Post harvest Management of Horticultural Crops (2+1)

Storage

Many horticultural crops are seasonal in nature and have a relatively short harvesting season. As discussed earlier they are also highly perishable. Hence, proper storage of these produce using appropriate methods would prolong their availability. Storage of fresh produce will also be helpful in checking market glut, providing wide selection of fruits, vegetables and flowers to the consumer through most part of the year i.e. especially during the off season. Storage helps in orderly marketing and increases profit to the producers/farmers. Storage of fresh produce is done to maintain freshness, quality, reduce the spoilage and extend their usefulness. One of the reasons for the huge post harvest losses of horticultural produce is lack of proper storage facilities. The basic principle of storage is to reduce the rate of physiological processes like respiration, transpiration, ripening and other biochemical changes. Proper storage also aims at controlling disease infection and preserving the commodity in its best quality for consumers.

Goals of storage

• Slow down biological activity
• Reduce product drying and moisture loss
• Reduce pathogenic infection
• Avoid physiological disorders
• Reduce physical damage

Factors affecting storage
Storage life of fresh horticultural produce is affected by many factors like

i) Pre harvest factors
ii) Maturity at harvest
iii) Harvesting and handling practices
iv) Pre-storage treatments
v) Temperature and humidity in storage room
vi) Overall hygiene

Temperature and relative humidity are the most important among the above factors. Fresh horticultural produce continue to respire after harvest and temperature is able to regulate this physiological activity. Higher the temperature, faster the, these physiological and biochemical processes leading to early senescence. Senescence is the final stage in the development of the plant organ during which changes take place that ultimately lead to break down and death of plant cells and termination of storage life of fresh produce.
 
Storage life of horticultural produce may be extended by temperature control, chemical treatments, atmosphere modification, mainly by regulating the physiological processes and controlling the post harvest diseases and pests. However, till date, low temperature storage is the only known economical method for long term storage and quality maintenance of horticultural produce. All other methods will only useful in supplementing the low temperature storage.