this seminar is for in the agriculture field.

2. Honorable
 Professors
 Classmates
 Guests
 You are to my
seminar

3. Horticultural crops specially grape not only
provide us with nutritional and healthy foods,
but also generate a cash income to growers.

4. The horticultural crops, because of their high
moisture and biochemical activities have more losses
on post harvest( related to the crop, up to 60%).

5. So that Utilizing improved cold chain system during post-
harvest practices often results in reduced horticultural
crops losses, improved overall quality and food safety,
and higher profits for growers and marketers.

6. SEMINAR ON
COLD CHAIN SYSTEM IN GRAPE
FRUIT
Submitted By: Zahedullah(Zahed)
Director Teacher: Prof. Ghulam Rasoul (Samadi)
Submitted To: Assistant Prof, Mohammad Rafi
(Noorzai)
Year: Spring, 2016
Department Of Horticulture,
Agriculture faculty of Kabul
University

7. CONTENTS
§ INTRODUCTION
§ OBJECTIVES
§ RESULT
§ RECOMMENDATIONS

8. Introduction
Cold chain is a logistic system that provides a
series of facilities for maintaining ideal
storage conditions for perishables from the
point of origin to the point of consumption in
the food supply chain.
Cold chain system in Grape
fruit

9. What is Cold Chain?
Provision of lowest safe
temperature to the commodities
immediately after its harvest till it
reaches to the consumer is called
as cold chain.

10. Cooling Begins in the Field
Prevent heating in the field.

11. Cold Chain System Generally
Consist Of
♣ Packing House
♣ Pre-cooling
❶Room Pre-cooling
❷Force Air cooling
♣ Cold Storage
♣ Transport Cooling
♣ Warehousing
♣ Marketing
❶Whole Market
❷Retail Market

12. Objectives
§Reduce costs
§Improve product integrity(value chain)
§Increase customer satisfaction
§Reduce wastage and

13. Importance of cold chain
Maintenance of the cold chain is the best way to
maintain the quality of a product and minimize all
forms of deterioration after harvesting, including:
♣ Weight loss resulting in wilting and limpness.
♣ Softening.
♣ Unwanted ripening.
♣ Color changes.
♣ Texture degradation.
♣ Development of rot and molds.

14. Harvesting
 Standards of grape maturity
◦ Sugar level (sweetness),Minimum sugar
levels (degrees Brix)
 15.5-17.5 degrees Brix
◦ Acid level (acidity taste)
◦ Colour of the berries
 White cultivars: Green, amber, yellow
 Red cultivars: Pink, light red, dark red
 Black: Black is only option
◦ Sugar: acid ratio (20:1-35:1)

15. Grape colour
(white)
GREEN
Kishmish
AMBER
Kishmish
YELLOW
Kishmish

16. Grape colour
(red)
PIENK
Crimson Seedless
RED
Crimson Seedless
DARK RED
Crimson Seedless

17. Actions to prevent deterioration
During Harvesting
 During picking
◦ Boxes for picking must be clean
◦ Clean harvesting scissors for picking
◦ Clean hands
◦ Harvest during cool part of the day (<25°C)
◦ Handle fruit carefully
◦ Pack only one layer of grapes in box
◦ Put soft materials at bottom of box
◦ Pick bunches of mostly similar maturity and berry size
(uniformity)
◦ Transport as quickly as possible to working area

18. Harvesting scissors
Harvesting equipment
Cluster preparation
and cleaning scissors

19. When to harvest?
 If the product is harvested later than the proper time:
1. Storage life will reduce
2. losses during transportation will increase
 If the product is harvested earlier than the proper
time:
1. It will not have good quality
2. with delivering as artificial way we will not have
desired result
 There are different ways to know the proper
harvesting time

20. The basic rules to observe in
harvesting:

21. What are Wrong
in this pictures?

22. Correct ways of handling fruit
Support cluster at bottom
Single layer of fruit in picking box
Soft material in bottom
to prevent bruising

23. Pick grapes of similar maturity
Uneven maturity
Even maturity

24. Transporting of grapes to t
he pack house
 they should be transported as soon a
s
possible after cutting.
 It should transported in the baskets of
lugs
 The grapes should be handled gently
 should be covered by a tarpaulin durin
g transportattion to prevent heat dama
ge.

25. Transport grapes from the
field to pack house as
quickly as possible

26. Packing Grapes in the Pack Hou
se
 Receiving grapes (with good operations)
 Sorting of grapes (remove undesirable
parts of grapes)
 Grading of grapes
(class 1, class 2 or local market)
 Weighing (Usually 100to 150 gram Extra)
 Packaging
 Closing
 Sulfur treatment(Sulfur Pad over the
grape)

27. Packaging
procedures
SO2
pad

28. Actions to prevent deterioration
 During handling of clusters in pack house
◦ Work hygienic (clean hands, area of working,
equipment)
◦ Trimming the bad parts of the cluster
 Rot
 Bird damage
 Physical damage, undesirable berries
 Remove undesirable parts that will make packaging difficult
◦ Careful handling of the cluster
 Limit touching the berries
 No damage by the scissors to other berries, disease later
 Handle the bunch by the stem only
 Work softly with the bunch when picking it up and putting it
down

29. Careful handling of
clusters

30. Actions to prevent deterioration
 During packing the fruit in boxes for export
◦ Packing only one layer of bunches, no stacking of
bunches on top of another
◦ Hygienic area and equipment
◦ Always clean your hands
◦ Boxes must be clean
◦ Packaging material must be clean
◦ Height of grapes in the box may never be higher than
the height of the box

31. Good Characteristics of packing
Materials
 Should keep the crops from physical
Damages.
 Should keep the crops from biological
damages.
 Should keep the crops from chemical
damages.
 Light, attractive, resistant against water,
temperature and should be printable.
 Should not be poisonous nor react with
crop.
 Keep the quality and quantity of crops.

32. Types of packaging
Paper bags
Panets
Sponge (loose)
Loose
Plastic carry bags

33. Strength of boxes to prevent pressure
on clusters below

34. Pre-cooling
 Precooling refers to the rapid removal of
field heat from freshly harvested
commodities before transport and storage

35. Benefits of precooling
• Slow down the respiration.
• Reduces ethylene production and delays repining of
fruits.
• Reduces moisture loss and shriveling of the produce.
• Reduce/inhibits growth of decay causing
microorganism.
• Reduce Enzymes activities

36. Precooling methods
Produce may be precooled by means
of
Cold air
Cold water
Direct contact with ice
Evaporation of water from produce.

37. Different method of pre cooling
• Room cooling
• Forced air cooling
• hydro cooling
• Contact icing(package icing)

38. Room cooling
 This is a traditional technique.
 Typically the cold air is discharged into the room
near the ceiling.
 Moves horizontally across the ceiling, and then
sweeps past the produce containers.
 It is inexpensive compare to other methods, but too
slow for most vegetables and fruits.

39. Room cooling

40. Forced air cooling
 Force-air cooling is adaptable to a wider range of
commodities than any other cooling method.
 This allows cold air to be in direct contact with warm
product.
 Much faster than room cooling system.
 The heat given out from the surface of the crop is
then carried away in the stream of cold air
 Thus the temperature gradient and cooling the crop
more quickly.

41. Forced air cooling types
Forced air-Tunnel type

42. Con…
Forced air-Cold wall type

43. Storage
 The term “storage” as now applied to fresh
produce, is almost automatically assumed to mean
the holding of fresh fruit and vegetables under
controlled condition.
Factors affecting storage life
 Temperature(0up to1,7 and 7up to
(13)۰c
 Water loss
 Mechanical Damage
 Decay in storage
 Relative humidity
 Freezing injury
 Ethylene
Freezing injury and water loss

44. The prime objective of transportation is to distribute
fruits and vegetables form production center to
consumers as rapidly as possible to insure less
losses.
Means of transportation
*Bullock cart, rickshaw and tempo(are used for transport of
small quantity in local markets)
*Truck, rail, steamer and air transport(used for commercial
transportation depending on market distance
*Rail transport causes losses due to loading and
unloading at various stations
*ship and air transportation are very expensive
*Among the various transportation means road transportation is
fasted one and easily available
TRANSPORTATION AND MARKETING

45. Factors cause Damage during
Transportation
 type of fruits and vegetable
 Type of varieties
 stage of maturity
 time between harvesting and marketing
 market distance
 number of handlings before packing
 method of packing
 diseased and damaged fruit
 treatment before transport
 type of transport
 number of handlings during transport

46. Marketing
Marketing system involves chain of
commission agents from producers to
consumers.
Marketing Cannels
 Producer - commission agent – whole seller – retailer – consumer
 Producer - commission agent – retailer – consumer
 Producer - cold store – commission agent – whole seller – retailer
– consumer
 Producer - whole seller – retailer – consumer

47. Packages for Export
 Transport should be arranged ahead of time in con
sultation with the person responsible for cooling, the
merchant and the Market.
 Once the grapes are on temperature, they can be loade
d out into a cold truck or cold container
 Both the truck driver and the person responsible for loa
ding out at warehouse must sign to verify the operating
temperature of the cold truck or cold container(0and1ce
ntigrade)

48. Con..
The temperatures of the truck, cold cont
ainer and the grapes are noted on the
consignment note.
All other relevant information must be fill
ed in on the consignment note.

49. Consignment note book
 Name and address of pack house
 Name and address of person/company sending the load
 Contact details of person/company sending the load
 The date and time at which the load is sent

Details of person /company to whom the load is being sent

Contact details of person/company to whom load is being s
ent
 Details of the load, as to:
 Product and Grade
 Number and weight of boxes
 Loading out Temperature
 Trucking company details

50. Class1 Market
A Market which we not have the criteria of that, thus
Afghan producers have to attempt more for doing it.
United Kingdom and United Arabic Emirates....are the
class1 developed markets.
Criteria To Produce the Table as class1
Market
 Is of good quality Is characteristic of the cultivar
 Complies with the quality standards set out by market specificatio
ns for a specific market
 Complies with the applicable berry size for class 1
 Complies with the maturity indices for class 1.

51. Wholesale Market
In this market availability of some
facilities are necessary
 Present of small cold storages
 Temperature
 Tss
 Humidity
 Prepayment treaty with client
 Present of Retailer

52. Retail Market
Important and necessary issue in retail
market. Keeping cool the Display Cabin
 Pre-cooler packaging
 Every package should have 0.5 up to 1 kg weight
 Product should be according the market demand
 First in first out
At the end the most important issue is to definite rate of product.
Summation of (fruit cost +electricity use + labor utilization + lease of
site …) is the rate of product.
When rate of products be found after that 20percent profit should add
on because of different Damages during Transportations.

53. Conclusion
However, horticultural crops compared to other
agricultural products are spoilable during transport
and storage so that the following things should be
observed.
 Harvest practices to assure quality(correct picking)
 Pack house management (pack house equipment)
 Good pre-cooling (avoid water loss and wastage of
crop..)
 Storage of Grapes in Air ventilation area
 Transportation in controlled condition
 Marketing according client’s demand

54. Recommendations
Modern harvesting(private sector and
Gov.)
Modern pack house.
Creation of equipped cold storage.
Creation of transition facilities by Gov.
Encourages of capitalist in this field.
Extension of horticulture crops CCS.
Usage of all natio and internatio CCS
criteria.
At the end overall all the activities in CCS
can be done by Private Sectors.

55. The
end
Thank you for your kind
attention!
I welcome your questions,
recommendations, suggestions
and
comments.