Post-harvest handling and storage

Post-Harvest Handling

Post-harvest handling refers to the processes and procedures that are carried out on crops after they have been harvested, including cooling, cleaning, grading, and packaging.
Efficient post-harvest handling is crucial for maintaining the quality and safety of the harvested produce, as well as reducing post-harvest losses.

Cooling of Produce

Many harvested fruits and vegetables are highly perishable and need to be cooled quickly after harvest to slow the rate of respiration, slowing ripening and senescence, and reducing water loss.
Cooling methods include room cooling, forced-air cooling, hydrocooling, and vacuum cooling. The method chosen depends on the type of produce and its temperature and humidity requirements.

Cleaning and Grading

Cleaning involves removing unwanted material such as soil, leaves, and insects from the harvested produce. This not only improves the appearance of the produce, but also prevents the spread of diseases.
Grading is the process of sorting the produce based on certain characteristics like size, shape, colour, and quality. This helps to achieve a uniform batch of produce and to meet the customer’s expectations.
The process of cleaning and grading should be done in a manner that avoids damage to the produce, as any bruises or cuts can lead to increased rates of decay and loss of quality.

Packaging of Produce

Appropriate packaging is necessary for the protection of the produce during transport and storage.
Packaging materials should provide adequate ventilation to prevent the buildup of heat and carbon dioxide, and should be able to withstand stacking pressure.
Overpacking or underpacking can lead to damage - the aim is to prevent movement of produce within the package while also ensuring there is no wasted space.

Storage of Produce

The aim of storage is to maintain the freshness and quality of the harvested produce for as long as possible.
Each type of produce has its own optimal storage temperature and relative humidity.
Storing fruits and vegetables at incorrect temperatures or humidities can lead to undesirable effects like chilling injury, decay, and loss of flavour or texture.
Monitoring storage conditions regularly and making necessary adjustments is a key part of maintaining the quality of stored produce.

Safe Practices

Always follow safe practices when handling and storing fresh produce to avoid injury and to maintain the quality and safety of the produce.
Personal protective equipment (PPE) should be worn when handling potentially hazardous equipment or materials.
All machinery and equipment should be regularly maintained and inspected to ensure they are in good working order.
Hygiene is crucial in post-harvest handling and storage - all surfaces, tools, and equipment should be kept clean, and hands should be washed thoroughly and regularly.

Remember, efficient post-harvest handling and storage systems are required to minimise post-harvest losses, maintain the quality and safety of fresh produce, and ultimately ensure that consumers receive high-quality, safe food.