Wel Come

PRE-COOLING, SORTING & GRADING OF FRUITS AND VEGITABLES

Prepared by,

Gopika M.H MK 810 III B.Sc (Ag.maco)

PRE-COOLING:
It is the rapid cooling process administered in commodities for removal of field heat.

It has to be done immediately after harvest.

Pre-cooling reduces the rate of respiration of the freshly harvested commodity accompanied by reduction in metabolic activity and thereby extends the shelf life of the commodity.

Pre-cooling reduces Field heat Rate of respiration Rate of ripening Loss of moisture

Pre-cooling method is selected based on

1. 2. 3. 4. Nature of the product Value and quantity of the product Equipment and materials Heat transfer characteristics of the product

Success of pre-cooling depends on

1. Time between Harvest and Pre-cooling. 2. Initial and final product temperature. 3. Accessibility of cooling medium and the produce.

Types of Pre-cooling
1. Room cooling
2. Water cooling 3. Vacuum cooling 4. Forced air cooling

 Room Cooling:
This method simply involves placing the crop into a cold store.
This may be the same cold store where, the crop is to be stored for long periods. The type of room used may vary, but generally consists of a refrigeration unit across which cold air is passed from fan. The length of the time required is the only drawback in this method.

 Water cooling:
It can be done by flooding, Spraying or immersion.
Flood system is the most efficient, in which a film of cold water flows

rapidly and uniformly over the surface of warm substances.

The advantages of this method are Speed, Uniform cooling and no weight loss or dehydration.

 Vacuum cooling:
Water in the product acts as refrigerant under low pressure obtained in the vacuum chamber. A pressure of 4.6mm of mercury reduces the boiling point of water from 100 0C - 0 0C. As the water leaves the product in the form of vapour, The product is cooled by supplying the latent heat required to evaporate water.

Forced air cooling:

The simplest design is
achieved by building parallel stacks of palletized cartons in a

refrigerated cold room.

The gap between the two parallel rows of pallets is closed off with a cover. A small exhaust fan is placed at

one end. The exhaust fan removes

air from the enclosed space so that the pressure falls.

Sorting & Grading :

The main purpose of sorting & grading is to segregate produce into grades A,B,C & culls . Over ripe fruits or over mature vegetables, unpalatable for human consumption may find use in animal feeding or in processing of some products. Sorting is done by hand to remove the fruits which are unsuitable to market or storage due to damage by insects , diseases or mechanical injuries. The remainder produce is separated into two or more grades on the basis of the surface colour, shape or visible defects . For example in an apple packing house in India 3 grades viz. Extra fancy, Fancy &standard may be packed for marketing. The fourth cull grade is meant for processing.

cont. In the Sorting of fruit & vegetables- sensory quality attributes are taken in to consideration, such as presence & extent of discoloration, blemish and shape. While in Grading physical attributes which can be measured such as size and weight are taken into account. Often sorting precedes grading operations.

Advantages of sorting and grading

It provides common language . Reduce dispute of quality between seller and buyer. Standardized grades form basis for price fixation & advertisement. Improve marketing efficiency by selling a produce without a personal selection. Bargaining power is enhanced to get better premium for better grades. Grading the produce into certain size & shape facilitates packing & transportation easy. To eliminate re-sorting or re-packing at wholesale or transit markets. Assist producers & other intermediaries in preparing fresh horticultural commodities for market with appropriate labeling.

 Grading is done by hand or with the help of grading machines. There are several mechanical graders such are as fallows. 1.Screen graders

2.Weight graders

3. Rotary barrel / Drum type grader

Rotary barrel / Drum type grader

4. Divergent roller type

Divergent opening two stage

5. Fixed opining roller type grader.

6.Expanding opening slot type grader.

7.Computerized graders for size , weight and colour.

SOURCE;
A HANDBOOK ON POST HARVEST MANAGEMENT OF FRUITS & VEGETABLES. - By Dr. P. Jacob John.

HANDLING,PROCESSING, FERMENTATION & WASTE MANAGEMENT. VOL-1 . - By L. R. Verma & V. K. Joshi