Post harvest Management of Horticultural Crops (2+1)

Drying

Drying

Drying is carried out to preserve the fruits and vegetables by reducing the water activities below that which support the growth of microorganisms and action of enzymes. This irreversibly changes the nature of the produce.

Eg.: Onion and garlic dying in the field

• Dying in onion and garlic does not involve the uniform and low moisture content as in case of dehydration but drying only the outer layer.
• Objective is to provide a surface barrier to water loss and microbial infection.
• Some times this process is referred to as curing, but since no cell regeneration or wound healing occur it is clear to refer to it as drying.
• Drying of onion has been carried out in the field and called ‘windrowing’. This involves the pulling the bulb from the ground and laying them in ground in small heaps for 1-2 weeks. When ground is wet they can cured in pack house for 7-10 days with condition of 300C and 70% RH.
• Curing is judged to be complete when necks of bulbs have dried out and tight and the skin rustles when held in the hand.