Post-Harvest Technology Development of Potato In Baitadi District

Submitted By: Submitted To:

Biraj Poudel Mr. Ramesh Upreti

Roll No: Seven ‘07’ Department of Horticulture

Level: Bsc. Ag, 6th Semeter GAASC, Baitadi

Project Title: Post Harvest Technology Development of Potato In Baitadi District.

Project Leader: Biraj Poudel

Email Address: Poudelbiraj85@gmail.com, biraj@kreshee.com

Telephone: 9867134265

Institution: Gokuleshwor Agriculture And Animal Science College

Collaborator: Agriculture Knowledge Center, Baitadi

Project Location: Baitadi

Duration of Project: 3 Years

Starting date: March 1, 2021

Completion date: February 28, 2024

Total cost of project: NRs. 32,55,000 Only

BACKGROUND:

The potato (Solanum tuberosum) is an important staple food crop globally. The crop is ranked
third after rice and wheat in terms of global human consumption with more than 1 billion people
eating it regularly (FAO). It is a crop with stable yields and high nutritional content and is,
therefore, important in terms of achieving food and nutritional security. In addition to being a
nutritious staple food crop, it is an important income earner for all the players along its value
chain from production, marketing, and processing.

Potato production and consumption are on the increase, annual potato production averaged 20
tons per hectare (Krishi diary 2077) with the main potato growing regions being Terai, Hill and
Mountain (MoALD, Nepal). There are 16 adapted potato varieties in Nepal (Krishi diary 2077)
with TPS-1 variety being the most common and highly consumed variety due to its high
productivity although the number of varieties has increased beyond 50 with the introduction of
new ones from other countries such as Netherlands and Germany. Most of the potatoes produced
in Nepal are sold locally on the market as fresh produce and are subsequently processed into
different foodstuffs either at the household or at industrial level. Furthermore, processed potato
products such as crisps and French fries (locally known as chips) are on high demand among
urban consumers and hence are a great part of menus in restaurants and hotels in major urban
centers. This, therefore, makes the potato a major part of the diet of many Nepalese consumers.

Postharvest management of the potato is an important factor not only in preventing postharvest
losses but also in maintaining its nutritional quality. Furthermore, the safety of the potato for
consumption is greatly influenced by postharvest management and storage. This is because the
potato contains glycoalkaloids (GAs), a family of steroidal toxic secondary metabolites that
occur in all parts of the potato as natural toxins, synthesized as a form of defense against
parasites and diseases due to their antimicrobial, insecticidal, and fungicidal properties (Nema,
2008). Of interest to food safety is the fact that these toxins can be harmful to humans if
consumed in large quantities (Y. I. et al., 2004). Toxicity can cause gastrointestinal disturbances
and impaired nerve function (Mensinga, 2005 & Milner, 2011). Higher doses can result in coma
and even cause death (Friedman, 2006). The levels of these toxins are significantly affected by
postharvest handling stress factors with exposure to light, storage temperatures, and
injuries/bruising being important stress factors (Nema, 2008).

One of the major constraints facing the potato value chain is poor postharvest handling especially
during marketing and distribution, and significant losses have been reported to occur at this
stage. It is not uncommon for traders to expose potatoes to unfavorable temperature, light, and
other stress factors which favor the accumulation of GAs in the tubers. This does not only cause
concern with respect to food losses but also to the health of potato consumers in Nepal since
these damaged or greened potatoes are sold to consumers, thus resulting in continued exposure to
these lethal toxins. Addressing the aspects of postharvest handling among potato traders will help
prevent food losses while at the same time promoting food safety, hence protecting consumer
health. This study, therefore, sought to identify the postharvest handling practices among potato
traders in open air markets of potatoes. Results from this project will be helpful in sensitizing
potato traders on the appropriate postharvest handling in order to protect consumer health and
reduce postharvest losses at the marketing stage.
PROJECT PURPOSE:

The Global market of potato is increased by 6% in 2019 (Market analysis forecast, size, trend
and insights, 2019) and is increasing every year as human are showing preferences toward the
consumption as vegetable, staple food, chips. It will be better way of generating foreign as well
as national income by selling potato in season as well as off season using a facility of cold
storage.

Status of potato production in Nepal:

Year Potato Production (Mton)

2072/73 2808291
2073/74 2591686
2074/2075 2881829

(Source: MoAD 2075/76)

Above table shows the increasing demand of potato in Nepal, which could be balanced by
providing regular and adequate quality of potato to consumer within country.

OBJECTIVES:

General Objectives:

 Reduce the potato losses caused by post harvest handling.

Specific objectives:

 Determine the effect of post harvest handling on storage life of potatoes.

 Determine the effect of packaging on the self-life of potato.

LITERATURE REVIEW:

Storage Preparations and Conditions

1. Storage Methods
Storage methods may be either field storage or storage buildings (Booth and Shaw, 1981;
Schouten, 1987; Sparenberg, 1987). Field storage may involve delayed harvest or in-ground
storage or variable types of clamps or pits covered with straw and sometimes soil. Storage
buildings are either multipurpose or purposely built for potato stores for long term storage of
large quantities of potatoes that are ventilated (Shaw and Booth, 1981; Sparenberg, 1987).
There are non refrigerated and refrigerated as well as CA storage methods for storing tubers
based on their end use. High-quality tubers can be stored from 2 to 12 months depending on
the quality of tubers at harvest, the quality of storage facilities, good storage management,
and variety, and whether sprout inhibitors are used. Storage at 0–2°C increases the risk of
freezing or chilling injury. Symptoms of chilling become evident in a few days at warmer
temperatures (Chourasia and Goswami, 2001). Fresh-cut produce is generally considered to
be safe, there have been many food-borne outbreaks in recent years (FDA, 2009), because
conventional washing and sanitizing treatments are ineffective at inactivating pathogens on
the surface of produce (Sapers et al., 2006). No significant changes were observed in quality
of near-aseptically packaged refrigerated potato strips during 28 days of storage at 7 ± 1 °C.
These results indicate that combination of blanching and near-aseptic packaging is the better
nonchemical alternative method for potato strips to extend shelf-life (Onera and Walkerb,
2011). Acidulate dip treatment combined with aqueous ozone was tested to extend the shelf-
life of fresh-cut potato slices during storage at 4 °C for 28 days (Calder et al., 2011).
Controlled atmosphere is most effective when combined with temperature control, there has
been great interest in using CA storage on potatoes for fresh, processing, and seed potatoes
(Butchbaker et al., 1967; van Es and Hartmans, 1987c; Khan-bari and Thompson, 1994).
Fellows (1988) recommended a maximum of 10% CO2 and a minimum of 10% O2 as the
optimum CA storage for potatoes. The amount of O 2 and CO2 in the atmosphere of the potato
store can affect the sprouting of tubers, rotting, physiological disorders, respiration rate,
sugar content, and processing quality.

2. Storage Process
These factors such as pre harvest storage preparations, storage and equipment, filling, curing,
cooling down and monitoring the pile, maintaining the desired temperature and RH, warming
the pile stack for unloading, and unloading the storage also vary based on the end use of the
tubers, such as table, chip, or french fry processing or seed purposes (Brook et al., 1995 and
Pringle et al., 2009).

3. Preharvest Storage Preparations

For optimum storage conditions, before harvest, structural checks should be performed, such
as framing to prevent decay and rot, doors with good seals, insulation for intact and dryness,
and walls for cleanliness (Meijer’s 1987 b; Brook et al., 1995; Lewis, 2007). Humidification
system (humidifiers for operation and water flow), ventilation systems and insulation
systems, fans, and refrigeration systems should be inspected and corrective measures should
be taken as well, and temperature recording equipment should be fully functional (Meijers,
1987b; Brook et al., 1995; Lewis, 2007).

4. Filling the Storage

The storage height of bulk seed potatoes must be limited to 3–3.5 m because greater weight
loss will result in bruises at greater heights (Booth and Shaw, 1981; Meijers, 1987b;
Gottschalk and Ezekiel, 2006). Storing potatoes in bin boxes up to a height of 1–1.5 m will
help to avoid bruises or pressure spots. The advantages of using bin box are that (1) it helps
to store potatoes of different varieties for different purposes and of different origin,
separately; (2) it facilitates drying and cooling; (3) it allows for effective application of
sprout suppressants; and (4) unloading is easy (Meijers, 1987b, Gottschalk and Ezekiel,
2006). In the case of soft rot and frozen tubers, the permissible limit is <1% and should be
rapidly blown dried to allow for successful storage (Meijers, 1987b).
5. Equalization and Drying Phase
Drying involves removal of water present on the outside of the potato or in the soil on the
potatoes to eliminate conditions conducive for the multiplication of microorganisms and to
prevent the spread of rot and other storage diseases (Sijbring, 1987). Potatoes can be batch
dried using natural winds where natural wind is available near the field after harvest, or by
using fans. Batch drying using natural winds is possible only in open sites and where the
number of windless days is minimal (none), because there are no running costs, and
therefore, it is cost-effective. Disadvantages are no control over temperature; if a frost
forecast is imminent, tubers must be removed; and condensation occurs on warmer days
(Pringle et al., 2009). The ventilation fan should run continuously during this phase while the
average potato pile temperature is allowed to settle within 2 °C of the average pulp
temperature upon entry into storage. Ventilation should be at the maximum possible rate for
the shortest time needed. Excessive ventilation after removal of the surface moisture can
dehydrate and soften the stored crop. Careful control of RH is also important. Hence,
frequent inspection of potatoes during the drying period is important (Sijbring, 1987; Brook
et al., 1995).

6. Wound Healing/Curing
Tubers undergo distinct physiological periods during storage, such as a curing period or
wound healing period during which harvest wounds heal, a cooling period when the pulp
temperature is lowered to a level that is appropriate for the intended use of the tuber, and a
holding period during which respiration is low and the tubers are dormant and then the
dormancy ends and tubers are able to sprout (Knowles and Plissey, 2008). Lignification,
suberization, and periderm formation help the tuber to recover from the damage incurred
during mechanical injury (Booth and Shaw, 1981; Meijers, 1987c; Brook et al., 1995). The
main determinants of the rate of curing are temperature and RH. The usual recommendation
of curing for potato tubers is exposure to a temperature of 12–16 °C and an RH of 90–95%
for 2 weeks during which the tuber tissue forms a protective layer (wound periderm) over the
damaged area (Booth and Shaw, 1981; Meijers, 1987c). To prevent additional respiration
loss and conditions conducive for the spread of disease, the temperature of the curing process
should not go above 20 °C and should be reduced to the necessary holding temperature as
quickly as possible after curing (Burton, 1978; Meijers, 1987c; Gottschalk and Ezekiel,
2006).

7. Preconditioning Phase
Preconditioning is used commercially by chip-potato processors to compensate the
unpredictable nature of reconditioning of process varieties and to achieve market flexibility
(Brook et al., 1995). The storage environment is maintained at conditions similar to the
wound-healing phase (12–16 °C) with the pulp temperature actively controlled to eliminate
pools of reducing sugars in processing potatoes. Process quality of the potatoes as measured
by sugar content and chip color (Brook et al., 1995).

8. Cooling Period:
Cooling results in weight reduction owing to moisture loss, which can be limited by
rapidly cooling the potatoes with humid air (Booth and Shaw, 1981; Rastovski, 1987b;
Brook et al., 1995; Gottschalk and Ezekiel, 2006; Lewis, 2007)
MATERIAL AND METHODOLOGY:

SITE OF PROJECT:

Baitadi is the district located in Sudurpaschim Province of Nepal. Baitadi is Hilly area
surrounded by Dadeldhura on South, Darchula on North, Bajhang on east and India on western
side. Gokuleshwor is small town located in river basin of Chameliya.

CLIMATE OF SITE:

The climate here is mild and generally warm and temperate. There is great deal of rainfall in
Gokuleshwor.

LIST OF WORK:

Stakeholder Meeting:

All the concerned stakeholder like Chief District Officer of Baitadi, political leaders, local
progressive farmer, Potato traders, distributors, whole seller, hotel managers, restaurants and
taking decision about plan implantation. The site is selected as the center for all beneficiaries
themselves. Project procedure may be modified according to the appreciable suggestion and
arrangement after meeting.

Data Collection & Situation Analysis:

Primary data will be collected from key interview, public meeting and farm surveys. Secondary
data will be collected by media, documents, governmental reports, reliable documents available
in internet, books, scientific articles, journal etc for situation analysis rapid appraisal will be done
forming a multidisciplinary team.

Promotion and Advertisement:

For promotion and advertisement of mushroom cold store and processing unit, local, district,
regional communication, National and international medias like newspaper, radio, television, and
internet websites will be used. A Promotion and advertisement committee will be formed that
will be responsible for making the ad. Videos and content like audioes, articles, documentary,
posters, Booklets etc. Some social media influencer will be used for product promotion
additionally.

Purchasing of equipments:

All the necessary equipment will be purchased from re-knowned & government certified
companies only. Machines will be imported from foreign countries as per necessity. Installation
of equipment will be done on the observation of expert only.

Establishment of store and processing unit:

A cold store capacity about storing 30 ton potato with every atmospheric management facilities
and installing necessary post harvest requiring equipment will be built. The actual design will be
prepared by coordinating with engineer. Local building material will be given high priority.
Every worker will be provided with a special training before work. The eligible and potential
employee will be selected fixing some criteria publishing vacancy announcement. Good co-
ordination between grower, distributor, processing industries and consumer will be build up for
smooth running of cold store.

Beneficiaries

 The primary beneficiaries are the commercial are the commercial, semi-commercial and
subsistence potato producers of the Gokuleshwor.

 The secondary beneficiaries are the government line agencies such as Krishi Gyan
Kendra, NARC, and non-governmental organization.

 The distant beneficiaries are the traders, agriculture processing industries and the
consumers as a whole.

 The upstream beneficiaries are researcher, students and academic institution which are
directly related to agriculture and related field.

RISK AND ASSUMPTIONS

 Sufficient budget will be provided by donor agencies

 Governmental policy will remain constant not effecting the plan implementation.

 Necessary equipment will be available in time

 Good help and coordination with concerned organizations and local people.
 LOG FRAME TABLE

Narrative Summary OVIs MOV Risk/Assumption

Goal  Fresh &  Interview with  Sufficient
 To develop and promote Processed consumers, budget will be
post-harvest technology potato will be sellers, provided by
of potato in Baitadi available distributor etc donor agency
throughout the  AKC annual
year. report, District
health report,
MoAD annual
report.
Objectives  Cold store and  Survey Report  Government
 To establish a cold store processing will  AKC Report policy will
of potato. give remain constant
continuous not effecting the
service to plan
public implementation.
 Consumer will  Necessary
get a chance to equipments will
consume fresh be available in
potato. time.
 Strikes, civil
conflicts will not
occur.
Outputs  Farmer will  Farmer  Good help and
 Producer will be grow potato in interview. co-ordination
provided with efficient season. Farm visit with concerned
post harvest facility.  Consumer will report authority and
 Consumer will get a take a potato as  District health local people.
chance to eat fresh and their staple report  Natural
processed potato food.  AKC annual calamities will
throughout the year.  Many people report not occur.
 Good source of directly or  News article.  Land for
employment opportunity indirectly get establishment
 Upgrade in consumer employment will be provided
health opportunity. by local sources.

Activities Input(Budget)  Report sheet

 Literature review
 Meeting and Interview
 Rapid Appraisal
 Purchasing of
equipments
 Building store and
 processing unit
 Worker’s Training
 Promotion and
Avertisement

WORK CALENDER

Time of Implementation of Activities

S.N Activities Time for Implementation, 1st Year

Jan-Mar Apr-Jun Jul-Sep Oct-Dec

1 Literature review
2 Meeting and interviews
3 Rapid Appraisal

4 Purchasing of
equipment and building
material.

5 Building store and

processing unit.

S. Activities Time for Implementation, 1st Year

N
Jan-Mar Apr-Jun Jul-Sep Oct-Dec

1 Literature review

2 Building store and

processing unit.

3 Worker Selection

4 Worker’s Training
5 Promotion and
advertisement.

BUDGET SUMMARY OF PROJECT ACTIVITIES

S.N Activities Quantity Rate (NRs.) Total (NRs.)

1 Literature Review 20,000
2 Stakeholder’s Meeting 1st meeting 60,000
2nd meeting

3 Rapid Appraisal 30,000

4 Purchasing of equipment 6,75,500
5 Store Preparation Material 2 Building Lump sum 19,00,000
(9,50,000)

6 Worker Training 15 50,000

7 Worker wages 15 worker 20,000 3,00,000
8 Promotion and Advertisement 60,500
9 Miscellaneous 1,59,500
10 Grand Total 32,55,000

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