Unit 2317: Post-Harvest Technology

1. Introduction to Post-Harvest Technology

• Definition and scope of post-harvest technology
• Importance in preserving quality and value of agricultural produce
• Overview of post-harvest losses: magnitude and impact
• Factors affecting post-harvest losses (environmental, biological, mechanical)

2. Post-Harvest Physiology of Plants

• Physiological changes after harvest
  • Respiration: types and effects on shelf life
  • Transpiration and water loss
  • Ripening processes and associated biochemical changes
  • Senescence and deterioration mechanisms
• Impact of physiological changes on product quality and shelf life

3. Harvesting Techniques and Practices

• Harvest timing and maturity indices for various crops
• Tools and equipment used in harvesting
• Methods of harvesting for different crop types (fruits, vegetables, grains)
• Best practices to minimize mechanical damage and quality loss during harvesting

4. Post-Harvest Handling and Storage

• Handling practices: sorting, grading, cleaning, and packaging
• Storage principles and objectives
• Temperature control: refrigeration, cold storage, controlled atmosphere
• Humidity management and its importance
• Types of storage facilities and their suitability for different produce

5. Post-Harvest Losses and Management

• Classification of post-harvest losses: physical, physiological, pathological
• Causes and examples of each loss type
• Strategies to minimize losses
  • Proper handling and packaging
  • Pest and disease management during storage
  • Transportation considerations

6. Food Safety and Quality Assurance

• Contamination risks in post-harvest operations
  • Microbial contamination
  • Pesticide residues
  • Mycotoxins and their impact
• Standards and regulations for food safety
• Quality assurance measures and good agricultural/post-harvest practices

7. Value Addition and Processing

• Importance of value addition in extending shelf life and marketability
• Common value-added processes:
  • Drying and dehydration
  • Milling and grinding
  • Canning and bottling
  • Freezing and cold preservation
• Impact of processing on nutritional and sensory qualities

8. Marketing and Market Access

• Role of post-harvest technology in market access and competitiveness
• Market requirements and quality standards
• Regulatory frameworks and certification processes
• Strategies for effective marketing and reaching target markets

9. Sustainable Post-Harvest Practices

• Environmental impact of post-harvest operations
• Energy-efficient and eco-friendly technologies
• Waste reduction and management
• Socio-economic benefits of sustainable practices
• Case studies and examples of sustainable post-harvest systems