡ℎ𝑟𝑎𝑐𝑛𝑜𝑠𝑒 𝐶𝑜𝑙𝑙𝑒𝑐𝑡𝑜𝑡𝑟𝑖𝑐ℎ𝑢 52 5 No stem rot
𝑚 𝑔𝑙𝑜𝑒𝑜𝑠𝑝𝑜𝑟𝑖𝑜𝑖𝑑𝑒𝑠 control
Melon Fungi 57-63 0.5

Orange 𝐷𝑖𝑝𝑙𝑜𝑑𝑖𝑎 𝑠𝑝 53 5 Poor de-greening

Papaya Fungi 48 20

Peach 𝑀𝑜𝑛𝑜𝑙𝑖𝑛𝑖𝑎 𝑓𝑟𝑢𝑡𝑖𝑐𝑜𝑙𝑎 52 2.5 Motile skin

Pepper 𝐸𝑟𝑤𝑖𝑛𝑖𝑎 𝑠𝑝. 53 1.5 Slight spotting


Hot forced-air treatments
commodity Pathogens Temperature Time (min) RH (%) Possible
(°C) injuries

Apple 𝐺𝑙𝑜𝑒𝑜𝑠𝑝𝑜𝑟𝑖𝑢𝑚 𝑠𝑝. 45 15 100 Deterioration


𝑃𝑒𝑛𝑖𝑐𝑖𝑙𝑖𝑢𝑚 𝑒𝑥𝑝𝑎𝑛𝑠𝑢𝑚

Melon 30-60 35 low Marked


Fungi breakdown

Peach 𝑀𝑜𝑛𝑜𝑙𝑖𝑛𝑖𝑎 𝑓𝑟𝑢𝑡𝑖𝑐𝑜𝑙𝑎 54 15 80

Strawberry 𝐴𝑙𝑡𝑒𝑟𝑛𝑎𝑟𝑖𝑎 𝑠𝑝. 43 30 90


𝐵𝑜𝑡𝑟𝑦𝑡𝑖𝑠 𝑠𝑝.
BIOLOGICAL CONTROL AND PLANT
GROWTH REGULATORS
 Two biological control products (antagonistic organisms) are
currently used as complementary tools (to chemical and / or heat
treatments) for the management of post harvest decays together
with other strategies as part of an integrated pest management
programme for a few fruits and vegetables.

 Two plant growth regulators can be used to delay senescence of


citrus fruits and consequently delay their susceptibility to decay.
category Organism/ Year Crop Decay Methods of Residue
product organisms or application tolerance
function (ppm)

Biocontrol 𝑃𝑠𝑒𝑢𝑑𝑜𝑚𝑜𝑛𝑎𝑠 1995 Citrus 𝑃𝑒𝑛𝑖𝑐𝑖𝑙𝑙𝑖𝑢𝑚 Dip or spray exempt


𝑠𝑦𝑟𝑖𝑛𝑔𝑎𝑒 𝑑𝑖𝑔𝑖𝑡𝑎𝑡𝑢𝑠
(Bio-Save)

Potatoes 𝐹𝑢𝑠𝑎𝑟𝑖𝑢𝑚 Dip or spray exempt


𝑠𝑎𝑚𝑏𝑢𝑐𝑖𝑛𝑢𝑚

Biocontrol 𝐶𝑎𝑛𝑑𝑖𝑑𝑎 1995 Pome Decay Any type of exempt


𝑜𝑙𝑒𝑜𝑝ℎ𝑖𝑙𝑎 fruits pathogens application
(Aspire)

PGR Gibberellic 1955 Citrus Delays Storage wax exempt


acid senescence

PGR 2,4-D 1942 Citrus Delays Storage wax 5


(Citrus Fix) senescence of
buttons
“ If you ate today , thank a FARMER

”
V.Sithardhan 2016015049
P.Sivasailaja 2016015050
Thank you

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