Module 1:

Introduction
to
Postharvest
handling
By:
Mr. Nemie Rex S.
Guerzon
Instructor’s details:
Email: rexguerzon@gmail.com
Facebook: Nemie Rex Sukil-ap Guerzon
Nemie Rex S. Guerzon
YouTube Channel: Rex Guerzon
College: College of Agriculture, Forestry
and Home Science, Ifugao State
University-Main Campus
Overview of Postharvest Handling
1
2
3

5
 What is Postharvest handling?
“post” =after
“harvest”= the gathering
of a ripened crop, the crop
itself or the yield from it in
a single growing season,
the season
for gathering crops
Postharvest handling
o the stage of crop
production immediately following harvest, which
collectively includes the procedures, operations,
movements or steps completed after harvesting.
What is Postharvest Technology?
Post harvest technology
involves in harvesting,
handling, storing, moving
the produce to reduce
losses and to keep them fresh up to the market.
It's of utmost important to maintain the
freshness or to minimize the deterioration
of products from harvesting,
marketing and to the time
they are consumed.
 The three main objectives of PH
handling and technology
To maintain quality (appearance, texture, flavor
and nutritive value)
To protect food safety, and
To reduce losses between harvest and
consumption
Current issues of PH handling and
technology in the Philippines
 The increase in vegetable and fruit production don't guarantee
sufficient supply of good quality product for consumer to eat and
the grower to sell, due to post harvest losses.
 The percentage losses in
vegetable production is from
28 – 42% of the annual
production ( under Philippine
condition) due to lack of
post harvest facilities and
technology.
 This is because the Philippines is still lagging behind in postharvest
technologies as
compared to the developed
countries.
Objectives of Applying Postharvest
Handling and Technology
 To maintain quality (appearance,
texture, flavor and nutritive value)
 To protect food safety; and
 To reduce losses between
harvest and consumption
 Effective management during the postharvest period,
rather than the level of sophistication of any given
technology, is the key in reaching the desired objectives.
While large scale operations may benefit from investing
in costly handling machinery and high-tech postharvest
treatments, often these options are not practical for
small-scale handlers. Instead, simple, low cost
technologies often appropriate for small volume, limited
resource commercial operations, farmers involved in
direct marketing, as well as for suppliers to exporters in
developing countries
MAJOR ACTIVITIES IN POSTHARVEST
HANDLING

Sizing Curing Chemical Treatment

Waxing Classifying Storing

Sorting Packing & Packaging Transporting

Postharvest Handling Types For a
Typical Community
 HARVESTING
AND
PREPARATION
FOR
MARKET
BY:
MR. NEMIE REX S.
GUERZON
Harvesting and Preparation for Market

Small-scale producers have the option to

harvest earlier, when produce are more
delicate and valuable; harvest later, when
fruits are at riper, more flavorful stage; or
harvest more often (taking advantage of
multiple harvests gather produce at its optimum
stage of maturity).
All of these options can lead to higher profits
due to higher value of the produce you have to
offer sale.
 Maturity Standards

Characteristics of the commodity at the different

stages of maturity with the use of a particular
type of maturity index.
A criteria in harvesting crops at maturity allows
handlers to begin their work with the best
possible quality produce.
It is used to determine the proper maturity of a
crop before harvesting
 Maturity Index

Indications of the readiness of

the crop for harvesting
 The Qualities of a Good Maturity
Indices

It has a significant relationship with

buyers/ consumers
It is easy to determine
Very reliable
It is desirable to be applied in the crop
 The Maturity Indices
 Elapsed days from full bloom to harvest – stone fruits
 Development of abscission layer- melons, apples
 Surface morphology and structure- cuticle formation,
netting in melons, glossiness and presence of the natural
wax
 Size- All fruits and many vegetables
 Specific gravity
 Shape- compactness of the flower vegetables
 Solidity- lettuce, cabbage, Brussel sprouts and other
fruits
 The Maturity Indices
Textural Properties
-Firmness- apples, pears and stone fruits
-Tenderness- peas, legume pods
-Color, external- all fruits and vegetables
-Internal color and structure- formation of
jelly-like material in tomato fruits, fresh color of
some fruits
 The Maturity Indices
 Compositional Factors
-Starch content-fruits and rootcrops
-Sugar content- fruits
-Acid content- citrus, pawpaw, melons, kiwifruit
-Juice content-citrus fruits
-Oil content-avocado, nuts, some legumes
-Astringency (tannin content)- persimmon, date
-Internal ethylene concentration- climacteric fruits
 Maturity Indices for Important
Crops
FOR ROOTCROPS, BULB AND TUBERS
 Radish and carrot- large enough and crispy (over-mature
if pithy)
 Potato, onion and garlic- tops beginning to dry out and
topple down
 Yam bean and ginger- large enough (over-mature if
tough and fibrous)
 Green onion- leaves at their broadest and longest
Maturity Indices for Important
Crops

FOR FRUIT VEGETABLES

 Cowpea, bean. Lima bean, garden pea, winged bean- well-filled
pods that snap readily greenness
 Lady’s finger- desirable size reached and tips of which can be
snapped readily
 Gourds (bitter and bottle)- desirable size reached and thumbnail can
still penetrate flesh readily (over-mature thumbnail cannot penetrate
flesh readily)
 Eggplant, chayote, cucumber- desirable size reached but still tender
(over-mature if color dulls or changes and seeds are tough)
 Maturity Indices for Important
Crops
 Sweet corn- exudes milky sap from kernel if cut
 Tomato-seeds slipping when fruit is cut, or green color turning pink
 Pepper- deep green color turning to dull or red
 Muskmelon- easily separated from vine with a slight twist leaving a
clean cavity
 Honeydew melon- Change in fruit color from a slight greenish white
to cream; aroma noticeable
 Watermelon- Color of lower part turning creamy yellow, dull hollow
sound when thumped
Maturity Indices for Important
Crops
FOR FLOWER VEGETABLES
Cauliflower- curd compact (over-mature if
cluster elongates and become loose)
Broccoli- bud cluster compact (over-
mature if loose)
Maturity Indices for Important
Crops
FOR LEAFY VEGETABLES
Lettuce- big enough before flowering, compact
head for heading type
Cabbage- head are compact (over-matures
starts to crack)
Celery- Big enough before it becomes pithy
(over-mature starts to crack the stalk)
 Mechanical determination of Maturity

 Using of a refractometer - measures sugar or the major

soluble solid content (% SSC), squeeze juice samples
 Using of firmness tester- measures the degree of
softness and crispiness by squeezing the produce or
taking a bite. It is used to measure firmness is resistance
to compression or pounds force (lbf)
LABORATORY EXERCISE NO. 1

Name: Section
Score:
In a clean sheet of paper, kindly identify at least 50
crops citing the following. Output must be in
HANDWRITTEN.
1. English Name
2. Local Name-Filipino, Ilokano, Kankana-ey, Ibaloi,
Tuwali, Ayangan, Kalanguya
3. Maturity Index of the Crop
4. Origin of the crop
Kindly observe the example cited in the slide.
 EXERCISE NO. 1

No English Local Name Scientific Maturity Origin of the

. Name Name Index Crop
1 Mango “manga” MANGIFERA Cheek are full Philippines
(Tagalog) INDICA and green color
turning to
yellow
2 Corn Mais (Filipino) ZEA MAYS kernel exudes Mexico, Central
milky sap America

50. Cabbage Repolyo (Fil.) BRASSICA Head is solid Italy and Southern
OLERACEA var and firm Europe
capitata
NoteYou may send you output via messenger or e-mail
rexguerzon@gmail.com. Deadline of Submission: September 18, 2020
: Output must be HANDWRITTEN in a clean sheet of paper. Encoded or
computerized output will be deferred. Stay safe and we learn as one!