10 Technical

and Vocational Education

Quarter 4
Perform Post-Harvest Operation
Module 4 (Week 5 and 6)

GOVERNMENT PROP
NOT FOR SA
 Perform Post-Harvest Operation

Let us Define

Post-harvest handling – the different operations to be done right after harvesting

to maintain the good quality of fruits.
Mechanical damages - alterations in the appearance of a commodity due to
careless harvesting and handling of products such as
abrasions, cuts, bruises and the like.
Abrasion – partial to full separation of the outer covering of the commodity.
Sorting – the process of separating and grouping of commodities according to a
set of criteria according to as set of criteria recognized by the industry or
consumer.
Grade – the unit of classification
Standard – the quality requirement of each grade.
Grading – the process of classifying vegetables according to size, shape, color and
Appearance

Depending on the nature of the crop, the harvest passes through one or the other
of the following processes before it is used:
● Trimming and cleaning
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● Sorting and grading
● Drying, curing
● Storing

Vegetable Crops

Handling of Harvest

It is to the advantage of a farmer to know not only how to grow his crops but
also to handle his harvests properly in order to get the most out of them. Likewise,
consumers in the largest measure.
 The primary objective of post-harvest handling is to maintain vegetable
quality. Carelessness at any phase after harvest can quickly change the grade of
the harvests. Typical quality parameters include color, firmness, size, shape, flavor,
aroma and freedom from injury and disease.

Vegetable quality is most often reduced by two factors:

1. Mechanical injury – Mechanical injuries include cuts, abrasions, and
punctures incurred during harvest and handling operations and bruises
caused by drops or over-filled containers. These injuries provide entry points
for decay organisms and reduce storage life.
2. Poor temperature management - To attain such quality of vegetables after
harvest, they should be stocked or placed in temporary shed to avoid wilting
and sun-scalding. Harvests should not be tossed but should be gently laid
down in containers with liners.
Causes of Post-Harvest Losses

Post-harvest losses of vegetable could be due to causes that are

technological in nature such as decay, yellowing and wilting, or non-technological
such as lack of transportation and storage facilities, adverse weather conditions,
inefficiency of distribution, and lack of market demand.
Some of the post-harvest losses of vegetables are due to changes in the
commodity that are obvious such as yellowing, softening, rotting and sprouting, all
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of which will result in the direct loss of commercial value of the vegetable. Such
losses usually contribute considerably to the total post-harvest losses of the
vegetable.
Deterioration in texture, flavor and aroma which affect the quality of the
vegetable may occur. Example of such loss is the development of pithiness in
radish, celery, and cucumber and the toughening of beans. These changes are
accompanied by a decrease in the nutritive value of vegetables. These types of
losses are called physiological losses since they are caused by changes in
physiological processes.
Losses due to rough and careless picking, packing, loading or unloading are
common. The damages may be in the form of cuts, punctures, cracks, splits,
changes in form and shape (distortion) or partial to full separation of the outer
covering (abrasion). An alteration in the appearance of a commodity may occur.
These types of damages are called mechanical damages.

Usually, rots are the greatest single cause of loss. However, most micro-
organisms enter through mechanically damaged tissue. Weakened tissues caused
by natural (physiological) deterioration are also very susceptible to microbial attack.
Physiological changes of vegetables other than wilting that cause deterioration.

Vegetables Signs of Deterioration

Leafy vegetables Yellowing
Cauliflower and broccoli Opening and florets, softening
Sweet corn and young corn cob Loss of sweetness
Okra Softening
Cucumber Yellowing
Beans Toughening, yellowing
Chayote, tomatoes, pepper Seed germination
Asparagus Elongation and feathering
Onions, garlic, sweet potato, ginger Sprouting and rooting
Carrot softening

Cleaning the Harvest

Post-harvest operation is done specifically with celery, green, onions, radish

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and carrot. It may be done with other vegetables especially those harvested during
wet conditions.
The purpose is to expose the whitish color of roots, remove soil, dirt, spray or
dust residues, refresh the products and improve the appeal to the customer.
Wiping the vegetables with a clean, dry and soft cloth often gives better
results than washing. This is most suitable for tomatoes, melons and other fruit
vegetables.

Trimming
Trimming is done mostly to leafy vegetables such Chinese cabbage, pechay,
celery, broccoli, cabbage, green onions and some rot crops like carrots and radish.
The purpose is to remove undesirable and ugly parts such as damaged, discolored,
malformed parts and vegetable parts that can cause injury to ensure the
attractiveness of the products.

Trimming also includes the removal of disease-infected parts to avoid the

spread of the disease during the transport or storage of the commodity.
Trimming lessens the expense for transporting and handling and most
especially improves the appearance or maintain the good quality of the products.

Sorting and Grading

Sorting is the process of separating and grouping commodities according to
a set of criteria recognized by the industry or consumer. The set of criteria are
termed standard.
The grade is the unit of classification while the standard defines the quality
requirement of each grade. Quality is usually defined in terms of color, size, shape,
maturity and amount of defects. In grade,8 there are usually 1-5 grades. Fancy,
Grade No. 1, 2, 3 and 4 or off-grade or unclassified. The off-grades are usually left
in the field for the animals.
Honest grading will pay dividends. Graded products of good quality often sell
better than poorly graded products. If the products are intended for export or for
processing plants or for institutional buyers such as hotels, restaurants and military
bases, the grade standards developed by the Bureau of the Standards have to be
followed. Top grades (grades 1-2) are sold to these buyers at a premium price.
Lower grades (grades 3-4) are disposed to public market for common buyers.
Unmarketable vegetables should be discarded at the farm to avoid
transportation expenses. Vegetables of poorer quality should not be mixed with
those of good quality. This will not only lower the price but will also hasten
deterioration of the good ones.

Packing
This is the practice of putting the produce to appropriate container before
shipping or storing. This promotes efficiency and accurately in shipping or storing.
Although packing adds additional expenses to the vegetable grower or
middlemen but it prevents considerable losses due to bruises and at the same time
 maintains the quality and appearance of the vegetables.

Curing

This is a technique of subjecting newly dug tubers or roots to intermediately

high temperature and high relative humidity to heal bruised or wounded produce to
prolong storage life. The recommended temperature range may be from 15-19°C
for tubers, sweet potato roots and onion bulbs.

Transporting

Transporting refers to the movement of the harvested vegetables from the

farm, sorting or grading stations, packing house, trading posts, bus stores,
warehouses to the point of sale.

Storage

The technique of delaying or postponing the distribution, movement or sale

of vegetables is by keeping them in appropriate environment. The purpose is to
control supply, stabilize price and bring our produce when market price is high. But
this technique is not true to all vegetable products because there are several
vegetables that are easily destroyed or perishable that can not be stored for a long
time.

Fruit-Bearing Crops

Fruit crops need carefully handling specially after harvesting to ensure its
good quality that will command a better price. Thus, a farmer should not only
know how to market his products properly, but he should also know how to
handle his harvest in order to provide consumers with excellent products.
Likewise, he will gain good reputation and more profit. Proper handling of
harvested crops includes the following techniques:

1. Use containers or crates with liners.

2. Never toss harvested fruits. Lay them down gently.
3. Place harvested crops in temporary shed to prevent from wilting and sun scalding.

Generally, commercial crops such as fruit crops undergo the following

post-harvest handling processes before they are sold:

1. Cleaning. Fruit crops are cleaned by washing before they are disposed. This
process removes dirt, freshens the produce, and removes spray residues, thus
the market quality of the product. In some cases, wiping the product increases
with a clean, dry and soft cloth gives better result than washing.
2. Sorting and grading. Harvested fruits should be sorted properly before
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grading. Fruits should be graded according to its size, shape, and color. It is
important that the fruits be packed uniformly. Grading increases, the market
potential of products.
3. Packaging. After fruits have been sorted and graded accordingly, they are
packed carefully in smooth containers. When packaging fruits for the market,
they must be arranged properly in containers according to the sizes and
quality. Make sure not to mix and pack fruits of different grades in the same
container.
Proper handling of the fruits must be observed in the process to prevent
blemishes and other slight damages to the fruits. Products when attractively
packed, will surely catch eyes of the consumers, and will definitely command a
good price.
4. Transporting. In transporting fruits to market, proper procedure should also be
followed strictly. Careful handling and transporting of packed fruits prevent
them from being damaged; hence, their quality is maintained in order to attract
consumers to purchase the products. The following are some tips to be
followed in hauling or transporting packed fruits.
a. Gently lay down the box or crate containing the fruits to prevent
cracks or blemishes.
b. Put the small containers on top of the big containers/boxes.
c. Do not make a pile too high to prevent containers from falling.
d. Never step on the pile that you make.
e. Drive the vehicles carefully to prevent damages to the products.
Let Us Remember

Harvests that are properly and honestly handled before they are brought to
the market command higher prices.

Proper handling of harvested fruits must be strictly observed to maintain the

good quality to increase its marketability. Honesty in packaging should also be
practiced expecting the loyalty of consumers in patronizing the farmer’s product

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