Pre and Post Harvest Quality of Banana

Pre and Post harvest factors
affecting the quality of Bananas

Group # 2
Ifrah 2023-ag-298
Rida
Bisma
Farwa
Site selection
 - Site selection is crucial for crop production quality.

 - Soil properties dictate compositional and physical quality of produce.
 - Selection should avoid heavy metals and toxic materials.
 - Adequate fertility levels are essential.
 - Soil analysis is necessary before planting.
Genetic constituent of produce
 The type of plant determines the quality of what we harvest.

 Plants with thick skin and strong texture last longer.
 Some plants last longer in storage.
 Picking the right kind of plant helps reduce waste.
 Some plants can handle being stored for longer.
 It's important to pick plants that stay fresh for a long time.
 Picking the wrong plant can lead to less good stuff to eat.
Planting period
 Crops grown in the dry season have different qualities than those grown in the rainy
season.
 Dry season crops may be smaller and less firm.
 Rainy season crops benefit from better water availability for growth
 Chemical processes crucial for plant development are more active in the rainy season.
 Dry season crops might have different fiber content and nutrition
Irrigation
 Some crops are not drought resistant, leading to decreased yield in size and nutritional
quality under water stress.
 Proper irrigation planning is crucial for optimal crop development and nutritional
composition.
 Efficient water management is essential for maintaining quality crops and maximizing
yield.
 Deficit irrigation can reduce fruit water accumulation and fresh fruit yield while increasing
total soluble solids in tomatoes.
 Higher moisture stress affects both yield and quality by decreasing cell enlargement.
 Crops with higher moisture content often have poorer storage characteristics.
Thinning and Pruning
 Thinning reduces plant population, enhances light exposure, and promotes balanced growth
during fruit production.
 It improves harvested produce quality and texture by optimizing sunlight exposure.
 Studies show a positive correlation between fruit firmness and size, suggesting larger fruits
are firmer.
 Appropriate pruning optimizes light distribution, enhancing fruit texture characteristics.
 Improper pruning can result in smaller, under-ripe fruit with a grainy texture due to shading.
 Pruning controls flower and fruit numbers, directing nutrients to fewer fruits, potentially
increasing size and sugar content.
 Pruning effects on fruit quality depend on factors like developmental stage, fruit-to-leaf ratio,
and genetic composition
Maturity Stage
 Fruit maturity stage affects total antioxidant capacity, varying by crop type and ripening stage.
 In tomatoes, peppers, mangoes, and prunus species, antioxidant capacity increases as
carotenoids and vitamin C accumulate during ripening.
 Pepper fruits harvested at 10% ripe retain firmness and experience minimal weight loss
compared to those harvested fully ripe.
 For tomatoes, longest shelf life is observed when harvested at green mature stage, although
nutritional values and appearance may be affected.
 Delay between harvest and consumption can lead to flavor and nutritional losses, especially
with exposure to inappropriate temperatures and humidity.
 During berry ripening, anthocyanins accumulate while phenolic acids decrease; carotenoids
decrease during development in some fruits like cherries.
Climatic condition
 Plants are sensitive to environmental conditions, impacting the quality of crops.

 Adverse weather during harvesting affects machine operations or labor and increases
moisture content in harvested products.
 This leads to quality loss and reduced shelf life of the crops.
Heat management
 Temperature influences plant growth, yield, and maturation processes.

 Higher field temperatures decrease the shelf life and quality of produce.
 High temperatures accelerate plant respiration, depleting stored carbohydrates in harvested
produce.
 Tomatoes ripen quickly in high temperatures during the fruiting season.
 Oranges grown in the tropics have higher sugar content and total soluble solids, with green
coloration and tougher peel due to rapid maturation caused by higher temperatures.
Light
 Light influences physiological processes like chlorophyll synthesis, phototropism, respiration, and
stomatal opening.
 The duration, intensity, and quality of light impact the quality of fruits and vegetables at harvest.
 Most produce requires high light intensity for optimal growth.
 Absorption of red light by phytochrome pigments is crucial for carbohydrate synthesis, affecting shelf
life.
 Fruits like citrus and mangoes grown in full sun tend to have thinner skin, lower weight, and higher total
soluble solids.
 Citrus fruits from shaded areas may be less prone to chilling injury in cold storage.
 Tomatoes ripened in light have deeper red coloration and firmer texture.
 Lower light intensity results in lower ascorbic acid content in plant tissues.
 Leafy vegetables have larger leaves under adequate light but thinner leaves in low light conditions.
Humidity
 High humidity during growth can result in thin rind and increased size in some produce,
making it more susceptible to disease postharvest.
 Humid conditions promote fungal and bacterial diseases, damaging produce during storage
and transport.
 Damaged produce releases water quickly and emits higher ethylene concentrations.
 Low humidity may cause leaf edge browning in plants with thin leaves or leaflets.
 High humidity can maintain water-borne pollutants, making them more easily absorbed
through cuticles or stomata.
 Reduced transpiration due to high humidity can lead to calcium and other elemental
deficiencies.
Fertiliser application
 Poor fertiliser management affects quality

 Trace elements added during irrigation for soilless tomato production
 Specific trace elements selected for desired postharvest quality traits
 Nutrient balance crucial for optimal fruit texture and size
 Nitrogen deficiency leads to smaller, firmer fruits
 Excess nitrogen reduces firmness and storability
 Potassium deficiency causes small, poorly colored, hard fruit
 Boron deficiency results in mealy texture
Pest and Disease Management
 Pathogens and insects harm harvested produce quality

 Insects particularly damaging to grains, fruits, and vegetables
 Nematodes cause injuries and deterioration during storage
 Parasites significant in damaging farm produce and food preservation
 Insect attacks may result in over 50% harvest loss
 Eggs laid by insects make complete elimination difficult
 Parasites like nematodes and amoeba infect produce, especially in contact with water
 Rodents contaminate food with urine and droppings, spread diseases
 Misuse of chemicals in control efforts poses health hazards
Harvesting methods and time
 Consider time of day to avoid excessive field heat

 Excessive heat can lead to rapid deterioration
 Improper harvesting methods cause loss
 Rough handling, untimely harvesting, and lack of appropriate tools contribute
 Proper tools, equipment, and containers crucial for minimizing loss
Ethylene management
 Effects on Respiration:
 Ethylene advances the onset of rapid ripening.

 Non-climacteric crops are not influenced by ethylene's presence.
 Packaging Influence:
 Appropriate packaging can delay ripening onset.

 Reduces ethylene production and sensitivity.
 Factors Affecting Ethylene Production:
 Increases with maturity, physical injuries, disease incidence, temperature (up to 30°C), and water stress
 Mositure content of banana is 9.95%
Chemical Treatments
 Calcium Dips:
 Used for apples and cherries.

 Reduce physiological disorders and maintain firmness.
 Cysteine Hydrochloride Treatment:
 Applied to dehydrated pineapples and guava.

 Increases vitamin C retention.
 Reduces color change during storage.
Irradiation
 Irradiation Basics:
 Uses ionizing radiation.

 For sprout inhibition, insect control, or delaying ripening.
 Effect on Sprouting:
 Low doses (75–100 krad) inhibit potato sprouting.

 Irreversible regardless of storage temperature.
 Vitamin C Preservation:
 Lower losses in irradiated potatoes stored at 15°C.

 Compared to non-irradiated ones stored at 2–4°C
Respiration
 Respiration Impact:
 Influences metabolic activities in harvested produce.

 Higher temperatures accelerate respiration and CO2 production.
 CO2 Production:
 Stored climacteric products like tomatoes release CO2.

 CO2 production can trigger ethylene production.
 Factors Influencing Ethylene Production:
 Other factors include O2 or CO2 levels, exposure time, and ripening stage
Relative Humidity
 Relative Humidity Basics:

 Moisture loss from produce depends on relative humidity.
 Maintains nutritional quality, appearance, weight, and flavor.
 Effect on Fruits and Vegetables:
 High humidity is beneficial for fruits and vegetables.
 Maintains quality, appearance, and flavor.
 Effect on Grain Crops:
 Adverse for grain crops like maize, wheat, and rice.
 They require low moisture content for storage.
 Optimal Values:
 Mature green tomatoes: 85–95% (v/v).
 Firmer ripe fruits: 90–95% (v/v).
Physical Handling:
 Physical Handling Impact:

 Handling from detachment to consumption linked to mechanical injuries.
 Includes bruising, scarring, cutting, or puncturing.
 Causes of Injuries:
 Careless handling, inappropriate containers, vehicles, loading, unloading, and packaging.
 Cumulative Effects:
 Mechanical injuries accumulate, leading to cell structure breakdown.
 Increases ethylene production, respiration rates, and ripening.
 Importance of Careful Handling:
 Crucial to minimize injuries during harvest and postharvest.
 Reduces losses and maintains quality and shelf life
Gases
 Gas combination vital for extending produce shelf life

 Low oxygen crucial for inhibiting senescence in harvested produce
 Carbon monoxide (CO) accelerates ripening, requires balance with low oxygen
 Balancing CO with low oxygen delays senescence in harvested produce

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Pre and Post harvest factors

affecting the quality of Bananas

 - Site selection is crucial for crop production quality.

 The type of plant determines the quality of what we harvest.

 Plants are sensitive to environmental conditions, impacting the quality of crops.

 Temperature influences plant growth, yield, and maturation processes.

 Poor fertiliser management affects quality

 Pathogens and insects harm harvested produce quality

 Consider time of day to avoid excessive field heat

 Ethylene advances the onset of rapid ripening.

 Appropriate packaging can delay ripening onset.

 Used for apples and cherries.

 Applied to dehydrated pineapples and guava.

 Uses ionizing radiation.

 Low doses (75–100 krad) inhibit potato sprouting.

 Lower losses in irradiated potatoes stored at 15°C.

 Influences metabolic activities in harvested produce.

 Stored climacteric products like tomatoes release CO2.

 Relative Humidity Basics:

 Physical Handling Impact:

 Gas combination vital for extending produce shelf life

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