achievement, thrust and future strategies in post harvest of horticulture
TRANSCRIPT
Achievement, Thrust and Future Achievement, Thrust and Future Strategies in Post Harvest of Strategies in Post Harvest of
HorticultureHorticulture
Dr. R.T. PatilDr. R.T. PatilFormer Director, CIPHET, LudhianaFormer Director, CIPHET, LudhianaChairman & ED, Benevole for PHT, Chairman & ED, Benevole for PHT,
BhopalBhopal
Production & Post Harvest ScenarioProduction & Post Harvest Scenario
• Agriculture contributes about 14.5% of GDP, employees 52% workforce and sustains approx over 60% of the population
• India ranks second in world in production of fruits and vegetables
• Post harvest losses are 3-18% amounting to Rs. 45000 crores
• Low level of processing of fruits and vegetables at only 3.5% .
• Food processing is employment intensive, creates 1.8 jobs directly and 6.4 indirectly for every Rs. 10 lakh investment
Reasons for LossesReasons for Losses • Handling of raw produce through many stages of
middlemen.• Processing is mostly controlled by urban rather
than rural entrepreneurs which leads to losses in valuable by products.
• Non availability of adequate and efficient equipment and machinery to be used in catchment areas.
• Low level of entrepreneurial urge in rural areas due to constraints of finance, assured market and proper training on technologyHigher the Value Addition Better the PH Higher the Value Addition Better the PH Management and Lower Will Be LossesManagement and Lower Will Be Losses
Post Harvest ManagementPost Harvest Management• The post harvest operations treat the produce
by changing its from so that produce• Can be safely transported to long distance
for fresh consumption • Safely stored as a raw material for value
added products.• Due to higher moisture the physiological
changes keep continuing even after harvest hence primary processing covers wide range of unit operations
• Proper post harvest handling results in volume reduction for storage and transport and hence substantially reduces the post harvest losses.
Post Harvest Handling OperationsPost Harvest Handling OperationsPost harvest management is pre-requisite to Value addition and Secondary agriculture.
•Pre-harvest Instruments especially for maturity indication•Curing after harvest, •Pre-cooling before storage, •Ripening•Peeling, •Decorticating, •Dehydration and •Pulping
Post Harvest EquipmentsPost Harvest Equipments
Method of Determining Maturity of Method of Determining Maturity of Mango in Tree Mango in Tree
• Eating quality and postharvest shelf life of ripe mango depends on its maturity at harvest
• Change of peel color and total soluble solids (TSS) are indicative parameters to measure maturity of mango.
• A maturity index was defined based on TSS and colour values.
• The model was developed to predict maturity using colourimeter
• Colour and maturity index chart were also developed to determine maturity
• This technique can be employed to sort the mangoes at export port, big mandies and in processing plant.
CapacityAbout 100 mangoes per hour
Fruit Saving GadgetsFruit Saving Gadgets
After plucking from tree, fruit is thrown in the trough of fruit saver and collected in a box/container.
The fruits are graded on size basis at appropriate places. Smallest grade fruit is collected first and largest grade is collected in last
CIPHET Tomato GraderCIPHET Tomato Grader• The tomatoes roll down the pipes due to
gravity and fall immediately wherever they find the space of their diameter.
• Grades 3: 25-40 mm, 40-55 mm, 55-70 mm and > 70 mm
• The collector is inclined at 10° so that the tomatoes slide directly in crates.
• The important feature of grader is its ability to adjust the gap between the pipes and inclination of grading table and hopper.
• It can also be used for other round fruits and vegetables.
Capacity: of 325 kg/hr Overall grading efficiency: 66%.Cost: Rs.25000.00
Banana-Comb (Hand) CutterBanana-Comb (Hand) Cutter
It is an useful to de-stem the comb from the banana bunch. It replaces the use of sickle, which was much labor and time consuming. It is safe for human and banana hands and can be used for faster work. 100 to 120 banana bunches can be de-handed per hour. Saves 10 to 15 banana-fingers per bunch (i. e. 2 to 8 % reduction in cutting losses of banana fruits)
•Higher aril extraction capacity; around 5.0 quintal per hour Higher aril extraction capacity; around 5.0 quintal per hour •Aril extraction/separation efficiency is in the range of 90-94%Aril extraction/separation efficiency is in the range of 90-94%•Mechanical damage received by arils is only 1-2%Mechanical damage received by arils is only 1-2%
Mechanical Pomegranate Aril Extractor Mechanical Pomegranate Aril Extractor including Hand Toolincluding Hand Tool
Capacity 10 kg/h
Aloe Vera Gel ExtractorAloe Vera Gel Extractor•Aloe vara gel should be extracted within 6 hours and processing must be completed within 36 hours.•An inner clear gel that contains 99% water and rest made of glucomannans, amino acids, lipids, sterols, vitamins etc.•The equipment capacity 200-225kg gel/h (900-1000 leaves/h) for motorised and 100kg gel/h (400-450 leaves/h) for manual machine. •The extracted gel is clean and without any physical damage.
Litchi PeelerLitchi Peeler• CIPHET Litchi peeler capacity of
60 kg/h. • Consists of two stainless steel
rollers rotating at differential speed in opposite direction with SS spikes on one roller and knurled surface on other.
• As the fruit approaches to the spikes, it pierces the peel of fruit and due to circular motion makes a cut on the peel.
• Peel is separated from the fruit due to shear developed by differential speed and knurled surface,
• The optimum peeling efficiency of the machine was about 96% with less than 4% loss of pulp.
Sitaphal Peeling Machine
Removing the sitaphal seeds and pulp automatically without disturbing the pulp texture. Capacity: 120Kg/hr, Efficiency: 94% pulp recovery, Coarse / Intact Pulp recovery: 70-72%; Fine Pulp recovery: 28-30%. The machine is licensed to NEXTGEN Drying System, Pune
• Washing efficiency : 86% (Radish)
• Cleaning efficiency : 85% (Radish)
• bruise index: negligible
2010
Small Composite Unit for Tomato Puree and Fruit Pulp
The machine has components like a cooker, grinder, mixture, processor and juicer. The machine is capable of processing around 200 kg of herbal products and fruits in an hour. Mr. Dharamvir Singh from Haryana has developed this machine to extract juice; residue is used for making candy, sweets and other items.
He has employed 35 women for his business and also sells units of the machine. He even trains buyers on how to use it. He earns about Rs. 24 lakh per year from processed products and the machine is sold for 1.50 lakh.
Dehumidifier Dryer Dehumidifier Dryer
•Micro-processor based temperature controller to regulates the drying temperature.•For blanched Amla drying, the dryer reduced vitamin-C loss up to 87% as compared to the open sun drying. •The products such as sliced fruits and vegetables is dried in 20-25 h and medicinal herbs and leaf crops are 12-20 h.•The cost of the prototype is Rs. 1,50,000 and capacity is 30 kg/batch.
Drying time : 23 h from 86 to 8% in moisture content (wb)
Capacity: 400 kg of fresh
cardamom
• Power requirement • Electricity 21
kWh
• LPG 26 kg
2005
2009
Distillation Plants for extraction of essential Distillation Plants for extraction of essential oils-IHBToils-IHBT
Capacity of 4-5 Kg and 8-10 Kg plant material under water, steam and water & steam distillation.
Capacity 200 kg per batch. Unit contains built-in water head tanks, distillate/coolant transfer pumps, furnace, vertical condenser and oil receiver-separator, DG set etc.,
Shrink Packaging of Fruits and VegetablesShrink Packaging of Fruits and Vegetables
Storage life Ambient Cold store
Commodity
Shrink wrapped Unwrapped Shrink wrapped Unwrapped Kinnow 27 13 70 41 Tomato 19 10 39 23
Capsicum 25 4 46 21
Evaporatively Cooled Room for Storage of Evaporatively Cooled Room for Storage of Fruits and VegetablesFruits and Vegetables
Compared on the basis of 10% physiological loss in weight (PLW) the shelf life inside the room was 34 days for early kinnow, 23 days for late kinnow, 11 days for cauliflower and 4 days for spinach as compared to 21, 11, 5 and 2 days respectively in an ordinary room at the same time.
The cost of the chamber is Rs. 75000 and capacity is 2 tonnes.
•An evaporatively cooled (EC) room (3x3x3m. size) was developed for on-farm storage of fruits and vegetables. •The summer temperature inside the EC room was 5-8C lower than that inside the ordinary room and winter temperature was 5-8 C higher than that inside the ordinary room.
CIPHET Evaporative Cooled Storage Structure CIPHET Evaporative Cooled Storage Structure
• Storage of fruits and vegetables• Evaporatively Cooled Structure (ECS)
maintains a moderate low temperature and sufficiently high relative humidity for short term storage of fresh fruits and vegetables.
• Advantages Low level consumption of
electricity Less initial investment Negligible maintenance cost
• Features– Special design of roof, orientation – Uses wetted pad as cooling medium – 20oC below the outside temperature – An ECS of about 5 -7 tonne storage
capacity may cost about Rs. 1.5 – 1.8 lakh.
IIHR Fruit Ripening ChamberIIHR Fruit Ripening Chamber• A small quantity of alkali is added to
ethrel to release the ethylene gas and the fruits are exposed to this gas in air-tight portable plastic tents.
• Fruits are placed in ventilated plastic crates inside air-tight plastic tents.
• A small battery operated fan can be placed inside the tent for uniform circulation of gas.
• The mango fruits exposed to 100 ppm gas for 24 hrs can be ripened in 5 days at RT
• Banana hands exposed to 100 ppm for 18 hours can be ripened in 4 days
• Papaya fruits ripened with uniform surface color and uniform firmness in 4 days.
Ventilated Rail Transport Ventilated Rail Transport • Ventilated rail cars have been
developed by NHB where the slotted holes were provided on front bottom, front and rear ends to accommodate vertical forced air and natural convection due to holes at the bottom.
• At least 15% of total floor area was perforated and labyrinths provided for the protection from rain where ever essential.
• The design provides 5% area at the bottom and 10% area on the top at both from and rear ends.
• The rail trasnports the material as fresh over very long distances
Value Addition Value Addition TechnologiesTechnologies
Value Added ProductsValue Added Products
• Preserves -Jams, Jellies, Marmalades and Fruit cheeses
• Fruit juices and Soups• Chutney, Pickles, and Sauces• Dried Fruits and Vegetables• Fermented alcoholic/non alcoholic
products like wine, beer and cider
Equipment for Value Added ProductsEquipment for Value Added ProductsProcessing stage Equipment
Prepare raw material
Fruit and vegetable cleanersDe-stonersPeeling machineryFruit and vegetable choppersCutting, slicing and dicing machinery
Blanch Steam blancher 01.0 or boiling pan
Sulphur/sulphiteWeighing and measuring equipmentSulphur cabinet
Prepare sugar and syrup
Weighing and measuring equipment, pH meter, refractometerBoiling panHeat source
Soak in syrupBoiling panFood grade tank
Pulp Pulper/juicer, fruit press, juice centrifuges
Strain/filterMuslin clothStainless steel strainer/filter
Dry
Solar dryerFuel-fired dryerElectric dryer
Deep-fry Fryers
Pack Sealing machinery
Process Technology for Guava BarProcess Technology for Guava Bar
• Guava is perishable in nature and cannot be stored for more than two days during peak season.
• Guava can be processed into a number of products like fruits bar and beverage
• Fruits, which are rich in nutrients can be blended to improve its acceptability and flavor
• Guava bar acceptable even after 6 month of storage
Composition: Moisture: 15%, Vitamin C: 120 mg/100g, Acidity: 1.08%, Reducing sugar: 14%, Non-reducing sugar: 46%, Weight of each bar: 5-10 g, KSM: 0.2%
Process Technology forProcess Technology for Ber PreservesBer Preserves
• Excellent natural color• Very good texture• Rich in Vit. C• Rich in minerals• Least enzymatic browning
Can keep well up to 6 months
Soy Fortified Protein Enriched Mix Fruit Soy Fortified Protein Enriched Mix Fruit Leather fromLeather from SapotaSapota
The mixed fruit leather by mixing 60-80% sapota pulp in various proportions with different fruit pulps namely mango, papaya and banana at the rate of 5% each to have better taste and flavour of the product.
Soy paste (okra) at the rate of 10 % was also added to this mixture. Total soluble solids (TSS) of the mixture are adjusted up to 30 brix by adding sugar syrup. Fruit leather was obtained by drying of pulps in tray dryer at 60°C for about 10 to 11 h.
The fruit leather prepared by mixing sapota pulp (75%), soy paste (10%) and other fruit pulps (each 5%) was rated best among all combinations.
Ready to Constitute Mustard SaagReady to Constitute Mustard Saag
•The green leaves are washed, drained and cut. The cut leaves are taken in the known proportion. •The mixture of cut leaves and spices is cooked and then mashed to get smooth curry. The curry is then processed through various steps involving crushing, cooking, pulping, addition of edible flour, cold extrusion, drying, size reduction and packaging to attain mustard saag powder. •The dried powder on mixing with lukewarm / hot water yield the inherent taste and odor of staple ingredients.
Green chili processing into powder and Green chili processing into powder and pureepuree
•Chilies powder has higher nutrition and controlled pungency. The green chilies have more Vitamin C & A and antioxidant properties. •About 130 g of green Chilies powder and 300 ml puree could be prepared from one kilogram of fresh green Chilies. •The cost of the plant for the processing 200kg of green chilies per day is estimated at 713000/-. •The break even point comes be 49.15% and pay back period 1.91 years•1kg of green chilies costing Rs. 15/-, the value added product of Rs. 70/- could be marketed.
Chili Puree
Green Chili Powder
Technology Technology PackagesPackages
Minimal Processing of Vegetables Minimal Processing of Vegetables
Garlic Processing MachinesGarlic Processing Machines
Garlic Flaking MachineGarlic PeelerGarlic Bulb Breaker
Capacity-800 kg/hCost-US$300
Capacity-400 kg/hCost-US$300
Capacity-40-50 kg/hCost-US$1400
Equipment for Cassava ProcessingEquipment for Cassava Processing
In India cassava is mainly grown in Kerela, Tamilnadu, Karnataka, Andhra Pradesh The CTCRI developed post harvest management and value addition technologies
•Tool for harvesting•Method to prolong shelf life of fresh cassava•Production of Cassava rava•Production of Cassava Porridge•Starch based biodegradable plastic•Mobile Starch extraction unit
Harvesting tool
Chipping machine
Chips dryer
Mobile starch extraction unit
Mango Processing Machinery-IIHRMango Processing Machinery-IIHR
Slices mango 4,6&8 piecesCapacity – 1 tonne/hCost - US$4000
Cubes the mango slices Capacity – 500 kg / hCost – US$ 4000
Peels raw mangoCapacity – 200 kg /hCost – US$4000
Raw mango peeler
Raw mango slicer Raw mango cube cutter
Improved Farm Level Turmeric Boiling Improved Farm Level Turmeric Boiling Unit-TNAUUnit-TNAU
• Capacity : About 200 kg per batch /40 quintals per day
• Fuel requirement : 25–30 kg per batch of 200 kg.
• Three persons are required
• No skilled labour is required
• The unit can be fabricated to any capacity
• Cost of the unit: Appox. Rs.15,000
Post harvest mechanization package for Banana central core
2012-14
Value Added Products Value Added Products from from
Secondary AgricultureSecondary Agriculture
High Value Products from Co-ProductsHigh Value Products from Co-Products
• Pectin from fruit and vegetable peels• Lycopene from tomato peel and oil from seeds• Dietary fibres from fruit pomace• Bio-plastics from tapioca and potato starch • Papain and cosmetic products from papaya• Cosmetic products from Kinnow peel• Cosmetics and medicinal preparations from Amla seeds• Medicinal preparations from tender leaves and flowers
of banana• Extracts of bael leaves for medicinal purposes• Ber seeds for medicinal purposes• Insecticidal use of custard apple seeds• Medicinal preparations of Jamun seeds• Mango stone kernel for medicinal uses
Use of Kinnow Peels for Face Use of Kinnow Peels for Face Care ProductsCare Products
Kinnow Peel Face Pack
Kinnow Peel Face Toner
Kinnow peel is a major (30- 34 %) processing waste generated during Kinnow processing into juices. Rich source of Vitamin C, Carotenoids, limonene, antioxidants, micronutrients and antibacterial limonoids.The face mask/pack and face toner are a rich blend of major concentration of Kinnow peel extracts and other minor components as preservatives and sticking agents. The products possess very effective deep cleansing properties along with stringent, disinfectant and antiseptic action to protect facial skin from unwanted blemishes
Papain from PapayaPapain from Papaya
• For extraction of papain, latex from partially mature fruits is collected in glass vessels or aluminum trays.
• Potassium meta-bisulphite @0.05% is added to the liquid latex to extend the storage life of the papain.
• The liquid latex is then dried and powder is prepared from dry flakes
• The fruits after obtaining latex are used for pectin extraction.
• Green papaya is rich in pectin containing 10% of it on dry weight basis.
• Pectin has extensive applications in food and medicinal industries.
• Pectin can also be extracted from peel waste of green papaya.
Pectin from PapayaPectin from Papaya
• An infusion of amala seeds is given in fever, diabetes, bilious affections and nausea.
• It is useful eyewash in diseases of the eyes.
• An ointment of burnt seeds with some bland oil is applied to scabies and itch .
• Oil extracted from seeds is used for destroying dandruff and blackening hairs .
Products from Amala SeedsProducts from Amala Seeds
• Leaves contain essential oil consisting of ‘phellandrene’ while bark contains ‘coumarin’ and ‘umbelliferone’.
• The leaves are astringent, laxative, febrifuge and expectorant.
• They are useful in ophthalmia, inflammations, catarrh, diabetes and asthmatic complaints.
• The leaf juice with honey is a mild laxative in fever, catarrh and asthma.
• Leaf juice mixed with black pepper cures jaundice and dropsy.
Products from Bael LeavesProducts from Bael Leaves
• The seeds of ber are acrid, sweet, astringent, soporific, aphrodisiac and tonic
• They are useful in encephalopathy, ophthalmopathy, dipsia, cough, asthma
• The wounds and vitiated conditions of pitta ,burning sensation ,diarrhea, vomiting ,leucorrhoea , insomnia and general debility .
• An ointment of the kernels is locally used as a liniment in rheumatism
Products from Ber SeedsProducts from Ber Seeds
• The leaves of custard apple contain saponin and are suppurative and insecticidal.
• They are used for treatment of ringworm (Taenia versicolor),destroying lice, proctoptitis in children and skin diseases
• Persons having hysterical on fainting fits are made to inhale crushed leaves or their juice.
• The seeds are abortifacient and insecticidal .The paste of the seeds is used for extracting guinea worms and for killing head lice.
• They are also used as an abortifacient by applying it to on uterin.
Products from Custard Apple Products from Custard Apple Leaves and SeedsLeaves and Seeds
• Jamun Seeds contains ellagic acid and an alkaloid jambosine.
• The seed is astringent, acrid and cooling. It is very efficacious for diabetes mellitus and for glycosuria.
• It quickly reduces sugar in urine.
• The powder of dried seeds is effective in diarrhoea and dysentery.
Products from Jamun SeedsProducts from Jamun Seeds
• The mango seed kernel in rich source of protein (8.5%) and gallic acid.
• It is anthelmintic, constipating, haemostatic, vulnerary and uterine tonic.
• It is useful in vitiated conditions of pitta and cough, helminthiasis, chronic diarrhoea, dysentery, haemorrhages, haemoptysis, haemorrhoids, ulcers, bruises, leucorrhoea, menorrhagia, diabetes, heat burn and vomiting.
Products from Mango Stone KernelProducts from Mango Stone Kernel
RecommendationsRecommendations• Need to develop proper process protocols for post
harvest management and value addition and also develop crop specific machines
• Industries for processing of fruits and vegetables to the stage of dehy, puree or pulp using standard protocols need to be established in production catchment.
• Need to develop standards for intermediate processed as well as value added products which in turn will increase value secondary agriculture activities
• There is a need to intensify research on secondary agriculture to produce high value products from co-products of fruits and vegetables
