Post Harvest - Core 4

Physiological Growth - physiological phenomena

2 Factors

1. Days after flower induction - apical / shoot becomes competent to develop flower. Starts na
magbubulaklak

2. Days after fruit setting - forming a berry. Pagbumilog

Flower Inducer

Stages of fruit growth

4 Phases

1. Fruit set phase

2. Rapid cell division

3. Cell enlargement and maturation

4. Ripening

1. - physiological fruit fall

Factors why tomatoes flowers and not fruiting

1. Insufficient sunlight

2. Deficiency of nutrient materials (nitrogen)

Last thing to grown in a fruit tree is FRUIT.

Agronomy - deals with

Agronomic History

1. Nursery Source

2. Variety of Plant

Planting Calendar
A. Days After Planting

B. Days at Flowering

C. Days at Fruit Set

Post Harvest Treatments

1. Hot Water Treatment / Hot Air Treatment - eradicate pathogens

2. Vapor Heat Treatment - with air saturated / steam. To eradicate larvae / eggs of fruit flies.

3. Chemical Treatment - kalburo, address pest and diseases. For quality preservation in transport.
Preventing storage pest.

Drying - after harvest, needs to dry

Post Harvesting Practices

1. Handling

2. Transportation

3. Temperature Control

Post Harvesting Practices Management

Pre-cooling / Prelim Cooling - remove heat from crops after harvesting

5 Principal Methods of Precooling

1. Air/Room cooling - it is suitable for ripened fruits and veggies. Room is insulated and cooled by ref
unit. Overnight (10°C-12hrs.)

2. Hydro - a. with tap water (14°C-45mins) common method / b. with ice water (0°C-30mins)

3. Forced Air - Forced-air cooling is accomplished by exposing packages of produce in a cooling room to
higher air pressure on one side than on the other.

4. Vacuum - suitable for leafy greens and mushrooms. Reducing pressure inside a sealed chamber. Juice
is extracted thru evaporation.

5. Package Icing - same as hydro with ice cooling

Post Harvest Equipment

1. Hot Water Treatment Machine

2. Sorter

3. Weighing Scale

Characteristics Affecting Harvest

1. Continued Occurrence of Physiological Changes

2. High in Water Content

3. Susceptible to attack by pathogens and insects

Post Harvest Operations (9)

1. Washing

2. Cleaning

3. Sorting - hinihiwalay ang rejects, by grading

4. Trimming - ex. Repolyo, removing damaged parts.

5. Chemical Treatment - kalburo

6. Grading

7. Fermenting

8. Drying - for storage

9. Blanching - to remove enzymes

Storage and Stacking

1. On-Farm Storage - drying, marketing, hoarding, time, (When demands rise, product is out for sale)

2. Off-Farm Storage - after harvest, direct to market for selling. (From harvest to market)

Materials for Packaging

1. Crates (wooden, plastic, styro)

2. Paper wrap

3. Carton Box

4. PEB - Polyethylene Bags

5. Styrofoam

6. Sacks and Bags