Post Harvest Management of Horticultural Crops

Introduction

Root and tuber type vegetables have dormant period after harvest and then re-grow under favourable conditions. In potatoes, garlic, onion and other crops, sprouting and root formation accelerate deterioration. This determines the marketability of these produce as consumers strongly reject sprouted or rooted produce.

Disadvantage of Sprouting

• Sprouting makes the produce to lose moisture quickly, shrivel
• Become prone to microbial infection
• The quality of sprouted tubers becomes poor due to high respiratory utilization of reserved food.
• Due to above factors because consumers strongly reject sprouting or rooting products.