There are two main functions of Post-Harvest Management:

1. To maintain the good quality of the harvested produce for the market;

2. To reduce the level of losses (in weight and quality) after harvest.

Causes of Post-Harvest Losses

• Improper harvesting

• Poor handling of the produce from the field through to the market

• Inappropriate container and use of packaging material

• Poor storage conditions

• Poor transportation and distribution system

• Lack of adequate and appropriate storage facilities.

It is important that only good quality produce are prepared for the market, as quality cannot be improved after harvest, only maintained.

Poor quality produce will have a short post-harvest life; however, the quality, condition and the ability to market fresh produce can be greatly improved by the farmer carrying out proper cultural practices such as:

• Selecting an appropriate field site

• Using improved seeds

• Using seed trays to sow seeds as this saves on expensive seeds and improves germination potential

• Plant in rows as it is easier to tend and harvest with minimum damage to crops

• Using cultural practices that will reduce the incidence of disease/pests such as crop rotation

• Using the type and correct quantity of chemicals recommended for plant protection.

Harvesting

Produce must be harvested without any form of damage and under certain conditions in order to maintain good quality and prevent spoilage.

Factors to consider:

a) Maturity of the produce – that is the ideal condition for consumption. Features used include shape, colour, texture, smell, resonance (sound when tapped), widening of segments (breadfruit, soursop), and drying of the aerial part of the plant (yam, dasheen, onion). Immature produce has a short post-harvest life.

b) Time of day to reap – All fresh produce must be reaped in the cool of the day to reduce excessive moisture loss and wilting. Most crops are freshest and turgid early in the morning. Harvesting in the middle of the day should be avoided. Night reaping is expensive. Produce should not be harvested wet with dew or early morning rain as when packed, can lead to spoilage.

c) Harvesting tools and methods – The use of proper tools will prevent unnecessary injury to produce being harvested.

• Fruits – Use of picking poles with bag or climbing and picking by hand to prevent the fruit from falling to the ground.

• Leafy vegetables – Use of short, sharp knives for cutting stem and trimming in the field. Outer protective leaves of some types should be left to protect the product through to market.

• Root tubers and bulbs – These can be pulled out of the ground if the soil is loose, or use of digging sticks used to remove the soil, or a fork can placed far from the root to loosen the soil and lever the tuber up out of the soil.

Source: RADA Extension Service Brochure for Farmers