📦 Harvesting, Grading, and Packaging of Horticultural Produce
Harvesting, Grading, and Packaging of Horticultural Produce.
Post-harvest management begins at the correct harvest stage and continues through grading and packaging to preserve quality, reduce losses, and improve market value.
Maturity Indices
Physical Indices
- Size and shape changes
- Colour transition during ripening
- Ease of separation in slip-stage fruits
- Specific gravity trends linked with maturity
Chemical Indices
| Parameter | Example |
|---|---|
| TSS (Total Soluble Solids) | Grape: 16-18 degree Brix; Mango: 12-14 degree Brix |
| Acidity | Citrus acidity decreases with maturity |
| TSS:Acid ratio | Sweet orange around 12-14:1 |
| Starch-iodine test | Apple starch converts to sugar during ripening |
| Oil content | Avocado maturity around 8-10% oil |
Calendar and Heat-Unit Methods
- Days after fruit set estimates maturity (crop specific).
- Degree-day accumulation supports maturity forecasting.
Harvesting Methods
- Hand picking for delicate fruits.
- Clipping/cutting with tools for bunches and stems.
- Shaking and catching in selected nut crops.
- Mechanical harvesting is limited in Indian fresh markets but used in some processing systems.
Grading
Grading sorts produce into uniform lots based on quality.
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Post-harvest management begins at the correct harvest stage and continues through grading and packaging to preserve quality, reduce losses, and improve market value.
Maturity Indices
Physical Indices
- Size and shape changes
- Colour transition during ripening
- Ease of separation in slip-stage fruits
- Specific gravity trends linked with maturity
Chemical Indices
| Parameter | Example |
|---|---|
| TSS (Total Soluble Solids) | Grape: 16-18 degree Brix; Mango: 12-14 degree Brix |
| Acidity | Citrus acidity decreases with maturity |
| TSS:Acid ratio | Sweet orange around 12-14:1 |
| Starch-iodine test | Apple starch converts to sugar during ripening |
| Oil content | Avocado maturity around 8-10% oil |
Calendar and Heat-Unit Methods
- Days after fruit set estimates maturity (crop specific).
- Degree-day accumulation supports maturity forecasting.
Harvesting Methods
- Hand picking for delicate fruits.
- Clipping/cutting with tools for bunches and stems.
- Shaking and catching in selected nut crops.
- Mechanical harvesting is limited in Indian fresh markets but used in some processing systems.
Grading
Grading sorts produce into uniform lots based on quality.
Grading Parameters
- Size
- Colour
- Shape
- Defects
- Maturity stage
Grading Standards
- AGMARK
- Codex Alimentarius
- APEDA export standards
Packaging
Functions of Packaging
- Protection from damage
- Containment and lot handling
- Product communication and labeling
- Convenience in transport, stacking, and retail
Packaging Materials
| Material | Usage |
|---|---|
| Corrugated fibreboard boxes | Common export container for fruits |
| Wooden crates | Local markets and heavy produce |
| Plastic crates | Reusable, ventilated transport |
| Bamboo baskets | Traditional low-cost handling |
| Shrink wrap / Cling film | Unit-level protection |
| MAP | Shelf-life extension via atmosphere control |
Summary Cheat Sheet
| Stage | Must-Remember Point |
|---|---|
| Harvesting | Harvest at physiological/commercial maturity |
| Maturity tests | Use physical + chemical + calendar indicators |
| Grading | Improves uniformity and market value |
| Packaging | Reduces transit loss and preserves quality |
| Loss context | Post-harvest losses can be very high without proper handling |
References
2 sources • [1] [2]
References
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