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Fresh chain practices and post-harvest losses Correct practices. ... Harvesting at correct maturity. ... Handling & transportation. ... Sorting and grading. ... Removal of field heat (pre-cooling) ... Storage under correct conditions.

Defining Post-Harvest Management Post-harvest management is a system of handling, storing, and transporting agricultural commodities after harvest. For some commodities such as coffee and cocoa, post-harvest activities may include drying and fermenting as well.

Assessing losses without a drop tray Harvest a typical area. Allow the machine to clear itself of material. Back the harvester about 10 metres and stop the machine. Sample grain losses in each of the three areas (pre-harvest, front and machine) with at least 10 samples in each area. Average the 10 samples in each area.

Types of postharvest processing  Technical activities: harvesting, field drying, threshing, cleaning, additional drying, storage, processing;  Economic activities: transporting, marketing, quality control, nutrition, extension, information and communication, administration and management.

In horticultural commodities, the stages at which post harvest losses occur can be divided into five such as production/harvest, post harvest handling and storage, processing, distribution and consumption. Post harvest losses represent a waste of resources used in production such as land, water, energy and inputs.

The loss can be reduced by implementing the important cultural methods, careful handling and packaging. The use of appropriate chemicals at pre and postharvest stage may prolong the availability of fresh produce for a long period of time by protecting them from pathogens and other environmental factors.

As per a 2022 study backed by the Indian government, between harvesting and consumption, the country actually lost 5-13 per cent of its fruits and vegetables and around 3-7 per cent of crops that included oil seeds and spices.

1.1 What is postharvest loss? Postharvest loss can be defined as the degradation in both quantity and quality of a food production from harvest to consumption. Quality losses include those that affect the nutrient/caloric composition, the acceptability, and the edibility of a given product.

Postharvest losses of fruits and vegetable crops. Data on postharvest losses generally have been collected either via surveys/interviews or via. sampling/direct measurements, and are reported as physical and/or economic loss. ... provided on qualitative losses (due to damage, disease, pests, appearance changes, etc.).