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Harvesting
Harvesting is the gathering of plant parts that are of commercial interest. Harvesting of fruits, vegetables and flowers generally involves separating them from the vital sources of water, nutrients and growth regulators. Harvesting also bring out wound responses like ethylene production and increased respiration in the tissue. Mature tissue generally shows only small responses to harvesting because it stored carbohydrates reserves and relatively low respiration and transpiration rates, and its destined for natural separation by abscission any way. Rapidly metabolizing tissue such as leafy vegetables/immature fruits & vegetables exhibits larger responses to harvesting.
Harvest the produce when the heat load is low, however around–the–clock harvesting is done when machinery are used to meet the cost of the machine and factory processing schedule. Harvest: is a specific and singe deliberate action to separates the food stuff with or without non edible portion from its growth medium. Example:
Important factors conceded while harvesting crops are: ‘Remember damage done to produce during harvest is irreparable’. Improper harvesting leads to shortening of shelf life due to
Employing improper harvesting methods will results in damage to crop by I. Cuts - where produce comes in contact with sharp object during harvesting/ handling
II. Bruising - is caused by An important precaution at harvest is to Harvesting can be performed by hand or mechanically. However, for some crops - eg. onions, potatoes, carrots and others - it is possible to use a combination of both systems. In such cases, the mechanical loosening of soil facilitates hand harvesting. The choice of one or other harvest system depends on the type of crop, destination and acreage to be harvested.
Fruits and vegetables for the fresh market are hand harvested while vegetables for processing or other crops grown on a large scale are mainly harvested mechanically (peas, beans, potato etc.). |
Last modified: Thursday, 8 December 2011, 4:43 AM