ADVANCEMENT IN HARVESTING, PRE- COOLING AND GRADING OF FRUITS.

Abstract

Generally, quality grading includes outer parameters (size, color intensity, color homogeneity, bruises, shape, stem identification surface texture and mass), inner parameters (sweetness, acidity or inner diseases) and freshness. All horticultural crops are high in water content and are subjected to desiccation and to mechanical injury. That is why these perishable commodities need very careful handling at every stage so that deterioration of produce is restricted as much as possible during the period between harvest and consumption.  Horticultural maturity is the stage of development when plant and plant part possesses the pre- requisites for use by consumers for a particular purpose i.e, ready to harvest. Post harvest handling is the final stage in the process of producing high quality fresh produce. Being able to maintain a level of freshness from the field to the dinner table presents many challenges. A grower who can meet these challenges will be able to expand his or her marketing opportunities and be better able to compete in the market place.