METHODS OF POST HARVEST HANDLING INCLUDING :- PRE-COOLING, WAXING, CHEMICAL TREATMENTS, PACKING METHODS AND TRANSPORTATION

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METHODS OF POST HARVEST HANDLING INCLUDING :- PRE-
COOLING, WAXING, CHEMICAL TREATMENTS, PACKING
METHODS AND TRANSPORTATION
A MASTER SEMINAR ON
PRESENTED TO
Dr. Prabhakar Singh
Professor and Head
COURSE TITLE- MASTER
SEMINAR
COURSE NO-FSC 591
COURSE HOUR- 1(0+1)
PRESENTED BY
Divya Darsena
M.Sc. (Hort.)
Previous Year
DEPARTMENT OF FRUIT SCIENCE
INDIRA GANDHI KRISHI VISHWAVIDYALAYA RAIPUR

 INTRODUCTION
 PRECOOLING
 WAXING
 PACKAGING METHODS
 CHEMICAL TREATMENT
 TRANSPORTATION
CASE STUDY
CONCLUSION
 REFERENCES
CONTENT

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Post harvest handling is the application
of scientific and engineering principles
of the handling.
Fruits are the perishable agriculture
commodities.
Poor handling method of produce has
resulted to a serious post-harvest loss,
loss of time and money. Hence producer
are suffering from great economic loss
due to lack of proper handling method.
Flow chart of post harvest handling

Crops/ Commodities Loss (%)
As per ICAR-CIPHET
Study (2015)*
As per NABCONS
study (2022)**
Cereals 4.65 - 5.99 3.89-5.92
Pulses 6.39 - 8.41 5.65-6.74
Oil Seeds 3.08 - 9.96 2.87-7.51
Fruits 6.70-15.88 6.02-15.05
Vegetables 4.58-12.44 4.87-11.61
Plantation Crops &
Spices
1.18-7.89 1.29-7.33
Milk 0.92 0.87
Fisheries (Inland) 5.23 4.86
Fisheries (Marine) 10.52 8.76
Meat 2.71 2.34
Poultry 6.74 5.63
Egg 7.19 6.03
The Ministry of Food Processing Industries estimates post-
harvest losses in various agriculture commodities through
various studies based on primary surveys. Two studies were
commissioned by the Ministry through (i) Indian Council of
Agricultural Research-Central Institute of Post-Harvest
Engineering and Technology (ICAR-CIPHET) titled
“Assessment of Quantitative Harvest and Post Harvest Losses of
Major Crops and commodities in India” (2015); and (ii)
NABARD Consultancy Service Pvt. Ltd (NABCONS) titled
“Study to Determine Post-Harvest Losses of Agri Produce in
India” (2022).
The comparative findings of these two studies are as under:
Post-harvest losses of major crops and commodities
This information was given by the Minister of State for Food
Processing Industries, Shri Prahlad Singh Patel in a written reply
in Lok Sabha today.
Source: https://pib.gov.in/PressReleseDetail.aspx?PRID=1885038
(Posted On: 20 DEC 2022 2:02PM by PIB Delhi)
4

WHAT IS PRECOOLING ?
Precooling is the rapid removal of field heat from freshly harvested produce.
 Inhibition of the growth of decay causing organisms.
 Reduce energy require for cold storage.
 Reduction of water loss from the harvested produce.
 Reduction in rate of respiration and restriction of the enzyme activity.
 Increase the shelf-life of the produce.
OBJECTIVE’S OF PRECOOLING
INDIRA GANDHI KRISHI VISHWAVIDYALAYA, RAIPUR

METHODS OF PRECOOLING
1. Room cooling
2. Hydro-cooling
3. Forced air cooling
4. Vacuum cooling
5. Package icing
6. Other method – zero energy cool chamber
For tropical and subtropical fruits precooling at 10-13°C.
Berries, peaches, plum, grapes, early apple and pear are precooled at 5°C.

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Horticultural produce (fruit) is placed in a room and allowed to cool by cold air .
1. It’s cost is relatively low. 1. Slow method of cooling
2. Produce can be cooled and stored in 2. require more space
the same room. 3. unsuitable for packed produce
4. excessive water loss from the produce
ROOM COOLING :
ADVANTAGES : DISADVANTAGES :

Room cooling

. Produce is cooled by cold water either by immersion or chilled water shower. This
method is used in those crop which can tolerate wetting and water infiltration.
.
It is 15 times faster method than air cooling
Moisture loss does not take place.
Wash-out to above material eg:- pathogens.
.
It can be used only for produce which are not
sensitive to wetting.
Difficulty in the movement of water through
the container.
High cost involve in water tolerant container.
HYDRO-COOLING :
ADVANTAGES : DISADVANTAGES :

Hydro cooling by showring water
Hydro cooling by water immersion

Here cold air is forced through the stacked product and it allow more rapid heat removal. It is
generally 75-90% faster than room cooling, in this method air is cooled with an evaporative cooler
instead of with mechanical refrigeration. It is most appropriate in dry climate and for chilling
sensitive produce.
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FORCED AIR-COOLING :

VACUUM COOLING
PACKAGE ICING
ZERO ENERGY COOL
CHAMBER

Examples
FRUIT TEMPERATURE in °F PRE-COOLING METHOD
Apple 30-40 R, F, H
Apricot 32 R, H
Mango 55 H
Banana 56-58 F
Blackberries and blueberries 31-32 R, H
Cherries 30-31 H, F
Grapefruit 50-60 F
Orange 32-48 F
Grapes 32 F
Peach 31-32 F, H
Pear 32 F, R, H
Plum 32 F, H
Strawberry 32 R, F
R= Room cooling, H= Hydrocooling, F= Forced air cooling
Resource- Chadha K.L. 2001

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FRUITS BENEFITED BY WAXING
 Apple
 Avocadoes
 Lemons
 Grapes
 Banana
 Melons
 Oranges
 Lime
 Peaches
 Pineapple
 Passion fruit
WHAT IS WAX AND WAXING ?
Wax is an ester a long aliphatic acid chain and high molecular weight alcohol.
Waxing is the process of applying a thin layer of edible wax to the outer surface of the product.

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It improves the appearance of the produce.
Reduce moisture loss.
Reduce postharvest decay.
Less susceptibility to chilling injury.
It prevents damage and diseases.
Add cost
Wax whiting (chalking)
Off- flavour development
ADVANTAGES AND DISADVANTAGES OF WAXING IN FRUIT
CROPS
ADVANTAGES DISADVATADES

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Wax is kneadable at 20°C and it is easily emulsifiable.
The wax should not impart undesirable odour, non-sticky with low viscosity.
It should have efficient drying performance.
Used wax should be economical.
The used wax should never interfere with the quality of fresh fruit.
Frutox : emulsion of different wax with 12% solids
Waxol-O-12 : oil emulsion wax containing 12% solids mostly used in apple and
pomegranate for glossiness
Waxol-w-12 : water emulsion wax containing 12% solid
SELECTION OF WAX
TRADE NAME OF WAX

Types of
wax
ANIMAL WAX
Bee wax
Shellac wax
insect wax
Spermaceti wax
VEGETABLE
WAX
Carnauba wax
Candelilla wax
Sugarcane wax
Palm wax
Japan wax
Ouricury wax
MINERAL AND
SYNTHETIC WAX
Ozocerite
Montan wax
Synthetic wax
Polyethylene

METHOD OF WAXING
LIQUID PARAFFIN WAX METHOD
o In this method fruit are dipped in hot
paraffine.
o Some times resins are added.
o Main disadvantage is too much
coating material is used.
SPRAY METHOD
o Spraying of melted wax on the fruit,
the wax is dissolved in a suitable
solvent. It depends on-
1.The pressure employed
2. Volume of the wax
3. Wax temperature
SLAB WAX/ ROLLER BRUSHING
METHOD
o In this case wax is pressed against
rapidly rolling brushes.
o But efficiency is very low.
DIPPING OR COLD WAX
TREATMENT
o Fruits are washed and without being
dried are dipped into a wax emulsion
of proper concentration

Coating material Fruit
Tal prolong Banana
Sempefresh Banana, guava, granny smith apple
Tal prolong, sempefresh and apple wax Apple
Nutri-save Golden delicious apple
Brilloshine Apple, avocado, melons, citrus
Citrashine Citrus, pears
Palm oil Guava
Vapor gurd Mango
Chitosan Strawberry, raspberry
Specific coating application for different fruits
Resource- Chadha K.L. 2001

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WAX COATING ON APPLE
WAX COATING ON CITRUS
 Wax coating on apple can be carried out by either
dipping, brushing or spraying with wax.
 It is normally referred as edible coating.
 The wax applied on apple can either be animal wax,
vegetable wax and mineral or synthetic wax.
 Most common wax used on apple is a vegetable wax
called carnauba or shellac wax.
 Wax coating on citrus by dipping, paraffin based coating
are used.
It has following advantages-
1. Maintains freshness and firmness.
2. Reduced spoilage during transportation and storage.
3. Enhance texture and colour of fruit

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PACKAGING
Packaging cannot improve the quality of the product but helps in maintaining it as protect
against the hazard of the journey. The main function of packaging fruit is to assemble the
produce into convenient units for better handling and to protect them.
Requirements for an ideal package-
 Should be environment friendly.
 Should be stable during entire distribution chain.
 Should be cost effective.
 Allow rapid cooling of the contents.
 It must be easy to assemble, fill and close either by hand
or simple machine.

PACKAGING MATERIALS
Packaging material Speciality Image
Pallet bins Primarily used to move produce from
the field to the packing house.
Wooden crates Once extensively used for apple and
stone fruit now have been replaced by
other container.
Corrugated fiberboard
box
It is made from three or more layer of
paperboard manufactured by craft
process.

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Pulp container Pulp container made from recycled
paper pulp and starch binder, it are
also biodegradable. It absorb surface
moisture from the product, which is
benefits for small fruits and berries
Paper and mesh bags Mesh bag is widely used. It has
advantages of uninhibited air flow
(good ventilation) mostly used for ber.
Shrink wrap It reduce shrinkage used in apple.
Mostly used for utilization
Rigid plastic packages Used for high values produce like
small fruit, berries.

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Wooden boxes For apple, citrus etc. wooden
boxes are rigid and reusable,
and if made to standard size
stack well on trucks.
Wire bound crates It are used for that commodity
require hydrocooling. It have
very high stacking strength that
is essentially unaffected by
water and facilitate to cooling
and ventilation
Wrapping Covering individual fruits with
paper/ various films.
Mostly Used in papaya
Foam net/ foam sleeve Foam net is high quality durable
and light weight fruit packaging
material it will prevent fruit
from dust and pollution.

.
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Vacuum packaging-
 Vacuum packaging is the simplest and common means of
modifying the internal gaseous atmosphere in a pack.
 In vacuum packaging food is placed in a gas-impermeable
package, most of the oxygen around the food is removed,
and the package is hermetically sealed.
 The vacuum packaging requires a high-barrier
material to keep almost no oxygen for food products
inside package.
Active packaging-
 Active packaging changes the condition of the
packed food to extend shelf-life or to improve
safety or sensory properties, while maintaining
the quality of the packaged food.
 Active packaging includes additives or ‘freshness
enhancers’ that are capable of scavenging oxygen,
adsorbing carbon dioxide, moisture, ethylene
and/or flavor/odor taints, releasing ethanol,
antioxidants and/or other preservatives and/or
maintaining temperature control.
Gas packaging-
 In a Gas packaging the removal of air from the pack
and its replacement with a single gas or mixture of
gasses.
 Gas packaging can be achieved in two fundamental
ways. These are the replacement of air with a gas or
mixture mechanically or by generating the
atmosphere within the package by using atmosphere
modifiers such as oxygen absorbents
Smart packaging-
 Smart packaging systems monitor the condition of
packaged foods to give information about the quality
of the packaged food during transport and storage.
 Smart packaging includes indicators to be used for
quality control of packed food.
 They can be so-called external indicators, i.e.,
indicators which are attached outside the package
(time temperature indicators), and so-called internal
indicators which are placed inside the package,
either to the head-space of the package
 Time temperature indicator (TTI), Freshness
indicators

.
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Controlled Atmosphere Packaging (CAP)
 It refers to a different from the normal atmosphere in its composition wherein the
component gases are precisely adjusted to specific concentration and maintained
throughout the storage and distribution of the perishable foods.
 injection of the appropriate gases or gas mixture into it when needed. This system
requires sophisticated instrument to monitor the gas level and is therefore practical
only for refrigerated bulk storage or shipment of commodities in large container
Modified Atmosphere Packaging (MAP)
In MAP atmosphere inside the package is modified or altered to provide an
optimum atmosphere for increasing shelf life and maintaining quality of the food.
Modification of the atmosphere may be achieved either actively or passively.
 Active modification involves displacing the air with a controlled, desired mixture
of gases.
 Passive modification occurs as a consequence of the food's respiration or the
metabolism of microorganisms associated with the food.
 MA containing between 2-5% O2 and 3.8% CO2 at 20-25°C.

.
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ENVIRONMENT FRIENDLY PACKAGING
The containers (small basket) are made from environment friendly
material viz., Sal leaves (Shorea robusta) Arecanut leaf sheath (Areca
catechu L) . These container are in turn wrapped with low density
shrink wrap 50 guage(12.5)µ commercially called as L-50 cling film.
CUSHIONING MATERIAL
The cushioning material used for packaging in fruits are dry grass,
paddy straw, leaves, paper shreds, thermocol, saw dust, foam nets
(apple, pear, citrus) etc.

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Post-harvest chemical treatment are used in fruit crop production to extend the shelf
life of harvested fruit and maintain their quality. Here are some important post harvest
chemical treatments used in fruit crop production.
POST HARVEST CHEMICAL TREATMENT
 Application of GA3
 Application of fungicide eg- Bavistin
 Application of ethylene inhibitor
 Application of calcium chloride
 Application of sulfur dioxide
 Application of chlorine dioxide

.
NM
Post harvest application of growth regulators application such as GA3 can be
effectively used to enhance shelf life of fruits.
In mandarins such as kinnow the application of Bavistin/ thiabendazole increased
the shelf life of fruits.
The application of GA3 (20 ppm) are helpful to extend the shelf-life of citrus
fruits, particularly baramasi lemon.
Fungicides such as Bavistin are used to prevent/ thiabendazole are used to prevent
and control post harvest fungal disease in fruit such as anthracnose and gray
mould can cause fruit rot and spoilage.
 USE OF GA3
 USE OF FUNGICIDE

Ethylene is a natural plant hormone that can promote fruit ripening and
senescence.
1-MCP (1-methyl cyclopropane), AVG (1-Aminoethoxyvinyl glycine), silver
nitrate, silver thiosulfate, cycloheximide etc these chemicals inhibit ethylene
production and delay ripening during storage of fruits such as apple pear and
banana.
 SO2 is a preservative that is commonly used to prevent spoilage and control the
growth of microorganism in fruits.
It can be widely used to treat dried fruit such as raisin during storage and also
used in the production of fruit juice.
 USE OF EHYLENE INHIBITOR
 USE OF SULFUR DIOXIDE

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The post-harvest application of CaCl2 or Ca(NO3)2 play an important role in
enhancing the storage and marketable life of fruits by maintaining their firmness
and quality. It reduce the incidence of disorder such as bitter pit and soft scald in
apple.
Post harvest application of CaCl2 (2-4%) for 5-10 minute dip extend storage life of
pears upto 2 months and plums upto 4 weeks at 0-2°C with excellent colour and
quality.
Treatment of mangoes with 2-8% CaCl2 solution resulted in delayed softening of
fruit during storage at 20°C .
Antioxidants such as ascorbic acid can be used to reduce browning and maintain
the colour of harvested fruit. Browning is a natural process that occurs when fruit
is exposed to air.
 USE OF CACLCIUM CHLORIDE
USE OFANTIOXIDENTS

TRANSPORTATION

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The main aim of transportation is to move product with minimum loss of quality.
Transportation is done by road, rail, air and see.
If the product is not pre-cooled and shipping distance is long a ventilated truck is a
batter choice then a insulated truck without ventilated and refrigeration.
ROAD TRANSPORT
Advantages
 Cheaper
 Perishable goods can be transported at a
faster speed over a short distance.
 Flexible mode of transport as loading and
unloading is possible at any destination.
 Door-to-door service.
Disadvantages
 Not for long distance transportation.
 Traffic congestion can be causes for
losses of produce during transit.
 Air pollution
 Mechanical and climatic damage to
produce
Unrefrigerated road transport - Open sided vehicles are mostly used for
transport during short journey.
Refrigerated road transport – Mostly used for perishable goods. The cooling
media may be ice, ice and salt, dry ice and refrigerants.

.
Efficient rail transportation can be achieved by linking rail terminals to major produce
markets and also to fruit packing station. This allows direct transfer to produce from
packing or buying point to station. It takes 7-10 days mostly used for citrus fruit.
RAIL TRANSPORT
ADVANTAGES
 Convenient mode of transport for travelling
long distance.
 Faster then road transport
 Suitable for carrying heavy goods in large
quantities over long distance.
 Less affected by adverse weather conditions
like rain, floods, fog etc.
DISADVANTAGES
 Expensive for carrying goods and
passengers over short distance.
 Not flexible for loading or unloading of
goods at any place.

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It is expensive method and provides poor temperature control compared to
refrigerated land and sea transport method but it provide comparatively shorter
transit time, mainly used for highly perishable and valuable commodities to distant
market. used for early season cherries, strawberries and some of the tropical
fruits.
AIR TRANSPORT
ADVANTAGES
 Fastest mode of transport
 Most convenient mode of transport
DISADVANTAGES
 More expensive mode of transport.
 Not suitable for transporting heavy and
bulky goods.
 Affected by adverse weather condition
 Not suitable for short distance travel

.w
Major transport of the perishable in the international trade is by sea. In ship
transport temperature and air refreshment control is required. The produce is pre-
cooled to a desired temperature before loading into ship. It is generally preferred for
long distance transportation and for produce having longer shelf life.
SEA TRANSPORT
ADVANTAGES
 Relatively economical mode of
transport for bulky and heavy goods.
 Promote international trade.
DISADVANTAGES
 Time consuming
 Adversely affected by weather condition
 Large investment and their maintenance.

Effect of postharvest application of chemical and growth
regulator on shelf life (in days) in papaya cv. Red Lady
CASE STUDY-1
Treatments Shelf life
(in days)
Treatment Shelf life
(in days)
CaCl2 @1% 9.00 GA@75ppm 11.33
CaCl2 @2% 9.67 GA@100ppm 12.00
CaCl2 @3% 9.33 GA@150ppm 11.67
CaCl2 @4% 10.67 GA@200ppm 10.67
Ca(NO3)2 @1% 9.00 BA@100ppm 11.00
Ca(NO3)2 @2% 10.50 BA@125ppm 10.00
Ca(NO3)2 @3% 8.25 BA@150ppm 9.33
Ca(NO3)2 @3% 9.33 BA@175ppm 10.33
Ramesh et al., 2014.
India
Result - Fruit treated with CaCl2 @4% recorded the highest
shelf life(10.67days)over other treatment with Ca(NO3)2
@2% (10.50 days) among the growth regulator applied
GA3@ 100 ppm (11 days) recorded highest shelf life.

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 Conclusion of post harvest handing is that fruits are the perishable agriculture
commodities.
 Poor handling method of produce has resulted to a serious post-harvest loss, loss
of time and money. Hence producer are suffering from great economic loss due to
lack of proper handling method.
 However quality of the harvested fruit can be maintained and shelf life extended
by using appropriate postharvest handling practices and treatment methods timely.
CONCLUSION

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Ramesh, D., Kumar, B. P., Rajasekhar, M., & Suneetha, D. S. (2014) Effect of
chemicals and growth regulators on post-harvest shelf- life and quality in
papaya (Carica papaya L.) cv. Red Lady. Journal of Horticultural Sciences, 9(1),
66-73.
Chadha K.L., (2001), Handbook of Horticulture, Page no. 1140
U. Kumar and S. Prasad, (2013), Harvest and Post Harvest Technology of
Fruit Crops, Page no. 161-170
Rathore N.S., Mathur G.K. and Chasta S.S., (2012), Post-harvest
Management and Processing of Fruits and Vegetables, Page no. 46-48
REFERENCES

METHODS OF POST HARVEST HANDLING INCLUDING :- PRE-COOLING, WAXING, CHEMICAL TREATMENTS, PACKING METHODS AND TRANSPORTATION

METHODS OF POST HARVEST HANDLING INCLUDING :- PRE-COOLING, WAXING, CHEMICAL TREATMENTS, PACKING METHODS AND TRANSPORTATION

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