TEAM FARMER FAMILY
Harvest and post harvest handling of
horticultural crops
October 2022
Introduction
The quality of horticultural produce can only be protected through good harvest and post-
harvest handling practices. However adoption of good practices at harvest and post-harvest
does not change poor produce into good ones, but preserves the quality of good crops
through long shelf life and hence higher income for individuals, community and the
economy of nations at large
Farmers spent much time (about 3-6 months) from land preparation to harvesting, but can
lose all the benefits of the crop in a few seconds through improper harvesting and
postharvest handling
Harvesting by dropping fruits like mangoes and oranges to the ground can result into serious
damages of fruits leading to significant postharvest losses. Transportation mishandling for
produce like bananas in trucks without packaging accounts for serious losses.
It is estimated that in many cases post-harvest loss contribute to over 60% of horticultural
produces. This is through improper harvesting time i.e. immature or over mature harvesting,
lack of use of packing and packaging materials, improper transport means, poor storage at
the farm and beyond i.e. no shelter and cold storage facilities etc.
Specific Objective
• Apply postharvest physiology principles to control postharvest losses of
perishable plant
• Properly harvest fresh vegetables enhanced postharvest quality
• Explain the importance of packaging and the requirements for
packaging of perishable vegetables
Definition
Harvesting: Is a deliberate action of separating a product or plant part
from its mother plant or origin
Post-harvest: The period after the produce has been detached from the
mother plant or origin
Post-harvest physiology: Refers to the metabolism of produce after
harvest
I. Pre Harvest Factors
1. Genetic / variety
2. Light
3. Temperature
4. Humidity
5. Mineral nutrition
6. Water relation/ Irrigation
7. Canopy manipulation
8. Rainfall
9. Seasons / Day and day length
10. Carbon dioxide
11. Use of agrochemicals
12. Pest and diseases
In order to reduce these losses, the following must
be observed:-
1. Timely harvesting
This varies depending on; crop type and market/consumer preferences
Different crops have different maturity indicators such as size, color,
shape, texture etc. In this case it is important for farmers and other
stakeholders to know the time for harvesting of a certain crop. For
example tomatoes mature when the color starts changing from green to
yellow but this is not the case for green pepper, cucumber, eggplants,
okra, amaranth, watermelon etc.
Both over maturity and pre mature harvesting can have negative effects
on both quality and shelf life of produce. These effects can result in poor
taste and color of produces and quick deteriorations after harvest as well
as high transportation and storage losses.
When immature, fruits tend to have high acid content than sugar content
but with maturity, the sugar content increases with decreased acid content.
Maturity signs/indicators for different crops
Leafy vegetables: Crops like Amaranth, collards, spinach and cabbages;
this depend on size and/or time (days) from planting
Melons: Knocking gently by finger for striking sound instead of dull sound
that is heard when the fruits are young. This can also be useful for crops
like cabbages. Another sign for these crops is tight and bright looking fruits
when mature. When melons mature, the tendrils near the fruit stocks change
color from green to brown. However these methods need a bit of experience
to master.
A B
Looking at the two watermelon pieces, the differences in color indicate
that on top is a piece from mature fruit and below is from pre mature
fruit, Plate (a). Plate (b) shows two mature melons but looking at the
seeds, even these, their level of maturity differs
Banana: This crop takes about 75 days from the on-set of a bunch to maturity.
But the best way of judging about maturity of bananas is to look at the edges
of banana fingers. At maturity the finger edges are slightly seen. At this stage,
the fingers are not smoothly rounded
Onions: At maturity, the necks of onion plants collapse and fall. The right time
for harvest is when 60% or more of the plants have fallen down. At this stage
irrigation should be minimum. Harvesting is done by uprooting, and using the
foliage, the bulbs are covere to protect from strong radiation. The crop is left
for 3 to 5 days then the foliages are chopped off at the necks with at least 5cms
of stocks.
(a) Onions before maturity (b) Onions ready for harvest
Carrot: Maturity depends on days from sowing and size
Mature carrots
Papaya, Oranges, Mango, Pineapple and tomato: Maturity is
decided by colour and texture. At maturity fruits change color to
yellow, orange or red and softens
Number 2, 3, 4 and 5 on the photos above are right stages for harvest. 0,
1are pre mature while 6 and 7 are over mature
(a) (b)
(c) (d)
Plate (c) and (d) shows tomato fruits at different stages of
maturity. The right stages for harvest as seen on plate (c) are 3
fruits in between. The first fruit from left is overripe while the last
one is pre mature. The difference of the fruit quality are clearly
seen on sliced pieces, plate (d)
Cucumber: Should be harvested at medium size, green in color while they
are still with edges and rough surface. At this stage, when cut, the fruit is soft
and the seeds are also soft and tender and the center is interct and closed with
no opening
(e) (f)
Photos on Plate (e) above shows 2 cucumber fruits at over maturity stage, left (note color
changes, size and skin texture). The other 3 fruits are suitable for harvest. The first piece from
left on plate (f) was cut from the first fruit from left plate (e). A piece at the center on plate (f)
was obtained from the second fruit from left on plate (e) and the first piece from right on
plate (f) is from the second fruit from right on plate (e) which also represents what could be
seen from the first from right and the fruit at the center on plate (e) Look at the difference
and see how quality can be affected with delayed harvest
Sweet paper
1. Harvesting techniques
When harvesting horticultural crops, care must be taken to avoid dropping,
injuries, bruise and damages for good quality produces. It is also very
important to harvest with a piece of fruit stock of about 3cm remaining on a
fruit for longer shelf life
(a) (b)
(c) (d)
Plate (a)-(c) shows the importance of a fruit stock for latex draining to avoid
damage cause by it on fruits (sap burn) the fruits are then dipped into saw
dust that absorbs the oozing latex
Plate (d) shows the proper way of harvesting fruits like tomatoes for longer
shelf life with stock first from right as contrally to improper way second
Field shelters
These are important structures in the farm to reduce post-harvest
damages through too much sun and rains. Simple shelters can be made
in farms where crops will be collected and packed ready for storage or
transportation to market. In case of cold condition that can cause
chilling injuries, heating systems can be made. In case of high
temperature, simple cooling structures such as charcoal coolers can be
made
(a) (b)
(c) (d)
Plate (a) and (b) above shows temporally farm shelters for post-harvest
crop handling during harvesting, While plate (c) shows a modern onion
store and (d) shows a charcoal cooler for cool storage of fresh produces
sorting and grading of produce
sorting and grading of produce is one very important post harvest handling practice .immediately after harvest produce
is separated in to categories depending on size , damages , malformations , maturity level etc. the best ones are grouped
as grade 1, followed by 2 3 and rejects. Grade 1 are sold at higher price than 2 and 3 and rejects can be used as animal
feeds.
plate [a] and [b] shows fruits with different conditions .The first from left fruits of
orange and cucumber represent excellent quality fruits for marketing while the rest
have different disorder to be categorized in to 2 and 3 categories .The disorders as
seen above are damages, malformities, disease and over –and pre-maturity.
(a) (b)
Sorting and grading of French Beans for Export
After sorting and grading , produce should be packed and stored under
cool conditions . Care should be taken when sorting produce in a cool
conditions as different crops have different requirements in terms of
temperature limits and duration at these temperatures, to avoid losses
due to chilling injuries.
Table showing different storage temperature and durations for different crops
Crop Temperature Relative Humidity (RH) Duration
Sweet potato 3-15ºC 85-90% 16-27 weeks
Green corn 0ºC 95-98% 5-8 days
Green pepper 7-13ºC 90-95% 2-3 weeks
Ripe tomato 13-15ºC 90-95% 4-7 days
Tomato (unripe) 18-22ºC 90-95% 1-3 weeks
Cucumber 10-13 95% 10-14 days
Hot chili 7-13 90-95% 2-3 days
Cabbage 0 98-100% 3-5 weeks
Letuce 0-2 98-100% 3-5 weeks
Ripe mango 10-13 85% 2-3 days
Mango (unripe) 18-20 85% 2-3 days
Packing and packaging materials
Packing and packaging of produce is another very important post holding process.
The use of excellent quality packaging materials helps to safeguards the produce
from damages and injuries during transportation as well as adding value to
produce. There are many types of packaging materials, such as crates, boxes,
baskets, nets, bags, pannets etc. one use any of these depending on costs,
availability and consumers, requirements. It is important to ensure that produce is
cleaned by piece of cloth from dust and chemical residues before packing
Transportation
use of special trucks is essential when transporting horticultural produce. The trucks
need to be covered and only loaded with produce and not anything else[not even
passengers are allowed to sit on top!]since most horticultural crops are fresh and highly
perishable, use of refrigerated trucks is highly recommended especially when the travel
distances are far.
Top, left is a proper truck for horticultural produce transportation while the photo on
the right shows an improper way of transporting horticultural crops to the market
Factors affecting quality of horticultural
produces
Challenge Mitigation Example
Wilting due to hot temperature and solar Keep under shade and cool condition all
radiation the time after harvest
Build shelters and charcoal coolers
Use good packaging materials and proper Use of plastic crates
transport
Damage from injuries
Price fluctuation Proper storage for sale during fair prices Use of refregerators or underground
storage
Supply higher than demand Processing, off season production Drying, canning
Thanks
majora
