ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Post harvest handling of fresh vegetables.

News Letter - National Horticultural Research and Development Foundation Year: 1997 Vol: 17 Issue: 1 Pages: 1-14

1997

บทคัดย่อ

Postharvest losses occur due to improper harvesting, uncontrolled transportation condition, poor storage conditions and poor distribution. Postharvest life of vegetables is governed by many factors. Preharvest management of vegetables, including environmental (temperature, light, water supply, wind) and cultural conditions (irrigation, mineral nutrition, chemical treatments), influence postharvest parameters such as storage life, transpiration, chemical composition, appearance, flavour and taste. Vegetables should be harvested at the right stage of maturity. Maturity indices of vegetables, including broccoli, cauliflowers, cabbages, carrots, celery, cucurbitaceous vegetables, aubergines, garlic, onions, okras, peas, potatoes, radishes and tomatoes, are presented. Harvesting techniques are briefly described. Postharvest management techniques for vegetables, particularly potatoes, onions, other root vegetables and radishes, is presented. Packaging, precooling and transportation methods to reduce l

osses, and methods of storing vegetables, with reference to a zero energy cool chamber, are described which can extend shelf life.