To Reduce Postharvest Losses
Found 5 free book(s)
Transpiration and Respiration of Fruits and Vegetables - I…
b.web.umkc.eduDuring postharvest handling and storage, fresh fruits and vegetables lose moisture through their skins via the transpiration process. Commodity deterioration, such as shriveling or impaired flavor, may result if moisture loss is high. In order to minimize losses due to …
Fighting Food Loss and Food Waste in Japan
www.fao.org1 Food losses refer to the decrease in the quantity or quality of edible food mass available for human consumption that can occur at early stages of the food supply chain (i.e. production, postharvest and processing). Food waste refers instead to food discarded at the end of the food chain (i.e. retail and final consumption),
Post-harvest management of tomato for quality and safety ...
www.fao.orgPost-harvest losses – Losses in quantity and quality occur between harvest and consumption. In tomatoes, losses occur due to immaturity, over-ripening, mechanical damage, and decay (Photo 1). These losses can be attributed to poor harvesting method, rough handling, improper packaging and poor transport conditions.
Maximizing the Nutritional Value of Fruits and Vegetables
fruitandvegetable.ucdavis.eduLosses in B vitamins also occur during transportation and storage of fresh fruits and vegetables, but less literature is available on these nutrients. The B vitamins, thiamin and vitamin B-6 in particular, are quite sensitive to heat and light, and reported losses as a result of canning range from 7 to 70% for various vegetables. The B
FARM DESIGN FOR COMMERCIAL BUTTON MUSHROOM …
agridaksh.iasri.res.inoperational convenience and also to avoid heat losses. The bulk chambers are built nearer to the phase -I bunkers. Both these structures are preferably built away form the road at the distant end of the yard so that the distant end of the phase -II tunnels open nearer to cropping rooms and away from composting yard (Fig.1 ).