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PRE HARVEST FACTORS AFFECTING QUALITY

PRE HARVEST FACTORS AFFECTING QUALITY. NEXT. Fruits and vegetables provide nutritional security and generate income to growers. Production practices, contribute to the good quality of produce. Introduction.

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PRE HARVEST FACTORS AFFECTING QUALITY

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  1. PRE HARVEST FACTORS AFFECTING QUALITY NEXT

  2. Fruits and vegetables provide nutritional security and generate income to growers. Production practices, contribute to the good quality of produce. Introduction Once the produce is harvested, it is not possible to improve its quality because of perishability. Quality and safety are the two most important aspects of food for human consumption. Pre harvest management/factors has great effect on quality of fruits and vegetables. NEXT end

  3. Cultivation and Planting Materials Pre-harvesting factors Cultural Practices Biological Factors Environmental Factors NEXT end Previous

  4. Cultivation and Planting Materials Healthy produce will only come from healthy and good quality planting materials and seeds. Those cultivars should be selected for planting, which have better transport quality and long shelf-life. NEXT end Previous

  5. Choose cultivars that will have better quality attributes and the one which is in great demand. Growers consideration Use clean, healthy, high quality planting materials. Grow off-season cultivars of the same crop to extend harvest period. Choose cultivars that are well suited to the specific climate, day length, soil and growing conditions. Always select disease free seed of a known cultivar and from a reliable source. NEXT end Previous

  6. Cultural Practices Recommended cultural practices should be followed in terms of variety, season, manures / fertilizers, irrigation level, and care during growing season and at harvest time. NEXT end Previous

  7. Fungi, bacteria, insects and other organisms cause quality loss in fruits and vegetables. For example, bacterial spots in tomato caused by Xanthomonas campestris pv vesicatordi. Biological Factors Tomato mosaic virus causes discolouration of mature tomato fruits. Pre-harvests infection of fungi, Botryodiplodia theobromae and Glomerella cingulata cause stem end rot and anthracnose disease, respectively in mango, which usually develop in ripen fruit. Fruit flies (Bactrocera dorsalis) and mango stone weevil (Stenochetus mangiferae) generally invade at the time of flowering and ripening of fruits. NEXT end Previous

  8. Soil condition Soil types, textural properties, drainage, pH, and nutrient present in the soil affect the quality of fruits and vegetables. Environmental Factors Pollutants The Ag, Cd, Co, Mg, Mn, Ni and Zn are some of the toxic elements present in the soil which adversely affect the vegetables. Climate Temperature during growing season influences the quality of several fruits and vegetables. Both, extremely low of high temperature causes production problems in fruits and vegetables NEXT end Previous

  9. Chilling injury Tropical fruits like banana and mango if exposed to chilling injury can deteriorate the quality and spoil the fruits. Hence, to be protected from the chilling in field condition and stored at appropriate storage temperature (12-140C). Environmental Factors Frost damage In field, frost occurs through sublimation of water vapour on produce that is below 00C. It causes burning in the foliage of vegetables. High temperature stress High temperature during growth causes loss in quality of fruits and vegetables Hail damage Hail directly affects the physical quality of produce and increases the incidence of diseases . NEXT end Previous

  10. Quality attributes are considered as sensory may readily be classified in accordance with the human senses. Food Quality Attributes Sight Touch Smell and taste Hidden attributes NEXT end Previous

  11. Sight Appearance Food Quality Attributes Colour Gloss Viscosity Size and shape Defects NEXT end Previous

  12. Touch Kinesthetic (texture) Food Quality Attributes Hand or finger feel Mouth feel NEXT end Previous

  13. Smell and taste Flavour Food Quality Attributes Odour Taste NEXT end Previous

  14. Hidden attributes Nutritive value Food Quality Attributes Adulterants Toxicity NEXT end Previous

  15. Pre-harvest factors includes • cultivation and planting materials, • cultural practices, Let Us Sum Up • biological factors, • environmental factors, and • post harvest factors, which contribute to the good quality produce. Quality characteristics includes • colour and gloss • viscosity and consistency, • size and shape, • texture and flavour, and • nutritive values (vitamins, minerals etc) or hidden attributes and safe & healthy produce. end

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