During the harvesting process and up until the time of consumption, post-harvest technology manages the handling of fresh fruits and vegetables in order to preserve their quality.
As the name suggests, post-harvest technology aims to maintain the quality of harvested products and prevent losses.
Objective- To reduce loss in quantity or volume and the product’s qualitative or nutritional value.
In order to ensure that crops can be safely stored and transported, post-harvest technology is crucial. This technology reduces losses and improves crop quality. The right technology for each crop must be selected out of the many that can be used. Through the use of post-harvest technologies, we can improve the efficiency of the agricultural industry and provide more food for all.
Technologies
Threshing- Throughshing, or beating paddy plants, is the process of separating the grains or seeds from the straw.
Drying- In drying, excess moisture is removed from the grains.
Parboiling-
Parboiling is a preblending hydrothermal process used to improve the nutritional value, the cooking quality, and the storage of unhulled rice (rough rice).
Miling- · It is essential to mill rice grains carefully to prevent breaking of the kernel and improve recovery as this process transforms the rice grain into a form suitable for human consumption.
Technologies for fruit riliening