Search results
Results from the WOW.Com Content Network
In mechanised harvesting, processing may also begin as part of the actual harvest process, with initial cleaning and sorting performed by the harvesting machinery. Initial post-harvest storage conditions are critical to maintaining quality. Each crop has an optimum range of storage temperature and humidity.
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.
Post-harvest losses occur between harvest and the moment of human consumption. They include on-farm losses, such as when grain is threshed , winnowed , and dried. Other on-farm losses include inadequate harvesting time, climatic conditions, practices applied at harvest and handling, and challenges in marketing produce.
Post-harvest losses of vegetables and fruits occur at all points in the value chain from production in the field to the food being placed on a plate for consumption. Post-harvest activities include harvesting , handling, storage , processing , packaging , transportation and marketing .
Curing is a technique for preservation of (usually edible) vegetable material. It involves storing the material in a prescribed condition immediately after harvest. It involves storing the material in a prescribed condition immediately after harvest.
Dr. Francis had an array of research interests including food pigments and colorimetry, thermal processing, post-harvest physiology of fruits and vegetables and technical methods for increasing the food supply. Francis was a passionate individual and often wrote in support of food science and technology both in local and national publications.
While meat-preservation processes like curing were mainly developed in order to prevent disease and to increase food security, the advent of modern preservation methods mean that in most developed countries today, curing is instead mainly practiced for its cultural value and desirable impact on the texture and taste of food.
There are several methods of storage that require only simple and cheap building materials. The most commonly used are pit storage, clamp storage and indoor storage. These techniques are used only sporadically, however, as most farmers practice sequential harvesting, in which tubers are left in the ground until needed. [4]