Name

: Muhamad Andi Saputra

Student ID Number

: F14130120

Postharvest Engineering

Technology And Post-Harvest Handling Of Fruits And Vegetables

CHAPTER 1
INTRODUCTION
Application of handling after penen an effort to increase the role of post-harvest handling to
maintain the quality of horticultural products while reducing shrinkage that can occur due to a decrease
in the quality of the product involving the normal physiology or the response to conditions that are not
suitable due to changes in the physical environment, chemical, and biological. The main applications of
post-harvest technology in the handling of fruits and vegetables freshly harvested can be described as
follows:
1. Maintaining the quality of products (aspects of appearance, texture, flavor and nutritional value).
2. Improve product safety (free from product parts which might relieve or even pose a danger when
the product is consumed fresh).
3. Reduce losses of harvest and postharvest (preventing physical damage, prevent weight loss, reduce
the amount of runoff, etc.).
The successful development and application of post harvest handling technologies lies not only
in the technical aspects, but also on the economic aspects.

CHAPTER II
STRUCTURE OF PRODUCT COMPOSITION HORTICULTURE
Generally two horticultural products with the characteristics of physical, chemical, and
biological alike will have a similar respun in the same environment that require post-harvest handling
similar as well and vice versa. Morphology is the part of biology that studies the shape and structure of
the object or living tissue. In the fruit has a character different morphological and classified based on
post-harvest handling for fruit with a wall-like fruit that will have a response that is similar to the
interaction with the equipment used and environmental changes experienced during treatment lasts.
Based on the natural properties of the walls of the fruit, the fruit wall can be distinguished by its
components namely the outer layer (exocarp), the middle layer (mexocarp), and the inner layer
(endocarp). In addition to fruits, vegetables can also be distinguished by the plants he used. The
vegetables are classified into 4 parts that is leaf vegetables, flower vegetables, fruit vegetables and
tuber vegetables. Naturally horticultural products derived from tubers of plants usually have a longer
shelf life than products that are the fruits, vegetables fruits have a longer shelf life than products
derived from flowers or buds plant leaves. Anatomy is a part of biology that studies the structure of the
plant. Fruits, flowers, stems, and other parts of a plant is a collection of network formed from a

Name

: Muhamad Andi Saputra

Student ID Number

: F14130120

Postharvest Engineering

Technology And Post-Harvest Handling Of Fruits And Vegetables

collection of similar cells. Living on plant tissue distinguished by its primary function of skin tissue
(dermal), a network of vessels (vascular), and basic network (ground). Skin tissue is the outermost part
of a plant or plant organ whose primary function is as a protector and a surface in contact with the base
network environment (ground). The nature of the skin tissue is able to regulate the exchange of gases,
water expenditure, sensitivity to the physical environment, biological, and chemical, in addition to
changes in color and texture. Basic network is a network in horticultural products do not include cell
tissue. Basic network responsible for the formation of the characteristic texture of fruits and vegetables,
as well as the site of the metabolism of which is its primary function. Activities metabolism that occur
include photosynthesis, assimilation, respiration, and storing constituent substances result from
photosynthesis of horticultural products. Aging on horticultural products, characterized by changes in
texture and color, associated with the activity or synthesis of enzymes which then serve as a catalyst in
various processes. Protein synthesis or formation involves a number of organ cells depending on the
type of protein synthesized. Photosynthesis is the process of green plants form carbohydrates from
carbon dioxide to the water with the help of chlorophyll, using energy from the sun, and release oxygen
as a by-product.
Fresh horticultural product contains several kinds of useful nutrients for humans and a source
of energy when consumed and digested. Carbohydrates are the main organic component of fruits and
vegetables, composed of atoms of carbon, hydrogen, and oxygen. Protein is another group of organic
komposisis contained in fresh horticultural products in small amounts. Proteins function as units
network builders that become components of protoplasm, as a catalyst (enzyme) for the reactions of
metabolism, and as a hormone regulator of physiological functions. Other components found in fresh
horticultural products is a lipid that amount varies. Durian and avocado are two kinds of fruits that
contain lots of lipids. Lipids are substances that contain or resemble fat and rich in C and H, can be a
real fat or other compounds that contain fat. Lipid functions such as food reserves (in the form of fats
and oils), maintaining the structure of the membrane (phospholipids and glycolipids), and form a
natural protective layer (wax) from which the organs of plants. Lipid is a component that is easily
damaged, but in the process of decline in quality require more oxygen than carbohydrates. Jugan
vitamins and minerals contained in fresh horticultural products. Organic acid is also a major
component of fruits and fresh vegetables. Some fruits and vegetables contain a substance called antinutrients that presence would damage the flavor composition, and even can form toxins.
CHAPTER III

Name

: Muhamad Andi Saputra

Student ID Number

: F14130120

Postharvest Engineering

Technology And Post-Harvest Handling Of Fruits And Vegetables

PSYCHOLOGY POSTHARVEST PRODUCTS HORTICULTURE
Fruits and fresh vegetables is a living tissue that continue to phase rotten life and then die.
Energy metabolism results of a process called respiration necessary for survival, namely by keeping the
network alive. Fruits are harvested, the supply of nutrients and energy from the mother is lost, then
there is the reform process that has been set up to get back the energy that has been stored in the form
of substances making up the fruit itself. Water loss can occur in the process of transpiration.
Transpiration is the process of loss of water in various forms of products through evaporation as a
result of the influence of external environmental conditions. Evaporation of water contained in the cells
requires heat that can be obtained from the environment or from within the product itself due to the
respiration activity. Water vapor from inside the product will only flow out when the vapor pressure
lower than the ambient atmospheric vapor pressure in the product. The difference is known as the
vapor pressure of the vapor pressure deficit, which is the driving force for the process of water loss
from any location on the surface. The higher the vapor pressure the faster process of water loss.
Excessive water loss will lead to shrinkage and also decrease the number of product quality. Water loss
also causes loss of quality in terms of appearance (roll and crimp on leaf vegetables, fruit vegetables
shriveling on, hardening in texture, loss of substances that are volatile, and the resulting decline in
nutritional value. Oily spots on the skin of an orange is a symptom deterioration in postharvest
handling oranges. Commodity type, the ratio of the surface, as well as environmental factors such as
temperature, humidity, and air flow are important factors in deciding the amount of water loss through
transpiration process. High temperatures and low humidity will increase the vapor pressure and will
further increase the rate of water loss in the product. Wind gusts will increase the rate of water loss and
it will easily occur when the product is left in contact with outside air. Water loss can also occur
through the process of respiration. Respiration is the process by which carbohydrates, protein, fat, and
other nutrients contained in the product changed into substances that are simpler through the release of
heat energy. Respiration is the process of reform of living tissue and produce energy, as opposed to the
process of photosynthesis is the process of formation of a substance that requires a supply of energy.
Overhaul of the nutrients contained in the food causes the aging process that lowers the freshness of the
product, some nutrients to break down into components that are not useful to the body, flavor and
aroma of food declines, the loss of weight that economic value is decreased when measured by weight
as well as the accumulation of heat when stored in enclosed spaces. The higher the rate of respirasinya
the faster metabolism occurs and consequently the shelf life will be more brief. External factors that
affect respiration rate is high or low temperature, humidity, air composition, the concentration of

Name

: Muhamad Andi Saputra

Student ID Number

: F14130120

Postharvest Engineering

Technology And Post-Harvest Handling Of Fruits And Vegetables

oxygen in the air and the amount of ethylene in the air. Internal factors affecting the level of respiration
rate is a type of network constituent commodities, stage of development, the nature of the skin layer,
and the compactness of the cell. Ethylene is very influential in post-harvest handling. Ethylene is
known as a gas that has the functionality and the ability to manage many stages in plant growth and
development. Ethylene can accelerate the aging process and shorten the shelf life of the product, but
ethylene is also beneficial because it can trigger a process of maturation and improve fruit quality by
speeding and uniform ripening process. The influence of ethylene in ripening and aging a horticultural
product is associated with protein binding process. Ethylene gas can be utilized for multiple processes
that accelerate and uniform the ripening process of fruits, change the color of fruit skin, stimulates the
division flowers are still buds, ending a period of dormancy and trigger germination in seeds,
improving the efficiency of crop because it can weaken the bond on the stalk , as well as accelerate the
process curring on tobacco. Environmental factors that can be changed include the setting composition
of the atmosphere through the space where the product is placed. Low oxygen content can prevent the
formation of ethylene gas while carbon dioxide is a competitor for the formation of ethylene gas so that
its presence in sufficient quantity will inhibit the formation of ethylene gas. There are four stages
through which klimaterik fruit during the ripening process is pre-klimaterik, increased klimaterik, peak
klimaterik, post klimaterik. At the stage of pre-klimaterik, fruits still raw. At the peak stage klimaterik,
some varieties of fruit already in a state of full ripe, then becomes too ripe or rotten at the stage of postklimaterik. Fruits are included into class klimaterik will mature by itself after harvest, when harvested
in a state full of old, and the maturation process will go faster in the presence of ethylene gas in
sufficient concentrations. After passing through the maturation phase so that the fruits ripe, the changes
are still ongoing until the fruits will be more tender and juicy, eventually becoming rotten fruits.
Attacking decay products ranging from the venerable as the former around the base of the fruit stalk.
Stimulate fruits that produce ethylene can be done by creating a state of shock at the fruit, the fruit
shingga increase ethylene production. Effect of ethylene or acetylene is triggering the maturation
process. In fruits klimeterik such influence can be seen in the respiration rate is suddenly increased,
then decreased rapidly up to speed almost constant and fruits to ripen. Many groups of horticultural
products produce ethylene will be affected by ethylene released, but the group are sensitive to ethylene
horticulture will be affected more powerful and eventually undergo changes faster than the first group.
Group fruits produce ethylene gas which many include apple, apricot, avocado, banana, mango,
passion fruit, papaya, peach, pear, melon, and tomatoes. Other groups that are sensitive to the presence
of ethylene include asparagus, peas, broccoli, cabbage, carrots, cauliflower, celery, corn, cucumber,

Name

: Muhamad Andi Saputra

Student ID Number

: F14130120

Postharvest Engineering

Technology And Post-Harvest Handling Of Fruits And Vegetables

lettuce, okra, and potato. Inhibiting effect of ethylene gas can be done through the use of anti-ethylene
agents that can neutralize the effect of ethylene on the product. Thus ethylene can use to control the
storage conditions relating to the maturation process.

CHAPTER IV
HANDLING AND PRODUCT QUALITY HORTICULTURE
There are at least five main components of the quality of horticultural products namely
appearance, tekstus, flavor (a combination of taste and aroma), nutrient content and safety. Quality is
based on appearances include size, shape, color, skin smoothness, and the presence of defects that
appear. Texture is the quality attributes that can be perceived by the sense of taste when it is held or
chewed covering hardness or softness caused by an overhaul of carbohydrates. Falvor the criteria
established by the combination of flavors and aromas. The taste is the result of a number of chemical
processes such as sweet, sour, fresh, or bitter which can be tasted by the tongue. While the aroma
depends on the content of volatile substances that cause the product to easily remove gases that can be
detected by the sense of smell. Nutrient content includes content of carbohydrates as an energy source,
the content of crude fiber, vitamins, minerals, proteins, and fatty acids. Security of horticultural
products is necessary to take into account the levels of anti-nutritional substances such as cyanide,
calcium oxalate, oxalic acid, and proteinase inhibitors, as well as to take into account the level of
biological contamination such as microbes and mitoksin. Pre-harvest factors that affect the quality and
quantity of safety of horticultural products namely climate factors consisting of temperature, solar
radiation, light intensity and air humidity, precipitation, and wind, and then the next factor is the factor
of cultivation. Factors affecting the quality of the cultivation of horticultural products include
application of irrigation, fertilizing, and spraying chemicals to protect plants from pests and diseases.
Changes in horticultural products generally happens is the decline in quality starts when the product is
harvested. The important factor to consider when harvesting is a way of handling products, storage,
transportation, and marketing. The level of provision of products at harvest time affect final product
quality, shelf life, and the possibility of physiological irregularities. Oldness harvest index is a measure
that can be used to determine the time of harvest. Aging index of harvest can be subjective (S),
objective (O), and can be classified into a destructive method (D) or non-destructive (N). based on the
object of observation, classification index oldness harvest includes an index of aging virtual (N and S),

Name

: Muhamad Andi Saputra

Student ID Number

: F14130120

Postharvest Engineering

Technology And Post-Harvest Handling Of Fruits And Vegetables

the index of aging physical (S and N), the index of chemical (O and D), an index of physiological (O,
N, and D) as well as index calculation (O and N).
At the time of the harvest must be considered harvesting systems that do. Harvest method
commonly performed as drawn (avocado, peas, tomatoes), twisted (oranges, melons), cut the stems
(wine), bent (pineapple), cut (vegetables), excavated and cut (tuber and root vegetables), revoked
(cassava, spinach, kale), and use tools to help the process of harvesting. Besides the harvest method,
harvest time also affects the quality of fresh horticultural products produced. Handling of horticultural
products in the field may begin with the preparation of land. Yields should be collected and packed
while then transported to the packing room, storage, processing center or processing industry or the
fresh products directly to the market. The location must also be shielded from direct sunlight and
extreme temperatures. Another thing to note in the harvesting of horticultural products include gum
disposal, disposal of the parts that are not needed, separation and quality control, packing for
conveyance purposes.

CHAPTER V
ACTIVITIES BEFORE PACKAGING
Pre-packaging activities undertaken to prepare a product with desired conditions such as
buyers, grouping products in large quantities with uniform kualita to meet the needs of the market
being targeted marketing. Delatexing is the pre-packaging by eliminating the sap of horticultural
products that contain latex. Trimming is the pre-packaging by eliminating portions of horticultural
products such undesirable stalk, stem, roots which aims to reduce the rate of water loss, reduce the risk
of pests. Cleaning the pre-packaging activities by doing the cleaning which aims to reduce the risk of
microbial spoilage decay that attach to the surface of the product and improve product safety in terms
of security. Curring is pre-packaging activities by means hardening of the skin and closing the wounds
that occur when harvesting which aims to prevent water loss and extend the shelf life of the product.
Surface coating is pre-packaging activities are done through the granting of a natural wax coating is
very thin on the surface of horticulture which aims to improve the gloss on the product, lowering the
rate of water loss, gas exchange inhibitors can slow down the process of respiration. Handling of the
last pre-packaging is a way of controlling pests and diseases in a way given heat treatment or cold
treatment.

Name

: Muhamad Andi Saputra

Student ID Number

: F14130120

Postharvest Engineering

Technology And Post-Harvest Handling Of Fruits And Vegetables

Classification of products are generally applied to two stages of sorting and quality control.
Within the classification of a product should be based on quality standards of a product. Quality
standard is a set of criteria with certain specifications to determine the quality of a product class. The
most important part of the implementation of a national quality standards are pengewasan in the field
by the agency that issued the quality standard or specialized agencies and supervision carried out by
personnel trained and highly dedicated. Packing house is a building in which the activities carried out
before the packaging of products distributed in marketing activities. Factors to consider in designing
the packing house, among others; the type and volume of fresh horticultural products are handled, the
operation to be carried out, the equipment used, the design of structures and building materials
available, the appropriate location, and processing system that will do. In building a packing house
general, there are three main areas that should be present in a packing house that is the reception area,
preparation and packaging area, and the area of expenditure. The special treatment carried out during
the post-packaging is fumigation being done to protect the product from pests, curing is done by
calculating the time it takes the product to change from a raw state to a mature state, and degreening.

CHAPTER VI
PACKAGING PRODUCTS HORTICULTURE
Packaging products include primary and secondary packaging. Primary packaging is generally
used as a retail package that aims to improve the appearance of horticultural products, as well as ease
of handling marketing activities. Primary packaging is packaging that can not protect horticultural
products from mechanical damage during transport. Secondary packaging are generally larger and are
used to package products have been packed in the primary package and into a larger unit. Secondary
packaging is used to package products in bulk, especially for horticultural products are sold without
primary packaging. One purpose of packaging is as protection against product and ease of handling,
distribution, and marketing. Packaging also serves as a container for more effective and efficient. There
are several types of mechanical damage to horticultural products based on the cause is concussion
damage, damage due to pressure, damage due to shocks. The determinants of the packaging to be
considered in meilih kinds of packaging materials among other forms of products, product size, weight
and volume ratios, product durability against mechanical damage and shelf life of the product. Based
on the properties of elasticity, type of packaging consists of flexible packaging and rigid packaging.
Flexible packaging is the packaging that only serves to wrap the product after handling requirements

Name

: Muhamad Andi Saputra

Student ID Number

: F14130120

Postharvest Engineering

Technology And Post-Harvest Handling Of Fruits And Vegetables

are not intended to protect the product from mechanical damage due to the compressive force from the
outside. Rigid packaging is packaging that can withstand the compressive force so as to protect the
product from the compressive force that arises during handling especially rough handling. In doing the
packaging of the product in the packaging frequent damage. The damage that occurred is damage due
to rough handling such as scrapes and bruises, damaged by environmental influences are not suitable as
hot and humid, and damaged by seed-borne diseases into the packaging. The damage caused by the
environment, among others due to the heat that exceeds the durability of the product, the temperature is
too low in a long time, and the consequences that can arise due to water-wet products. Securities that
may be incurred on these fruits become too ripe and soft, vegetable wither, relieve, accelerating decay,
packaging becomes dry and fragile, so easily damaged.

CHAPTER VII
STORAGE AND TRANSPORT SYSTEM
The storage system aims to slow down the respiration activity of the product, inhibits the
growth of microbes found on the product, prevent insect attack, and preventing the loss of water to
maintain freshness and weight of the product. Storage systems are often used include refrigeration
storage systems. Refrigeration storage system is done to maintain the quality of fresh horticultural
products after harvest with a low temperature treatment is achieved through mechanical equipment
used. There is a simple technology as an alternative to cold storage of fresh horticultural products
known by the name Zero Energy Cool Chamber (ZECC) or space cooling without energy consumption
with the principle of evaporative cooling or temperature reduction effect due to the evaporation of
water. Pre-cooling is interpreted as an attempt removal of heat from the product after harvest.
Horticultural products can be derived through the pre-cooling temperature by several techniques that
placement in a low-temperature chamber, blowing cold air, immersion and product placement in a tub
of water containing crushed ice. Handling cold chain is a cooling of fresh produce harvested during
handling and packaging, and distribution to marketing. The purpose of the implementation of cold
chain management is to reduce costs, improve product integrity, improve customer satisfaction, and
lower shrinkage as well as the number of stocks expired. The storage system with an atmosphere
control system consists of controlled atmosphere storage and modified atmosphere packaging system.
Controlled atmosphere storage systems require special gas tight space and is equipped with a gauge
and regulator of oxygen and carbon dioxide concentration in the room. While the modified atmosphere

Name

: Muhamad Andi Saputra

Student ID Number

: F14130120

Postharvest Engineering

Technology And Post-Harvest Handling Of Fruits And Vegetables

packaging system more suitable for products with small volume. The modified atmosphere packaging
system can be applied during storage, transportation and marketing. The transport system used in the
process of post-harvest handling is a system of land transportation, air transportation system, and the
water transport system. The cause shrinkage during transport, among others caused by mechanical
damage and damage due to excessive heat. Mechanical damage can occur due to carelessness in
handling product packaging for Stevedoring, vibrations and shocks vehicles and packing wrong. As for
some specific actions to reduce physical damage include using a container in the removal of the
product, avoiding products from the sun directly, providing adequate ventilation, ensuring the product
in the packaging does not move, do not load the products into packaging excessively, avoiding the pile
that exceeds the carrying capacity, as well as handling immediately when there is a discrepancy.

CHAPTER VIII
MARKETING SYSTEM
The main actors in the marketing system of fresh horticultural products include farmers,
traders, ageng commission, as well as retailers. Some of the main actors there are also other types of a
common market for horticultural products include a local market that operates in the form of a simple
retail and farmers sell directly to consumers. Farmers markets are local markets that the producers
transact with buyers. Terminals and sub-terminals agribusiness farmers market is a kind of
institutionalized permanently on the basis of the idea of central and local government. The wholesale
market is a market that provides a convenient location for the gathering of horticultural products in
large quantities from various sources to meet the needs of retailers. The retail market is a market that
leads to the development of shops and supermarkets remain. The components of other retailers, namely
hawkers, public market, retail stores, and supermarkets. In the marketing system there is also a
marketing strategy. The purpose of commercial marketing strategy is to sell a commodity at a time and
place with the maximum benefit. Some compilers of product marketing strategy, among others,
regarding the supply of products, volume production, shipping to other markets, as well as seasonal
supply. Some things that can be done in the manipulation of production include production location,
agricultural practices, selection of commodities, as well as post-harvest technology. Market information
system that can either perform public services by making transactions more transparent market. As for
the types of information needed related to information systems market include market prices, sources
of data, trading volume, marketing costs, and reviews market data coverage.

Name

: Muhamad Andi Saputra

Student ID Number

: F14130120

Postharvest Engineering

Technology And Post-Harvest Handling Of Fruits And Vegetables