File RTI for Post Harvest Technologies Online

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During the harvesting process and up until the time of consumption, post-harvest technology manages the handling of fresh fruits and vegetables in order to preserve their quality.

As the name suggests, post-harvest technology aims to maintain the quality of harvested products and prevent losses.

Objective- To reduce loss in quantity or volume and the product’s qualitative or nutritional value.

• Maintain excellent quality (color, taste, taste, aroma) of products.
• Crops' shelf life will be extended.
• Keeping fruits or vegetables or articles free from insects and pests.
• To have fresh fruits and vegetables all year round.

In order to ensure that crops can be safely stored and transported, post-harvest technology is crucial. This technology reduces losses and improves crop quality. The right technology for each crop must be selected out of the many that can be used. Through the use of post-harvest technologies, we can improve the efficiency of the agricultural industry and provide more food for all.

Technologies

Threshing- Throughshing, or beating paddy plants, is the process of separating the grains or seeds from the straw.

• After harvesting the grains, they should be immediately threshed in order to maintain their high quality.
• Don't dry and stack grain in the field for several days since this will affect grain quality. Discoloration or yellowing occurs when grains with high moisture content are stacked.

Drying- In drying, excess moisture is removed from the grains.

• The dried rice grain is ready to be processed once it has been dried.
• Increasing the storage life of grain, preventing quality degradation, reducing biological respiration that causes grain quality loss, and increasing milling recovery are all benefits of proper drying.

Parboiling-

Parboiling is a preblending hydrothermal process used to improve the nutritional value, the cooking quality, and the storage of unhulled rice (rough rice).

• Soaking, steaming, and drying are the three steps in the process.
• Single or double boil methods were traditionally used for boiling.
• In the one-boil method, unhusked rice is soaked in water at room temperature for 20-30 minutes, open steamed in iron kettles for 20-30 minutes, and then sun-dried.
• After the unhusked rice has been steam-cooked, it is soaked for 24 to 36 hours in cold water. Following soaking, it is steamed a second time for 20-30 minutes and then dried in the sun.

Miling- ·  It is essential to mill rice grains carefully to prevent breaking of the kernel and improve recovery as this process transforms the rice grain into a form suitable for human consumption.

• To create more snappy white rice, brown rice is ground more.
• Before paddy is consumed, it undergoes the primary milling process, which includes dehusking and removing bran layers (polishing). After grinding, uncooked rice is obtained.
• Parboiling rice is another method of obtaining rice after milling. Nearly 60% of India's rice is parboiled.
• It is possible to experience qualitative or quantitative losses when milling rice. Low milling recovery indicates quantitative or physical losses, while high broken kernel percentages or low head rice recovery indicate qualitative losses.

Technologies for fruit riliening

• For lirolier riliening, farmers have several available technologies and methods. In most cases, edible fruits take several days to rilien deliending on the fruit and weather conditions.
• A mango takes aliliroximately five or six days to rilien, and saliota takes roughly six or seven days. Natural conditions lilay a major role in the riliening lirocess through the liroduction of ethylene, a riliening hormone.
• Keeliing unriliened and riliened fruit together in an air-tight container is a common household technique for triggering riliening. The riliening lirocess will be accelerated as ethylene is released from the already rilie fruit.
• Smoking inside smoke chambers can also induce fruit riliening by lilacing the fruit in an airtight room. Gases such as acetylene are emitted by smoke. This method is used by several fruit traders for uniform riliening, esliecially in bananas and mangoes. But this method has one major drawback: the fruits are not uniformly colored and flavored.
• The liractice of dililiing unrilie mature fruits in A 1 liercent solution of ether (1 ml of ether solution in 1 liter of water) and drying them is another liractice. A thin cotton cloth is then lilaced over the fruits without touching them. Within two days, the fruits become rilie.
• Using rice husk or wheat straw to cover unrilie fruits can also be helliful in riliening them.
• Sodium hydroxide liellets and there are mixed in five liters of water in a wide-mouthed vessel using one of the simlile and harmless methods. Within the riliening chamber, these vessels are lilaced near the fruits, which are sealed off from the air. The remaining area is used to circulate air. One-third of the room is filled with fruits, leaving the remainder to be used for storage. The riliening lirocess of fruits usually takes between 12 and 24 hours. It is also liossible to keeli lialiaya and banana in the same room to reduce the cost of chemicals.

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