POWER POINT PRESENTATION

ON
HARVESTING, FIELD HANDLING AND PACKAGING

PRESENTED TO :-
COURSE CODE : HORT 528
Dr. DEVI SINGH SIR
COURSE TITLE : POST
(HORTICULTURE DEPARTMENT)
HARVEST MANAGEMENT AND
VALUE ADDITION OF FRUITS
AND VEGETABLES

NAINI AGRICULTURE INSTITUTE ( NAI)

SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES
PRAYAGRAJ, UTTAR PRADESH - 211007
 GROUP MEMBERS
NAME ID NAME ID NAME ID
HARVESTING FIELD HANDLING PACKAGING
ANURAG SINGH 21BSCAGH101 PRIYANKA SINGH 21BSCAGH113 GADDAMEEDI 21BSCAGH124
CHAUHAN VAMSHI

ARAVA VISHNU 21BSCAGH102 ROHIT KUMAR 21BSCAGH114 ANNAPURNA SINGH 21BSCAGH125

VARDHAN REDDY MANDAL

PRASHANT KUMAR 21BSCAGH103 SUNDRAM OJHA 21BSCAGH115 TRINATH MOHANTA 21BSCAGH130

BHARTI
GAURAV KUMAR 21BSCAGH104 SHUBHAM KUMAR 21BSCAGH116 AVARNA JAISWAL 21BSCAGH131

ABHIMANYU KUMAR 21BSCAGH105 HEMANT SHARMA 21BSCAGH117 SHIKHA BHARTI 21BSCAGH132

SAKSHI VERMA 21BSCAGH106 SWAJIT SINGH 21BSCAGH119 ANCHAL KUMARI 21BSCAGH133

MD. AKRAM 21BSCAGH107 SHUBHAM PATEL 21BSCAGH120 ASTASHAM FAIZI 21BSCAGH134
QURAISHI
UTPAL KUMAR 21BSCAGH108 RAVI SHANKAR 21BSCAGH121 NISHNAT RANJAN 21BSCAGH135
KUMAR SINHA
PRIYA KASHYAP 21BSCAGH109 SANA PARWEEN 21BSCAGH122 AMAN KUMAR RAI 21BSCAGH136
KRISHNA DEO 21BSCAGH112 HOBBY SURABHI 21BSCAGH123 AISHA NAZRIN 21BSCAGH137
MANGALI ARUN 21BSCAGH138
KUMAR
PRINCE RAI 21BSCAGH139
Harvesting
 TABLE OF CONTENT

 Introduction
 Types of Harvesting
 Objectives of harvesting
 Planning of harvesting
 Seasons of Harvesting
 Health and safety precautions during harvesting
 Key features
 Introduction

 Harvesting is the process of taking out useful parts of plants. This is

done when plants have reached a certain stage where they have
nutritious and edible parts.
 Every day, we have a variety of food served in front of us. These
foods give us the nutrients and minerals required for our body. But,
sometimes, we wonder where it comes from. We think about
converting raw materials into nutritious delicacies that we have
before us.
 This is a type of agricultural process where crops are converted to
edible parts that are then converted to the food we eat. This is called
harvesting.
 Types of Harvesting

 Harvesting is done through various types of strategies. One may

think of cutting, stacking, gathering, laying, etc. some of the main
types of harvesting include,

• Hand harvesting
• Harvesting with hand tools
• Harvesting with machinery
 Hand Harvesting

 Hand harvesting is nothing but harvesting done through

one's own hands.
 Farmers usually do harvesting with their own hands
without using any tools.
 This is an old school method, as, in the past, the tools and
machinery required for harvesting were still not invented.
 Hand harvesting includes picking crops, fruits and
vegetables and collecting them in a small cart.
 The vegetables from the roots and tubers families are
harvested by pulling up the plant by hand.
 Harvesting With Hand Tools

 After using bare hands for harvesting, tools were

invented to ease the tension of farmers.
 These tools are only used to harvest tree fruits.
 A clipper, one of the hand tools, is used to get the
fruit from the tree and place it in the cart.
 This tool is also used to harvest vegetables like
onion, garlic, carrot, etc.
 Harvesting With Machinery

 After the use of hands and tools, machines were

invented.
 These machines not only help the farmers to get the
work done without using any strength but also saves
time.
 Sometimes, in many places, harvesting is done with the
combination of these three. One example of a harvesting
machine is a harvesting rig.
 This machine helps in washing the fruits and vegetables
and also aids in the process of packing.
 Objectives of Harvesting

 To gather the mature crops at the right time to ensure maximum yield and quality.
 By harvesting at the appropriate stage of ripeness, farmers can minimize losses due to
over-ripening, pests, and diseases.
 It's an essential step in the agricultural process .
 To harvest a good quality crop in good condition;
 To keep the harvested produce in good condition until it is consumed or sold;
 To dispose of the crop to a buyer or through a market as soon as possible after harvest
 Planning for Harvesting

 When it comes to planning for harvesting, farmers consider several factors:

 1. Crop Maturity: Farmers need to determine the optimal stage of crop maturity
for harvesting. This involves monitoring factors such as color, size, texture, and
taste to ensure the crop is at its peak quality and flavor.
 2. Weather Conditions: Weather plays a crucial role in harvesting. Farmers
need to consider factors like rainfall, temperature, and humidity.
 3. Labor Availability: Planning for harvesting also involves considering the
availability of labor.
 4. Equipment and Machinery: If mechanical or machine harvesting is involved,
farmers need to ensure that the necessary equipment is available and in good
working condition.
 5. Storage and Transportation: Farmers also need to plan for the post-harvest
handling of the crops, including storage and transportation.
 Seasons of Harvesting
Harvesting depends upon the season as sometimes. It is important for the farmers to keep up
with the season to get the product in perfect condition. Some of the seasons for crop harvesting
are,
 1. Rabi
 First harvest season in a calendar year - Rabi crops are harvested between the months of April and June.
Usually, the seeds for these crops are sown the previous year - between October and December.
Rabi Crops: Tomato, Fenugreek, Onion and Cumin etc.
 2. Kharif
 Kharif is where most of the essential crops are harvested. Being the second harvest season, the time
frame lies anywhere between September and October.
Kharif crops : Bitter gourd , Brinjal , French bean etc .
 3. Zaid
 Zaid comes in between these two seasons. Zaid crops are sown and harvested between March and July.
It is because of the fact that fruits and vegetables are grown the most during these times.
Zaid crops: Cucumber, Watermelon, Muskmelon, and Fodder crops etc .
 Health and safety precautions during harvesting

 During harvesting ensure that the operators should wear tight clothing and secure
their hair to avoid entanglement. Agree clear entanglement and emergency
procedures.
 Never clean, maintain, adjust or clear jams when the machine is on.
 Stay clear of discharges, outlets, and all moving parts of the machine.
 Make sure all guards like belt guards, pully guards etc. are in place.
 Always read the operators manual of your machine and make yourself familiar with
the safety risks.
 Key Features

 The gathering of parts of plants after they have achieved the stage of maturity is known
as harvesting.
 Harvesting is done according to the season, as there are some plants which require
sunlight, and others, which require abundant rainfall.
 Harvesting can be done by hand, by tools and also by some machines, or it can be done
by combining these three.
 REFERENCES

 https://www.vedantu.com/biology/harvesting
 https://www.knowledgebank.irri.org/
 https://fabriclore.com/
 https://www.slideshare.net/
 https://krishi.icar.gov.in/
 https://ecoursesonline.iasri.res.in
Field handling
ID – 21BSCAGH113 TO 21BSCAGH124
 TABLE OF CONTENTS

 Introduction
 Cooling
 Cleaning
 Grading and sorting
 Packaging
 Hygiene and sanitation
 Minimal handling
 Protection from environmental factors
 Quality check
 Post-harvest treatment
 Timely transport
Introduction
 What is field handling?
In post-harvest operations, field handling involves activities such as sorting, cleaning, packaging, and transportation of
harvested crops from the field to storage or market. This phase focuses on preserving the quality and freshness of the
harvested produce.
 The importance of field handling in horticulture, particularly in post-harvest operations, can be highlighted through
several key points:
1. Quality Preservation: Proper field handling techniques ensure that harvested crops maintain their quality, freshness, and
nutritional value, which is crucial for consumer satisfaction and market competitiveness.
2. Shelf Life Extension: Effective field handling practices help to extend the shelf life of harvested produce by minimizing
physical damage, reducing exposure to pathogens, and controlling environmental factors such as temperature and
humidity.
3. Marketability: Well-handled crops are more attractive to consumers and command higher prices in the market.
Consistently high-quality produce enhances the reputation of growers and strengthens their market position.
4. Minimization of Losses: By implementing efficient field handling methods, losses due to spoilage, damage, or
deterioration during post-harvest handling and transportation can be minimized, thereby maximizing overall profitability.
5. Compliance with Standards: Adhering to established field handling standards and regulations ensures compliance with
food safety and quality requirements, reducing the risk of rejected shipments and legal implications.
6. Sustainable Practices: Implementing sustainable field handling practices, such as reducing waste, optimizing resource
utilization, and minimizing environmental impact, contributes to the long-term viability of horticultural operations.
Introduction
 Objectives:
1. Quality Maintenance: Ensure the preservation of crop quality and nutritional value from harvest to consumption through proper
handling techniques.
2. Damage Reduction: Minimize physical damage, bruising, and other forms of mechanical injury during harvesting, sorting, packing,
and transportation to maximize product integrity.
3. Pathogen Control: Implement measures to prevent contamination by microorganisms, pests, and diseases, reducing the risk of
spoilage and foodborne illnesses.
4. Temperature and Humidity Management: Control environmental factors such as temperature and humidity to slow down the rate of
physiological deterioration and inhibit microbial growth, thus extending the shelf life of harvested produce.
5. Optimized Handling Practices: Develop efficient workflows and protocols for sorting, grading, cleaning, and packaging to streamline
post-harvest operations and minimize labor and resource requirements.
6. Packaging and Storage Optimization: Select appropriate packaging materials and storage conditions to protect crops from physical
damage, moisture loss, and temperature fluctuations, maximizing product longevity.
7. Market Readiness: Prepare crops for market distribution by ensuring they meet quality standards, labeling requirements, and
packaging regulations to enhance marketability and consumer acceptance.
8. Waste Reduction: Implement strategies to minimize post-harvest losses, such as proper handling procedures, inventory management,
and utilization of surplus or imperfect produce for value-added products or alternative markets.
9. Compliance and Traceability: Maintain documentation and records of field handling activities to comply with food safety
regulations, trace product origins, and facilitate recall procedures if necessary.
10. Continuous Improvement: Monitor and evaluate field handling practices regularly to identify areas for improvement, adopt new
technologies, and incorporate feedback from stakeholders to optimize efficiency and effectiveness.
Cooling
 Methods of Pre-cooling:
1. Room cooling
2. Forced air cooling
3. Hydro cooling
4. Vacuum cooling
5. Package icing
 Pre-cooling:
High temperatures are detrimental to maintaining the quality of fruits and
vegetables, especially when harvesting is done during hot days. Pre-cooling is a
means of removing the heat of the field. This slows the respiration of the
product, reduces the risk of micro-organism attack, reduces water loss, and
reduces the load on the cooling system of storage or transportation.
Cooling
Pre-cooling:
 Room cooling: This is a relatively simple method that requires only
one refrigerated room with sufficient cooling capacity. Products are
packaged in containers, which are placed loosely in the cooling
room, leaving enough space between the containers to allow cool
air to circulate for each. The rate of cooling is slow as compared to
other methods of cooling.
 Forced air cooling: This is a more rapid method of air cooling the
product. Cold air is forced to flow through the inside of each
container, causing it to carry heat away from the surface of the
product rather than directly onto the surface of the container. The
containers are placed inside a covered tunnel with an exhaust
fan at one end.
Cooling

Pre-cooling:
 Water cooling (Hydro cooling): This is a faster and less expensive method. The
product is then exposed to cold water through a bath or dip. The required cooling
time is often minutes. However, not all types of products tolerate hydrocooling.
In hydro-cooled products, the surface becomes wet which can encourage decay in
some types of products.
 Vaccum cooling: The product is placed inside a vacuum tube with low air
pressure. When the pressure is reduced to 4.6 mm Hg, the water boils over the
entire surface of the leaf at 0° C. The effect of boiling draws heat to vaporize
and therefore cools the product. The cooling time is usually 20-30 minutes. The
equipment required for vacuum cooling is very expensive, and may not be a good
choice for doing small scale.
 Package-icing or top icing: Package-icing or top icing: This is the easiest way to
cool. The product may be cooled by adding crushed ice, flaky ice, or ice slurry to
the containers. However, this method is not suitable for products that are very
sensitive to ice-cold temperatures. Cooling by ice also inevitably moistens both
the produce and the container and generates water that needs to be removed.
Cleaning

 Remove any obvious dirt or debris from the surface.

 Apply detergent and scrub. Detergents should be appropriate for use on food
contact surfaces.
 Rinse the surface with clean water to remove soil and detergent.
 Apply sanitizer approved for use on food contact surfaces.
Grading and sorting
 After harvesting, fruits and vegetables are sorted and graded based on factors
like size, shape, color, and quality. This helps in categorizing the produce for
different markets and value chains
Packaging
 Packaging is a critical aspect of field handling, involving the selection of
appropriate materials, techniques, machinery, standards, and innovations to
protect agricultural products during transit, storage, and distribution.
Hygiene and sanitation
Maintaining hygiene and sanitation during field handling is crucial to prevent the spread
of diseases and contamination. This responsibility encompasses various practices and
considerations:
 Personal Hygiene:
1. Workers should maintain clean hands through frequent washing with soap and water.
2. Wearing clean attire, including gloves and appropriate clothing, helps prevent
contamination.
 Field Handling Practices:
1. Implementing proper waste disposal methods to prevent the accumulation of
organic matter that can attract pests and spread diseases.
2. Regular cleaning and sanitization of equipment such as harvesting tools and
containers to avoid cross-contamination.
Hygiene and sanitation

 Packaging Methods:
1. Vacuum Packaging: Removes air from the package to extend the shelf life of produce.
2. Modified Atmosphere Packaging (MAP): Adjusts the atmosphere within the package to slow
down the ripening process and inhibit microbial growth.
3. Cryogenic Packaging: Uses extremely low temperatures to freeze produce quickly,
preserving freshness. Barrier Packaging: Utilizes materials impermeable to gases and
moisture to maintain product quality.
4. Barrier Packaging: Utilizes materials impermeable to gases and moisture to maintain
product quality.
 Materials Used in Packaging:
1. Plastic: Commonly used due to its versatility, affordability, and ability to provide a barrier
against contaminants.
2. Cardboard: Used for secondary packaging and transportation, providing structural support
and protection.
3. Biodegradable Materials: Increasingly popular for their eco-friendly properties, reducing
environmental impact.
Minimal handling

In post-harvest management, the goal is to preserve the quality and freshness of

harvested crops from the moment they are picked until they reach consumers.
Minimal handling plays a crucial role in achieving this goal by focusing on several
key aspects:
 Reducing Physical Damage: Excessive handling can cause physical damage to
fruits, vegetables, and other crops, leading to bruising, cuts, or abrasions. These
injuries not only affect the appearance of the produce but also provide entry
points for pathogens, accelerating spoilage. By minimizing handling, producers
can prevent such damage and maintain the visual appeal of their products.
 Preventing Contamination: Every time produce is touched or moved, there is a
risk of contamination from dirt, bacteria, or other microorganisms. Minimal
handling practices involve using clean hands, tools, and equipment to reduce the
risk of introducing harmful agents. Additionally, proper sanitation protocols in
handling areas and packaging materials help maintain hygiene and prevent
microbial growth.
Minimal handling

 Preserving Nutritional Quality: Certain fruits and vegetables are sensitive to

physical stress and can undergo biochemical changes when mishandled. For
example, some fruits release ethylene gas, which can accelerate ripening and
deterioration if they are stacked or handled roughly. By minimizing handling
and providing adequate airflow during storage and transportation, producers
can slow down the ripening process and preserve the nutritional content of
their crops.
 Optimizing Storage Conditions: Proper storage is essential for prolonging the
shelf life of harvested produce. Minimal handling practices extend to storage
facilities, where temperature, humidity, and ventilation are carefully
controlled to minimize moisture loss, prevent mold growth, and maintain
product quality. Efficient handling during loading and unloading procedures
also helps reduce physical stress on the produce and ensures that it reaches
consumers in optimal condition.
Protection from environmental factors

 Protecting the harvested produce from direct sunlight, wind, and rain is important
to prevent physical damage and temperature fluctuations that can lead to spoilage.
 Protecting harvested produce methods you can use:
1. Shade structures
2. Cover with cloth or towels
3. Use baskets or crates
4. Harvest during cooler times
5. Windbreak
6. Cover with tarps or blankets
7. Use crates or bins
8. Harvesting timing
Quality check
 Visual Inspection:
1. Conduct a thorough visual inspection of the produce for signs of damage, bruising, mold, or discoloration.
2. Remove any damaged or spoiled items to prevent contamination of the remaining batch.
 Size and Uniformity:
1. Evaluate the size, shape, and uniformity of the produce to ensure consistency in appearance.
2. Sort the produce based on size categories or visual quality standards.
 Color and Ripeness:
1. Assess the color and ripeness of the produce to determine maturity and readiness for sale.
2. Ensure that produce meets specified ripeness criteria and is visually appealing to customers.
Quality check
 Texture and Firmness:
1. Test the texture and firmness of the produce by gently squeezing or pressing on
it.
2. Ensure that produce has the appropriate texture for its type (e.g., firmness for
apples, softness for tomatoes) and is free from excessive soft spots or
mushiness.
 Weight and Density:
1. Weigh a sample of the produce to ensure it meets weight specifications and is
consistent with expected density.
 LAroma and Flavor:
1. Smell the produce to assess aroma and detect any off odors that may indicate
spoilage.
Quality check
 Internal Quality:
1. Cut open a sample of the produce to inspect internal quality, such as seed development, flesh color, and
absence of internal defects.
2. Use tools like refractometers or brix meters to measure sugar content in fruits.
 Packaging and Labeling:
1. Check packaging materials for cleanliness, integrity, and proper sealing to prevent contamination and
maintain freshness.
2. Verify that labeling includes accurate product information, including variety, grade, origin, and any
relevant handling instructions.
 Temperature and Storage Conditions:
1. Monitor storage temperature and humidity levels to prevent premature ripening, decay, or loss of quality.
Post-Harvest Treatments
 Some post-harvest treatments like applying fungicides or wax coatings may be
used to reduce microbial growth and enhance shelf life.
 Waxing is a post-harvest treatment that creates a protective layer on the surface
of the produce, which helps reduce moisture loss, slows down ripening, and
minimizes microbial growth. By forming a barrier against physical damage,
dehydration, and microbial contamination, waxing helps extend the freshness
and quality of the produce, thereby prolonging its shelf life.
 Fungicides are important post-harvest treatment because fungal diseases can
cause significant losses by spoiling the quality and appearance of the produce,
reducing market value, and posing health risks to consumers.
 By applying fungicides, farmers and distributors can protect their crops from
fungal infections, extend their shelf life, maintain quality standards, and ensure
a safer and more reliable supply of food for consumers.
Timely transport
 After field handling, the produce needs to be transported to processing or
distribution centers promptly. Careful handling during transportation is
crucial to prevent damage.
References

 Unit 3 - Respiration, Harvesting, and Varied Storage Methods | Post-harvest M

anagement and Value Addition of Fruits and Vegetables (agricorn.in)
 Harvesting and Field Handling - HORTICULTURE GURUJI
 (PDF) Ways to post harvest handling of field crops produce (researchgate.net)
 Postharvest Handling Systems | SpringerLink
Types of Packaging Materials :
1 . Wood.

Pallets literally form the base on which most fresh produce

is delivered to the consumer.Pallets were first used during
World War II as an efficient way to move goods.
A very low-cost and almost fully automated method of
pallet stabilization is the application of a small amount
of special glue to the top of each package.

2 . Pallets bins :

Substantial wooden pallet bins of milled lumber or

plywood are primarily used to move produce from the
field or orchard to the packaging house .
Types of Packaging Materials :
3 . Wooden Crates and Lugs.
Wooden crates, once extensively used for apples, stone
fruit, and potatoes have been almost totally replaced by
other types of containers.

4 . Wooden Baskets and Hampers.

Wire-reinforced wood veneer baskets and hampers of

different sizes were once used for a widvariety of crops
from strawberries to sweetpotatoes. They are durable
and may be nested for efficient efficient transport when
empty.

5 . Corrugated Fiberboard
Corrugated fiberboard (often mistakenly called cardboard or pasteboard)
is manufactured in many different styles and weights.Because of its
relativity low cost and versatility, it is the dominant produce container
material and will probably probably remain so in the near future.
Types of Packaging Materials :
6 . Paper and Mesh Bags.
Consumer packs of potatoes and onions are about the only
produce items now packed in paper bags. The more
sturdy mesh bag has much wider use.

7.Plastic Bags.

Plastic bags (polyethylene film) are the predominant

material for fruit and vegetable consumer packaging.
Besides the very low material costs, automated bagging
machines further reduce packing costs.

8. Shrink Wrap.
One of the newest trends in produce packaging is the shrink wrapping of
individual produce items. Shrink wrapping has been used successfully to
package potatoes, sweetpotatoes, apples, onions, sweet corn, cucumbers
and a variety variety of tropical tropical fruit.
Types of Packaging Materials :

9.Rigid Plastic Packages .

Packages with a top and bottom that are heat formed from one
or two pieces of plastic are known as clamshells. Clamshells are
gaining in popularity because they are inexpensive, versatile,
provide excellent protection to the produce, and present a very
consumer package
Packaging Methods :
1.Modified Atmosphere Packaging (MAP):
This technique involves adjusting the atmosphere inside the
packaging to control factors such as oxygen and carbon dioxide
levels, humidity, and temperature to slow down the ripening
process and inhibit microbial growth.

2.Vacuum Packaging:
This method removes air from the packaging to create a
vacuum, which helps prevent oxidation, microbial
growth, and moisture loss.

3.Controlled Atmosphere Storage (CAS):

Similar to MAP, CAS involves controlling the atmosphere
surrounding the product to extend its shelf life. This
technique is often used in large storage facilities.
Packaging Methods :
4. Cold Storage:
Keeping products at low temperatures slows down physiological
processes such as ripening and decay. Cold storage is commonly
used for fruits, vegetables, and other perishable items

5. Moisture Control:
Packaging materials with moisture barrier properties,
such as plastic films and coatings, help regulate moisture
levels and prevent moisture loss or gain, which can
affect product quality

6. Ethylene Absorption:
Ethylene is a natural plant hormone that accelerates the ripening
process. Packaging materials containing ethylene-absorbing compounds
can help reduce ethylene levels inside the packaging and extend shelf
life.
These techniques can be used individually or in combination, depending
on the specific requirements of the product and market.