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IN STORE TEMPERATURE, WATER LOSS AND HUMIDITY MANAGEMENT (ADVANTAGES OF…
IN STORE TEMPERATURE, WATER LOSS AND HUMIDITY MANAGEMENT
PRODUCE WHICH HAVE SHORTEST STORAGE LIFE WILL NORMALLY :-
respire at high rate (ex : leafy vegetables)
harvested ripe ( ex : berry fruit)
chilling sensitive (ex : banana & cucumber)
ADVANTAGES OF LOWERING TEMPERATURE
low in ethylene production
slow H20 loss
alter starch (sugar balance in some vegetables
delay the onset of ripening in climacteric fruit
low rate of deterioration in non-climacteric fruit
METHOD OF COOLING
cold air
cold water
direct contact with ice
evaporation of water from produce evaporative cooling
REDUCING TRANSPIRATION RATE
adding moisture
curing
waxest and surface coating
avoid physical injuries
polymeric film for packing
FACTOR INVOLVE IN PRE-COOLING
desired post harvest life
physiology of produce
to produce at harvest
STORAGE AND REFRIGERATED TRANSPORT
resistant floor
perfectly insulated
allow monitoring and temperature control
allow effective distribution of refrigerated air
well designed & adeaquately aquipped
REDUCING TRANSPIRATION RATE
relative humidity management
RH influences :
water loss
decay development
uniformity of fruit ripening
incidence of physiological disoder
in moisture content, of atmosphere, expressed as % of amount moisture that can be retained by atmosphere at given temperature and pressure without condensation