Food and Agriculture Organization of the United Nations, Rome, 1989. – 164 p.
This manual, Volume II of the training manual on the prevention of post-harvest food losses, presents material from a wide variety of disciplines associated with the prevention of food losses and development of marketing operations, particularly those in fruit, vegetables and roots and tubers. It is directed to field staff, project supervisors, teachers at agricultural schools and at training institutions, and extension personnel connected with the handling and marketing of those commodities.
This manual should serve as a reference work on the prevention of post-harvest food losses. For specific training purposes, the manual takes up a number of crops and techniques from which the trainer can select according to local conditions. Trainers are encouraged to supplement the material by practical work and by detailed worksheets or handouts covering special topics of local interest.
Foreword
Preface
Introduction
The importance of post-harvest losses
Causes of losses vary widely
Nutrition and fresh produce
The contribution of fresh produce to human nutrition
Energy requirements
Food for body growth and repair
Loss of food value in fresh produce
Pre-harvest factors In produce marketing
Pre-harvest influences on post-harvest performance
Market factors for the produce
Influence of production practices
When is fresh produce ready to harvest?
Perishability and produce losses
What are the principal causes of losses?
Physiological deterioration
Mechanical damage (physical injury)
Diseases and pests
Types of fresh produce
The post-harvest physiology of fresh produce
Respiration
Transpiration, or the loss of water
Ripening of fruits
Post-harvest damage to fresh produce
Loss assessment
Harvesting and field handling
Handle with care
Objectives
Planning
Labour
When are conditions right for harvesting a crop?
Harvesting techniques
Harvesting and field containers
Post-harvest hauling